Process Essay: The Process Of Brewing Beer

Francios Van der Merwe

ITRW 315

Report 2

Table of Contents

Introduction 3

Getting started 3

Step two 3

Step three 4

Step four 4

Step five 5

Step six 5

Step seven 6

References 7

About the report

The report describes the process of brewing beer thus my targeted audience is for people that want to brew their own beer or people that chooses beer as his/her preferred alcoholic beverage. I always wondered how a beer is brewed

Introduction

To fully understand the complicated, yet wonderful craft of brewing a refreshing ice cold beer, would probably take a few years coupled with an advanced degree or two. Luckily, none of that applies to us and isn’t needed to enjoy beer. This being said, it is still important for beer connoisseurs to have a cursory understanding of what happens inside the brewhouse, as all the flavors and sensations of beer are created there. In this report we

The spent grain must be removed from the mashed grain and the sugary extract, called wort, must be left behind, this is referred to as lautering. This process is started by placing the mash into a vessel, known as a lautering tun, with a false bottom. It is here where the clear wort is separated from the rest of the mix. At this point in time sparging takes place, which means more water can be added if you wish to extract even more fermentable sugars. Sparging must be done at a slow and gradual pace as it is easy to disrupt the grain bed that acts as a natural filter for the wort. Brewers usually add the sparge water at the same pace that the wort is being drained. Some English brewing methods completely drain the wort, and then add water where they start doing it all over again. This second time lautering occurs is called second runnings, and was historically made for small beers. Brewers must abstain from sparging for too long, as eventually, the bitter tannins from the grain will also be stripped