Bob Hansen

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Going Big Life After 1.064
Bob Hansen Briess Malt Ingredients Co. Chilton
, Wisconsin USA
2006 AHA
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List of big beer styles
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List of big beer styles
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Basic Equations and Terminology
Weight of Wort Solids
Degrees Plato
________
100

X
Weight of Wort
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Basic Equations and Terminology
Weight of Wort
Specific Gravity
________

X
Weight of Water
Weight of Water 8.34 lbs / Gal
Weight of Water 1 kg / liter
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Concentration (Plato) and Relative Density (S.G.)
are Related
Specific Gravity
1 (10 X 4 / 1000)
1 (Plato X 4 / 1000)

1.040
Specific Gravity
Degrees Plato
- 1 ) X 1000 /4

(
1.040
0.040 ) X 1000 /4
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Mash Vessel Material Balance
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Packin on the Pounds
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Basic Equations and Terminology
Weight of Liquor (water)
Liquor / Grist Ratio
________

Weight of Grain
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Effects of Varying L/G in the Mash

• Thicker Mashes have lower pH (0.1 or more)
• Thicker Mashes Stabilize Enzymes
• Can Increase Soluble Nitrogen 10-20
• Increase Alpha Amylase Survival Time 20
• Thicker Mashes Reduce Enzyme Mobility
• Thicker Mashes Produce More Dextrinous Worts
• Fermentability Can be Reduced 5
• Water Balance Sets Maximum Extract Possible In
  The Brewery
  
• Total Extract (Wort Solids)
• Sets Maximum Wort Strength

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To Sparge or Not to Sparge

• Sparging is necessary to rinse extract from grain
  and get needed yield

Sparging dilutes the wort
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Plato
Gallons
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18 Plato (1.074) 82 Yield
93 Yield, 15.7 P
17 Plato (1.070) 91 Yield
87 Yield, 14.3 P
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Effects of Kettle Boil

• Water Balance Cannot be Separated from the 5
  -ations of Boiling
  
• Sterilization
• Isomerization
• Concentration (Evaporation)
• Carmelization (Color and Flavor Development)
• Volitilization
• Excessive Concentration is Inefficient and Can
  Lower Quality
  
• Concentration increases Exponentially with Water
  Removal
  

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Concentration at Constant Boiling
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Boiling to Gravity
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Surviving the Marathon-Yeast
Yeast need extra nutrients-especially Zinc
Multiple initial oxegenation steps are beneficial
Minimum pitching rates are critical, overpitching
not a concern
Primary and secondary fermentation should be used
New yeast may be needed for bottle conditioning
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Bottle Conditioning
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Hop Utilization
25 Loss
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List of big beer styles
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List of big beer styles
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Tips and Tricks
The use of sugars and syrups are almost standard
in big beers, they
Overcome equipment limitations
Allow for greater yields and efficiencies
Achieve Higher Hop Utilization
May reduce color and enhance product quality
May be added after fermentation to relieve yeast
stress
Proper measurement and equipment sizing is
critical to success
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Tips and Tricks
Full kettle boils improve quality and efficiency
Proper pitching rate is critical
Multiple racking or fermentations should be used
Second pitchings may be needed to finish
fermentation
or bottle condition
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Summary
Questions?
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ThankYou
Bob Hansen Briess Malt Ingredients Co. Chilton
, Wisconsin USA
2006 AHA