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Brewing : science and practice

Author: D E Briggs
Publisher: Cambridge : Woodhead, 2004.
Series: Woodhead Publishing in food science, technology, and nutrition, 108.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
Brewing: Science and practice updates and revises the previous work of this distinguished team of authors, producing what is the standard work in its field. The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging, storage and distribution. Key quality issues are discussed such as  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Briggs, D E.
Brewing : Science and Practice.
Burlington : Elsevier Science, ©2004
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: D E Briggs
ISBN: 9781855734906 1855734907 9781855739062 1855739062
OCLC Number: 560136010
Description: 1 online resource (xviii, 881 pages) : illustrations.
Contents: Cover --
Table of Contents --
Preface --
1 An outline of brewing --
1.1 Introduction --
1.2 Malts --
1.3 Mash tun adjustments --
1.4 Brewing liquor --
1.5 Milling and mashing in --
1.6 Mashing and wort separation systems --
1.7 The hop-boil and copper adjuncts --
1.8 Wort clarification, cooling and aeration --
1.9 Fermentation --
1.10 The processing of beer --
1.11 Types of beer --
1.12 Analytical systems --
1.13 The economics of brewing --
1.14 Excise --
1.15 References and further reading --
2 Malts, adjuncts and supplementary enzymes --
2.1 Grists and other sources of extract --
2.2 Malting --
2.3 Adjuncts --
2.4 Priming sugars, caramels, malt colourants and Farbebier --
2.5 Supplementary enzymes --
2.6 References --
3 Water, effluents and wastes --
3.1 Introduction --
3.2 Sources of water --
3.3 Preliminary water treatments --
3.4 Secondary water treatments --
3.5 Grades of water used in breweries --
3.6 The effects of ions on the brewing process --
3.7 Brewery effluents, wastes and by-products --
3.8 The disposal of brewery effluents --
3.9 Other water treatments --
3.10 References --
4 The science of brewing --
4.1 Introduction --
4.2 Mashing schedules --
4.3 Altering mashing conditions --
4.4 Mashing biochemistry --
4.5 Mashing and beer flavour --
4.6 Spent grain --
4.7 References --
5 The preparation of grists --
5.1 Intake, handling and storage of raw materials --
5.2 The principles of milling --
5.3 Laboratory mills --
5.4 Dry roller milling --
5.5 Impact mills --
5.6 Conditioned dry milling --
5.7 Spray steep roller milling --
5.8 Steep conditioning --
5.9 Milling under water --
5.10 Grist cases --
5.11 References --
6 Mashing technology --
6.1 Introduction --
6.2 Mashing in --
6.3 The mash tun --
6.4 Mashing vessels for decoction, double mashing and temperature-programmed infusion mashing systems --
6.5 Lauter tuns --
6.6 The Strainmaster --
6.7 Mash filters --
6.8 The choice of mashing and wort separation systems --
6.9 Other methods of wort separation and mashing --
6.10 Spent grains --
6.11 Theory of wort separation --
6.12 References --
7 Hops --
7.1 Introduction --
7.2 Botany --
7.3 Cultivation --
7.4 Drying --
7.5 Hop products --
7.6 Pests and diseases --
7.7 Hop varieties --
7.8 References --
8 The chemistry of hop constituents --
8.1 Introduction --
8.2 Hop resins --
8.3 Hop oil --
8.4 Hop polyphenols (tannins) --
8.5 Chemical identification of hop cultivars --
8.6 References --
9 Chemistry of wort boiling --
9.1 Introduction --
9.2 Carbohydrates --
9.3 Nitrogenous constituents --
9.4 Carbohydrate-nitrogenous constituent interactions --
9.5 Protein-polyphenol (tannin) interactions --
9.6 Copper finings and trub formation --
9.7 References --
10 Wort boiling, clarification, cooling and aeration --
10.1 Introduction --
10.2 The principles of heating wort --
10.3 Types of coppers --
10.4 The addition of hops --
10.5 Pressurized.
Series Title: Woodhead Publishing in food science, technology, and nutrition, 108.
Responsibility: D.E. Briggs [and others].
More information:

Abstract:

The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging,  Read more...

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.its presence could also be justified in any brewing room. There is an excellent overview of all types of packaging, accompanied by some superbly clear diagrams., The Brewer and Distiller .a Read more...

 
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