The Production Histry And Cons

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result is finished malt, with soluble starches and developed enzymes. These grains each have a different and distinct flavor depending on how long they are cooked in the kiln. (Porter)
After the malting, the grain is ready for milling. Milling is the cracking, and crushing of the grain. This procedure is controlled carefully so as to break the grain while keeping the husk as large and as intact as possible. Milling allows the grain to absorb the water it will be mixed with later as the water will extract sugars from the malt. The malt will now be mixed with warm water in the mash tun. This vessel holds the grain and water mixture for a period of time. Two important things will take place in this step. One is to break down proteins to the more soluble and usable amino acids, providing food for the yeast and foam for a nice head on the beer. The second thing is to break down the starch to simple sugars so yeast can convert them to alcohol and carbon dioxide. (Porter)
Mash filtration ...

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are taken to record the amount of sugar in the wort by measuring the density of the liquid. This is called the specific gravity. The specific gravity is used in determining the alcohol content of the finished beer. The more sugar there is, the more dense the liquid. The higher the specific gravity, the more sugars there are available for fermentation, producing more alcohol. (Porter)
It is here in the fermentation tank that the yeast changes the sugars into alcohol over a period of days or weeks, depending on the style of beer being brewed. Ferment is taken from the Latin "to boil". Watching the yeast in active fermentation, one can understand the reason the word is used. Fermentation ...

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