Page 44 - Thirst Magazine Issue 2 June 2017

EXTRACTING THE SUGAR TO MAKE fermentable sugar as possible. The result

THE SIMILARITIES AND DIFFERENCES
BETWEEN MAKING BEER AND WHISKY
\ 2 \ MASHING ‘WORT’ (WERT) In order to extract the sugars, the malt is milled and cracked open into coarse flour called grist. Mashing is the process where the grist is added to heated water in a mash tun to extract and convert the starches into sugars for fermentation. Mashing takes place at various set temperatures to extract as much is a sweet rich sugar liquid called wort. FOR BEER: After mashing, the wort is drained and separated from the grains in a proces

MASHING

KILNING

WATER

WATER

BARLEY LAUTERING / SPARGING WORT

MALTING

MALTING AND from lightly roasted malt used for brewing

\ 1 \ KILNING TURNING STARCH INTO SUGAR Malting prepares and unlocks the starches in barley. First, barley is soaked in water for a period of time, then spread out on the malting floor, allowing germination to occur. This process, which takes 3-5 days, releases enzymes for the conversion of complex carbohydrates into fermentable sugars. The next step, called kilning, is the drying of the grain by heating to stop germination. The kilned grains are now called m

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