Year 13 Edexcel beer making production

4. Malting Barley before germination Barley after germination

9. Malt and cereal grains are roughly milled and hot water is added in a large container – the mash tun The mixture is kept at 65°C for 3 hours The liquid is drained off and then boiled Hops are added for flavour, natural preservatives and protein coagulants. Wort (liquid) is filtered and cooled. Yeast is added- fermentation takes place at 15°C to produce alcohol and carbon dioxide In British beers , the carbon dioxide carries the yeast to the top – top fermenting. In lagers the yeast is bottom fermenting Alcohol content of beer is about 2-5%