Editing Brewing (section)

==Brewing process==
{{Brewing}}
There are several steps in the brewing process, which may include malting, mashing, lautering, [[#Boiling|boiling]], [[Fermentation in food processing|fermenting]], [[#Conditioning|conditioning]], [[#Filtering|filtering]], and [[#Packaging|packaging]].<ref>{{cite book |url=https://books.google.com/books?id=W8TjCNuwCjUC&pg=PT383 |title=Handbook of Food Science, Technology, And Engineering |page=383 |author=Yiu H. Hui |publisher=CRC Press |year=2006 |access-date=18 April 2012 |isbn=9780849398490 |archive-url=https://web.archive.org/web/20160506022837/https://books.google.com/books?id=W8TjCNuwCjUC&pg=PT383 |archive-date=6 May 2016 |url-status=live }}</ref> The [[brewing equipment]] needed to make beer has grown more sophisticated over time, and now covers most aspects of the brewing process.<ref>{{cite book |url=https://books.google.com/books?id=yj09YkztozoC&pg=PA26 |page=26| title=Beer For Dummies |author=Marty Nachel |publisher=John Wiley & Sons |date=3 January 2012 |isbn=9781118120309}}</ref><ref>{{cite book|url=https://books.google.com/books?id=0os_gIvG_ccC&pg=PA97  |title=Handbook of Brewing |page=79 |publisher=CRC Press |date=15 November 1994 |author=William Hardwick |isbn=9780849390357 }}</ref>

[[Malting]] is the process where barley grain is made ready for brewing.<ref>{{cite book |url=https://books.google.com/books?id=Ga4MYyZq-RMC&pg=PA563 |title=The Oxford Companion to Beer |page=563 |author1=John Hall |author2=Wolfgang David Lindell |publisher=Oxford University Press |date=7 October 2011 |access-date=18 April 2012 |isbn=9780195367133 |archive-url=https://web.archive.org/web/20160610053055/https://books.google.com/books?id=Ga4MYyZq-RMC&pg=PA563 |archive-date=10 June 2016 |url-status=live }}</ref> Malting is broken down into three steps in order to help to release the starches in the barley.<ref>{{cite book |url=https://books.google.com/books?id=u3qc7aqWt9oC&pg=PA6 |title=The Science of Drinking: How Alcohol Affects Your Body and Mind |page=6 |author=Amitava Dasgupta |publisher=Rowman & Littlefield |date=16 April 2011 |access-date=18 April 2012 |isbn=9781442204119 |archive-url=https://web.archive.org/web/20160501110737/https://books.google.com/books?id=u3qc7aqWt9oC&pg=PA6 |archive-date=1 May 2016 |url-status=live }}</ref> First, during steeping, the grain is added to a vat with water and allowed to soak for approximately 40 hours.<ref name="malting">{{cite book |url=https://books.google.com/books?id=Ga4MYyZq-RMC&pg=PA564 |title=The Oxford Companion to Beer |page=564 |author1=John Hall |author2=Wolfgang David Lindell |publisher=Oxford University Press |date=7 October 2011 |access-date=18 April 2012 |isbn=9780195367133 |archive-url=https://web.archive.org/web/20160506064407/https://books.google.com/books?id=Ga4MYyZq-RMC&pg=PA564 |archive-date=6 May 2016 |url-status=live }}</ref> During [[germination]], the grain is spread out on the floor of the germination room for around 5 days.<ref name="malting" /> The final part of malting is kilning when the malt goes through a very high temperature drying in a kiln; with gradual temperature increase over several hours.<ref>{{cite book|url=https://books.google.com/books?id=cr9Pv0gefCQC&pg=PA176|page=176|title=Brewing|author1=Michael J. Lewis|author2=Tom W. Young|publisher=Springer|date=31 October 2002|isbn=9780306472749|archive-url=https://web.archive.org/web/20160425071449/https://books.google.com/books?id=cr9Pv0gefCQC&pg=PA176|archive-date=25 April 2016|url-status=live}}</ref> When kilning is complete, the grains are now termed [[malt]], and they will be milled or crushed to break apart the kernels and expose the [[cotyledon]], which contains the majority of the carbohydrates and sugars; this makes it easier to extract the sugars during mashing.<ref name="Ale U Brewing Process">{{cite web|url=http://www.merchantduvin.com/pages/2_ale_university/aleu_brew_process.html |title=Ale University – Brewing Process |publisher=Merchant du Vin |year=2009 |access-date=12 November 2009 |url-status=dead |archive-url=https://web.archive.org/web/20091103020852/http://www.merchantduvin.com/pages/2_ale_university/aleu_brew_process.html |archive-date=3 November 2009 }}</ref>

[[Mashing]] converts the starches released during the malting stage into sugars that can be fermented. The milled grain is mixed with hot water in a large vessel known as a [[mash tun]]. In this vessel, the grain and water are mixed together to create a cereal mash. During the mash, naturally occurring enzymes present in the malt convert the starches (long chain carbohydrates) in the grain into smaller molecules or simple sugars (mono-, di-, and tri-saccharides). This "conversion" is called [[saccharification]] which occurs between the temperatures {{convert|60|–|70|C|F}}.<ref>{{cite web |author=John Palmer |url=http://howtobrew.com/book/section-3/the-methods-of-mashing/single-temperature-infusion |title=Single Temperature Infusion |publisher=How to Brew |access-date=2018-09-20 |archive-url=https://web.archive.org/web/20180217023955/http://howtobrew.com/book/section-3/the-methods-of-mashing/single-temperature-infusion |archive-date=17 February 2018 |url-status=live }}</ref> The result of the mashing process is a sugar-rich liquid or [[Wort (brewing)|"wort"]], which is then strained through the bottom of the mash tun in a process known as [[lautering]]. Prior to lautering, the mash temperature may be raised to about {{convert|75|–|78|C|F}} (known as a mashout) to free up more starch and reduce mash viscosity. Additional water may be sprinkled on the grains to extract additional sugars (a process known as [[Sparging (beer)|sparging]]).<ref name="Goldhammer 2008">{{Cite book|author=Ted Goldammer|title=The Brewer's Handbook: The Complete Book To Brewing Beer |publisher=Apex |edition=2nd |isbn=978-0-9675212-3-7 |date=1 October 2008}}</ref>

The wort is moved into a large tank known as a "copper" or [[kettle]] where it is boiled with [[hops]] and sometimes other ingredients such as herbs or sugars. This stage is where many chemical reactions take place, and where important decisions about the flavour, colour, and aroma of the beer are made.<ref name="Fosters">{{cite web|url=http://www.fosters.com.au/enjoy/beer/history_of_beer.htm |title=History of Beer |publisher=Foster's Group |date=July 2005 |url-status=dead |archive-url=https://web.archive.org/web/20060216203039/http://www.fosters.com.au/enjoy/beer/history_of_beer.htm |archive-date=16 February 2006 }}</ref> The boiling process serves to terminate enzymatic processes, [[Precipitation (chemistry)|precipitate]] proteins, [[isomerization|isomerize]] hop [[resin]]s, and concentrate and [[sterilization (microbiology)|sterilize]] the wort. Hops add flavour, [[odor|aroma]] and [[Bitter (taste)|bitterness]] to the beer. At the end of the boil, the hopped wort settles to clarify in a vessel called a "whirlpool", where the more solid particles in the wort are separated out.<ref name="Hornsey 2004">{{Cite book|author=I. Hornsey |title=A History of Beer and Brewing |edition=1st|location=Washington D.C. |publisher=Royal Society of Chemistry |isbn=978-0-85404-630-0 |year=2004}}</ref>

After the whirlpool, the wort is drawn away from the compacted hop trub, and rapidly cooled via a [[heat exchanger]] to a temperature where yeast can be added. A variety of heat exchanger designs are used in breweries, with the most common a plate-style. Water or glycol run in channels in the opposite direction of the wort, causing a rapid drop in temperature. It is very important to quickly cool the wort to a level where yeast can be added safely as yeast is unable to grow in very high temperatures, and will start to die in temperatures above {{Convert|60|°C}}.<ref name="Ale U Brewing Process" /><ref>{{cite book |url=https://books.google.com/books?id=oKDNAwAAQBAJ&pg=PA41 |page=41 |title=The Oxford Handbook of Food Fermentations |author1=Charles W. Bamforth |author2=Robert Edwin Ward |publisher=Oxford University Press |date=2014 |isbn=9780199742707}}</ref> After the wort goes through the heat exchanger, the cooled wort goes into a fermentation tank. A type of yeast is selected and added, or "pitched", to the fermentation tank.<ref name="Fosters" /> When the yeast is added to the wort, the fermenting process begins, where the sugars turn into alcohol, [[carbon dioxide]] and other components. When the fermentation is complete the brewer may rack the beer into a new tank, called a conditioning tank.<ref name="Goldhammer 2008" /> Conditioning of the beer is the process in which the beer ages, the flavour becomes smoother, and flavours that are unwanted dissipate.<ref name="Hornsey 2004" /> After conditioning for a week to several months, the beer may be [[Filtered beer|filtered]] and [[carbonation|force carbonated]] for bottling,<ref>{{cite book|url=https://books.google.com/books?id=gYVLHMmplRcC&pg=PA176|title=The Oxford Companion to Beer|page=176|author=Garrett Oliver|publisher=Oxford University Press|date=7 October 2011|access-date=30 July 2012|isbn=9780195367133|author-link=Garrett Oliver|archive-url=https://web.archive.org/web/20160504141318/https://books.google.com/books?id=gYVLHMmplRcC&pg=PA176&lpg=PA176|archive-date=4 May 2016|url-status=live}}</ref> or [[Finings|fined]] in the [[Cask ale|cask]].<ref>{{cite book |url=https://books.google.com/books?id=cr9Pv0gefCQC&pg=PA306 |title=Brewing |page=306 |author1=Michael Lewis |author2=Tom W. Young |publisher=Springer |date=31 October 2002 |access-date=30 July 2012 |isbn=9780306472749 |archive-url=https://web.archive.org/web/20160616203606/https://books.google.com/books?id=cr9Pv0gefCQC&pg=PA306 |archive-date=16 June 2016 |url-status=live }}</ref>