Slide 1 - The Master Brewers Ass

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					Gluten Free Brewing

  Presented by Bob Hansen
 Manager of Technical Services
                   Celiac Disease
• Not a food allergy, but a food intolerance.

• Caused by undigested amino acid sequences from a
  variety of grains.

• Causes inflammation and inactivation of intestinal
  mucosa and malabsorbtion of nutrients

• Leads to various symptoms associated with sever
  malnutrition and is associated with increased risk of
  cancer.

• Only current treatment is a diet adhering to strict
  avoidance of the offending grains. This is often
  referred to as a gluten free diet.
             Grain Taxonomy and Celiac Disease

     Class     Flowering Plants



Sub-Class         Monocots                                                          Dicots



   Order           Poales                                                       Caryophyllales



   Family      Gramineae (Grasses)                    BuckWheat        Quinoa       Amaranth



Sub-Family    Pooideae                                 Bambusoideae                Panicoideae



    Tribe     Triticeae        Aveneae (Oats)         Orzeae (Rice)             Andropogoneae



   Genus      Triticum      Hordeum (Barley)    Secale (Rye)          Sorghum       Zea (corn)



               Wheat           Spelt      Kamut
                    Celiac Disease


• Affects roughly 1% of U.S. population, though many
  undiagnosed

• Another 1% choose gluten free for lifestyle issues.

• Roughly 3 million consumers and over a million
  (non) beer drinkers
                          What’s in a beer?

What Malted Grains give to a beer


   • Fermentable and Non
     Fermentable
     Carbohydrates

   • FAN for Yeast Nutrition

   • Color

   • Base Flavor
Ingredients used to replace
Malted Barley in Beer

   • Gluten Free Malted Grains

   • Raw Grains (+ enzymes)

   • Grain Syrups

   • Honey

   • Sugar

   • Molasses

   • Maltodextrins

   • Caramel Color

   • Yeast Nutrients

   • Foam Enhancers
                           Gluten Free Grains

     Class   Flowering Plants



Sub-Class        Monocots                                                          Dicots



   Order          Poales                                                       Caryophyllales



   Family     Gramineae (Grasses)                    BuckWheat        Quinoa       Amaranth



Sub-Family   Pooideae                                 Bambusoideae                Panicoideae



    Tribe    Triticeae        Aveneae (Oats)         Orzeae (Rice)             Andropogoneae



   Genus     Triticum      Hordeum (Barley)    Secale (Rye)          Sorghum       Zea (corn)



             Wheat            Spelt      Kamut
                           Brewing Enzymes
Bacterial Alpha Amylase
         -Liquification of grains- especially low gelatinization temperature.
         185F max temp

High Temperature Alpha Amylase
        -Liquification of grains- Survives boiling, requires deactivation
        220F max temp

Fungal Alpha Amylase
        -Converts liquified starch to high maltose wort (similar to malt)
        140F max temp

Glucoamylase
       -Converts liquified starch to pure glucose (light or low carb beer)
       165F max temp

Betaglucanase
        -Breaks down NSP’s in grain (lautering aid)


Available from Novozymes, BSG (Kerry) or Valley Research
                         Choosing a Grain Syrup

Function                        28DE        42DE   HM   60DE
Bodying Agent
Browning Reaction
Binding
Fermentability
Sweetness
Viscosity
Flavor Enhancement
Foam Stabilizer
Humectancy
Freezing Point Depression
Hygroscopicity
Osmotic Pressure
Prevent Sugar Crystallization
Prevent Coarse Ice Crystals
During Freezing
Sheen Producer
                   Properties of Grain Based Syrups


                     Malt Extract   Sorghum   Rice Syrup   Corn syrup   Corn syrup


                                     45 HM      45 HM      45-50 HM       HFCS

Color                  30-100        20-60       5-30          0            0

Flavor                  Malt         Grain      Grain        None         None

Solids                  79-80        79-80      79-80        79-80        79-80

Protein (g/100g)          5            3          1            0            0

FAN (ppm)               2500          800        250           0            0

Fermentability          75%          75%         75%          75%         100%
Sorghum Production and Taxonomy

           A: Panicle
               •Contains Starchy Seeds (Sorghum Grain)
               •Several Grain Colors (Tan, White, Red)
               •High and Low Tannin Content


           C: Stalk (Sweet Sorghum)
               •Contains Sucrose based Juice
               •Similar to Sugar Cane
               •Minimal Starchy Seeds
Grain Sorghum Syrup

       Grain Sorghum Syrup is a new class of
          sweetener made from the grain of
          the sorghum plant using natural
          processes.


       It is a grain/starch based sweetener
            and can be manufactured in a
            variety of dextrose equivalents.


       It can replace or substitute for other
           grain sweeteners or extracts to
           provide color, flavor, browning and
           nutrients along with a variety of
           starch based functionalities.


       It is non-allergenic, all natural and
            non-GMO.
                 Sorghum Syrup
       (Sorghum Molasses or Sweet Sorghum)




Standard of Identify for Sorghum Syrup


    Annual Production ~ 1,000,000 lbs
Using Sugars
 • Sugar
       Cane Sugar

• Molasses
      Evaporated Cane Juice

• Honey
      Medium Honey


Other Ingredients
• Malto Dextrins – unfermentables
      10 DE - Corn products

• Caramel Color
     Beer specific – DD Williamson

• Yeast Nutrients- White Labs
       Lallemand
                   Yeast and Hops

• Hop Extract
     TetraHop- John A Hass

• Yeast
     Dry Yeast- Lallemand/ Scott labs
     Wyeast
                Tips and Challenges

• Hop Extract
     TetraHop- John A Hass

• Yeast
     Dry Yeast- Lallemand/ Scott labs
     Wyeast
                     Hoppy to Be Gluten-Free
                         Pale Ale Recipe
7.5 lbs   BriesSweet(tm) White Sorghum Syrup 45DE High Maltose
1 oz      Cascade Hops (6.5% AA) (Beginning of boil)
0.5 oz    Cascade Hops (5 minutes before end of boil)
1 oz      Cascade Hops (End of Boil)
1 oz      Cascade Hops (dry hop)
2 pkgs    Nottingham dry ale yeast or Wyeast 1272GF gluten free yeast
1 cup     Honey (bottling)

Mix syrup and water and bring to boil. Add bittering hops. Boil 40 minutes.
Add second hops. Add remaining hops according to schedule. Quickly chill
wort. Ferment for 1.5 weeks at 65-70º F. Add dry hops after primary
fermentation or after transfer to secondary. Force carbonate or bottle
condition with honey (recommended).

OG 1.056
FG 1.016
5.2% abv
37 IBU’s
Questions?
    Thank You!

 Presented by Bob Hansen
Manager of Technical Services

				
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