Description
With a good understanding of enzymes and the factors that can positively or negatively influence their activities, it is now appropriate to look into various mashing schedules.
Some are more traditional than others like infusion, and decoction, while other techniques are very specific to a particular beer style, namely sours.
To conclude, the content expert discusses a somewhat controversial topic, hot side aeration, and how it can make a difference when left unchecked.
Learning Objectives
- Phases of Mashing
- Influential Parameters
- Equipment considerations
- Grist to Liquor Ratio
- Mashing Schedules
- Alternative Mashing Techniques
- Mash Acidification
- Mash oxidation
- Wort composition (extract)
Richard Dubé
Richard Dubé is a French Canadian residing in the US since 1993. Richard worked in the Brewing industry for 40years. He has a B.Sc. in Microbiology- Biochemistry and earned an Associate Diploma from the Institute of Brewing, London, England. Richard first worked with Molson Breweries in Quality Control and Research. Then he occupied various positions in all Production departments while with Labatt’s/Budweiser. Richard relocated to the US when offered the responsibilities of Product Development and Quality Control in several contract brewing sites under Boston Beer Company. Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Richard partially retired from brewing in 2000. He completed his Master in Art of Teaching and taught high school science for the next ten years. Richard actively returned to the brewing industry first as Brewmaster, then Vice-President Brewing and Quality for Christian Moerlein Brewing Company. Richard is currently the Siebel Director of Online Education and the co-founder and Brewmaster of Braxton Brewing Company.
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