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Course Description

Your mash program is the foundation of your beer recipe. By controlling and manipulating variables from mill to mash, you can introduce opportunities to improve fermentation and to avoid fermentation issues. In this lesson, you will explore the factors that lead to a mash that is ideally prepared for fermentation. You will investigate the role of enzymes and non-ingredient additions in wort production. With this, you will be able to define a mash program suitable for your production and beer targets.

Benefits to the Learner

  • Examine the impacts of milling and mashing on the finished beer
  • Investigate enzymes and the temperature ranges that optimize their benefits
  • Consider the impact of kettle finings to achieve recipe targets
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Type
self-paced (non-instructor led)
Dates
Jun 11, 2022 to Dec 31, 2030
Total Number of Hours
1.0
Course Fee(s)
Regular Price $0.00
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