Gordon Biersch Hefeweizen Brewing Process

timer Asked: Feb 4th, 2019
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Question Description

Your beer is Gordon Biersch Hefeweizen

For this section you will cover all aspects of the brewing process as they pertain to your beer. This will include milling, mashing, lautering, boiling, the whirlpool, fermentation, and filtration. For all of these processes you will want to include information about temperatures, times, and additives used during the stages of brewing. Additionally, you will want to explain what purpose each of these decisions serves.

Part 1: Milling, Mashing, and Lautering

You will describe the brewing methods used through lautering the beer and why you think these methods were used. This will include, but is not limited to items such as the type of mill used, the temperature of the mash, and the length of the mash.

Part 2 : Boiling, Whirlpool, Fermentation, Filtration

You will describe the methods used through the filtration of the beer and the reasons you think these were used for your beer. This will include, but is not limited to the type of machinery and resources used, the temperature of these processes, and the length of these processes.

Write two different version of this assignment for two people. (Use APA format)

Tutor Answer

School: Boston College



Gordon Biersch Hefeweizen


Gordon Biersch Hefeweizen
Beer is a pale yellow coloured alcoholic drink made from the yeast fermentation of
grains (barley, wheat, and corn), hops and water. During the fermentation, process yeast
consumed sugar produced from these substrates and produce carbon dioxide and alcohol.
Gordon Biersch Hefeweizen is one of those beers that have gained popularity over the years
due to its mouth-watering taste. This beer is malted with 65% malted wheat and 35% malted
barley. Below are the utilized processes in making this beer (Stange & Bernot, 2018)
Part 1: Milling, Mashing, and Lautering
Milling: It is the starting process of the brewing house in this process various malts
are crushed together to crush the grains so that their sugar content can be extracted for
fermentation. It is one of the fundamental steps of beer making and must be carried out
carefully so that maximum starch of the seed comes out without breaking or damaging the
grain hull which in case the grain. If the grain is crushed improperly then a very less amount
of starch come out so the yield will be very low and if it's crushed very fine then the hull
which acts as filter bed will destroyed and the solution becomes sticky or gummy which
destroy the whole process. The milled product produced after crushing is known as gris
(Case, 2000).
Mashing: Once the grist formed from milling process the second step i.e. mashing of
the grist is carried out, where the grist is added into a large vessel (mash tun) and mixed with
hot water. The heat produced from hot water activates the enzyme present within barley and
conversion of starch to sugar starts. The temperature plays a very much crucial role in
mashing and at different mashing temperature different type of beer is produced. The reason
behind this the pres...

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