Lesson 8 - Mashing End of Unit SAQ
This lesson allows you to test yourself on the material covered in all previous lessons on mashing and determine the level to which you have attained the outcomes.
Self-Assessment Questions
1. ** Describe the effects of oxygen and calcium in mashing and how each can be controlled.
2. *** With reference to the process and technology used, discuss the advantages and disadvantages of isothermal, decoction, and single-vessel temperature-programmed mashing.
3. *** The temperature sensor in your MCV is reading 5°C lower than the actual temperature. You undertake the mashing programme shown in the table below on under-modified malt using a water to grist ratio of 4.5:1. What will happen in the mash, and how will this affect the wort produced?
|
Stand Duration (min) |
Stand Temperature (°C) |
|
40 |
47 |
|
45 |
55 |
|
60 |
65 |
|
30 |
73 |
|
5 |
78 |
4. *** Describe what happens to a fragment of barley endosperm containing a starch granule attached to a piece of storage protein and cell wall during a triple decoction mash. Include the physical and biochemical processes that occur.