CFPS Brewing Ingredients and Process 3

Question 1

What is the purpose of a 'whirlpool' after the boil?

Accepted Answer

Creating a vortex that concentrates trub and hop matter into a cone at the center so clear wort can be drawn off the side

Answer

Aerating the wort to provide oxygen for yeast

Answer

Reducing the temperature of the wort rapidly

Answer

Filtering out residual grain particles

Question 2

Adjuncts like corn (maize) and rice are used in American lagers primarily to:

Accepted Answer

Produce a lighter-bodied, crisp beer and reduce production costs

Answer

Add residual sweetness and color

Answer

Increase the alcohol content significantly

Answer

Replace hops as a bittering agent

Question 3

What is the Lovibond (°L) scale used to measure?

Accepted Answer

The color of malts and beer using a standardized light comparison method

Answer

The bitterness of hops in finished beer

Answer

The alcohol content of spirits

Answer

The nitrogen content of malt protein

Question 4

What is 'autolysis' and how does it affect beer flavor?

Accepted Answer

The self-digestion of dead yeast cells releasing meaty, sulfury, or rubbery off-flavors

Answer

The breakdown of hop alpha acids over time reducing bitterness

Answer

The oxidation of fatty acids producing cardboard flavors

Answer

The Maillard browning of residual sugars during conditioning

Question 5

What does 'original gravity' (OG) measure?

Accepted Answer

The density of wort before fermentation, indicating the amount of dissolved fermentable sugars

Answer

The total hop bitterness added to the recipe

Answer

The pH of finished beer

Answer

The final alcohol level after fermentation

Question 6

Which enzyme is responsible for breaking down proteins in the mash during a protein rest?

Accepted Answer

Protease (endoprotease)

Answer

Alpha-amylase

Answer

Beta-glucanase

Answer

Lipase