Master Brewer Certification Brewer Brewing Process & Techniques 2

Question 1

What is the primary purpose of a vorlauf (recirculation) step during lautering?

Accepted Answer

To clarify the wort by filtering it through the grain bed

Answer

Vorlauf recirculates cloudy initial runnings back through the grain bed to establish a clear filter layer of husks before collecting wort.

Question 2

During wort boiling, what is the primary chemical reaction responsible for malt-derived flavor development?

Accepted Answer

Maillard reaction between amino acids and reducing sugars

Answer

The Maillard reaction between amino acids and reducing sugars during the boil produces melanoidins and complex flavor/color compounds.

Question 3

Which technique is used to achieve a cold break during wort chilling?

Accepted Answer

Adding Irish moss late in the boil and rapidly chilling to below 60°F

Answer

Adding fining agents like Irish moss late in the boil and then rapidly chilling promotes aggregation and precipitation of proteins (cold break).

Question 4

What is diacetyl rest and when is it performed?

Accepted Answer

A brief temperature rise near the end of fermentation to allow yeast to reabsorb diacetyl precursors

Answer

A diacetyl rest raises beer temperature to 58–68°F near terminal gravity, allowing yeast to reabsorb acetolactate and convert it to off-flavor diacetyl and then reduce it.

Question 5

In all-grain brewing, what is the typical ratio range for water-to-grain (mash thickness) expressed in quarts per pound?

Accepted Answer

1.25–2.0 qt/lb

Answer

A mash thickness of 1.25 to 2.0 quarts of water per pound of grain is the standard range, balancing enzyme activity and lauter efficiency.

Master Brewer Certification Practice Test

Master Brewer Certification Practice Test

Master Brewer Certification Brewer Brewing Process & Techniques 2