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Wort
Wort
Wort
(/ˈwɜːrt/) is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort
Wort
contains the sugars that will be fermented by the brewing yeast to produce alcohol. Production[edit]Draining wortThe first step in wort production is to make malt from dried, sprouted barley. The malt is then run through a roller mill and cracked. This cracked grain is then mashed, that is, mixed with hot water and steeped, a slow heating process that enables enzymes to convert the starch in the malt into sugars. At set intervals, most notably when the mixture has reached temperatures of 45, 62 and 73 °C (113, 144 and 163 °F),[1] the heating is briefly halted. The temperature of the mixture is usually increased to 78 °C (172 °F) for mashout
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International Standard Book Number
"ISBN" redirects here. For other uses, see ISBN (other).International Standard Book
Book
NumberA 13-digit ISBN, 978-3-16-148410-0, as represented by an EAN-13 bar codeAcronym ISBNIntroduced 1970; 48 years ago (1970)Managing organisation International ISBN AgencyNo. of digits 13 (formerly 10)Check digit Weighted sumExample 978-3-16-148410-0Website www.isbn-international.orgThe International Standard Book
Book
Number (ISBN) is a unique[a][b] numeric commercial book identifier. Publishers purchase ISBNs from an affiliate of the International ISBN Agency.[1] An ISBN is assigned to each edition and variation (except reprintings) of a book. For example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, and 10 digits long if assigned before 2007
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Sprouting
Sprouting
Sprouting
is the practice of germinating seeds to be eaten raw or cooked. Sprouts can be germinated at home or produced industrially. They are a prominent ingredient of the raw food diet and common in Eastern Asian cuisine. Sprouting, like cooking, reduces anti-nutritional compounds in raw legumes. Raw lentils, for example, contain lectins, anti-nutritional proteins which can be reduced by sprouting or cooking. Sprouting
Sprouting
is also applied on a large scale to barley as a part of the malting process. A downside to consuming raw sprouts is that the process of germinating seeds can also be conducive to harmful bacterial growth.soybean sprout and mung bean sproutSprouted mung beans Bean
Bean
sprouts are a common ingredient across the world
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Rye
Secale
Secale
fragile M.Bieb. Rye
Rye
( Secale
Secale
cereale) is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus Hordeum) and wheat (Triticum).[1] Rye
Rye
grain is used for flour, rye bread, rye beer, crisp bread, some whiskeys, some vodkas, and animal fodder
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Rice
Rice
Rice
is the seed of the grass species Oryza sativa
Oryza sativa
(Asian rice) or Oryza glaberrima
Oryza glaberrima
(African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia
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Special
Special
Special
or specials may refer to:Contents1 Music 2 Film and television 3 Other uses 4 See alsoMusic[edit] Special
Special
(album), a 1992 album by Vesta Williams "Special" (Garbage song), 1998 "Special
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Gelatinization
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer. Three main processes happen to the starch granule: granule swelling, crystal or double helical melting, and amylose leaching.During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon.[1] Water then enters via amorphous regions the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not allow water to enter. Heat causes such regions to become diffuse, the amylose chains begin to dissolve, to separate into an amorphous form and the number and size of crystalline regions decreases
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Starch
Starch
Starch
or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as energy storage. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods like potatoes, wheat, maize (corn), rice, and cassava. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.[4] Glycogen, the glucose store of animals, is a more highly branched version of amylopectin. In industry, starch is converted into sugars, for example by malting, and fermented to produce ethanol in the manufacture of beer, whisky and biofuel. It is processed to produce many of the sugars used in processed foods
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Steeping
Steeping
Steeping
is the soaking in liquid (usually water) of a solid so as to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt from smoked ham or salted cod, where the solute is not the desired product.Contents1 Corn 2 Tea 3 Beer 4 See also 5 ReferencesCorn[edit] One example is the steeping of corn (or maize), part of the milling process. As described by the US Corn Refiners Association, harvested kernels of corn are cleaned and then steeped in water at a temperature of 50 °C (120 °F) for 30 to 40 hours.[1] In the process their moisture content rises from 15% to 45% and their volume more than doubles. The gluten bonds in the corn are weakened and starch is released
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Barley
Barley
Barley
( Hordeum
Hordeum
vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia
Eurasia
as early as 10,000 years ago.[3] Barley
Barley
has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures
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Wheat Beer
Wheat
Wheat
beer is a beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are Weissbier and Witbier; minor types include Lambic, Berliner Weisse
Berliner Weisse
and Gose.Contents1 Varieties1.1 Weizenbier 1.2 Witbier 1.3 Other varieties2 Names and types 3 Serving 4 Sensory profile 5 See also 6 References 7 External linksVarieties[edit] Two common varieties of wheat beer are Weißbier (German – "white beer") based on the German tradition of mixing at least 50% wheat to barley malt to make a light coloured top-fermenting beer, and witbier (Dutch – "white beer") based on the Belgian tradition of using flavorings such as coriander and orange peel
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Wheat
References:   Serial No. 42236 ITIS 2002-09-22 Wheat
Wheat
is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.[1][2][3] There are many species of wheat which together make up the genus Triticum; the most widely grown is common wheat (T. aestivum). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent
Fertile Crescent
around 9600 BCE
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Ethanol
Ethanol, also called alcohol, ethyl alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula C 2H 5OH. Its formula can be written also as CH 3−CH 2−OH or C 2H 5−OH (an ethyl group linked to a hydroxyl group), and is often abbreviated as EtOH. Ethanol
Ethanol
is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol
Ethanol
is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug. It also has medical applications as an antiseptic and disinfectant. The compound is widely used as a chemical solvent, either for scientific chemical testing or in synthesis of other organic compounds, and is a vital substance utilized across many different kinds of manufacturing industries
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Oatmeal Stout
Stout is a dark beer that includes roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters, typically 7% or 8% alcohol by volume (ABV), produced by a brewery.[1][2] There are a number of variations including Baltic porter, milk stout, and imperial stout; the most common variation is dry stout, exemplified by Guinness Draught, the world's best selling stout. The first known use of the word stout for beer was in a document dated 1677 found in the Egerton Manuscript, the sense being that a stout beer was a strong beer not a dark beer.[3] The name porter was first used in 1721 to describe a dark brown beer that had been made with roasted malts. Because of the huge popularity of porters, brewers made them in a variety of strengths
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Ethanol Fermentation
Ethanol
Ethanol
fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products
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Sugar
Sugar
Sugar
is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar
Sugar
is used in prepared foods (e.g., cookies and cakes) and is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk. Longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol and sugar alcohols may also have a sweet taste, but are not classified as sugars
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