Index

M

• Magnesium in water, 110
• Maibock, German beer style, 398-399
• Maillard reactions, 31, 212
• Malt color, 34
• Malt conditioning, 163
• Malt liquor, U.S. style, 415-422
• Malt milling
• dry milling, 158-162
• hammer mills, 160
• roller mills, 158-160
• sampling, 161
• wort separation systems, 162
• handling and storage, 156-158
• malt conditioning, 163
• safety, 164
• wet milling, 164
• Malt modification, 31-32, 173
• Maltose, 77
• Maltose/dextrin ratio, 170-171
• Maltotriose, 77
• Märzen, German beer style, 399-400
• Mash filters, 162, 201-203
• Mash tun, 162, 186-187, 194-196
• Mashing
• acid rest, 168
• equipment, 185–188
• cereal cooker, 185
• craft brew systems, 187-188
• holding hopper, 185
• mash tun, 186-187
• factors affecting, 172-174
• ions, 174
• malt modification, 173
• mash thickness, 174
• pH, 173
• quantity of water, 174
• temperature, 172
• time, 172-173
• protein rest, 169
• starch conversion, 170-172
• beta-glucans, 172
• controlling fermentable extract, 171
• maltose/dextrin ratio, 170-171
• stages, 171-172
• systems, 175-185
• decoction, 178-183
• double-mash, 183-185
• infusion, 175-176
• temperature-controlled, 176-177
• Material corrosion resistance
• aluminum, 150
• copper, 150
• stainless steel, 149-150
• chemical agents, 149-150
• passivation, 150
• Material safety data sheets, 148
• Maturation, 271-276
• accelerated lagering, 276
• bottle conditioning, 274
• casking, 274-275
• traditional lagering, 272-274
• kraeusening, 273-274
• temperature, 272
• yeast, 273
• Mealiness, 37
• Methylene-blue staining, 99
• Meura 2001 mash filter, 203
• Mexican beer brands, 10
• Microbreweries, 4-5
• Micronized cereals, 125
• Mild ale, British beer style, 383-384
• Mild ale malt, 40
• Miller Brewing Co., 8
• Molds, 362-363
• Monopoly states, 20-22
• Munich dark, German beer style, 400-401
• Munich helles, German beer style, 401-402
• Munich malt, 41
• Mutation of yeast, 88-89