Index

W

• Water
• alkalinity, 106-107
• dechlorination, 116-117
• carbon filtration, 116
• heating, 116
• potassium metabisulfite, 117
• hardness, 107-108
• permanent, 108
• temporary, 108
• microbiological control, 117-120
• chemical biocide, 118
• ultraviolet radiation, 117
• minerals, 109-112
• calcium, 109-110
• carbonate, 111
• chloride, 111
• copper, 112
• iron, 112
• magnesium, 110
• manganese, 112
• minor ions, 112
• nitrate, 111-112
• nitrite, 111
• potassium, 110
• principal ions, 109-112
• sodium, 110
• sulfate, 111
• zinc, 112
• pH, 106
• pH reduction, 113-115
• acidification, 114
• boiling, 113
• calcium hydroxide, 114
• treatment, 113-119
• dechlorination, 116-117
• microbiological control, 117-120
• mineral salt adjustment, 115
• pH reduction, 113-115
• removal of contaminants, 117
• Weizenbock, German beer style, 409-410
• Wet milling, 164
• Wheat malt, 45
• Whirlpool, 224-226
• White beers, Belgian beer styles, 377-379
• Wholesalers, 15-17
• Wild yeast, 360-362
• Brettanomyces, 362
• Saccharomyces, 361
• Torulopsis, Pichia, Candida, 362
• Wood chips, 279
• Wort aeration, 242-244
• methods, 243-244
• Wort Boiling
• biochemical changes, 209-214
• color development, 212
• concentration, 214
• destruction of enzymes, 210
• dissipation of volatiles, 213
• isomerization, 213
• oxidation, 214
• protein precipitation, 210-212
• sterilization, 209-210
• boiling systems, 228-231
• direct-fired, 228
• external heating jackets, 229
• external wort boilers, 229-230
• internal heating, 228-229
• hop and trub removal, 220-228
• direct-fired, 228
• external heating jackets, 229
• external wort boilers, 229-230
• internal heating, 228-229
• direct-fired, 228
• external heating jackets, 229
• external wort boilers, 229-230
• internal heating, 228-229
• hop and trub removal, 220-228
• brewkettle/whirlpool, 226
• centrifuge, 226-228
• coolship, 223
• hop back, 221
• hop jack, 222
• hop separator, 221-222
• settling tanks, 223-224
• whirlpool, 224-226
• kettle additives, 215-220
• calcium sulfate, 220-221
• copper finings, 218-220
• hops, 215-218
• tannic acid, 220
• methods of heating, 231
• operating the kettle, 214-220
• kettle additives, 215-220
• Wort Cooling
• cold break formation, 237-238
• factors affecting break, 238
• formation, 238
• control of volatiles, 237
• cooling, 235-237
• microbilogical stability, 236-237
• removal of cold break, 238-242
• centrifugation, 242
• DE filtration, 241
• flotation, 240-241
• settling tank, 239-240
• Wort Separation
• assessing the wort, 205
• lauter tun, 196-201
• collection of first wort, 200
• filter bed, 198
• grains-out, 201-204
• mash rest and underletting, 198-199, 198-207
• mash transfer, 197-198
• recirculation of wort, 199
• sparging, 200-201
• mash tun, 194-196
• collection of wort, 195
• grains-out, 196
• sparging, 195-196
• methods, 193-204
• lauter tun, 196-201
• mash filters, 201-203
• mash tun, 194-196
• strainmaster, 203-204
• sparge water, 204
• quality, 204
• quantity, 204
• temperature, 204
• transferring the wort, 205