Mashing
References
1. Alexander, Steve. 1997. "Fear of Phenols-A Guide to Coping with Brewing's Most Contrary Chemicals." Brewing Techniques 5 (6).
2. Barnes, Zane C. 2006. "Brewing Process Control." Handbook of Brewing, edited by Fergus G. Priest and Graham G. Stewart. Boca Raton, Florida: CRC Press, Taylor & Francis Group.
3. Briggs, Dennis E., Boulton, Chris A., Brookes, Peter A., and Stevens, Roger. 2004. Brewing: Science and Practice. Cambridge, England: Woodhead Publishing Limited.
4. Busch, Jim. 1996. "Stepping up to Lager Brewing - Part I: An Overview of the Brewing Process." Brewing Techniques 4 (3).
5. Busch, Jim. 1997. "Home Brewery Advancement: Step Mash for Customized Worts, Part I - The Enzymes that Breakdown Glucans and Proteins." Brewing Techniques 5 (3).
6. Busch, Jim. 1997. "Home Brewery Advancement: Step Mash for Customized Worts, Part II - The Starch Busting Amylases." Brewing Techniques 5 (4).
7. Carey, Daniel J. 1991. "Microbrewery Design and Performance." MBAA Technical Quarterly 28 (1).
8. Comrie, A.A.D. 1967. "Brewing Water." Brewer's Digest 42 (7).
9. Coors, Jeffery. 1976. "Practical Experience with Different Adjuncts." MBAA Technical Quarterly 13 (2).
10. De Clerck, Jean. 1957. A Textbook of Brewing. Volume 1, translated by K. Barton-Wright. London: Chapman-Hall Ltd.
11. Dougherty, Joseph J. 1977. "Wort Production." The Practical Brewer, edited by H. M. Broderick. Madison, Wisconsin: Master Brewers Association of the Americas.
12. Fahy, Ann and Jim Spencer. 1999. "Wort Production." The Practical Brewer, edited by John T. McCabe. Wauwatosa Wisconsin: Master Brewers Association of the Americas.
13. Fix, George J. 1989. Principles of Brewing Science. Boulder, Colorado: Brewers Publications.
14. Fix, George J. 1995. "The Role of pH in Brewing." The New Brewer 12 (6).
15. Heissner, Russ. 1999. Personal Communication. JVNW, Inc., Hingham, Massachusetts.
16. Hough, J.S. et al. 1982. Malting and Brewing Science. Volume 2. London, England: Chapman-Hall, Ltd.
17. Hough, J.S. 1991. The Biotechnology of Brewing. London, England: Cambridge University Press.
18. Johnstone, J. 1992. "Liquid Solid Separation in the Brewhouse." MBAA Technical Quarterly 29 (1).
19. Kunze, Wolfgang. 1996. Technology Brewing and Malting, translated by Dr. Trevor Wainwright. Berlin, Germany: VLB Berlin.
20. Kuplent, Florian. 1999. Personal Communication.
21. Lewis, Ashton. 1993. "Mashing Methods and Malt Compared." Zymurgy - Special Issue: Traditional German, British and American Brewing Methods 16 (4).
22. Lewis, David. 1998. "Biological Mash and Wort Acidification." The New Brewer 15 (1).
23. Lewis, Michael. 1987. "Three Types of Mashing Systems." The New Brewer 4 (1).
24. Lewis, Michael. 1993. "Getting the Most Out of the Mash." The New Brewer 10 (4).
25. Lewis, Michael J. and Tom W. Young. 1995. Brewing. London, England: Chapman & Hall.
26. Lewis, M. J. and Young, T. W. 2002. Brewing. New York, New York: Kluwer Academic/Plenum Publishers.
27. Noble, Stuart. 1997. "Practical Aspects of Fermentation Management." The Brewer 83 (991).
28. Noonan, Gregory J. 1996. New Brewing Lager Beer. Boulder, Colorado: Brewers Publications.
29. Ormrod, H. L. 1986. "Modern Brewhouse Design and its Impact on Wort Production." Journal of Institute of Brewing 92 (March-April).
30. O'Rourke, Timothy. 1999. "Milling and Mashing." Brewers' Guardian 128 (6).
31. Parkes, Steve and Kiesbye, Axel. 2006. "Brewhouse Operations: Ale and Lager Brewing." Raw Materials and Brewhouse Operations. Volume 1, edited by Karl Ockert. St. Paul, Minnesota: Master Brewers Association of the Americas.
32. Rehberger, Arthur J. and Gary E. Luther. 1995. "Brewing." Handbook of Brewing, edited by William A. Hardwick. New York, New York: Marcel Dekker, Inc.
33. Roberston, J. 1990. "Wort Production." The Brewer 76 (905).
34. Ryder, David S. and Joseph Power. 1995. "Miscellaneous Ingredients in Aid of the Process." Handbook of Brewing, edited by William A. Hardwick. New York, New York: Marcel Dekker, Inc.
35 .Schwarz, Paul and Richard Horsley. 1996. "A Comparison of North American Two-Row and Six-Row Malting Barley." Brewing Techniques 4 (6).
36. Shahidi, F. and M. Naczk. 1995. Food Phenolics: Sources, Chemistry, Effects, Applications. Lancaster, Pennsylvania: Technomic Publishing Co., Inc.
37. Taylor, D.G. 1989. "Influence of Brewhouse Practice on Wort Composition." The Brewers' Guardian 118 (2).
38. Thompson, Donald, Karl Ockert, and Vince Cottone. 1999. "Craft Brewing." The Practical Brewer, edited by John T. McCabe. Wauwatosa Wisconsin: Master Brewers Association of the Americas.
39. Wainwright, T. 1971. "Biochemistry of Brewing." Modern Brewing Technology, edited by W.P.K. Findlay. Cleveland, Ohio: The Macmillan Press.
40. Wilkonson, R. 2003. "Mashing/conversion Technology." The Brewers' Guardian 132 (3).
Click on the following topics for more information on mashing.
Email a Friend
