fst 411 malting and brewery (2 units) by dr. olusegun obadina
TRANSCRIPT
FST 411MALTING AND BREWERY
(2 units)
ByDr. Olusegun Obadina
Know Your LecturersDr. Olusegun Obadina
Course Content• Types and structural composition of barley
and sorghum grains• Preparation of grain• Malt-germination, modification, kilning and
biochemical changes involved. • Mashing processes, factors affecting mashing,
biochemistry of mashing, • Boiling of wort, beer conditioning and beer
quality.
Malting and Brewing
What Is Needed To Benefit from this Topic
• Structure and Function• The Husk• The Pericarp• Aleurone Layer• Starchy Endosperm• The Embryo
Malting and Brewering
What Is Needed To Benefit from this Topic
• Drying, Storage, and Handling• Steeping, Germination, Kilning, and Malt
Quality• Malt Varieties
Malting and Brewering
What Is Needed To Benefit from this Topic
• Wheat Malt• Oats and Rye Malt• Sorghum• Drying, Storage, and Handling
Malting and Brewering