Transcript FST 411 MALTING AND BREWERY (2 units) By Dr. Olusegun Obadina Know Your Lecturers Dr.

FST 411
MALTING AND BREWERY
(2 units)
By
Dr. Olusegun Obadina
Know Your Lecturers
Dr. 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
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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
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Wheat Malt
Oats and Rye Malt
Sorghum
Drying, Storage, and Handling
Malting and Brewering