Brewing Process Optimization Public
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In conjunction with Purgatory Beer Company, this project investigates areas of improvement for the mash phase of the brewing process. The team established parameters that literature suggests affect the overall yield of the mash and began experimentation. The team planned on cross referencing hydrometer data and HPLC data to find changes in total sugar yield and the specific sugar yields of relevant sugars.Due to the circumstances of the COVID-19 outbreak, these goals were not met. Therefore, the focal point of the paper falls upon the findings in the Background section. The team suggests that the full methodology as described be conducted, followed by a results-guided additional literature review, before any claims can be made on which method(s) increase mash yield.
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Permanent link to this page: https://digital.wpi.edu/show/qb98mh97r