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Beer production, Production of non-alcohol beer - Coggle Diagram

- - - - 1.- Milling and mashing malted grains
        
        After proteases have degraded proteins, the mash is heated to 62°C - 64°C
        
        It will gelatinize and will become accessible to amylases
        
        Beta‐amylases will cleave off maltose from starch molecules.
        
        The mash is heated to 72°C for 15-25 minutes
        
        This will allow further breakdown of long chain polysaccharides effected by alpha‐amylases
        
        Initial temp: 45°C
        
        Finally, the temperature of the mash is raised to 78°C
      - 2.- Filtering/lautering
        
        The remaining insoluble spent grains are separated from the soluble extract.
        
        The extract is tranfered to a boiling vessel
      - Brewing steps
      - 3.- Boiling
      - Fermentation
- - - - Reverse osmosis, allows the beer to
        become alcohol-free, the beer’s flavor is much less affected, but it is impractical.
      - Vacuum distilling, the flavour remains closer to the original.
      - Exposing the brew to high heat before re-pitching the beer, but it affects flavor.