Q.1
__________________ consists of adding hops to the boil kettle as the wort is received from the lauter tun.
Dry hopping
Hop steeping
First wort hopping (FWH)
Hop bursting
Q.2
True or False: Higher pitching rates tend to produce more aromatics and esters than lower pitching rates.
True
False
Q.3
John Palmer prescribes about _________ of corn sugar for a 5 gallon (19 L) batch.
½ cup (118mL)
¾ cup (177 mL)
1 cup (237 mL)
1.5 cups (355 mL)
Q.4
The most commonly used indicator of malt modification is the soluble-to-total protein (S/T) ratio, also known as the __________.
Malt Color Units (MCU)
European Brewery Convention (EBC)
Apparent Attenuation Limit (AAL)
Kolbach Index (KI)
Q.5
The temperature target for single infusion mashes is _____ °F (____°C) because this is the generally accepted upper limit for starch gelatinization in barley.
168°F (75°C)
143°F (61°C)
172°F (77°C)
153°F (67°C)