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.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Fleury, Nicholas Whitney
• Kortz, Hunter
• Poisson, Guillaume
• Field, Jakob

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-050320-160449

Advisor

• Kmiotek, Stephen J.

Year

• 2020

Sponsor

• Purgatory Beer Company

Date created

• 2020-05-03

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright