Beer Preparation for Packaging - University of Nottingham · 2018-04-23 · – Controlled top...
Transcript of Beer Preparation for Packaging - University of Nottingham · 2018-04-23 · – Controlled top...
Beer Preparation forPackaging
Jamie Ramshaw M.Brew
Simpsons Malt
Conditioning
Cask
Processed
Beer Preparation
• Conditioning
• Haze and Clarity
• Stabilisation
Conditioning
• Aims
• Flavour development
• Development of condition
• Preparation for clarification
• Stabilisation
CONDITIONING
Dynamic Equilibrium
Solubility
• At any given pressure or temperature, it is possible tohold a definite amount of CO2 in solution.
• At equilibrium, the concentration of CO2 in the beer isdirectly proportional to the pressure of the CO2 in thegaseous phase.
• PCO2= HXCO2 This is Henry’s Law
Solubility
• PCO2= HXCO2
• PCO2 is the Partial Pressure of CO2 in the head space
• xCO2 molar fraction of CO2 in the liquid
• H is Henry’s constant, if temperature changes so doesH
• Dissolved CO2 (DCO2) in a closed dynamicequilibrium is proportional to the P and T of the system
• PCO2/ H = XCO2
Don’t worry!
Rate of Carbonation
Rate of Carbonation
• V dC/dT = speed of gas uptake
• V is proportional to A and CE-C
• A = area of gas liquid interface
• CE-C = what is possible minus what is present
What does this mean?
• To condition a beer with added gas:
– Controlled top pressure
– Controlled temperature
– Have large Area
• Small bubbles from sinter stones
• Internal rouser for top pressure
What does this mean?
• To condition naturally:
– Controlled top pressure during the conditioning
– Controlled temperature during the conditioning
– Fermentable sugars and live yeast in CT or
– Fermentable sugars and live yeast in keg
– Fermentable sugars and live yeast in Cask
Remember
• Once top pressure is removed or the beer increasesthe dynamic equilibrium will change
• This can happen at filling or serving in the bar
• We overcome this by
– filling against back pressure
– Ensuring the temperature is constant
– Using laminar flow
CLARITY
Haze and It’s Causes
• What is Haze?
• How we can protect against it
– pH
– Raw material
• Malt
• Adjunct
– Hops
– Clarification
Is Beer Clarity Important?
Is Beer Clarity Important?
The clarity and colour ofbeer form the firstimpressions a customerreceives.
What is Haze?
Main Haze Particulates
• Protein:Polypenol
complexes
• Beta Glucan and Starch
• Oxalate, metal ions
• Brewing Yeast
• Wild Yeast
• Dead Yeast
• Bacteria
Haze
Control
• As most particulates come from the Mash, we havesome control over what is in the final beer
– The ionic composition of the liquor. This will effectthe pH in which the biochemical reactions takeplace
– The quality and ratio of the dry goods i.e maltquality and adjuncts.
Process pH
• The pH plays and important role in optimising theaction of enzymes.
• It also affects the efficiency of the various fining agentsused.
Mashing Parameters
Process pH
pH
Liquor 6.0 – 8.0
Mash 5.2 – 5.5
1st Runnings 4.8 – 5.2
Last Runnings < 5.6
Wort at Copper Up 5.1 – 5.4
Wort at Copper Out 4.9 – 5.2
Beer post fermentation 3.8 - 4.2
Dry Goods
Malt
• Contains:
– Starch
– Protein
– Beta Glucans and Gums
– Polyphenol in husk
Malt
• Problems are minimised by:
– Mashing process; milling and
hydration
– Mash pH
– Mash temperature
– Malt quality/ Modification
– Choice of Adjuncts
Wort Boiling
• Coagulates protein and
polyphenol
• Needs vigorous boil
• Measure OG change or dip
• Should see drop in pH of 0.2
• Hot break forms
• Cold break process starts
Kettle Finings
Hops
• Contain Polyphenol
• Contain Oil
• Effect of Brew house
added hops can be dealt
with
• ‘Cold side’ added hops
can cause an oily haze
Clarification
• Auxiliary Finings
• Isinglass Finings
• Centrifugation
– All work with Stokes Law
• Filtration
Stokes Law
FINING
Application ofauxiliary finingsloads all positiveand neutral particleswith a negativecharge
All beer particles nowrendered availablefor isinglassinteraction
The combinedflocs settleentrapping anyunreacted particlesmore effectively
Centrifugation
• Centrifugation
– High level of separation
– Quick
– Generates heat
– Causes shear
– Reduces Losses
– DO2 pick up
– Energy
– High capital
Filtration
• Pass the beer through every decreasing pore sizedfilter media to create a bright and in some cases sterileproduct
• Powder
• Cartridge
• Sheet
Powder
Powder
Pros
• Can deal with heavyloading
• Big Volumes
• >500Hl/ hr
• Can change betweenbeers types
• Stabilisers can be addedwith powder
• Powders are cheap
Cons
• Slow turn around
• High Capital
• Disposal of effluent.
• Slow turn around, can belabour intensive
• Need DCO2, electricity,and DA liquor
• Powders have H and Simplications
Cartridge Filtration
Cartridge
Pros• Good for changing
between beers• Quick turn around• Stabilise in CT• Low Capital• Can be automated• CIP quick• Good DO2 control
through cartridges• Will sterilise beer
Cons
• Needs pre treatment ofbeer
• Small Volumes
• Lower flow rates
• Stabilise in CT
• Need DCO2, electricity,and DA liquor
• Cartridges expensive
Sheet Filtration
Sheet
Pros
• Rough and Polish filter
• Use as part of DE system
• Average loading in beer
• Use on both large andsmall scale
• Stabilisers impregnated insheets
Cons
• Capital cost high
• Needs frame work forsheets
• Sheets have limited ‘life’
• Long turn around
• Uses plate and framesystem
STABILITY
Stability
• Types
– Haze
– Flavour
– foam
Haze
Temperature
In Solution
In Suspension
Haze Stabilisation
• DO2 Control
• Cold conditioning
– -1 for 5 days
– Then clarification at same temperature
• Silica Hydrogel
• Polyvinylpolypyrrolidone (PVPP)
• Brewers Clarex
• Storage of packaged beer
Flavour Stabilisation
• Temperature control post fermentation
– Removal of yeast load
• DO2 Control
– Purging
– Gentle movement of beer
• Sterile filtration
• Pasteurisation
• Storage of packaged beer
Foam Stabilisation
• Top pressure
• Gentle movement of beer
• Antifoam
• Recipe
• PGA- Propylene Glycol Alginate
• Use of Nitrogen gas
• Use of light stable hop extracts
• You can only make a bubble once
Conditioning
Conditioning
Jamie Ramshaw MBrew
Murphy and Son Ltd