Brewhouse Operations I - Craft Brewers Conference...1 Brewhouse Operations I Influence on yield and...

1

Brewhouse Operations IInfluence on yield and quality

main influences of the milling process, mashingmain influences of the milling process, mashing and on yield, colloidal stability, microbiological

stability, foam and flavor stability

Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer

Malt Analysis2

Incoming goods inspection (just after delivery/before unloading)

(low time need, 15 min)

• Sensory analysis (hand assessment)

• Simple mechanical analysis (e.g. Friabilimeter / Sieving test)

Complete analyses to check the stipulated quality(high time need, approx. 6 h)

Chemical technical analyses (moisture extract modificationChemical technical analyses (moisture, extract, modification, nitrogen compounds (proteins and degradation products),

colour, pH, viscosity, DMSP)


Sensory Analysis3

• Odour

The odour should be according to the type of the malt (more or less aromatic, fresh and pure)

• Taste and aroma

Pale malt: sweet and mealy. Dark malt: aromatic, a burnt and coffee-like taste is undesirable (depending on beer style)

• Colour and brilliancy

Colour and brilliancy should be uniformly pale or yellow-coloured and pure.

• Purity

The malt should be free from any pollution.


Further Analyses with Congress Wort

4

y gpH-value

The pH represents the different malt acidities due to seasonal differences. For many breweries have their own water treating plant, they can indirectly influence the mash-pH. It is not useful to specify the pH-value. The pH-value may influence many other analyses due to its effect on the activity of the malt enzymes, therefore this analysis belongs to a standard analysis program.

Colour

The colour of the unboiled congress wort correlates relatively bad with the colour of the beer. Therefore, a specification is not necessary. For a pilsener malt, the colour should not be higher than 4 EBC units, sometimes the specification g , pdemands 3,5 EBC as the maximum value.

Boiled wort colour

The determination of the boiled wort colour gives us relatively good information on the colour of the final product beer. For a pilsener malt, the specification is normally 7 EBC as the maximum value.


Nitrogen Determination

5

g

The determination of the nitrogen contents respThe determination of the nitrogen contents resp.the different protein fractions in barley, malt, wortand beer is of significant importance, because:

The protein content of barley correlatessignificantly negative with the extract content.g y g

Barleys with a higher protein content are harderto handle during the malting process higherg g p glosses.

Certain nitrogen fractions in wort and beer areCertain nitrogen fractions in wort and beer areresponsible for foam, yeast nutrition and non-biological stability.


Soluble Nitrogen

6

Soluble Nitrogen

Soluble nitrogen and Kolbach index

The concentration of soluble (malt-) nitrogen should neither be too high nor too low. The range is between 650 and 750 mg/l in congress wort. In the case, that the values are too low the proteolysis of the malt is poor This canthat the values are too low, the proteolysis of the malt is poor. This can influence the fermentation speed and the growth of the yeast cells during fermentation; it has to be expected are possible changes of the aroma profile of the beer for example with regard to an increase of higher alcohols andof the beer, for example with regard to an increase of higher alcohols and diacetyl. In the case of a very high content of soluble nitrogen, there are nearly no changes in the aroma profile but influences the beer’s palate fulness and head retention.

The Kolbach index is defined as the ratio between soluble nitrogen and total nitrogen, expressed in percent. This index is a measure of the protein breakdown, by which a very good statement on the proteolysis of the malt is possible as long as you consider the total nitrogen content. Normal range beween 38-43 %.


DMS IN MALT

7

DMS IN MALT

Formation of Dimethyl sulphide (DMS)y p ( )

S-methylmethionine formed by protein degradation y p gduring germination

Thermal degradationOf SMM during kilning

Dimethyl sulphide (DMS)


Recommended Specifications

8

Malt analysis Specifications

European crop 2-row spring barley malt

Malt analysis SpecificationsMoisture % max. 5.0 Extract fine (d. m.) % min. 80.5 Colour of wort EBC max. 4.0Colour of boiled wort EBC max. 6.0 pH 5.85pH 5.85Viscosity (8.6 %) mPa*s 1.50 – 1.60 Saccharification time min max. 15 T t l it (d ) /100 1 9Total nitrogen (d. m.) g/100 g max. 1.9Total protein (d. m.) g/100 g max. 12.0 Soluble nitrogen (d. m.) g/100 g 0.65 – 0.75g ( ) g gSoluble protein (d. m.) g/100 g 4.0 – 4.7 Kolbach index % 36 - 42


Recommended Specifications

9

M lt l i S ifi ti

European crop 2-row spring barley malt

Malt analysis SpecificationsFriability % min. 80 Whole kernels % max. 3Whole kernels % max. 3Turbidity (20 °C) EBC max. 3 (FTU 138)Sieving test: 2.8/2.5 mm % min. 80 Sieving test: < 2 5 mm % max 2Sieving test: < 2.5 mm % max. 2Grading: rejects % max. 2 Grading: dust % max. 1 Share of other barley varieties % max. 10Diastatic power °WK min. 220* DMS-Precursor ppm max. 5DMS Precursor ppm max. 5Calcofluor (modification) % min. 90 * 6-row min. 350


Legal requirements

10

Legal requirementsChem. phys. contaminants Limit concentration / technical standardNitrosamine [ppb] 2,5 / 0,5 San.Pin. 15,0[pp ] , , ,Mycotoxine [ppb] Limits USA

OTA 3 EU 123 / 2005DON 1250 EU 856 / 2005 1000 wheatZEA 75 EU 856 / 2005Aflatoxin B 2 EU 2174 / 2003Aflatoxin B1 2 EU 2174 / 2003

S Aflatoxins B(1;2G1;2) 4 EU 2174 / 2003 20 foodstuffsRadioactivity [bq/kg] (Cs-137, Sr- 600 EU 1707/ 1986 San.Pin. 60 / y [ q g] ( ,

90) 100Heavy metals [ppm] European Community San.Pin.

Pb 0 2 0 5Pb 0,2 0,5Cd 0,1 0,1

Pesticides European directives; individual


Pesticides European directives; individual regulations acc. to type or plant

11

Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerSource: Brauerei Uerige Düsseldorf

12

Aims of milling (for conventional lautering)

• As many fine grits as possible

• As little flour as possibleAs little flour as possible

• As many intact husks as possible with high grist volume

• As little coarse grits as possible

Extract Yield


13

Grits Composition

Lauter tun Conventional MF MF 2001 MK 15/20Mash

filter pressPlansifter

US-grits

6-cellUS sieve standard [mm]

Husks 18-25 % 11 % 0 – 1 0 – 2 0 – 2 1250 10 %1.981

(mesh 10)(mesh 10)

Coarse grits < 10 % 4% 1 – 3 2 – 11 < 4 1000 12 %1.397

(mesh 14)

Fine grits I 35 % 16 % 5 -7 7 – 15 25 – 35 500 25 %0.991

(mesh 18)(mesh 18)

Finegrits II 21 % 43 % 26 – 32 15 – 20 35 – 45 250 30 %0.589

(mesh 30)

Flour grits 7 % 10 % 20 – 25

}25 – 30 150 15 %

0.246g

}>50%

(mesh 60)

Powder flour < 15 % 10 % 30 - 35 < 15 floor 8 % floor

Husk volume > 750 ml/100 gHusk volume > 750 ml/100 g

Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerKribbe, 1994

14

Possibilities in MillingPossibilities in Milling

• Dry- milling

– with

– without conditioning

– husk- separation

• Wet- milling

• Wet-milling with steep conditioning

• Special milling procedures e.g.

– Hammer mill

• CARBOMILL by MEURADISPAX b Zi– DISPAX by Ziemann

– Hydro Mill by MEURA


15

Malt Grinding Plant

dustcoarse impurities stones metal

destoning,

sandimpurities stones metal

tramp iron

malt g,metalseparation

magnetmaltstoring blending cleaning

i tweighing conditioning grinding

griststoring brewhouse

H2O

Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerMöbius, 1992

16

Roller SettingRoller Setting

Lauter tun Lauter tun coarse grind coarse grind

flfl

Mash filter Mash filter fine grind fine grind

flflfluteflute fluteflute

[mm][mm] drydry conditionedconditioned settingsetting drydry settingsetting

PrePre--crushing crushing rollersrollers

1.6 1.2 R:R 0.9 C:C

Husk rollersHusk rollers 0.8 0.6 R:R 0.4 C:C

Grits rollersGrits rollers 0.4 0.2 C:C 0.2 C:C

R = rear edge C = cutting edge

Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerSource: Kunze

17

Important Control Points of Dry Mills

• Milling gap

• Leveling

• Number of revolutions

• Parallelism of rollers

• Sieve condition

• Malt distribution

• Cleaning


18

influence of milling on enzyme activityinfluence of milling on enzyme activity

Enzyme activity Hammer-milled Roller-milled

limit dextrinase mU/g 294 ± 33 123 ± 8

α amylase U/g 1713 ± 42 1500 ± 119α-amylase U/g 1713 ± 42 1500 ± 119

β-amylase U/g 1232 ± 175 597 ± 45β y /g

β-glucanase mU/g 113 ± 3 72 ± 1

Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerJ. Am. Soc. Brew. Chem. 53(3): 104-110, 1995

19

Infulence of milling system on brewhouse yield

* Difference laboratory yield (ly) to brewhouse yield (by) [%]

Extract difference malt Wet milling dry- milling Conditioned

1,8 2,3 1,7 0,1

2 1 2 2 1 4 1 52,1 2,2 1,4 1,5

3,6 4,7 2,3 1,3

average 3,0 1,8 1,0


20main (choosen) control parameters for pale wort

extract/ original extract (11- 16 %)

final degree of fermentation (78- 85 %)

Saccharification / iodine value (<0,30 DE)

pH value ( 5,2 – 5,7)

colour ( pale wort: 7- 20 EBC;d k t 20 100 EBC)dark wort: 20 -100 EBC)

bitter substances ( 15- 45 BU)

total nitrogen (800- 1200 ppm)


21

main (choosen) control parameters for pale wort

coagulable nitrogen (15 – 25 ppm)

main (choosen) control parameters for pale wort

magnesiumsulphate precipitale nitrogen ( 200 – 240 ppm)

free amino nitrogen/ FAN ( 200 – 250 ppm )g ( pp )

Tannins ( < 50 ppm)

DMS + DMS-P ( < 100 ppb)( pp )

trace elements (Zn) (0,05 - 0,15 ppm)

turbidity/ hot trub after whirlpool (< 70 mg/L)turbidity/ hot trub after whirlpool ( 70 mg/L)

Thiobarbiturate index (TBI)/ rate of thermal impact ( pale wort,Thiobarbiturate index (TBI)/ rate of thermal impact ( pale wort, beginning of boiling < 22; pale castwort < 45; pale wort after cooling < 60)


22

Definition of Mashing

A mixture of malt grist and water at defined temperatures

Dissolve malt contents

Transformation of malt contents

With the purpose:p p

Starch degradation to sugars and soluble dextrines by enzymes

With the aim:With the aim:

To form as much extract as possible in a short time and a simple way.


23

Processes During Mashing

• Solution of compounds

• Degradation of compounds• Degradation of compounds

– Starch degradation

Protein degradation– Protein degradation

– Gum degradation

Phosphate degradation

If necessary, depending on malt quality

– Phosphate degradation

• Minor reactions

C l f ti– Colour formation

– Minerals

O id i– Oxidation

– etc.


24

Mashing: Stirring/Heating

• Optimal enzyme - substrate contactOptimal enzyme substrate contact

• Homogenous mash at temperature optimum

• Minimal Fouling in heating areas• Minimal Fouling in heating areas (cleaning, colour, flavour stability)

• Minimal oxygen intake

• Homogenous transfer to lautertun

Mi i l h t (filt bilit ) Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer

• Minimal shear stress (filterability)

25

Stirring – Influence on Filterability

0.16

0.18

012

0.14

y' [m

4 ]

0.10

0.12

'Per

mea

bility

0.06

0.08

0 10 20 30 40 50 60 70 800.04

Mash Stirring Rate [rpm]


as St g ate [ p ]

Laing, Taylor, 1984, Poc 18th Conv. Australia

26

Stirring – Shear ForcesStirring Shear Forces

% NHFTemperatur (°C)

20

21% NHF 49 49 57 65 65 72 76 Above 60 °C mash

reacts sensitive to shear. Attrition due to shear

19

20 Attrition due to shear stress produces fines.

30 U/min

15 U/min17

18

16

17

0 10 20 30 40 50 60 70 80Zeit (min)

15

Time /


2004-d12.06.04

NHF: nicht hydrolysierbare Feinstoffe

Huppmann

(= non-hydrolysable fine particle

27

Oxygen Values during MashingOxygen Values during Mashing

806

60

70

80

5

6mashing-in finished

50

604

ure

[°C

]

[ppm

]

oxygen

30

40

2

3

empe

ratu

oxyg

en oxygen

mashing program

10

201

te

o

000 20 40 60 80 100 120

ti [ i ]


time [min]

28

Oxygen during MashingOxygen during Mashing

Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerLehtinen, 2005

29

Oxygen during MashingOxygen during Mashing


30

Oxygen during Mashing


31

Enzymatic Degradation during MashingEnzymatic Degradation during Mashing

O ti I tiOptimum Inactiv.

Enzyme Effect Temp. [°C] pH Temp.

[°C][ C] [ C]

β-1,4 Glucanase Degradation of β-Glucans 40 - 50 5.0

β-1,3 Glucanase Degradation of β-Glucans 55 5.1

Proteolytic enzymes Degradation of proteins 50 - 60 4.5 – 5.2Proteolytic enzymes Degradation of proteins 50 60 4.5 5.2

β-Amylase Formation of fermentable sugars 60 - 64 5.4 - 5.6 >70

α-Amylase Degradation of starch 70 - 74 5.8 >80

Limit- dextrinase Hydrolysation of α-1,6-bonds of starch 50 - 60 >65


32

Starch Degradation

Water uptake of the starch granules

• Increased water uptake with increasing temperatures

Swelling of starch granules to the rupture of granules (approx. 60°C)

Gelatinization of starch

Enzymatic degradation by: liquefaction and saccharification Enzymatic degradation by: liquefaction and saccharification


33

Gelatinization of StarchGelatinization of Starch

• Gelatinization temperatures are varying widelyGelatinization temperatures are varying widely

e.g.: barley 65 – 75°C

barley malt 55 – 70°Cbarley malt 55 70 C

wheat 52 – 85°C

potato 58 – 65°Cpotato 58 – 65 C

rice 75 – 85°C

Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerStarch.dk

34influence of mash temperature Influence of Mash Temperature

73

79 79 7887 8980

90

90

100

73

70 70 7174

80 78

60

70

60

70

80

50

4440

50

%

40

50

60

18 1823

31

20

30

20

30

0

10

0 20 40 50 55 60 65 70 750

10

0 20 40 50 55 60 65 70 75

Mash temperature °CExtract yield [%]Final attenuation [%]


Final attenuation [%]

35

Influence of Mashing Time at Different Temperatures

Fi l tt ti F t blTemperature Extract yield after Final attenuation (apparent) after

Fermentable extract after

15 30 60 15 30 60 15 30 6015 min

30 min

60 min

15 min

30 min

60 min

15 min

30 min

60 min

[°C] [%] [%] [%] [%] [%] [%] [%] [%] [%][ C] [%] [%] [%] [%] [%] [%] [%] [%] [%]

60 68.2 69.4 71.4 82.7 84.0 86.7 45.7 47.2 50.1

65 76.8 78.4 79.0 84.3 86.4 88.9 52.4 54.9 56.9

70 77.4 78.7 79.1 78.0 78.5 78.5 47.4 48.5 48.5


36pH-values during Mashing

pH-optimum of amylases at different temperatures 3 hours at 60 °C; pH 5.1 = Final attenuation (apparent) 96 %

Temperature [°C] 40 50 55 60 65 70 -Amylase 4.6 - 4.8 4.7 - 4.9 4.9 - 5.1 5.2 - 5.4 5.4 - 5.8 5.8 - 6.0 A l 4 5 4 7 4 6 4 9 4 8 5 0 5 0 5 2 5 5 5 7 5 8 6 0-Amylase 4.5 - 4.7 4.6 - 4.9 4.8 - 5.0 5.0 - 5.2 5.5 - 5.7 5.8 - 6.0

pH of first worts (18 %)

pH: 5.51 – 5.79; 5.65

pH-optimum p p

Optimum for formation of extract 5.2 Optimum for saccharification 5.5 Optimum of lautering according to Hopkins and Krause 5.5 Minimum of viscosity 5.0


37

Extract Yield at Various Mashing Temperatures depending on pHdepending on pH

Temperature [°C] 55 60 65 70 75

pHp

6.10 40.4 66.6 77.3 78.4 77.7

5.80 45.7 69.4 78.3 79.3 78.6

5.50 51.3 71.3 79.2 80.2 79.2

5.20 53.9 72.4 79.0 80.4 79.0

4.90 53.9 71.3 78.2 79.8 77.9

Optimum 5.1 5.3 5.4 5.3 5.4Optimum 5.1 5.3 5.4 5.3 5.4

Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerKolbachMschr. Brauerei, 1962

38

Fermentable Extract [%] at Various Temperaturesand pH Valuesand pH Values

Temperature [°C] 55 60 65 70 75

pH

6.10 24.8 46.2 54.7 49.0 28.0

5.80 30.2 49.4 57.4 50.1 29.4

5.50 35.1 52.5 58.4 48.0 28.6

5.20 38.3 55.2 56.0 42.4 25.9

4.90 39.6 54.0 49.0 35.6 22.0

Optimum 4.9 5.1 5.6 5.8 5.8

pH of the mash must be above 5.1 otherwise problems with saccharification will result


KolbachDas pH-Optimum beim MaischenMschr. Brauerei 15, 132-137, 1962

39

Mash-pH, Brewhouse Yield and Beer Q litQuality

pH of first wort 5.19 5.42 5.64 5.86 6.08Brewhouse yield [%] 79.5 79.7 78.9 78.0 77.2 Beer:Beer:Extract (apparent) [%] 3.77 2.84 2.86 2.89 3.33 Final attenuation (apparent) [%] 69 9 77 4 77 0 6 5 72 7Final attenuation (apparent) [%] 69.9 77.4 77.0 6.5 72.7pH 4.40 4.51 4.59 4.63 4.65 Colour [EBC] 11.3 11.2 11.3 11.6 11.8 Total nitrogen [ppm] 960 898 795 710 626 MgSO4-precipitable nitrogen [ppm] 208 199 177 158 150 Bitterness [EBC] 62 65 68 76 78

Chill haze Helm units 390 470 340 310 500


unitsHead retention (R & C) [] 119 118 116 118 118

40

Concentration of the Mash

Ratio 1 2 1 2 7 1 4 1 5 3RatioMalt [dt] : Water [hl] 1 : 2 1 : 2.7 1 : 4 1 : 5.3

E t t f fi i t (d ) [%] 71 7 77 0 80 0 79 9Extract of fine grist (d. m.) [%] 71.7 77.0 80.0 79.9

Fi l tt ti ( t) [%] 88 6 88 6 88 7 88 7Final attenuation (apparent) [%] 88.6 88.6 88.7 88.7

Fermentable extract [%] 52 3 56 3 58 5 57 8Fermentable extract [%] 52.3 56.3 58.5 57.8

Note:In thick mashes protection of exo-enzymes like β-amylase more maltose formationbut


but weaker activity of α-amylase longer duration for saccharification

41

Influence of Proteins on the Brewing ProcessInfluence of Proteins on the Brewing Process

• Yeast:

– Amino acids for yeast nutrition

• Foam, palate fullness:

– High molec. Proteins (MgSO4-N, coag. N)

• Filterability:

– High molec. proteins increase viscosity disadvantageous in filt tifiltration

• Shelf life:

High molec P oteins so ce of fo mation of ha e– High molec. Proteins source of formation of haze


42

Protein Degradation in Mashing- Enzymes-

Endopeptidases

split polypeptides in the chain at special sequences- Topt: 50 - 60°C, pHopt: 5,0

Exopeptidases:

C b id• Carboxypetidases:

– degrade proteins from the C-terminus

T 40 60°C H 5 2– Topt: 40-60°C, pHopt: 5,2

– Heat sensitive inactivated > 80°C

– Each specialised– Each specialised

– Set free app. 80 % total amino acid content of wort


43

Protein Degradation- Parameters and Conclusion -

• pH-value: p– no equal spectrum– small influences possible

• duration of rests:– More degradation products yeast nutrients vs. head

retentionretention• concentration of mash:

– thicker mashes improved proteolysis• malt quality:

– poor malt qualities are hard to compensate !!!• mashing procedure:

– proteolytic enzymes are inactivated > 70°C


44

Protein DegradationProtein Degradation

• Extract in Malt app. 80% app. 70% carbohydrates

app. 3.7 % proteins

• Influences:– Temperature: emphasize on 60-70°C increased levels of high

molecular nitrogenmolecular nitrogenemphasize on 45-55°C increased levels of

Formol-N and FAN decreasing the mashing in Temp. increase of total-N, Formol-N, and FAN

– Time : increased levels of degradation products with increasing time

– pH: increased levels soluble-N with lower pH-levels

– Concentration: higher concentration of mash leads to increased levels of low molecular nitrogen enzyme


levels of low molecular nitrogen enzyme treatment

45

Degradation of β-glucansDegradation of β glucans

• One fundamental characteristic of -glucan formation of gel

• Initial stages of this gel: -glucan- associates depend on

-glucan concentration

h the temperature,

time

h i l b d f th t mechanical burden of the wort

• The -glucan from the endosperm of barley has, formed to gel, negative influences on viscosity and the filtration of beer.g y

• During germination -glucan degrading enzymes are effective by biogradation which convey the high molecular extended forms into snarled formssnarled forms.


46

Degradation of β-glucansDegradation of β glucans

• Decisive: malt qualityDecisive: malt quality

• Disadvantages of an insufficient malt modification are not correctable during mashing:

– Decoction mashing: temperature of residual mash endo-ß-glucanase still active

L i f H d f l bi ti it i– Lowering of pH: decrease of solubiase activity, increase of endo-ß-glucanase activity pH 4,5

• A carefully directed degradation of cell wall substances at y g37°C-52°C helps to remove a part of them from the mash


47

Phosphates and Buffer CapacityPhosphates and Buffer Capacity

• free phosphates react in the mash and form buffer substances• free phosphates react in the mash and form buffer substances

• –HPO42- and H 2 PO4 - are able to catch large quantities of H+ -

ions in the areas of the buffer

• act without influencing the pH value of the solution

• to lower the pH- value the buffer capacity must be reduced

adding brewing- gypsum (hydrated calcium sulfate) adding brewing gypsum (hydrated calcium sulfate)

– phosphates are precipitated with calcium


48

Mash pH and PolyphenolsMash pH and Polyphenols

Mash pH 6,08 5,84 5,51 5,40

Total polyphenols 159 164 189 211

[ppm] 159 164 189 211

AnthocyanogensAnthocyanogens

[ppm] 50 56 68 76


49

Changes in LipidsChanges in Lipids

• Degradation of lipids (partly) by lipases

• unsaturated fatty acids:

– very reactive

oxidative and enzymatic degradation

formation of carbonyles– formation of carbonyles

– influence on flavour stability and foam stability


50

Mashing inMashing in

• Relation grist/water 1:3 - 1:6Relation grist/water 1:3 1:6

– e.g.. 1 dt grist + 4 hl water 4,7 hl mash

• Be careful with oxygen intake

Special procedures for mashing in: Special procedures for mashing in:

e.g.: Pre-mashing, oxygen free milling…


51

Different Mashing ProceduresDifferent Mashing Procedures

• Infusion mash

• Decoction mash

– Three mash procedure

– Two mash procedure

– One mash procedure


52

Decoction MashDecoction Mash

• BoilingBoiling

– Less enzymatic protein degradation but coagulation

– More intensive gelatinisation and sacchafication of starchg

– Increased extraction of husks

– Less active enzymes in total mash

– Higher removal of DMS-P

– Possible increased brewhouse yield

– Increased polyphenol contents

– Darker colour increased formation of melanoidines


53

Aims of LauteringAims of Lautering

• Complete separation of wort and spent grains o p pa a o o o a d p g a

• High extraction efficiency, i.e. high extract yield

• Occupation time of the vessel should be as short as possibleOccupation time of the vessel should be as short as possible

• Low turbidity values and low solids content of the lautered wort

• Minimization of possible oxidation processes in the wort during• Minimization of possible oxidation processes in the wort during

• Low moisture content in the leached spent grains

• Low waste water production i e minimal effluent disposal• Low waste water production, i.e. minimal effluent disposal


54

Influence on LauteringInfluence on Lautering

• Husk volume the higher the husk volume the lower the lauter resistance

• Viscosity the lower the faster

• Spec. bottom load the higher the slower

M i i hi h fi i hi h i i• Main sparging higher fist wort concentration higher viscosity

lower fist wort concentration lower viscosity

• Mashing procedure Decoction Mashing lower values of gums

• Alcal. Water for sparging

increase of: pH, colour, tot. N, minerals, polyphenols, bitterness

• Oxygen oxidation of polyphenols


Brewhouse Operations I - Craft Brewers Conference...1 Brewhouse Operations I Influence on yield and...

Documents

Transcript of Brewhouse Operations I - Craft Brewers Conference...1 Brewhouse Operations I Influence on yield and...