Bright and Clear- Murphy and Son brewing aids and how they improve

beer!

Adam Johnson Dipl.Brew

Agenda

A little bit about us….

Liquor treatments

Murphy and Son Brewing Aids- An overview

Carrageenan/Kettle finings

Yeast and yeast nutrients

Clarifiers & Stabilisers

Enzymes

Foam control

Q&A

A little about us..• Founded in 1887 by Alfred J Murphy

• Initially focussing on liquor treatments

• Always worked closely with the Brewers guild (now the IBD) https://www.ibd.org.uk

• Adapted an supplemented our range to include the best ingredients & processing aids supported by brewing science

• Manufacture our own products & distribute for key partners

A little about us..• In 2018 we supply >90% of the brewers in the

UK

• Supply from the very small to the multinational brewers

The site we have been in

Since 1919 is the former

Hutchinson's- Prince of

Wales brewery

A little about us..• Since 2010 we have been focussing on

growing our presence internationally.

• We are developing partnerships to work with local distributers supplying the industry.

• We hope to still offer a high level of technical support for our products

Brewing Aids- An overviewIngredients- Direct components of the final beer e.g. Water treatments, yeast & yeast nutrients

Processing aids- Not present in the final product, used e.g. Kettlefinings, Isinglass & PVPP

Natural-Existing or derived from nature, not made or caused by human kindKettlefinings, Enzymes, Calcium Sulphate

Brewing Philosophy- Find a fit

Brewing Aids❖Liquor Treatments

❖Carrageenan/Kettle finings

❖Yeast & Yeast Nutrients

❖Clarifiers & stabilisers

❖Enzymes

❖ Foam Control

Liquor Treatments▪ Control alkalinity (temporary hardness)

▪ Ensure sufficient calcium

▪ Control pH though the process

▪ Ensure correct Ionic composition for style brewed

Mash 5.2-5.5

First runnings 4.8-5.2

Last runnings 5.4-5.6

Wort in Kettle 5.1-5.4

After Boil 4.9-5.3

Beer 3.7-4.4

Liquor TreatmentsAlkalinity reduction- Deionization, Lime treatment, Boiling, RO & Acid treatment & Alkalinity test kit

Ionic composition- Calcium and pH control, sulphate/chloride balance & brewing style

Acids- Sulphuric, Hydrochloric, Lactic & Blends

Salts- Gypsum, Flake, Salt, Epsom & Epsom & Blends e.gAMS, DWB

Liquor TreatmentsRaw liquor analysis

Is your composition consistent?

Lower Upper

pH 7.09 N/A N/A N/A

Nitrate 18.3 18.3 0 50

Total

Hardness256 N/A N/A N/A

Calcium 93.8 87.05 180.85 180 220

Magnesium 2.8 6.33 9.13 0 50

Chloride 56 92.3 41.36 189.66 150 250

Sulphate 78 193 71.39 342.39 250 400

Alkalinity (as CaCO3)-160 188 28 20 60

Ions (All

figures in

ppm)

AMS DWB Raw Liquor

Theoretical

Wort

Values Pre

Fermentati

on

Targets

Liquor Treatments-Stability benefits✓Hitting pH targets- Improved microbiological

stability

✓Calcium Oxalate-Physical stability (plus easier cleaning)

✓Protein Coagulation- Wort clarification and stability

Liquor TreatmentsTypical brewing values for beers, ppm

Bitter (ale)

Strong bitter

Lager Porter Mild Wheat Stout

Calcium 200 +/-20

230 +/-10

130 +/-10

145 +/-15

130 +/-10

180 +/-10

130 +/-10

Alkalinity <50 <50 <50 <100 <100 <35 <150

Chloride 150 –300

200 –300

<20 200 –300

300 250 300

Sulphate 250 –300

300 –400

<20 200 –300

150 220 100

Carrageenan-KettlefiningsActive ingredient-Kappa Carrageenan derived form seaweed-Euchema cottonnii-Processing Aid

✓Protein removal-consistent levels of particles

✓Consistent fermentations

✓Longer filter runs-Including cross flow!

✓Stability

✓Cleaner yeast for repitching

Carrageenan-Kettlefinings• Full support provided to ensure optimum rates are

used typically 1-4 g/Hl

• Added in the kettle typically 10-15minutes before the end of boil to solubilise the carrageenan

• When cooled helical structure is formed

• Aggregate proteins and settle for removal.

Protafloc Granules- Semi refined grade-Economical

Protafloc Tablets- Semi refined grade with dispersant-roughly half-tablet per Hl

Carrageenan-KettlefiningsProtafloc Granules- Semi refined grade-Economical

✓Good for medium breweries already weighing

✓ Economical & Effective

Protafloc Tablets- Semi refined grade with dispersant-roughly half-tablet per Hl

✓Good for small to medium breweries

✓ Convenient & simple to use

Carrageenan-Kettlefinings

Yeast & Yeast Nutrition• Dry Yeasts- Consistent & Convenient

Supply

• Our manufacturers have robust QMS

• Good fit for some breweries

• Good examples of production strains

• Minimal capex & yeast handling expertise required

• For medium to large breweries it can be expensive

• Greater variety & prestige for wet yeast?

Yeast & Yeast Nutrition• Wet Yeasts- Fantastic variety

• Higher Capex & Expertise required

• Economical for medium to larger

breweries

• Own strain or publicly available

collection, collated over 70 years

• Stored under liquid nitrogen

• Send pitchable quantities with

high viability 1-50Hl

• Recommended strains

Yeast & Yeast Nutrition➢ Yeast strains are complex domesticated microorganisms-

diverse needs

➢ Different nutrient requirements e.g. Oxygen, Zinc

➢ Dry yeast is preconditioned

➢ Wet yeast used over multiple generations, deficiencies and issues can occur

Yeast Vit- Comprehensive yeast nutrient formulation. Including-Vitamins, amino acids, zinc, manganese & magnesium- 3.5g-8.5g/Hl

Nutromix tablets- Convenient-0.25-1 tablet/Hl

Zinc Sulphate- Powder-0.05-0.11g/Hl

Clarifiers & Stabilisers• Are customers expectations

changing?• Hazy or Bright- Consistency is key• Overall appearance taken into

consideration• Upstream- Carrageenan-

consistent particle loading• Haze is the scattering of light-

many potential causes• Processing considerations• Downstream- Auxiliary, Isinglass

& Super F

Clarifiers & StabilisersCask Beer in the UK- Quirky historic product with clarification and beer conditioning achieved in pack.

• Very bright beer can be achieved with finings alone

• Principle the same as in tank- aggregate & sediment

Alginex- Concentrated auxiliary fining. Assists protein removal 100-500ml/Hl (RFU)

Magicol- Powdered isinglass- step by step make up procedure 0.33-1.33l/Hl (RFU)

Super F- Modified auxiliary fining- 60-217ml/Hl (RFU)

Clarifiers & StabilisersAlginex- Concentrated auxiliary fining. Typically used with Isinglass but can be used on its own. Mostly removes protein & can be used alongside centrifuges

Acacia based, vegan friendly processing aid.

1 in 288 pre dilution

100-500ml/Hl (RFU)

Magicol- Powdered isinglass- step by step make up procedure 0.33-1.33l/Hl (RFU)

6g/L-A little goes a long wayhttps://www.youtube.com/watch?v=vxDoYffXX9k

Clarifiers & StabilisersSuper F- Modified auxiliary fining- 60-217ml/Hl (RFU).

✓ Effective Yeast removal

✓ Vegan friendly

✓Good shelf life (9 Months) & stable at ambient temp

✓ Low dose rates 60-220ml/Hl

✓ Alternative to substantial Capex for centrifuges

✓ Improved brewery throughput

Clarifiers & Stabilisers

• Beer is not stable• Typically better fresh• Physical & Flavour stability• Traditional stabilisers- Target protein &

polyphenol• Daraclar 920- Silica Hydrogel• Polyclar 10- PVPP• Polyclar 730- Blend Silica xerogel &PVPP

Clarifiers & Stabilisers

• Daraclar 920- Silica Hydrogel❖ Absorbs haze sensitive proteins❖ Slurry and add in maturation 40-120g/hl• Polyclar 10- PVPP❖ Absorbs haze sensitive polyphenols❖ Slurry and add in maturation 10-40g/Hl• Polyclar 730- Blend Silica xerogel & PVPP❖ Absorbs both precursers❖ Slurry and add in maturation 10-40g/Hl• Ascorbic acid- Offsets the effects of oxygen

Enzymes• Enzymes-Biological catalysts-brewers tool

• Processing, Flavour & Stability

• Clarex - Highly specific protease

• Clarity- Same product- micro market

• 3g/Hl dose rate into cooled wort

• Physical stability & gluten removed beers

• NB-Beer stabilised traditionally may also fall under 20ppm threshold

• AMG- Glucoamylase for super dry beers- Brut IPA’s 3-8g/Hl

• Completely convert dextrins to fermentable sugars

Enzymes• ALDC- Diacetyl (VDK) prevention

• Bypasses typical formation pathway

• 1-5g/Hl

• Diacetyl can still form from infection

• Trizyme- Run off, filtration issues due

to undermodified malt. 0.5-6L

• Contains-Alpha-amylase, Protease & Betaglucanase

Foam Control• Beer foam is relatively complex with many factors

influencing effective formation and retention.

• One key is minimising foaming upstream, foam positive proteins are retained for the final beer

• Antifoam- Silicone based processing aid

✓ Capacity

✓Hop utilisation

✓ Final foam stability

✓ Prevents over foaming spillages

Foam Control• Antifoam- Low usage rate; Pre dilution 1 in 10 then

1-50ml/Hl

• Antifoam- Used in Kettle or FV

Optimisation important- Crossflow & membranes

• PGA- Seaweed derived-Highly effective foam stabiliser, modifying the bubble structure 0.2-0.4l/Hl

• Shelf life of the solution is short & Powder requires special make up procedure

Thankyou✓ Liquor Treatments- Clarity, Physical, microbiological,

flavour & foam stability

✓ Carrageenan/Kettle finings- Clarity, physical stability, fermentation & yeast handling

✓ Yeast & Yeast Nutrients- Flavour, Clarity, Foam & Micro stability

✓ Clarifiers & stabilisers- Clarity, Physical & Flavour

✓ Enzymes- Clarity, Physical, Flavour & Micro

✓ Foam Control- Foam & Micro

Any Questions