Beer Preparation for Packaging Jamie Ramshaw M.Brew Simpsons Malt - - PowerPoint PPT Presentation

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Beer Preparation for Packaging Jamie Ramshaw M.Brew Simpsons Malt - - PowerPoint PPT Presentation

Feb 15, 2024 413 likes •966 views

Beer Preparation for Packaging Jamie Ramshaw M.Brew Simpsons Malt Conditioning Cask Processed Beer Preparation Conditioning Haze and Clarity Stabilisation Conditioning Aims Flavour development Development of

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SLIDE 1

Beer Preparation for Packaging

Jamie Ramshaw M.Brew Simpsons Malt

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SLIDE 2

Conditioning

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SLIDE 3

Cask

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SLIDE 4

Processed

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SLIDE 5

Beer Preparation

  • Conditioning
  • Haze and Clarity
  • Stabilisation
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SLIDE 6

Conditioning

  • Aims
  • Flavour development
  • Development of condition
  • Preparation for clarification
  • Stabilisation
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SLIDE 7

CONDITIONING

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SLIDE 8

Dynamic Equilibrium

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SLIDE 9

Solubility

  • At any given pressure or temperature, it is possible to

hold a definite amount of CO2 in solution.

  • At equilibrium, the concentration of CO2 in the beer is

directly proportional to the pressure of the CO2 in the gaseous phase.

  • PCO2= HXCO2 This is Henry’s Law
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SLIDE 10

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 does

H

  • Dissolved CO2 (DCO2) in a closed dynamic

equilibrium is proportional to the P and T of the system

  • PCO2/ H = XCO2
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SLIDE 11

Don’t worry!

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SLIDE 12

Rate of Carbonation

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SLIDE 13

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

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SLIDE 14

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
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SLIDE 15

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

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SLIDE 16

Remember

  • Once top pressure is removed or the beer increases

the 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

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SLIDE 17

CLARITY

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SLIDE 18

Haze and It’s Causes

  • What is Haze?
  • How we can protect against it

– pH – Raw material

  • Malt
  • Adjunct

– Hops – Clarification

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SLIDE 19

Is Beer Clarity Important?

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SLIDE 20

Is Beer Clarity Important?

The clarity and colour of beer form the first impressions a customer receives.

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What is Haze?

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Main Haze Particulates

  • Protein:Polypenol

complexes

  • Beta Glucan and Starch
  • Oxalate, metal ions
  • Brewing Yeast
  • Wild Yeast
  • Dead Yeast
  • Bacteria
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SLIDE 23

Haze

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SLIDE 24

Control

  • As most particulates come from the Mash, we have

some control over what is in the final beer – The ionic composition of the liquor. This will effect the pH in which the biochemical reactions take place – The quality and ratio of the dry goods i.e malt quality and adjuncts.

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SLIDE 25

Process pH

  • The pH plays and important role in optimising the

action of enzymes.

  • It also affects the efficiency of the various fining agents

used.

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SLIDE 26

Mashing Parameters

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SLIDE 27

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

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SLIDE 28

Dry Goods

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Malt

  • Contains:

– Starch – Protein – Beta Glucans and Gums – Polyphenol in husk

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Malt

  • Problems are minimised by:

– Mashing process; milling and hydration – Mash pH – Mash temperature – Malt quality/ Modification – Choice of Adjuncts

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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
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Kettle Finings

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Hops

  • Contain Polyphenol
  • Contain Oil
  • Effect of Brew house

added hops can be dealt with

  • ‘Cold side’ added hops

can cause an oily haze

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SLIDE 34

Clarification

  • Auxiliary Finings
  • Isinglass Finings
  • Centrifugation

– All work with Stokes Law

  • Filtration
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SLIDE 35

Stokes Law

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SLIDE 36

FINING

Application

  • f

auxiliary finings loads all positive and neutral particles with a negative charge All beer particles now rendered available for isinglass interaction The combined flocs settle entrapping any unreacted particles more effectively

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SLIDE 37

Centrifugation

  • Centrifugation

– High level of separation – Quick – Generates heat – Causes shear – Reduces Losses – DO2 pick up – Energy – High capital

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SLIDE 38

Filtration

  • Pass the beer through every decreasing pore sized

filter media to create a bright and in some cases sterile product

  • Powder
  • Cartridge
  • Sheet
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SLIDE 39

Powder

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Powder

Pros

  • Can deal with heavy

loading

  • Big Volumes
  • >500Hl/ hr
  • Can change between

beers types

  • Stabilisers can be added

with powder

  • Powders are cheap

Cons

  • Slow turn around
  • High Capital
  • Disposal of effluent.
  • Slow turn around, can be

labour intensive

  • Need DCO2, electricity,

and DA liquor

  • Powders have H and S

implications

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SLIDE 41

Cartridge Filtration

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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 of

beer

  • Small Volumes
  • Lower flow rates
  • Stabilise in CT
  • Need DCO2, electricity,

and DA liquor

  • Cartridges expensive
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SLIDE 43

Sheet Filtration

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Sheet

Pros

  • Rough and Polish filter
  • Use as part of DE system
  • Average loading in beer
  • Use on both large and

small scale

  • Stabilisers impregnated in

sheets Cons

  • Capital cost high
  • Needs frame work for

sheets

  • Sheets have limited ‘life’
  • Long turn around
  • Uses plate and frame

system

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SLIDE 45

STABILITY

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SLIDE 46

Stability

  • Types

– Haze – Flavour – foam

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SLIDE 47

Haze

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SLIDE 48

Temperature

In Solution In Suspension

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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
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SLIDE 50

Flavour Stabilisation

  • Temperature control post fermentation

– Removal of yeast load

  • DO2 Control

– Purging – Gentle movement of beer

  • Sterile filtration
  • Pasteurisation
  • Storage of packaged beer
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SLIDE 51

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
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Conditioning

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Conditioning

Jamie Ramshaw MBrew Murphy and Son Ltd