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

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 condition • Preparation for clarification • Stabilisation

CONDITIONING

Dynamic Equilibrium

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. • P CO2 = HX CO2 This is Henry’s Law

Solubility • P CO2 = HX CO2 • P CO2 is the Partial Pressure of CO2 in the head space • x CO2 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 • P CO2 / H = X CO2

Don’t worry!

Rate of Carbonation

Rate of Carbonation • V dC/dT = speed of gas uptake • V is proportional to A and C E -C • A = area of gas liquid interface • C E -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 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

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 of beer form the first impressions a customer receives.

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 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.

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.

Mashing Parameters

Process pH pH Liquor 6.0 – 8.0 Mash 5.2 – 5.5 1 st 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 of All beer particles now The combined auxiliary finings rendered available flocs settle loads all positive for isinglass entrapping any and neutral particles interaction unreacted particles with a negative more effectively charge

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 sized filter media to create a bright and in some cases sterile product • Powder • Cartridge • Sheet

Powder

Powder Cons Pros • Can deal with heavy • Slow turn around loading • High Capital • Big Volumes • Disposal of effluent. • >500Hl/ hr • Slow turn around, can be • Can change between labour intensive beers types • Need DCO2, electricity, • Stabilisers can be added and DA liquor with powder • Powders have H and S • Powders are cheap implications

Cartridge Filtration

Cartridge Cons Pros • Good for changing • Needs pre treatment of between beers beer • Quick turn around • Small Volumes • Stabilise in CT • Lower flow rates • Low Capital • Can be automated • Stabilise in CT • CIP quick • Need DCO2, electricity, • Good DO2 control and DA liquor through cartridges • Cartridges expensive • Will sterilise beer

Sheet Filtration

Sheet Cons Pros • Rough and Polish filter • Capital cost high • Use as part of DE system • Needs frame work for sheets • Average loading in beer • Sheets have limited ‘life’ • Use on both large and small scale • Long turn around • Stabilisers impregnated in • Uses plate and frame sheets system

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