beer preparation for packaging - nottingham
TRANSCRIPT
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Beer Preparation forPackaging
Jamie Ramshaw M.Brew
Simpsons Malt
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Conditioning
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Cask
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Processed
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Beer Preparation
• Conditioning
• Haze and Clarity
• Stabilisation
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Conditioning
• Aims
• Flavour development
• Development of condition
• Preparation for clarification
• Stabilisation
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CONDITIONING
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Dynamic Equilibrium
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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
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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
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Don’t worry!
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Rate of Carbonation
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Rate of Carbonation
• V dC/dT= speed of gas uptake
• V is proportional to A and CE-C
• A = area of gas transfer
• CE-C = What is possible minus what is present
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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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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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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
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CLARITY
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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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Is Beer Clarity Important?
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Is Beer Clarity Important?
The clarity and colour ofbeer form the firstimpressions a customerreceives.
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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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Haze
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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.
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Process pH
• The pH plays and important role in optimising theaction of enzymes.
• It also affects the efficiency of the various fining agentsused.
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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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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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Clarification
• Auxiliary Finings
• Isinglass Finings
• Centrifugation
– All work with Stokes Law
• Filtration
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Stokes Law
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The Effect of Temperature on BeerClarity
In Solution
In Suspension
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FINING
Application ofauxiliary finingsloads all positiveand neutral particleswith a negativecharge
All beer particles nowrendered availablefor isinglassinteraction
The combinedflocs settleentrapping anyunreacted particlesmore effectively
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Centrifugation
• Centrifugation
– High level of separation
– Quick
– Generates heat
– Causes shear
– Reduces Losses
– DO2 pick up
– Energy
– High capital
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Filtration
• Pass the beer through every decreasing pore sizedfilter media to create a bright and in some cases sterileproduct
• Powder
• Cartridge
• Sheet
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Powder
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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
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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 ofbeer
• Small Volumes
• Lower flow rates
• Stabilise in CT
• Need DCO2, electricity,and DA liquor
• Cartridges expensive
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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 andsmall scale
• Stabilisers impregnated insheets
Cons
• Capital cost high
• Needs frame work forsheets
• Sheets have limited ‘life’
• Long turn around
• Uses plate and framesystem
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STABILITY
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Stability
• Types
– Haze
– Flavour
– foam
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Haze
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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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Flavour Stabilisation
• Temperature control post fermentation
– Removal of yeast load
• DO2 Control
– Purging
– Gentle movement of beer
• Sterile filtration
• Pasteurisation
• Storage of packaged beer
– yeast
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Foam Stabilisation
• You can only make a bubble once..
• Top pressure
• Gentle movement of beer
• Antifoam
• Recipe
• PGA- Propylene Glycol Alginate
• Use of Nitrogen gas
• Use of light stable hop extracts
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Conditioning
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Conditioning
Jamie Ramshaw MBrew
Murphy and Son Ltd