Bright and Clear- Murphy and Son brewing aids and how they improve beer! Adam Johnson Dipl.Brew

Transcription

1 Bright and Clear- Murphy and Son brewing aids and how they improve beer! Adam Johnson Dipl.Brew

2 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

3 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) Adapted an supplemented our range to include the best ingredients & processing aids supported by brewing science Manufacture our own products & distribute for key partners

4 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

5 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

6 Brewing Aids- An overview Ingredients- 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 kind Kettlefinings, Enzymes, Calcium Sulphate Brewing Philosophy- Find a fit

7 Brewing Aids Liquor Treatments Carrageenan/Kettle finings Yeast & Yeast Nutrients Clarifiers & stabilisers Enzymes Foam Control

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9 Liquor Treatments Control alkalinity (temporary hardness) Ensure sufficient calcium Control ph though the process Ensure correct Ionic composition for style brewed Mash First runnings Last runnings Wort in Kettle After Boil Beer

10 Liquor Treatments Alkalinity 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.g AMS, DWB

11 Raw liquor analysis Ions (All figures in ppm) Liquor Treatments AMS DWB Raw Liquor Theoretical Wort Values Pre Fermentati on Lower Targets Upper ph 7.09 N/A N/A N/A Nitrate Total Hardness 256 N/A N/A N/A Calcium Magnesium Chloride Sulphate Alkalinity (as Is your composition consistent?

12 Liquor Treatments-Stability benefits Hitting ph targets- Improved microbiological stability Calcium Oxalate-Physical stability (plus easier cleaning) Protein Coagulation- Wort clarification and stability

13 Liquor Treatments Typical brewing values for beers, ppm Bitter (ale) Calcium 200 +/- 20 Strong bitter 230 +/- 10 Lager Porter Mild Wheat Stout 130 +/ / / / /- 10 Alkalinity <50 <50 <50 <100 <100 <35 <150 Chloride Sulphate < <

14 Carrageenan-Kettlefinings Active 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

15 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 dispersantroughly half-tablet per Hl

16 Carrageenan-Kettlefinings Protafloc Granules- Semi refined grade-economical Good for medium breweries already weighing Economical & Effective Protafloc Tablets- Semi refined grade with dispersantroughly half-tablet per Hl Good for small to medium breweries Convenient & simple to use

17 Carrageenan-Kettlefinings

18 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?

19 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

20 Yeast & Yeast Nutrition Yeast strains are complex domesticated microorganismsdiverse 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 tablet/hl Zinc Sulphate- Powder g/Hl

21 Clarifiers & Stabilisers Are customers expectations changing? Hazy or Bright- Consistency is key Overall appearance taken into consideration Upstream- Carrageenanconsistent particle loading Haze is the scattering of lightmany potential causes Processing considerations Downstream- Auxiliary, Isinglass & Super F

22 Clarifiers & Stabilisers Cask 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 ml/Hl (RFU) Magicol- Powdered isinglass- step by step make up procedure l/Hl (RFU) Super F- Modified auxiliary fining ml/Hl (RFU)

23 Clarifiers & Stabilisers Alginex- 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 ml/Hl (RFU) Magicol- Powdered isinglass- step by step make up procedure l/Hl (RFU) 6g/L-A little goes a long way

24 Clarifiers & Stabilisers Super F- Modified auxiliary fining ml/Hl (RFU). Effective Yeast removal Vegan friendly Good shelf life (9 Months) & stable at ambient temp Low dose rates ml/Hl Alternative to substantial Capex for centrifuges Improved brewery throughput

25 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

26 Clarifiers & Stabilisers Daraclar 920- Silica Hydrogel Absorbs haze sensitive proteins Slurry and add in maturation g/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

27 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

28 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 L Contains-Alpha-amylase, Protease & Betaglucanase

29 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

30 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 l/Hl Shelf life of the solution is short & Powder requires special make up procedure

31 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

32 Any Questions