Beer Preparation for Packaging. Jamie Ramshaw M.Brew Simpsons Malt

Transcription

1 Beer Preparation for Packaging Jamie Ramshaw M.Brew Simpsons Malt

2 Conditioning

3 Cask

4 Processed

5 Beer Preparation Conditioning Haze and Clarity Stabilisation

6 Conditioning Aims Flavour development Development of condition Preparation for clarification Stabilisation

7 CONDITIONING

8 Dynamic Equilibrium

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. P CO2 = HX CO2 This is Henry s Law

10 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

11 Don t worry!

12 Rate of Carbonation

13 Rate of Carbonation V dc/dt= speed of gas uptake V is proportional to A and C E -C A C E -C = area of gas transfer = What is possible minus what is present

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

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

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

17 CLARITY

18 Haze and It s Causes What is Haze? How we can protect against it ph Raw material Malt Adjunct Hops Clarification

19 Is Beer Clarity Important?

20 Is Beer Clarity Important? The clarity and colour of beer form the first impressions a customer receives.

21 What is Haze?

22 Main Haze Particulates Protein:Polypenol complexes Beta Glucan and Starch Oxalate, metal ions Brewing Yeast Wild Yeast Dead Yeast Bacteria

23 Haze

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.

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.

26 Process ph ph Liquor Mash st Runnings Last Runnings < 5.6 Wort at Copper Up Wort at Copper Out Beer post fermentation

27 Dry Goods

28 Malt Contains: Starch Protein Beta Glucans and Gums Polyphenol in husk

29 Malt Problems are minimised by: Mashing process; milling and hydration Mash ph Mash temperature Malt quality/ Modification Choice of Adjuncts

30 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

31 Kettle Finings

32 Hops Contain Polyphenol Contain Oil Effect of Brew house added hops can be dealt with Cold side added hops can cause an oily haze

33 Clarification Auxiliary Finings Isinglass Finings Centrifugation All work with Stokes Law Filtration

34 Stokes Law

35 The Effect of Temperature on Beer Clarity In Solution In Suspension

36 FINING Application of 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

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

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

39 Powder

40 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

41 Cartridge Filtration

42 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

43 Sheet Filtration

44 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

45 STABILITY

46 Stability Types Haze Flavour foam

47 Haze

48 Temperature In Solution In Suspension

49 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

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 yeast

51 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

52 Conditioning

53 Conditioning Jamie Ramshaw MBrew Murphy and Son Ltd