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Brewhouse Operations IInfluence on yield and quality
main influences of the milling process, mashingmain influences of the milling process, mashing and on yield, colloidal stability, microbiological
stability, foam and flavor stability
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
Malt Analysis2
Incoming goods inspection (just after delivery/before unloading)
(low time need, 15 min)
• Sensory analysis (hand assessment)
• Simple mechanical analysis (e.g. Friabilimeter / Sieving test)
Complete analyses to check the stipulated quality(high time need, approx. 6 h)
Chemical technical analyses (moisture extract modificationChemical technical analyses (moisture, extract, modification, nitrogen compounds (proteins and degradation products),
colour, pH, viscosity, DMSP)
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
Sensory Analysis3
• Odour
The odour should be according to the type of the malt (more or less aromatic, fresh and pure)
• Taste and aroma
Pale malt: sweet and mealy. Dark malt: aromatic, a burnt and coffee-like taste is undesirable (depending on beer style)
• Colour and brilliancy
Colour and brilliancy should be uniformly pale or yellow-coloured and pure.
• Purity
The malt should be free from any pollution.
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
Further Analyses with Congress Wort
4
y gpH-value
The pH represents the different malt acidities due to seasonal differences. For many breweries have their own water treating plant, they can indirectly influence the mash-pH. It is not useful to specify the pH-value. The pH-value may influence many other analyses due to its effect on the activity of the malt enzymes, therefore this analysis belongs to a standard analysis program.
Colour
The colour of the unboiled congress wort correlates relatively bad with the colour of the beer. Therefore, a specification is not necessary. For a pilsener malt, the colour should not be higher than 4 EBC units, sometimes the specification g , pdemands 3,5 EBC as the maximum value.
Boiled wort colour
The determination of the boiled wort colour gives us relatively good information on the colour of the final product beer. For a pilsener malt, the specification is normally 7 EBC as the maximum value.
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
Nitrogen Determination
5
g
The determination of the nitrogen contents respThe determination of the nitrogen contents resp.the different protein fractions in barley, malt, wortand beer is of significant importance, because:
The protein content of barley correlatessignificantly negative with the extract content.g y g
Barleys with a higher protein content are harderto handle during the malting process higherg g p glosses.
Certain nitrogen fractions in wort and beer areCertain nitrogen fractions in wort and beer areresponsible for foam, yeast nutrition and non-biological stability.
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
Soluble Nitrogen
6
Soluble Nitrogen
Soluble nitrogen and Kolbach index
The concentration of soluble (malt-) nitrogen should neither be too high nor too low. The range is between 650 and 750 mg/l in congress wort. In the case, that the values are too low the proteolysis of the malt is poor This canthat the values are too low, the proteolysis of the malt is poor. This can influence the fermentation speed and the growth of the yeast cells during fermentation; it has to be expected are possible changes of the aroma profile of the beer for example with regard to an increase of higher alcohols andof the beer, for example with regard to an increase of higher alcohols and diacetyl. In the case of a very high content of soluble nitrogen, there are nearly no changes in the aroma profile but influences the beer’s palate fulness and head retention.
The Kolbach index is defined as the ratio between soluble nitrogen and total nitrogen, expressed in percent. This index is a measure of the protein breakdown, by which a very good statement on the proteolysis of the malt is possible as long as you consider the total nitrogen content. Normal range beween 38-43 %.
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
DMS IN MALT
7
DMS IN MALT
Formation of Dimethyl sulphide (DMS)y p ( )
S-methylmethionine formed by protein degradation y p gduring germination
Thermal degradationOf SMM during kilning
Dimethyl sulphide (DMS)
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
Recommended Specifications
8
Malt analysis Specifications
European crop 2-row spring barley malt
Malt analysis SpecificationsMoisture % max. 5.0 Extract fine (d. m.) % min. 80.5 Colour of wort EBC max. 4.0Colour of boiled wort EBC max. 6.0 pH 5.85pH 5.85Viscosity (8.6 %) mPa*s 1.50 – 1.60 Saccharification time min max. 15 T t l it (d ) /100 1 9Total nitrogen (d. m.) g/100 g max. 1.9Total protein (d. m.) g/100 g max. 12.0 Soluble nitrogen (d. m.) g/100 g 0.65 – 0.75g ( ) g gSoluble protein (d. m.) g/100 g 4.0 – 4.7 Kolbach index % 36 - 42
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
Recommended Specifications
9
M lt l i S ifi ti
European crop 2-row spring barley malt
Malt analysis SpecificationsFriability % min. 80 Whole kernels % max. 3Whole kernels % max. 3Turbidity (20 °C) EBC max. 3 (FTU 138)Sieving test: 2.8/2.5 mm % min. 80 Sieving test: < 2 5 mm % max 2Sieving test: < 2.5 mm % max. 2Grading: rejects % max. 2 Grading: dust % max. 1 Share of other barley varieties % max. 10Diastatic power °WK min. 220* DMS-Precursor ppm max. 5DMS Precursor ppm max. 5Calcofluor (modification) % min. 90 * 6-row min. 350
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
Legal requirements
10
Legal requirementsChem. phys. contaminants Limit concentration / technical standardNitrosamine [ppb] 2,5 / 0,5 San.Pin. 15,0[pp ] , , ,Mycotoxine [ppb] Limits USA
OTA 3 EU 123 / 2005DON 1250 EU 856 / 2005 1000 wheatZEA 75 EU 856 / 2005Aflatoxin B 2 EU 2174 / 2003Aflatoxin B1 2 EU 2174 / 2003
S Aflatoxins B(1;2G1;2) 4 EU 2174 / 2003 20 foodstuffsRadioactivity [bq/kg] (Cs-137, Sr- 600 EU 1707/ 1986 San.Pin. 60 / y [ q g] ( ,
90) 100Heavy metals [ppm] European Community San.Pin.
Pb 0 2 0 5Pb 0,2 0,5Cd 0,1 0,1
Pesticides European directives; individual
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
Pesticides European directives; individual regulations acc. to type or plant
11
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerSource: Brauerei Uerige Düsseldorf
12
Aims of milling (for conventional lautering)
• As many fine grits as possible
• As little flour as possibleAs little flour as possible
• As many intact husks as possible with high grist volume
• As little coarse grits as possible
Extract Yield
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
13
Grits Composition
Lauter tun Conventional MF MF 2001 MK 15/20Mash
filter pressPlansifter
US-grits
6-cellUS sieve standard [mm]
Husks 18-25 % 11 % 0 – 1 0 – 2 0 – 2 1250 10 %1.981
(mesh 10)(mesh 10)
Coarse grits < 10 % 4% 1 – 3 2 – 11 < 4 1000 12 %1.397
(mesh 14)
Fine grits I 35 % 16 % 5 -7 7 – 15 25 – 35 500 25 %0.991
(mesh 18)(mesh 18)
Finegrits II 21 % 43 % 26 – 32 15 – 20 35 – 45 250 30 %0.589
(mesh 30)
Flour grits 7 % 10 % 20 – 25
}25 – 30 150 15 %
0.246g
}>50%
(mesh 60)
Powder flour < 15 % 10 % 30 - 35 < 15 floor 8 % floor
Husk volume > 750 ml/100 gHusk volume > 750 ml/100 g
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerKribbe, 1994
14
Possibilities in MillingPossibilities in Milling
• Dry- milling
– with
– without conditioning
– husk- separation
• Wet- milling
• Wet-milling with steep conditioning
• Special milling procedures e.g.
– Hammer mill
• CARBOMILL by MEURADISPAX b Zi– DISPAX by Ziemann
– Hydro Mill by MEURA
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
15
Malt Grinding Plant
dustcoarse impurities stones metal
destoning,
sandimpurities stones metal
tramp iron
malt g,metalseparation
magnetmaltstoring blending cleaning
i tweighing conditioning grinding
griststoring brewhouse
H2O
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerMöbius, 1992
16
Roller SettingRoller Setting
Lauter tun Lauter tun coarse grind coarse grind
flfl
Mash filter Mash filter fine grind fine grind
flflfluteflute fluteflute
[mm][mm] drydry conditionedconditioned settingsetting drydry settingsetting
PrePre--crushing crushing rollersrollers
1.6 1.2 R:R 0.9 C:C
Husk rollersHusk rollers 0.8 0.6 R:R 0.4 C:C
Grits rollersGrits rollers 0.4 0.2 C:C 0.2 C:C
R = rear edge C = cutting edge
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerSource: Kunze
17
Important Control Points of Dry Mills
• Milling gap
• Leveling
• Number of revolutions
• Parallelism of rollers
• Sieve condition
• Malt distribution
• Cleaning
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
18
influence of milling on enzyme activityinfluence of milling on enzyme activity
Enzyme activity Hammer-milled Roller-milled
limit dextrinase mU/g 294 ± 33 123 ± 8
α amylase U/g 1713 ± 42 1500 ± 119α-amylase U/g 1713 ± 42 1500 ± 119
β-amylase U/g 1232 ± 175 597 ± 45β y /g
β-glucanase mU/g 113 ± 3 72 ± 1
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerJ. Am. Soc. Brew. Chem. 53(3): 104-110, 1995
19
Infulence of milling system on brewhouse yield
* Difference laboratory yield (ly) to brewhouse yield (by) [%]
Extract difference malt Wet milling dry- milling Conditioned
1,8 2,3 1,7 0,1
2 1 2 2 1 4 1 52,1 2,2 1,4 1,5
3,6 4,7 2,3 1,3
average 3,0 1,8 1,0
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
20main (choosen) control parameters for pale wort
extract/ original extract (11- 16 %)
final degree of fermentation (78- 85 %)
Saccharification / iodine value (<0,30 DE)
pH value ( 5,2 – 5,7)
colour ( pale wort: 7- 20 EBC;d k t 20 100 EBC)dark wort: 20 -100 EBC)
bitter substances ( 15- 45 BU)
total nitrogen (800- 1200 ppm)
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
21
main (choosen) control parameters for pale wort
coagulable nitrogen (15 – 25 ppm)
main (choosen) control parameters for pale wort
magnesiumsulphate precipitale nitrogen ( 200 – 240 ppm)
free amino nitrogen/ FAN ( 200 – 250 ppm )g ( pp )
Tannins ( < 50 ppm)
DMS + DMS-P ( < 100 ppb)( pp )
trace elements (Zn) (0,05 - 0,15 ppm)
turbidity/ hot trub after whirlpool (< 70 mg/L)turbidity/ hot trub after whirlpool ( 70 mg/L)
Thiobarbiturate index (TBI)/ rate of thermal impact ( pale wort,Thiobarbiturate index (TBI)/ rate of thermal impact ( pale wort, beginning of boiling < 22; pale castwort < 45; pale wort after cooling < 60)
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
22
Definition of Mashing
A mixture of malt grist and water at defined temperatures
Dissolve malt contents
Transformation of malt contents
With the purpose:p p
Starch degradation to sugars and soluble dextrines by enzymes
With the aim:With the aim:
To form as much extract as possible in a short time and a simple way.
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
23
Processes During Mashing
• Solution of compounds
• Degradation of compounds• Degradation of compounds
– Starch degradation
Protein degradation– Protein degradation
– Gum degradation
Phosphate degradation
If necessary, depending on malt quality
– Phosphate degradation
• Minor reactions
C l f ti– Colour formation
– Minerals
O id i– Oxidation
– etc.
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
24
Mashing: Stirring/Heating
• Optimal enzyme - substrate contactOptimal enzyme substrate contact
• Homogenous mash at temperature optimum
• Minimal Fouling in heating areas• Minimal Fouling in heating areas (cleaning, colour, flavour stability)
• Minimal oxygen intake
• Homogenous transfer to lautertun
Mi i l h t (filt bilit ) Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
• Minimal shear stress (filterability)
25
Stirring – Influence on Filterability
0.16
0.18
012
0.14
y' [m
4 ]
0.10
0.12
'Per
mea
bility
0.06
0.08
0 10 20 30 40 50 60 70 800.04
Mash Stirring Rate [rpm]
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
as St g ate [ p ]
Laing, Taylor, 1984, Poc 18th Conv. Australia
26
Stirring – Shear ForcesStirring Shear Forces
% NHFTemperatur (°C)
20
21% NHF 49 49 57 65 65 72 76 Above 60 °C mash
reacts sensitive to shear. Attrition due to shear
19
20 Attrition due to shear stress produces fines.
30 U/min
15 U/min17
18
16
17
0 10 20 30 40 50 60 70 80Zeit (min)
15
Time /
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
2004-d12.06.04
NHF: nicht hydrolysierbare Feinstoffe
Huppmann
(= non-hydrolysable fine particle
27
Oxygen Values during MashingOxygen Values during Mashing
806
60
70
80
5
6mashing-in finished
50
604
ure
[°C
]
[ppm
]
oxygen
30
40
2
3
empe
ratu
oxyg
en oxygen
mashing program
10
201
te
o
000 20 40 60 80 100 120
ti [ i ]
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
time [min]
28
Oxygen during MashingOxygen during Mashing
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerLehtinen, 2005
29
Oxygen during MashingOxygen during Mashing
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerLehtinen, 2005
30
Oxygen during Mashing
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerLehtinen, 2005
31
Enzymatic Degradation during MashingEnzymatic Degradation during Mashing
O ti I tiOptimum Inactiv.
Enzyme Effect Temp. [°C] pH Temp.
[°C][ C] [ C]
β-1,4 Glucanase Degradation of β-Glucans 40 - 50 5.0
β-1,3 Glucanase Degradation of β-Glucans 55 5.1
Proteolytic enzymes Degradation of proteins 50 - 60 4.5 – 5.2Proteolytic enzymes Degradation of proteins 50 60 4.5 5.2
β-Amylase Formation of fermentable sugars 60 - 64 5.4 - 5.6 >70
α-Amylase Degradation of starch 70 - 74 5.8 >80
Limit- dextrinase Hydrolysation of α-1,6-bonds of starch 50 - 60 >65
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
32
Starch Degradation
Water uptake of the starch granules
• Increased water uptake with increasing temperatures
Swelling of starch granules to the rupture of granules (approx. 60°C)
Gelatinization of starch
Enzymatic degradation by: liquefaction and saccharification Enzymatic degradation by: liquefaction and saccharification
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
33
Gelatinization of StarchGelatinization of Starch
• Gelatinization temperatures are varying widelyGelatinization temperatures are varying widely
e.g.: barley 65 – 75°C
barley malt 55 – 70°Cbarley malt 55 70 C
wheat 52 – 85°C
potato 58 – 65°Cpotato 58 – 65 C
rice 75 – 85°C
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerStarch.dk
34influence of mash temperature Influence of Mash Temperature
73
79 79 7887 8980
90
90
100
73
70 70 7174
80 78
60
70
60
70
80
50
4440
50
%
40
50
60
18 1823
31
20
30
20
30
0
10
0 20 40 50 55 60 65 70 750
10
0 20 40 50 55 60 65 70 75
Mash temperature °CExtract yield [%]Final attenuation [%]
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
Final attenuation [%]
35
Influence of Mashing Time at Different Temperatures
Fi l tt ti F t blTemperature Extract yield after Final attenuation (apparent) after
Fermentable extract after
15 30 60 15 30 60 15 30 6015 min
30 min
60 min
15 min
30 min
60 min
15 min
30 min
60 min
[°C] [%] [%] [%] [%] [%] [%] [%] [%] [%][ C] [%] [%] [%] [%] [%] [%] [%] [%] [%]
60 68.2 69.4 71.4 82.7 84.0 86.7 45.7 47.2 50.1
65 76.8 78.4 79.0 84.3 86.4 88.9 52.4 54.9 56.9
70 77.4 78.7 79.1 78.0 78.5 78.5 47.4 48.5 48.5
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
36pH-values during Mashing
pH-optimum of amylases at different temperatures 3 hours at 60 °C; pH 5.1 = Final attenuation (apparent) 96 %
Temperature [°C] 40 50 55 60 65 70 -Amylase 4.6 - 4.8 4.7 - 4.9 4.9 - 5.1 5.2 - 5.4 5.4 - 5.8 5.8 - 6.0 A l 4 5 4 7 4 6 4 9 4 8 5 0 5 0 5 2 5 5 5 7 5 8 6 0-Amylase 4.5 - 4.7 4.6 - 4.9 4.8 - 5.0 5.0 - 5.2 5.5 - 5.7 5.8 - 6.0
pH of first worts (18 %)
pH: 5.51 – 5.79; 5.65
pH-optimum p p
Optimum for formation of extract 5.2 Optimum for saccharification 5.5 Optimum of lautering according to Hopkins and Krause 5.5 Minimum of viscosity 5.0
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
37
Extract Yield at Various Mashing Temperatures depending on pHdepending on pH
Temperature [°C] 55 60 65 70 75
pHp
6.10 40.4 66.6 77.3 78.4 77.7
5.80 45.7 69.4 78.3 79.3 78.6
5.50 51.3 71.3 79.2 80.2 79.2
5.20 53.9 72.4 79.0 80.4 79.0
4.90 53.9 71.3 78.2 79.8 77.9
Optimum 5.1 5.3 5.4 5.3 5.4Optimum 5.1 5.3 5.4 5.3 5.4
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.MeyerKolbachMschr. Brauerei, 1962
38
Fermentable Extract [%] at Various Temperaturesand pH Valuesand pH Values
Temperature [°C] 55 60 65 70 75
pH
6.10 24.8 46.2 54.7 49.0 28.0
5.80 30.2 49.4 57.4 50.1 29.4
5.50 35.1 52.5 58.4 48.0 28.6
5.20 38.3 55.2 56.0 42.4 25.9
4.90 39.6 54.0 49.0 35.6 22.0
Optimum 4.9 5.1 5.6 5.8 5.8
pH of the mash must be above 5.1 otherwise problems with saccharification will result
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
KolbachDas pH-Optimum beim MaischenMschr. Brauerei 15, 132-137, 1962
39
Mash-pH, Brewhouse Yield and Beer Q litQuality
pH of first wort 5.19 5.42 5.64 5.86 6.08Brewhouse yield [%] 79.5 79.7 78.9 78.0 77.2 Beer:Beer:Extract (apparent) [%] 3.77 2.84 2.86 2.89 3.33 Final attenuation (apparent) [%] 69 9 77 4 77 0 6 5 72 7Final attenuation (apparent) [%] 69.9 77.4 77.0 6.5 72.7pH 4.40 4.51 4.59 4.63 4.65 Colour [EBC] 11.3 11.2 11.3 11.6 11.8 Total nitrogen [ppm] 960 898 795 710 626 MgSO4-precipitable nitrogen [ppm] 208 199 177 158 150 Bitterness [EBC] 62 65 68 76 78
Chill haze Helm units 390 470 340 310 500
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
unitsHead retention (R & C) [] 119 118 116 118 118
40
Concentration of the Mash
Ratio 1 2 1 2 7 1 4 1 5 3RatioMalt [dt] : Water [hl] 1 : 2 1 : 2.7 1 : 4 1 : 5.3
E t t f fi i t (d ) [%] 71 7 77 0 80 0 79 9Extract of fine grist (d. m.) [%] 71.7 77.0 80.0 79.9
Fi l tt ti ( t) [%] 88 6 88 6 88 7 88 7Final attenuation (apparent) [%] 88.6 88.6 88.7 88.7
Fermentable extract [%] 52 3 56 3 58 5 57 8Fermentable extract [%] 52.3 56.3 58.5 57.8
Note:In thick mashes protection of exo-enzymes like β-amylase more maltose formationbut
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
but weaker activity of α-amylase longer duration for saccharification
41
Influence of Proteins on the Brewing ProcessInfluence of Proteins on the Brewing Process
• Yeast:
– Amino acids for yeast nutrition
• Foam, palate fullness:
– High molec. Proteins (MgSO4-N, coag. N)
• Filterability:
– High molec. proteins increase viscosity disadvantageous in filt tifiltration
• Shelf life:
High molec P oteins so ce of fo mation of ha e– High molec. Proteins source of formation of haze
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
42
Protein Degradation in Mashing- Enzymes-
Endopeptidases
split polypeptides in the chain at special sequences- Topt: 50 - 60°C, pHopt: 5,0
Exopeptidases:
C b id• Carboxypetidases:
– degrade proteins from the C-terminus
T 40 60°C H 5 2– Topt: 40-60°C, pHopt: 5,2
– Heat sensitive inactivated > 80°C
– Each specialised– Each specialised
– Set free app. 80 % total amino acid content of wort
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
43
Protein Degradation- Parameters and Conclusion -
• pH-value: p– no equal spectrum– small influences possible
• duration of rests:– More degradation products yeast nutrients vs. head
retentionretention• concentration of mash:
– thicker mashes improved proteolysis• malt quality:
– poor malt qualities are hard to compensate !!!• mashing procedure:
– proteolytic enzymes are inactivated > 70°C
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
44
Protein DegradationProtein Degradation
• Extract in Malt app. 80% app. 70% carbohydrates
app. 3.7 % proteins
• Influences:– Temperature: emphasize on 60-70°C increased levels of high
molecular nitrogenmolecular nitrogenemphasize on 45-55°C increased levels of
Formol-N and FAN decreasing the mashing in Temp. increase of total-N, Formol-N, and FAN
– Time : increased levels of degradation products with increasing time
– pH: increased levels soluble-N with lower pH-levels
– Concentration: higher concentration of mash leads to increased levels of low molecular nitrogen enzyme
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
levels of low molecular nitrogen enzyme treatment
45
Degradation of β-glucansDegradation of β glucans
• One fundamental characteristic of -glucan formation of gel
• Initial stages of this gel: -glucan- associates depend on
-glucan concentration
h the temperature,
time
h i l b d f th t mechanical burden of the wort
• The -glucan from the endosperm of barley has, formed to gel, negative influences on viscosity and the filtration of beer.g y
• During germination -glucan degrading enzymes are effective by biogradation which convey the high molecular extended forms into snarled formssnarled forms.
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
46
Degradation of β-glucansDegradation of β glucans
• Decisive: malt qualityDecisive: malt quality
• Disadvantages of an insufficient malt modification are not correctable during mashing:
– Decoction mashing: temperature of residual mash endo-ß-glucanase still active
L i f H d f l bi ti it i– Lowering of pH: decrease of solubiase activity, increase of endo-ß-glucanase activity pH 4,5
• A carefully directed degradation of cell wall substances at y g37°C-52°C helps to remove a part of them from the mash
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
47
Phosphates and Buffer CapacityPhosphates and Buffer Capacity
• free phosphates react in the mash and form buffer substances• free phosphates react in the mash and form buffer substances
• –HPO42- and H 2 PO4 - are able to catch large quantities of H+ -
ions in the areas of the buffer
• act without influencing the pH value of the solution
• to lower the pH- value the buffer capacity must be reduced
adding brewing- gypsum (hydrated calcium sulfate) adding brewing gypsum (hydrated calcium sulfate)
– phosphates are precipitated with calcium
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
48
Mash pH and PolyphenolsMash pH and Polyphenols
Mash pH 6,08 5,84 5,51 5,40
Total polyphenols 159 164 189 211
[ppm] 159 164 189 211
AnthocyanogensAnthocyanogens
[ppm] 50 56 68 76
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
49
Changes in LipidsChanges in Lipids
• Degradation of lipids (partly) by lipases
• unsaturated fatty acids:
– very reactive
oxidative and enzymatic degradation
formation of carbonyles– formation of carbonyles
– influence on flavour stability and foam stability
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
50
Mashing inMashing in
• Relation grist/water 1:3 - 1:6Relation grist/water 1:3 1:6
– e.g.. 1 dt grist + 4 hl water 4,7 hl mash
• Be careful with oxygen intake
Special procedures for mashing in: Special procedures for mashing in:
e.g.: Pre-mashing, oxygen free milling…
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
51
Different Mashing ProceduresDifferent Mashing Procedures
• Infusion mash
• Decoction mash
– Three mash procedure
– Two mash procedure
– One mash procedure
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
52
Decoction MashDecoction Mash
• BoilingBoiling
– Less enzymatic protein degradation but coagulation
– More intensive gelatinisation and sacchafication of starchg
– Increased extraction of husks
– Less active enzymes in total mash
– Higher removal of DMS-P
– Possible increased brewhouse yield
– Increased polyphenol contents
– Darker colour increased formation of melanoidines
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
53
Aims of LauteringAims of Lautering
• Complete separation of wort and spent grains o p pa a o o o a d p g a
• High extraction efficiency, i.e. high extract yield
• Occupation time of the vessel should be as short as possibleOccupation time of the vessel should be as short as possible
• Low turbidity values and low solids content of the lautered wort
• Minimization of possible oxidation processes in the wort during• Minimization of possible oxidation processes in the wort during
• Low moisture content in the leached spent grains
• Low waste water production i e minimal effluent disposal• Low waste water production, i.e. minimal effluent disposal
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer
54
Influence on LauteringInfluence on Lautering
• Husk volume the higher the husk volume the lower the lauter resistance
• Viscosity the lower the faster
• Spec. bottom load the higher the slower
M i i hi h fi i hi h i i• Main sparging higher fist wort concentration higher viscosity
lower fist wort concentration lower viscosity
• Mashing procedure Decoction Mashing lower values of gums
• Alcal. Water for sparging
increase of: pH, colour, tot. N, minerals, polyphenols, bitterness
• Oxygen oxidation of polyphenols
Craft Brewers Conference 2015, Portland, OR VLB-Berlin; B.H.Meyer