INTRODUCTION TO BREWING AT FULLERS

INTRODUCTION TO BREWING AT FULLERS 1 CONTENTS BREWHOUSE 5 • Brewing Liquor 6 • Raw Materials 7 • Milling 8 • Mashing 9 • Extract 12 • Starch Degradation 13 • Wort separation 15 • Hops 16 • Wort Boiling 18 • END PROCESSING 27 • Beer Conditioning 28 • Cask Beer 30 • Conditioning / Racking • Tank 32 • Filtration Aids 33 • Filtration 34 • Bright Beer Tank 36 • Small Pack Quality Control 39 • Wort Clarification & Cooling 19 • Wort Analysis Examples 20 • Bottling 40 • Canning 42 • Pasteurisation 44 • Kegging 47 FERMENTATION 21 • • Carbohydrate End Processing Food Safety 48 Metabolism • Nitrogen Metabolism • Fermentation Profiles 23 C. I .P 49 24 RECOMMENDED READING 51 25 2 THE BREWING PROCESS MALT SILO BREWING LIQUOR MILL MASH TUN COPPER / WHIRL POOL FERMENTATION PARAFLOW SWEET WORT CONDITIONING TANKS BRIGHT BEER TANKS FLASH PASTEURISER MATURATION TANKS BOTTLES / CANS OR KEGS RACKING TANKS CASKS 3 The Brewing Process • MILLING - malted barley is crushed to form a coarse flour called grist • MASHING - grist is added to liquor to form a porridge-like mash. This activates the enzymes, thus enabling them to solubilise the protein and starch fractions of the endosperm • WORT SEPARATION-the aqueous extract, called wort, is separated from the spent solids using a mash tun • WORT BOILING - the wort is boiled in the presence of hops which impart bitterness and aroma. Boiling sterilises the wort, coagulates some proteins and causes formation of colour compounds. The spent hop material along with some protein, known as trub, is removed by whirlpool action. • FERMENTATION - the wort is then cooled to 17°C and transported to the fermentation vessel. The wort is aerated & pitched with yeast. Fermentation proceeds until much of the carbohydrate is converted to alcohol and carbon dioxide. Higher alcohols and other yeast metabolites (for example esters) contribute to beer flavour and aroma. • END PROCESSING - beer is then conditioned to modify the flavour and aroma before clarifying. All beer characteristics are checked and adjusted to within specification. The beer is packaged into cask or filtered and pasteurising before being packaged into keg, bottle or can. 4 BREWHOUSE 5 ... - tailieumienphi.vn