Beer Preparation forPackaging

Jamie Ramshaw M.Brew

Simpsons Malt

Conditioning

Cask

Processed

Beer Preparation

• Conditioning

• Haze and Clarity

• Stabilisation

Conditioning

• Aims

• Flavour development

• Development of condition

• Preparation for clarification

• Stabilisation

CONDITIONING

Dynamic Equilibrium

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

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

Don’t worry!

Rate of Carbonation

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

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

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

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

CLARITY

Haze and It’s Causes

• What is Haze?

• How we can protect against it

– pH

– Raw material

• Malt

• Adjunct

– Hops

– Clarification

Is Beer Clarity Important?

Is Beer Clarity Important?

The clarity and colour ofbeer form the firstimpressions a customerreceives.

What is Haze?

Main Haze Particulates

• Protein:Polypenol

complexes

• Beta Glucan and Starch

• Oxalate, metal ions

• Brewing Yeast

• Wild Yeast

• Dead Yeast

• Bacteria

Haze

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.

Process pH

• The pH plays and important role in optimising theaction of enzymes.

• It also affects the efficiency of the various fining agentsused.

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

Dry Goods

Malt

• Contains:

– Starch

– Protein

– Beta Glucans and Gums

– Polyphenol in husk

Malt

• Problems are minimised by:

– Mashing process; milling and

hydration

– Mash pH

– Mash temperature

– Malt quality/ Modification

– Choice of Adjuncts

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

Kettle Finings

Hops

• Contain Polyphenol

• Contain Oil

• Effect of Brew house

added hops can be dealt

with

• ‘Cold side’ added hops

can cause an oily haze

Clarification

• Auxiliary Finings

• Isinglass Finings

• Centrifugation

– All work with Stokes Law

• Filtration

Stokes Law

The Effect of Temperature on BeerClarity

In Solution

In Suspension

FINING

Application ofauxiliary finingsloads all positiveand neutral particleswith a negativecharge

All beer particles nowrendered availablefor isinglassinteraction

The combinedflocs settleentrapping anyunreacted particlesmore effectively

Centrifugation

• Centrifugation

– High level of separation

– Quick

– Generates heat

– Causes shear

– Reduces Losses

– DO2 pick up

– Energy

– High capital

Filtration

• Pass the beer through every decreasing pore sizedfilter media to create a bright and in some cases sterileproduct

• Powder

• Cartridge

• Sheet

Powder

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

Cartridge Filtration

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

Sheet Filtration

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

STABILITY

Stability

• Types

– Haze

– Flavour

– foam

Haze

Temperature

In Solution

In Suspension

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

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

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

Conditioning

Conditioning

Jamie Ramshaw MBrew

Murphy and Son Ltd