Brewing Report
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ScribdTranslationsBrewing Report
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ScribdTranslationsBEER PRODUCTION
1. OBJECTIVE
- Learn the techniques and operations for brewing beer.
- Analyze the production process in each of the operations involved in the process, as well
as chemical bioprocesses such as fermentation.
2. FLOW CHART (PROPOSED)
OBTAINING THE MALT
BEER PREPARATION
3. VARIANTS OF THE PROCESS
- Our group varied the thermal times to those pre-established for maceration, as follows.
It was taken directly to 40 ˚C in 5 minutes, 15 min at 40 ˚C, 5 min at 40-52 ˚C, 20 min at 52
˚C, 40 min at 52-67 ˚C, 25 min at 69-72 ˚C, 20 min at 72 ˚C, and 20 min up to 80 ˚C.
-As the preparation was in a laboratory, aluminum pots were used.
-The sterilization of the materials was carried out with hot water, because the materials
were too large to fit in the autoclave.
-A gas extractor was carried out with the whey hose to see if carbon dioxide was formed
during the fermentation.
Maceration
1st filtration (Product obtained must)
Adding hops
A colleague testing the finished product
4. CALCULATIONS AND RESULTS
In practice, 175 gr was used. of toasted malt and 345 gr. of unroasted malt.
75 gr. was added. rice (attached)
2 liters of water were added
After adding the water, the degrees Brix were initially measured with a value of 15.5.
When performing the iodine test, it came back positive because we skipped a part in the
heat treatment and it is possible that the enzymes that had to act at that temperature did
not act optimally.
For the last filtration, it was carried out in the centrifuge, at 10 min and 300 RPM. Because
several groups had to use the centrifuge, it was only carried out in 4 35ml tubes, obtaining
140 ml of centrifuged beer.
The final data is:
pH=4.5-5
Brix degrees = 6.0
Density=1034 kg/m^3
Alcohol degrees=3.54
It started with 500 gr. of malt, 75 gr. was added. of rice and 4.5 gr of hops and 11 gr. of
diluted yeast.
Obtaining 2510 ml of filtered beer, 240 ml of centrifuged beer.
To find the beer yield, proceed as follows:
The mass extract will be found that varies according to each type of malt.
Where the volume is expressed in liters, the malt mass in grams and the dimensionless
specific density.
5. INTERPRETATION OF RESULTS
With 500 grams of malt, 2.5 liters of beer with 6 degrees of alcohol were obtained, it
would then be a lager beer, the yield was 53.78% considering the mass extract of the malt.
6. CONCLUSIONS
The student developed all the steps to obtain the beer, with a pleasant flavor according to
the students themselves, but not so pleasant to look at since we failed to centrifuge all the
beer, and the characteristic foam of a good beer was not obtained.
The importance of extrinsic parameters was recognized so that the enzymes can work
optimally, and if the times and temperatures were not respected, the beer would not have
a good flavor, or a good alcohol content.
7. RECOMMENDATIONS
-To obtain a good beer, malt is very important, so our barley has to be of good quality and
be as clean as possible. Before roasting the malt, you have to remove the rootlets and the
hulls, otherwise it would be a waste of time. do it in the laboratory.
-Follow the thermal treatment during maceration in detail since some enzymes cannot be
activated if the specified times and temperatures are not followed. This step is very
important in brewing beer to have a beer with a good alcohol content.
8. QUESTIONNAIRE
1. How important is knowing the weight of a thousand grams of barley in its
classification?
R. It is not of much importance since barley is classified according to the number of
spikelets. For example in six-row barley, four-row barley, barley with protected seed and
barley with naked seed.
2. What is the germination capacity and power of barley?
R. It is the ability or ability of barley to germinate.
3. What does the barley valuation procedure consist of using the point
system?
R. It is valued according to the characteristics: Humidity, germination power, grain weight,
protein percentage, grain size
4. Why is it necessary to supply oxygen to the barley grain while it is soaking?
R. Germination activates an enzyme called phytase that requires oxygen. This enzyme
hydrolyzes phytates, destroying them, so that in whole grains phytates almost completely
disappear.
5. What physicochemical characteristics should the distilled water used for
brewing beer have?
R. First of all it must be bacteriologically clean. The pH of the water is usually around 7,
which decreases during the mashing process to 5.2-5.6. This is because the Ca+2 ions react
with the phosphates present in malted barley, acidifying the solution.
6. Can soy be added when brewing beer? Explain
R. Adjuncts can be added to beer such as rice, cereals (wheat). The variation lies in the
final flavor of the beer.
7. What is the purpose of germination, mashing and adding hops?
R. In the germination process, enzymes begin to hydrolyze some starches; in the
maceration process, most of the starch is hydrolyzed into fermentable sugars.
8. How can you differentiate malt from barley? What is hops?
R. Malt has fermentable sugars, barley is just a cereal that needs to be soaked and
macerated to become malt. Hops are a large climbing plant, producing annual stems in a
perennial stem and root combination. It is of great importance in beer production because
it is like the essence of beer.
9. What enzymes are involved in the production of beer? What are the
optimal conditions to achieve maximum activity?
R. There are three of them: dextrin, β-amylase, and α-amylase and their optimal working
temperatures are 55 ˚C, 62 ˚C and 70 ˚C respectively.
10. What type of microorganism are the most frequent contaminants in the
fermentation stage?
R. Microorganisms that belong to the Enterobacter family.
11. What is the objective of beer maturation and what are the conditions
under which this operation is carried out?
R. It is a process similar to fermentation, where oils and some compounds finish forming
and the beer is stabilized. It is carried out at 5 ˚C for 3 months.
12. What is the alcohol content of different types of beer?
R. Lager 4 to 5%
Pilsner Lager 3 to 6%
Wheat (Weissbier) 4 to 5%
Porter 4 to 5%
Bitter (ESB) 3 to 7%
IPA (India Pale Ale) 5 to 7%
Stout 5 to 10%
Double (Dubbel) 6.5 to 9%
Tripel (Trippel, Triple) 7.5 to 9.5%
Barleywine 8 to 12%
13. What are the variants in the manufacture of double beer and black beer?
R. The difference lies in the roasting time of the barley, it can be a blonde beer if the time
is short, and if it is longer you can get a bi-beer and even a black beer.
14. What quality control is carried out in a brewery?
R. The main system of choice is filtration on a membrane, to later proceed with a
traditional plate culture analysis. However, and due to the high contamination by the
yeasts with which the product is inoculated, a new method that would be much faster and
simpler, as well as specific and more sensitive, would be recommended.
University of San Andres
Faculty of Engineering
Name: Chalco Castro Bryan Javier
Career: Eng. Chemistry
Date: 07/11/16
Teacher: Eng. MARIA CONDE
2016
