The unit structure for this module follows the unit operations of the Brewhouse:
A series of extraction, filtration and separation processes are used to convert the raw materials of malt, barley, hops and adjuncts into hopped sweet wort ready for fermentation. The process equipment and parameters used at each step have a huge influence on the composition of the wort generated, which in turn governs a variety of important quality and process factors (e.g. colloidal and flavour stability, fermentability, foam stability and flavour profile of finished beer, etc.).
This module will seek to develop understanding of the science which underlies each of the process steps in the brewhouse. By combining this knowledge with consideration of the main process design options at each stage (e.g. mash filter v lauter tun; external wort boiler v internal wort boiling systems) brewers will be better able to understand the individual and integrated effects of each process step.
Emphasis is placed on how brewing technology can be used to control the underlying science and ensure that the brewer has the required control over product quality and consistency. The module includes consideration of relevant aspects of Brewhouse layout, capacity, throughput and energy efficiency.
e-learning materials are sub-divided into units as relevant for each module; the units of ‘Brewhouse Processes’ are:
Milling of malt
Technologies, Particle breakage & Yield Stress, Linkage between size reduction, malt specifications and mash filtration technology.
Wort Production (mashing)
Mashing methods and mash schedules; gelatinisation of starch, mashing biochemistry (e.g. starch hydrolysis, proteolysis, breakdown of glucans/arabinoxylans and impacts on mash viscosity); influence & control of mash pH;
Theory, technologies & equipment design
- Rationale behind process & technologies employed; process control.
- Formation of colour and flavour (Maillard chemistry & polyphenolics; reductones).
- Evaporation/ volatile stripping.
- Hop (product) addition in the boil.
- Protein denaturation & trub formation (protein-polyphenol interactions).
- pH drop & mechanisms involved.
- Wort oxidation & redox state.
Hot wort clarification
Wort cooling (cold break) & aeration
Consideration of relevant aspects of Brewhouse layout, capacity, throughput and energy efficiency. Process control and key performance indicators.
In addition to the e-learning , there is a 2.5 day residential module