BEER

MASHING &
CHILL
PROOFING
PRESENTED BY: ANUPAM SINGLA (2K19/MSCBIO/16)
SHRUTI GAUTAM (2K19/MSCBIO/12)
 INTRODUCTION
 Beer is the world’s oldest and most widely consumed alcoholic beverage.
 It is third most popular drink after water and tea.
 The process of making beer is called BREWING.
 Beer is produced by fermentation of starches that are derived from cereal
grains.
 The alcoholic strength of beer is usually around 4 to 6% alcohol by volume
(ABV).
 One of the method in brewing process includes mashing, process of preparing
best beer with good quality and taste requires good method following system.
 INGREDIENTS FOR BEER
PRODUCTION
Malted Barley
Include starch adjuncts like
corn & rice starch

Hops Water
Contributes to flavour, contains six main salts bicarbonate,
antiseptic & preservative sodium, chloride, calcium, magnesium
and sulphate.

Yeast Sugar
Saccharomyces sp.
To cause secondary
fermentation
 BARLEY
I. Mainly the barley (Botanical name- Hordium Vulgare)
is used but can be produced from wheat, rice
combination of grains.
II. The small amount of grain added along with the barley
is termed as "ADJUNCTS".
III. Adjunct can be added up to 35% but higher the adjunct,
lower cost, body and flavor.
IV. German beer are made from 100% barley and
production process is governed by law enacted in year
1909 called REINHEITSGEBOT MEANS PURITY
COMMAND.
WHY BARLEY ?

• Cheaply available.
• Not used as staple diet.
• Low in protein content, excess might cause
cloudiness.
• It has protective sheath, which protect grain from
contamination.
• It has two enzymes CYSTASE – convert the
insoluble starch to soluble starch, DIASTASE-
convert the soluble starch to sugar
 HOPS

I. These are cone or flower, obtained from perennial plant

called Hop vine, 20 meter in height, last for around 20
years.
II. Botanical name is “Humulus lupulus" derived from
Roman word Lupus Sallctarius which means that "
sheep among wolf".
III. Cone or flowers of female species is uses for beer
making because contain a yellow thick substance called
"LUPULIN which contain alpha acid contributes to
preservative.
HOPS (cont.)

• Cone is called STROBLLE & petals are called

BRACTS. Cones are light green in color having 60-
80 % moisture content. They are dehydrated in
chamber called OAST HOUSE.
• Best hops are Bavarian hops comes from Germany
and Czecslovakia.
• In India they are produced in H.P.
• USE OF HOPS: Flavor, Preservative, Antiseptic,
Aroma, Clarifying agent.
 YEAST

I. Saccharomyces cerevisiae_- Top fermenting yeast work

at 15 -19℃ & settle at top of wort after doing the
fermentation. Hence top-fermenting beer is drunk at 15-
19℃.
II. Saccharomyces carlsbergeneces - Bottom fermenting,
settle in bottom of wort after fermentation , work at 2-
6℃ hence these beers are taken at 4-5℃.
III. Emil Hansen developed this yeast in 1883 by Isolating
the first single cell of yeast in Carlberg brewery of
Denmark
 WATER
• The body of beer consist of 90% of water. The quality and
mineral content affect the character of brew.
• Liquor is term given for water by brewers.
• Water contains six main salts namely bicarbonate,
sodium, chloride, calcium, magnesium and sulphate.
• High level of carbonate will produce acidic mash which
will reduce the extraction of sugar from malts.
• Too much Sulphur will give bitterness in brew.
Magnesium is a essential ingredients for yeast.
 SUGAR
• To speed up the fermentation.
• To reduce the bitterness.
• To give color in the form of caramel.
• To cause secondary fermentation.
• Steeping the Grain to increase the moisture content up to
40% for germination. Stored grain has only 10% of
moisture.
• Flavor Water of place has different mineral content,
which impart distinctive flavor.
• Provide bulk & body
 BREWING PROCESS

MALTING MASHING FILTERATION KETTLE BOILING

SECONDARY AGEING &

COOLING HOPS ADDITION
FERMENTATION CLARIFICATION

PACKAGING &
CARBONATION PASTEURIZATION
(at 60℃ for mins)
 MALTING
• Grains are taken to malt room, which is very
hard, grains are spread to depth of 15 - 30 cm to
allow grain breath while sprouting.
• Grains are constantly stirred for uniform breathing
& to prevent sprout getting entwined.
• This process goes on for 6 - 15 days at 12 - 21℃
.
 MASHING
● Mashing is the process where cereal grist is mixed with hot
water to extract sugar for fermentation.
● The product of mashing is called SWEET WORT.
● THE process of mashing involves:
I. Dissolving of substance in the malt that are soluble
in warm water.
II. Rendering the substances which are insoluble in
their natural state or soluble through enzymatic
action.
• The enzymes convert the starch into maltose & the process in
called SACCHARIFICATION.
• The proteins to amino acids.
• Next process takes place in the mash tun that is lautering
which takes place in the bottom of the mash tun, here the
resultant product in the mashing process is SWEET WORT i.e.
sugar rich liquid & strained at the bottom of the mash tun.
• Now, temperature is raised & the increment of temperature is
named as mashout, this is done to deactivate the enzymes
which are formed.
• Sprinkling of additional water on the grain, this help in
extracting more quantity of sugar & process is called
SPARGING.
• In the modern mashing process, sugar is flowed out freely & little
addition of supplementary fungal particles which makes the process
fast.
• Mashing gets PAUSE at particular temperature which helps in
insulation of brewing vessel with false bottom the final product
occurs in the process is called MASH.
• Technically, few particles are not grained properly in such case we
termed it as sleeping stage.
• The process of creating malty liquid that is called WORT by
breaking of starch in the grain. The two methods are:
i. INFUSION MASHING- Grains are heated in single vessel.
ii. DECOCTION MASHING- Grains are boiled & then later
returned to mash.
MASHING
 FILTERATION
● The process of separating the liquid part of mash
(wort) from the undissolved part (the spent grain)
is called lautering.
Two types of equipment are used to separate wort
from mash solids, these are:
A. Lauter Tun:- It is a vertical cylinder with a large
diameter to depth ratio and fitted into the tun is a
wort collecting system.
B. Mash Filters: The mash filters consists of a series
of alternating plates and roller frames in which a
filter of polyethylene or polypropylene is
suspended.
 WORT BOILING & HOPS
ADDITION
• Wort boiling involves open top vessels, operating at
atmospheric pressure, which exploits thermosyphon
circulation to keep the wort well agitated.
• During boiling hops are added which impart flavor, aroma
and bitterness to the beer.
• The objectives of wort boiling are:
i. Enzyme inactivation
ii. Wort sterilization
iii. Protein coagulation (hot break formation)
iv. Hop extraction
v. Water evaporation
vi. Flavor compound formation
vii. Undesired volatile evaporation
 HOPS SEPARATION &
COOLING
• After boiling, wort is passed through hop separator
to remove precipitated proteins (trub). both hops and
the wort is cooled to 10-15°C, in a plate heat
exchanger.
• During cooling process, proteins and tannins are
precipitated as fine coagulum referred to as the cold
break.
• During cooling the oxygenation of the wort is -
carried out to permit the yeast to ferment efficiently.
 CHILL PROOFING
• Chill proofing is a term used when a beer undergoes a process to
protect its clarity or brightness when it is cooled to very low
temperatures approaching 0°C (32°F). With most beers,
childproofing is a very important part of the modern brewing
process.
• The earliest use of a form of chill proofing occurred in the mid-19th
century with the brewing of lighter lager beers. The original pilsner
beers were stored in caves packed with ice, which helped to chill
proof the beer through cold aging.
• Traditionally beers are chill proofed by being stored at 0°C or below for long periods
of many weeks or months. During this time protein and polyphenols derived from malt
in the beer coagulate to form larger molecules, which can then be removed by
filtration.
• In the days before beer filtration, the beer was aged long enough for the particles to
simply settle out. Most filtered beers are clear and bright when bottled or kegged, but
without chill proofing the protein–polyphenol coagulation occurs in the package, and
the beer becomes hazy within several weeks.
• In modern beer production, processing aids are used to shorten the chill proofing
process from weeks or months to only a few days.
• Proteolytic enzymes, which break down larger protein molecules, were some of the
first chill proofing aids.
• Nowadays protein and polyphenol adsorbing materials are often used. Beer that is
clear (bright) at ambient temperature but that becomes cloudy when cooled is said to
have a “chill haze.” Beer with a chill haze will become clear again when it returns to
room temperature.
 FERMENTATION

• After cooling the wort is ready for fermentation & is moved to

fermenter. Brewer's Yeast is inoculated into the cooled wort. For ale
production Saccharomyces cerevisiae is inoculated & for lager
production Saccharomyces uvarum is inoculated.
• As fermentation proceeds specific gravity is decreased due to the
utilization of carbohydrates by the yeast There is production of
ethanol and other compounds with density less than water.
• Carbon dioxide is also evolved during fermentation which is utilized
for carbonation.
• When yeast settles down, the beer obtained is called Green Beer
which is subjected to another storage tank having temperature 0-2°C.
This stage is called fassing.
 AGING & FINISHING
• Ageing involves the storage of beer in vats having
temperature 0°C, during which beer is mellowed or
matured.
• Finishing involves the clarification of beer to remove
residual yeast & residual protein-tannin complex.
• Hops are also added to retain the flavor.
• Secondary fermentation is done if required as a part of
ageing to make beer fully carbonated.
• After final fermentation beer is packed in cans &
bottles and is pasteurized at 60°C for 30 minutes.
THANK
YOU