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MBCP 2021 > Wort Separation/Boiling > Flashcards

Wort Separation/Boiling Flashcards

1
Q

Darcy’s Law

A

Rate of Liquid Flow = Pressure x Bed Permeability x Filter Area

Bed Depth x Wort Viscosity

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2
Q
A

Mash Tun

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3
Q
A

Lauter Tun

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4
Q

3 Advantages of a Mash Filter

A
  1. You don’t need the husk of the grain
  2. You can use a hammer mill for the milling of the grain
  3. Filter plates are ~2-3” apart giving a large surface area with a small bed depth which favors Darcy’s Law
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5
Q

Extract Efficiency Equation

A

% yield = 100 x extract in the kettle collected from the wort

extract available in the raw materials

% yield should >90% for efficient brewery

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6
Q

Brewhouse Cycle Time

A
  • Time taken from the start of mashing Batch A to the time the mashing of Batch B can commence
  • Determines how many maximum number of brews are achievable in 24 hours
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7
Q

6 Advantages of High Gravity Brewing

A
  1. Increased brewing capacity
  2. Reduced energy, labor, and cleaning costs
  3. Improved beer colloidal and flavor stability due to lower freezing point
  4. More alcohol per unit of fermentable extract
  5. Lower cost due to greater use of cheaper adjuncts
  6. Increased flexibility when brewing one mother wort and dividing it into several different final products
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8
Q

8 Disadvantages of High Gravity Brewing

A
  1. Decreased brewhouse material efficiency
  2. Decreased yeast health
  3. Increased fermentation time
  4. Increased diacetyl levels
  5. Increase in esters and fusel alcohols
  6. Increased sulfur and acetaldehyde
  7. Reduced hop utilization
  8. Reduced foam stability
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9
Q

How to decribe the boil required in the kettle

A

Vigorous rolling boil!

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10
Q

5 factors to monitor during the boil

A
  1. Time
  2. Evaporation
  3. Energy usage
  4. Hop utilization
  5. pH fall
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11
Q

Isomerization and solubility of hops are greater at a higher or lower pH

A

Higher

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12
Q

High gravity wort results in a higher or lower hop utilization

A

Lower

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13
Q

Isomerization of hops is more effective at higher or lower boil temperatures

A

Higher

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14
Q

Additions of hops at the start of the boil will have higher or lower hop utilizations than those added later in the boil

A

Higher

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15
Q

What kind of boiling is shown here?

What does EWB stand for?

A

Calandria Boiling

External Wort Boiler

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16
Q

What are 3 optional additions that can be made to the kettle?

A
  1. Antifoam
  2. Clarification agents - Irish Moss
  3. Sugar and Syrup Adjuncts
17
Q

What comes out in the hot break?

A
  • Proteins
  • Polyphenols
  • Lipids
  • Hop Residues
18
Q

What comes out in the cold break?

A
  • Proteins
  • Polyphenols
  • Carbohydrates
  • Finer Particles
19
Q

4 reasons to remove the hot break

A
  1. Downstream filtration problems
  2. Clarity problems in the beer
  3. Removal of astringent polyphenols
  4. Removal of lipids which are foam negative, reduce flavor stability
20
Q

6 Factors affecting break formation and behavior

A
  1. Extract concentration (the higher the extract, the higher the hot break)
  2. pH
  3. Modification of the malt
  4. Amount of hop material added (more hops, more break)
  5. The vigor of the boil
  6. Use of kettle finings
21
Q
A

Whirlpool

22
Q

What is typical residence time of the whirlpool?

A

10 minutes

Can vary but should be consistent among brews

23
Q

7 goal of wort cooling

A
  1. Achieve the correct temperature for the start of fermentation
  2. No contamination
  3. Meet the required timescale
  4. Recover heat
  5. Precipiate cold break
  6. Minimize wort losses
  7. Minimize energy use
24
Q

4 factors affecting oxygen dissolution

A
  1. Temperature
  2. Pressure (> pressure, > dissolution)
  3. Surface Area (>SA, > dissolution)
  4. Turbulence (>turbulence, > dissolution)
25
Q

What is the level of oxygenation (mg/L) when using air injection?

A

8-10 mg/L

26
Q

What is the level of oxygenation (mg/L) when using oxygen injection?

A

45 mg/L

27
Q

Will air or oxygen injection result in foaming issues in the wort?

A

Air injection will have foaming issues due to the nitrogen present that is difficult to dissolve and will result in thicker top foams

28
Q

Which wort will have greater levels of DMS?

  1. A wort with a rolling boil
  2. A wort with a simmering boil
A
  1. A wort with a simmering boil

The DMS will leave the wort in the steam when there is a rolling boil which is desired

29
Q

Does half life of SMM increase or decrease with boil temperature?

A

Half life decreases as temperature increases

This is why the boil temperature is very important

MBCP 2021 (18 decks)

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