Manufacture of Beer

The Basic Recipe

 Barley is turned into Malt.

 Malt is cooked in hot water.
 Hops are added as an agent for flavoring and
preservation.
 Yeast is added to start the fermentation.
Barley
Hops

Yeast
The Brewing Process
Malting

Green Malt” is baked for 2 days at 80-110

Soaking the Grain degree Celsius
 Grain is soaked in large water
cisterns for 2-3 days. The higher the temperature the darker is
the colour and stronger the flavor
Malting process :
 Controlled germination by
steeping.
 Starches in the seeds
change to sugar and the
malt is called “Green
Malt”
Baking
 Drying is done, roasting to
produce dark beer.
 malt is milled into grist.
Brewing Process

 Malt mixed with hot water to form

mash in a vessel called mash tun ,
this produces fermentable sugars.
 Mashing can be taken place by
either infusion or decoction
 This process is known as lautering
which is carried in a filter vessel
called the lauter tun.

Lauter tun

Mash tun
Boiling

 The wort is fed into a brew kettle

 Hops are added and their oils
provide the final aroma.
 Hops are removed through a hop
extractor. The unwanted protein in
the hops are removed through a
centrifuge
 It is then passed through a cooler
until a suitable temperature is
reached for fermentation.
Fermentation

 Temperature is brought down, suitable for

fermentation.
 Fermentation allows a proper cooling system
and monitors pH and pressure inside the
vessel. Maximum wort is collected.
 Takes place in fermentation vessels.
 Yeast is added.
 Temperature. cycle 7-12-7 degree C is used
(bottom fermented) THE ACTION:
 Temperature cycle 15 - 20 degree C is used C6H12 O6
(top fermented) 2C2H5OH + 2CO2
 Lasts for a 7 to 10 days
 It is called the primary fermentation.
Fermentation

 The sugar wort which the yeast fed during 1 week is known as green beer which is
run into conditioning tanks, in order to settle and mature.
 Conditioning produces carbon dioxide in the beer, which gives the beer its head
when poured.
 Then Priming is carried out to stimulate a secondary fermentation
 Pasteurization
Pasteurization

 Beer is heated to kill any bacteria that may have entered during the
brewing process,
 Increases shelf life & stability of the product
 Eradicates unwanted organisms and kills the yeast in the beer.
 Duration n a Tunnel at 50 degree Celsius for 45 mins and
 A flash at 72 degree Celsius for 30 secs