DEBRE

BERHAN
UNIVER COLLAG
SITY E OF
ENGINE
ERING
DEPARTPROCESS
INDVIDUAL
INDUSTRIE
ASSIGNEMENT
MENT
OF
SUBMITTED BY: SEFINEW ASAYE

CHEMIC
ID NO: DBUR /0857/10
SUBMITTED TO:

AL SUBMITED DATE: DBUR/0857/10:

ENGINE
ERING
 BEER PRODUCTION PROCESS
TECHNOLOGY
 Table content
1. History of beer ………………………………………………………
2. Introduction to beer……………………………………………….
2.1 ingredients of beer production……………………….
2.2 raw materials of brewing beer…………………………
3. Beer production process technology………………………..
4. Types of beer…………………………………………………………….
 Lager beer…………………………………………………………
 Ael beer…………………………………………………………….
5. Equipment used in beer production process………………
6. Advantage and disadvantage of beer…………………………
7. conclusion………………………………………………………………….
BY SEFINEW A
A mixture of starch sources may be
used, as secondary starch source, such
as maize (corn), rice or sugar, often
being termed an adjunct, especially
when used as a lower-cost substitute for
malted barley.
Less widely used starch sources include
millet, sorghum and cassava root in
Africa, potato in Brazil, and agaves in
Mexico among others. The amount of
each starch source in a beer recipe is
collectively called the grain bill.
INGRADIANTS OF BEER PRODUCTION
. Malt
. Yeast
. Hopes
. Adjuncts
. water

BEER PRODUCTION PROCESS

 RAW MATERIALS OF BEER PRODUCTION

. MALT

. YEAST

. HOPE

. WATER

MALT

Beer cannot be made without malt; consequently malt production

from barley is the first step in beer production. It is of course possible
to make malt from other cereals, for example wheat, rye, sorghum or
millet, but historically for various reasons, barley malt has proved to
be the most suitable malt for beer production.
 Why Malted barley is ideally suited for brewing for
the following, reasons:
barely has a high starch and protein
content which needed for yeast nutrition.
It contains small amount oil (fat) which
causes foam damaging.
The husk of barley malt adheres to the
grain; consequently it is able to form the
wort filtration layer required in wort
production stage (lautering).
It has a high complement of enzymes for
converting its starch supply into simple
sugars.
Malted barley gelatinizes at low
temperature, relative to other cereals
malts. This has an advantage in lowering
energy cost during mashing.
 Water
The medium for fermentation 3 main concerns.
• Flavor of water
• Nutrients for yeast
• Can’t use distilled water
• pH effects how well enzymes make maltose
• Keep mash pH 5-5.5
• Ion concentration important. e.g. Ca2+, Mg2+, CO3
• Darker malts lower pH more than lighter malts
• Areas with water with natural higher pH produced
darker beers than areas with water with lower pH.
 Yeast
 The most important and mysterious
ingredient turns wort into beer and
produced more of itself.
 Through anaerobic respiration, it
converts the malt sugar into alcohol, CO2 ,
and other by-products .
 Often removed after fermentation, and
can be re-used
 Yeast is essentially a fermentation
catalyst
 The word “enzyme” (meaning biological

catalyst)
BEER PRODUCTION PROCESS FLOW
DIAGRAM
  Malting involves the following steps:

1. steeping
2. germinating
3. kilning
Barley Malting
• Acrospires eat endosperm as they grow during
malting
 Acrospire is the sprout, endosperm is its
food source (full of starch)
 Acrospires will continue to eat
endosperm until it is depleted or they are
stopped by the maltster by heating and
drying
 Longer acrospire growth leads to:
• More endosperm consumed and less fermentable sugar

• More amylases are activated

• More yeast nutrients released

• Clearer beer and more complete fermentation

 Malt cleaning
Initially, malt is often roughly screened (sieved) to remove coarse and
fine impurities, and is passed over magnetic separators (of fixed or
revolving magnet types) to remove fragments of metal. Sometimes the
malt is separated from heavy contaminants' by passing it through a
transverse airflow, which deflects the comparatively light malt while
allowing denser objects to continue falling downward, to be collected
separately. The removal of metal items (`tramp iron') and subsequent
de-stoning are necessary to reduce wear on conveying equipment and
the brewery mills and to reduce the risks of sparks which can lead to
fires or explosions.

Malt Milling
In order to give the malt enzymes the opportunity,
during mashing, to act on the malt contents and break
them down, the malt must be broken into small
fragments. This process is called milling. The degree of
size reduction has a decisive influence on the volume and
filtration efficiency of the spent grains. The finer the
milling yields more extract and the smaller the volume of
spent grains,But the fine the grist, the less porous the
filter bed, the sooner it becomes pressed together
and so the longer the filtration time it takes Sieve
analyses should be used regularly to check that a
mill's performance is not drifting.
The grains are crushed into a fine powder, or
grist, and then soaked in water. In the mashing
stage, the grain is actually transformed into sugar.
Proteins are broken down. Starches are broken
down into simple sugars that nourish the yeast.
Complex sugars remain to give the beer its malty
taste. The mash is heated and strained to yield a
substance called wort (sweet wort).
  Mashing
 Malt is soaked in hot water
 ~155°F (~68°C) –Amylases re-activated –
starches broken down to sugars
 Primarily maltose = 2 glucose joined by
α(14) linkage
 Proteins also broken down
 Processing of proteins and starches
highly dependent on temperature
 pH also important for amylase activity
Types of mashing system
 The major mashing systems are:
a) The simplest, nearly isothermal,
infusion mashing system,
(traditional for British ale
brewers);
 b) The decoction system,
traditional for mainland
European lager brewers);
c) the temperature programmed
infusion mashing system that is
being widely adopted in the UK
and mainland Europe

Wort separation
Wort and spent grain can be separated by:
 Mash tun
 Lauter tun
 Mash filter
After a period, with or without temperature changes, during
which the necessary biochemical changes occur, the liquid
sweet wort, which contains the extract, is separated from the
residual solids, the spent grains or draff.
Some extract remains in the draff, and as much of this as
possible is recovered by sparging', washing the grains with hot
brewing liquor.
  The principal changes that occur
during wort boiling:
1. Inactivation of malt enzymes
2. Sterilization of the wort
3. Extraction and isomerization of compounds derived from
hops
4. Coagulation of protein material in the wort
5. Formation of protein/polyphenol complexes
6. Formation of flavour and colour complexes
7. Formation of reducing substances to give the wort reducing
potential, which is thought to protect the wort from oxidation
later in the process.

8. Fall in wort pH
9. Concentration of wort gravity through evaporation of water
10. Evaporation of volatile compounds in wort derived from
mashing
11. Evaporation of volatile compounds in wort derived from
hops.
 Wort calrification
After the beer has taken on the flavor of
the hops, the wort then proceeds to the
"hot wort tank“. at the end of the boil
the wort should be absolutely clear
(`bright') but contain, suspended in it,
the remains of hops and flocs of trub or
hot break.
The hot break should be removed from
the wort as thoroughly as possible, and
this is most easily achieved with large
particles. Consequently boiled wort
should be handled gently and shear
should be avoided to minimize damage
to the trup.
After clarification the hot wort must be
cooled to the temperature at which it is
pitched (inoculated) with yeast.
Traditionally this is about 15-22 oC for ales
and 6-12oC for lagers, but other
temperatures are used. The cooling should
be carried out rapidly and under aseptic
conditions to stop chemical reactions
continuing and to minimize chances of
growth of any contaminating microbes. As
the wort cools it becomes hazy as a cold
break forms.
Wort aeration/oxygenation
• In the initial stage of `fermentation'
the freshly pitched yeast needs to be in
wort that contains dissolved oxygen. The
concentration of oxygen required is
critical, and depends on the wort, for
example, the availability of sterols and
unsaturated fatty acids, and the variety
and history of the yeast. In the past it
seems that saturating wort with oxygen
from air (approx. 21% O2) was sufficient,
but now saturation with pure oxygen is
often required. Adding the gas to hot or
warm wort allows the oxidation of wort
components, causing flavor changes and
darkening, which are usually undesirable
There are two main types of yeasts (for brewing
purposes)
1. Saccharomyces cerevisiae (ale yeast)
•Prefers warmer temperatures (20-25°C) and
will flocculate on top of the beer.
2. Saccharomyces uvarum (lager yeast)
•Prefers cooler temperatures and will
flocculate at the bottom of the beer.(~5°C) at
thebottom of the beer (~5°C) .
 Beer maturation
• Beer, at the completion of primary
fermentation is said to be `green'. It
contains little entrained carbon dioxide, it is
hazy and its taste and aroma are inferior to
beer that is ready for sale. In order to refine
green beer it must be matured or
conditioned. This maturation process takes
place in closed containers in the brewery
and beer treated in this way is called
brewery conditioned beer.
During maturation, clarification of the beer
takes place. This is by natural sedimentation in
the cold (≤1oC) of protein and polyphenol
complexes, but this process can be enhanced
and considerably hastened by physical and
chemical means and this is now common
brewery practice. Stabilization of the beer is
also an important aspect of maturation.

During maturation, treatments can be made to

the beer to adjust its flavour and colour by the
use of caramel or other colouring materials and
by the use of various post-fermentation hop
treatments for both bitterness and aroma.

Beer filtration
The final process to consider in beer treatment,
prior to packaging, is filtration. This is the
clarification of the beer to a standard that is
acceptable for sale. The process involves the
removal of any remaining yeast cells and the
removal of precipitated protein and poly phenol
haze material. The beer must be rendered stable so
that visible changes do not occur during its
commercial (shelf) life, which could be up to 52
weeks from the date of packaging.

Carbonation
• Carbon dioxide is a very important constituent of
beer. It imparts sparkle and `mouth feel' and
sharpness associated with its properties as an acid
gas. The concentration of carbon dioxide in beer
for sale is carefully controlled to ensure that
consumers of the beer can drink a consistent
product. Beers that lack carbon dioxide,
particularly lager beers, are dull and lifeless and
are said to lack condition and be flat. The carbon
dioxide is the gas produced naturally in primary
and secondary fermentation and that added to the
beer by ‘carbonation.
 Beer packing
•Beer packaging includes four
steps:
1. Bottle washer
2. Bottle filler
3. Bottle pasteurizer
4. Bottle labele
 Pasteurization
This is a process of heating and rapid cooling which
prolongs shelf-life and destroys any bacteria or other
organisms in the beer. Canned and bottled beers are
pasteurized in their containers.
Equipment used in beer
production process
 Malt grain squeezing machines, malt conveyors,
silos, hoppers, malt mill.
 Mashing tank, filtering tank, tank of boiling wort
with hope, whirlpool separation of hopes.
 Wort cooling and aeration machines. i.e heat
exchanger
 Beer kit
 Fermenting tank
 An airlock
 Siphon
 Long stirrer
 Cans and a capper
 Bottling machines
 Packaging machine, i.e glass bottels, growlers,
crowlers, cans and kegs.
 Valves and pumps
Brite tank, etc.
 Advantage of beer
 Beer is more nutritious than other alcoholic drinks. ...
 Beer can help protect your heart.
 Beer helps prevent kidney stones.
 Beer lowers bad cholesterol.
 Beer strengthens your bones.
 Beer helps reduce stress.
 Beer may help improve memory.
 Beer helps cognitive function.

Disadvantage of beer
Drinking higher amounts of beer can cause many
side effects including flushing, confusion, trouble
controlling emotions, blackouts, loss of coordination,
seizures, drowsiness, trouble breathing,
hypothermia, low blood sugar, vomiting, diarrhea,
bleeding, irregular heartbeat, and others.