ACTIVITY WEEK

1
Milling
Weighing grain bill and milling
How to add malt to mill and collect milled product
Learning to check malt before milling
Analysis of moisture and aroma
Expiry and storage
Learning about different malts and how they are produced. What are the storage requirements and
shelf life of each type.
Learn also about supply chain logistics/ Raw material planning.

Mashing
A little more workout
Heaving grains to mash tun in set time.
Weighing salts/ learning water profile for mash. Volume to grain
ratios.
Mashing profile Temperature set points for different beers. Mashing out.
Understanding role of regulating pH in Mashing and Brewing overall.
Malt and its flavour impact in beer. Gravity measurements
3

Lautering
Techniquies of Separation of solid and liquid
Extraction of sugars from grain bed
Understanding grain bed height /Efficiency
Sparging
Flow rates
Batch vs continuous
Spent grain removal.
Spent grain analysis
Spent grain disposal / uses
Gravity measurement / pH
4

Boiling
Safety measures
Steam production and controlling pressure
Types of boilers and how to operate.
Fuel consumption and sourcing and loading

Effects of Boiling
Understanding preboil and post boil changes in wort
Evaporation rate
Hops and how it imparts Bitterness to beer
Flavours and aroma
Checking volumes
Nutrient and Whirlfloc addition
 5

Whirlpool
Preparing whirlpool
Understanding the principle involved in
Separating solid and liquid via wlp
Whirlpool additions and what they add to beer
Preparing for transfer

Chilling
Operating PHE, Principles, Types, Cleaning
Maintaining Temperature
Aeration
Draining disinfectant and transferring wort to FV.
Measuring OG
7

Fermentation
Yeast pitching
Yeast varieties
Dry vs liquid, ale vs lager
Gravity and pH monitoring, Fermentation kinetics, Primary secondary metabolities,
Fermentable sugars and unfermentable, PROPAGATION VS FERMENTATION, Biochemical
conversion of sugar to alcohol
8

Conditioning
Cold crashing
Removing yeast and harvesting
Maintaining temp and pressure
Transferring to brite tanks
Measuring FG
Maintaining volumes and planning
9

Dispensing

Serving temperature
Glassware, Cleaning and detection of unclean glass
Cleaning and maintaining dispense lines
Chillers and how they function
Cleaning taps learn to dismantle and assemble
Beer tasting and sensory
Foam retention and importance of having a Head on beer