Post on 27-Apr-2018
36th EBC Congress 2017 Llubljana, Slovenia, May 14-18, 2017
Martin Zarnkow, Stefan Biberger, Fritz Jacob
Influence of the grist fractions on
the final beer quality
Martin Zarnkow Folie 2Research Center Weihenstephan
for Brewing and Food Quality
What is BeIf you say today:
„Bier / beer /cerveja / cer-
veza/ ビール (biru)/ 啤酒(píjiǔ)/ bière/ пиво (pivo)/
बीयर (bīyara)/ 맥주(maegju)/
birra/ sör/ øl/ 23رة (bīra)
... “
you mean a pale, carbonated
and filtrated lager beer!
Photo: pixelio.de/tirot
Martin Zarnkow Folie 3Research Center Weihenstephan
for Brewing and Food Quality
Research Object
• Fractionating the grist (Pilsner malt quality) with 6-
roller-mill
• Characterizing the grist fractions (see WBC 2016)
• Modify the brewing process due to the individual
character of the fraction
• main aspect: pale Lager beer
Martin Zarnkow Folie 4Research Center Weihenstephan
for Brewing and Food Quality
Objective
Pale, bottom-fermented lager beer
Original gravity: 12 °P
Alcohol: 5 ABV%
Final fermentention degree: 81%
Bitter units: 18 IBU
pH: 4.5
Martin Zarnkow Folie 5Research Center Weihenstephan
for Brewing and Food Quality
Husks
Properties •Low values for α- and β-amylase (according toEBC and MEBAK)
•Gelatinisation temperature not known
•Degree of protein modification: 38% → well solved
•Protein content: 11.6% → a bit too high
•Soluble protein: 0.70% → within the normal range
•Apparent final fermentation degree: 80%
•Extract: 55.75% water free
Martin Zarnkow Folie 6Research Center Weihenstephan
for Brewing and Food Quality
• Modified congress mashing procedure according to MEBAK
• Mashing: 45 °C – 40 min
• Heating with 1 °C/min to 70 °C
• Short maltose rest at 62 °C – 15 min
• Keep temperature of 70 °C until saccharification is reached
• Mashing: 78 °C
Procedures(planned)
Husks
Martin Zarnkow Folie 7Research Center Weihenstephan
for Brewing and Food Quality
Fraction 1 (1.6 mm)
Properties •Low value for α- and β-Amylase (according toEBC and MEBAK)
•Gelatinisation temperature not known
•Degree of protein modification 34.53% →moderate solved
•Protein content: 7.65% → bit too low
•Soluble protein: 0.42% → value too low
•Apparent final fermentation degree: 71.25%
•Extract: 29.95% water free
Martin Zarnkow Folie 8Research Center Weihenstephan
for Brewing and Food Quality
Fraction 1 (1.6 mm)
• Mashing: 45 °C – 15 min
• β-glucan rest: 50 °C – 20 min
• 1. batch of the mash: 1: 2.5
• Saccharification rest at 72 ° C for 20 min
• Heating at 2 °C/min
• Boiling for 20 min
• Transferred to the vessel mash
• Target temperature 62 °C
• 2. batch of the mash as thick mash (1: 2.5)
• Saccharification at 72 °C for 20 min
• Heating at 2 °C/min
• Boiling for 15 min
• Transfer to the vessel mash
• Target temperature 78 °C
• Mash transfer
Mashing(planned)
Martin Zarnkow Folie 9Research Center Weihenstephan
for Brewing and Food Quality
Fraction 2 (1.0 mm)
Properties •Values of α- and β-amylase in normal range(according to EBC and MEBAK)
•Gelatinisation temperature not known
•Degree of protein modification: 36.75% → wellsolved
•Protein content: 12.05% → bit too high
•Soluble protein: 0.71% → value in normal range
•Apparent final fermentation degree: 72.75%
•Extract: 64.10% water free
Martin Zarnkow Folie 10Research Center Weihenstephan
for Brewing and Food Quality
Fraction 2 (1.0 mm)
• Mashing: 45 °C – 30 min
• 1. batch of the mash: 1: 2.5
• Saccharification rest at 72 °C for 20 min
• Heating at 2 °C/min
• Boiling for 20 min
• Transfer to the vessel mash
• Target temperature 62 °C
• 2. batch of the mash as thick mash (1: 2.5)
• Saccharification at 72 °C for 20 min
• Heating at 2 °C/min
• Boiling for 15 min
• Transfer to the vessel mash
• Target temperature 78 °C
• Mash transfer
Mashing(planned)
Martin Zarnkow Folie 11Research Center Weihenstephan
for Brewing and Food Quality
Fraction 3 (0.63 mm)
Properties •High values for α- and β-Amylase (according toEBC and MEBAK)
•Gelatinisation temperature at 61.4 °C → Maltose rest at 62 °C
•Degree of protein modification: 38% → well solved
•Protein content: 11.6% → bit too high
•Soluble protein: 0.70% → value in normal range
•Apparent final fermentation degree: 80%
•Extract: 84.65% water free
Martin Zarnkow Folie 12Research Center Weihenstephan
for Brewing and Food Quality
Fraction 3 (0.63 mm)
• Bulk: 6.0298 kg
• Main pour: 27 L
• Mashing: 45 °C – 30 min
• Maltose rest: 62 °C – 30 min
• Saccharification rest: 72 °C – 40 min
• Transfer mashing: 78 °C
Mashing
• Addition of 0.6097 kg rice husks
• Digest: 15 L
• Distribution of the digest in two batchesabout 7.5 L
Lautering
• Boiling time: 45 min
• Hop dosage: 5 min after start boiling
• Hops: „Herkules“, bitter-hopBoiling
Martin Zarnkow Folie 13Research Center Weihenstephan
for Brewing and Food Quality
Fraction 4 (0.34 mm)
Properties •Values for α- and β-amylase in normal range(according to EBC and MEBAK)
•Gelatinisation temperature at 62.7 °C → maltoserest at 63 °C
•Degree of protein modification: 37.3% → wellsolved
•Protein content: 11.7% → bit too high
•Soluble protein: 0.75% → value in normal range
•Apparent final fermentation degree: 81%
•Extract: 84.70% water free
Martin Zarnkow Folie 14Research Center Weihenstephan
for Brewing and Food Quality
Fraction 4 (0.34 mm)
• Bulk: 6.0062 kg
• Main pour: 27 L
• Mashing: 45 °C – 30 min
• Maltose rest: 63 °C – 30 min
• Saccharification rest: 72 °C – 40 min
• Transfer mashing: 78 °C
Mashing
• Addition of 0.6147 kg rice husks
• Digest: 15 L
• Distribution of the digest in two batchesabout 7.5 L
Lautering
• Boiling time: 45 min
• Hop dosage: 5 min after start boiling
• Hops: „Herkules“, bitter-hopBoiling
Martin Zarnkow Folie 15Research Center Weihenstephan
for Brewing and Food Quality
Fraction 5 (0.18 mm)
Properties •High values for α- and β-amylase (according toEBC and MEBAK)
•Gelatinisation temperature at 62.6 °C → maltoserest bei 63 °C
•Degree of protein modification: 42.3% → very wellsolved
•Protein content: 9.7% → bit too low
•Soluble protein: 0.65% → value in normal range
•Apparent final fermentation degree: 82%
•Extract: 89.95% water free
Martin Zarnkow Folie 16Research Center Weihenstephan
for Brewing and Food Quality
Fraction 5 (0.18 mm)
• Bulk: 6.0384 kg
• Main pour: 28 L
• Mashing: 45 °C – 20 min
• β-Glucan rest: 50 °C – 20 min
• Maltose rest: 63 °C – 30 min
• Saccharification rest: 72 °C – 40 min
• Transfer mashing: 78 °C
Mashing
• Addition of 0.6016 kg rice husks
• Digest: 15 L
• Distribution of the digest in two batchesabout 7.5 L
Lautering
• Boiling time: 45 min
• Hop dosage: 5 min after start boiling
• Hops: „Herkules“, bitter-hopBoiling
Martin Zarnkow Folie 17Research Center Weihenstephan
for Brewing and Food Quality
Fraction 6 (0.125 mm)
Properties •Values for α- and β-amylase in normal range(according to EBC and MEBAK)
•Gelatinisation temperature at 62.6 °C → maltoserest at 63 °C
•Degree of protein modification: 46.1% → very wellsolved
•Protein content: 6.75% → bit too low
•Soluble protein: 0.49% → value too low
•Apparent final fermentation degree: 81.5%
•Extract: 95.83% water free
Martin Zarnkow Folie 18Research Center Weihenstephan
for Brewing and Food Quality
Fraction 6 (0.125 mm)
• Bulk: 5.0177 kg
• Main pour: 25 L
• Mashing: 45 °C – 15 min
• β-Glucan rest: 50 °C – 15 min
• Maltose rest: 62 °C – 30 min
• Saccharification rest: 72 °C – 40 min
• Transfer mashing: 78 °C
Mashing
• Addition of 0.5043 kg rice husks
• Digest: 10 L
• Distribution of the digest in two batchesabout 5 L
Lautering
• Boiling time: 45 min
• Hop dosage: 5 min after start boiling
• Hops: „Herkules“, bitter-hopBoiling
Martin Zarnkow Folie 19Research Center Weihenstephan
for Brewing and Food Quality
Fraction 7 (< 0.125 mm)
Properties •Low values for α- und β-amylase (according toEBC and MEBAK)
•Gelatinisation temperature at 61.8 °C → maltoserest at 62 °C
•Degree of protein modification: 51.2% → very wellsolved
•Protein content: 5.05% → too low
•Soluble protein: 0.41% → value too low
•Apparent final fermentation degree: 82%
•Extract: 91.13% water free
Martin Zarnkow Folie 20Research Center Weihenstephan
for Brewing and Food Quality
Fraction 7 (< 0.125 mm)
• Bulk: 5.0162 kg
• Main pour: 26 L
• Mashing: 45 °C – 10 min
• β-Glucan rest: 50 °C – 15 min
• Maltose rest: 62 °C – 30 min
• Saccharification rest: 72 °C – 40 min
• Transfer mashing: 78 °C
Mashing
• Addition of 0.5023 kg rice husks
• Digest: 10 L
• Distribution of the digest in two batchesabout 5 L
Lautering
• Boiling time: 45 min
• Hop dosage: 5 min after start boiling
• Hops: „Herkules“, bitter-hopBoiling
Martin Zarnkow Folie 21Research Center Weihenstephan
for Brewing and Food Quality
Original gravity
0
2
4
6
8
10
12
14
w/w
%
original gravity
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Original gravity
(w/w%)
0.63 mm 12.26
0.34 mm 12.58
0.18 mm 12.31
0.125 mm 11.91
< 0.125 mm 10.78
Expected value 12.00
Martin Zarnkow Folie 22Research Center Weihenstephan
for Brewing and Food Quality
Alcohol
0
1
2
3
4
5
6
7
AB
V%
Alcohol
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Alcohol (ABV%)
0.63 mm 5.23
0.34 mm 5.52
0.18 mm 5.43
0.125 mm 5.45
< 0.125 mm 4.95
Expected value 5.00
Martin Zarnkow Folie 23Research Center Weihenstephan
for Brewing and Food Quality
Extract
0
0,5
1
1,5
2
2,5
3
w/w
%
apparent extract
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
0
0,5
1
1,5
2
2,5
3
3,5
4
4,5
5
w/w
%
real extract
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Apparent extract (w/w%) Real extract (w/w%)
0.63 mm 2.43 4.33
0.34 mm 2.22 4.22
0.18 mm 2.10 4.10
0.125 mm 1.64 3.61
< 0.125 mm 1.38 3.19
Expected value 2.20 4.00
Martin Zarnkow Folie 24Research Center Weihenstephan
for Brewing and Food Quality
Attenuation
0
10
20
30
40
50
60
70
80
90
100
%
apparent attenuation
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
0
10
20
30
40
50
60
70
80
%
real attenuation
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Apparent attenuation (%) Real attenuation (%)
0.63 mm 80.90 65.83
0.34 mm 83.03 67.57
0.18 mm 83.63 68.08
0.125 mm 86.85 70.70
< 0.125 mm 87.65 71.30
Expected value 81.00 65.60
Martin Zarnkow Folie 25Research Center Weihenstephan
for Brewing and Food Quality
pH
0
0,5
1
1,5
2
2,5
3
3,5
4
4,5
5
5,5
pH
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample pH
0.63 mm 4.63
0.34 mm 4.71
0.18 mm 4.77
0.125 mm 4.36
< 0.125 mm 4.44
Expected value < 4.50
Martin Zarnkow Folie 26Research Center Weihenstephan
for Brewing and Food Quality
Colour
0
1
2
3
4
5
6
7
colour (EBC)
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Colour (EBC)
0.63 mm 4.87
0.34 mm 6.42
0.18 mm 4.63
0.125 mm 1.87
< 0.125 mm 1.44
Expected value 7.80
Martin Zarnkow Folie 27Research Center Weihenstephan
for Brewing and Food Quality
Polyphenols
0
50
100
150
200
250
300
mg/L
polyphenols
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Polyphenols
(mg/L)
0.63 mm 186
0.34 mm 241
0.18 mm 106
0.125 mm 36.5
< 0.125 mm 40.5
Expected value 150–200
Martin Zarnkow Folie 28Research Center Weihenstephan
for Brewing and Food Quality
Bitter Units
0
5
10
15
20
25
30
EB
C
bitter units
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Bitter Units (EBC)
0.63 mm 19
0.34 mm 20
0.18 mm 21
0.125 mm 7.8
< 0.125 mm 7.1
Expected value 18
Martin Zarnkow Folie 29Research Center Weihenstephan
for Brewing and Food Quality
β-Glucan
0
20
40
60
80
100
120
140
mg/L
β-glucan
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample β-Glucan (mg/L)
0.63 mm 108
0.34 mm < 15.0
0.18 mm < 15.0
0.125 mm < 15.0
< 0.125 mm < 15.0
Expected value < 200
Martin Zarnkow Folie 30Research Center Weihenstephan
for Brewing and Food Quality
Total Soluble Nitrogen
0
20
40
60
80
100
120
140
160
mg/1
00 m
L
total soluble nitrogen
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Total soluble
nitrogen (mg/100
mL)
0.63 mm 118
0.34 mm 131
0.18 mm 73.3
0.125 mm 37.8
< 0.125 mm 30.1
Expected value 60–110
Martin Zarnkow Folie 31Research Center Weihenstephan
for Brewing and Food Quality
Coagulable Nitrogen
0
1
2
3
4
5
6
7
mg/1
00 /L
coag. nitrogen
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Coag. nitrogen
(mg/100 mL)
0.63 mm 5.73
0.34 mm 3.97
0.18 mm 3.37
0.125 mm 1.80
< 0.125 mm 1.40
Expected value 2–3
Martin Zarnkow Folie 32Research Center Weihenstephan
for Brewing and Food Quality
Alpha-Amino-Nitrogen
0
5
10
15
20
25
30
mg/1
00 m
L
alpha-amino-nitrogen
0,63 mm
0,34 mm
0,18 mm
0,125 mm
<0,125 mm
Sample Alpha-amino-
nitrogen (mg/100
mL)
0.63 mm 22.3
0.34 mm 24.0
0.18 mm 10.9
0.125 mm 2.15
< 0.125 mm 1.90
Expected value 8.0–15.0
Martin Zarnkow Folie 33Research Center Weihenstephan
for Brewing and Food Quality
Summary and Future Aspects
• the different fractions contain huge differences in quality
malt attributes
• modification of technology with respect to lager beer with
different fractions is possible
• with lauter tun additional filter aids are necessary
• but there are still more options!
• sensory evaluation is coming next
Martin Zarnkow Folie 34Research Center Weihenstephan
for Brewing and Food Quality
Many thanks for your kind attention!
many thanks
Dr. Martin ZarnkowAlte Akademie 3
85354 Freising-Weihenstephan
Telephone: +49 (0) 8161 / 71- 3530
Telefax: +49 (0) 8161 / 71- 4181
E-Mail: Martin.Zarnkow@tum.de
www.blq-weihenstephan.de
EBC 2017 – Ljubljana, May the 17th 2017