Influence of the grist fractions on the final beer quality · Influence of the grist fractions on...

$: Influence of the grist fractions on the final beer quality · Influence of the grist fractions on the final beer quality. ... pale Lager beer. ... • Digest: 15 L$
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



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



Objective

Pale, bottom-fermented lager beer

Original gravity: 12 °P

Alcohol: 5 ABV%

Final fermentention degree: 81%

Bitter units: 18 IBU

pH: 4.5



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



• 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



Fraction 1 (1.6 mm)

Properties •Low value for α- and β-Amylase (according toEBC and MEBAK)


•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%




Fraction 1 (1.6 mm)


• 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



• Transfer to the vessel mash


• Mash transfer

Mashing(planned)



Fraction 2 (1.0 mm)

Properties •Values of α- and β-amylase in normal range(according to EBC and MEBAK)


•Degree of protein modification: 36.75% → wellsolved

•Protein content: 12.05% → bit too high

•Soluble protein: 0.71% → value in normal range





Fraction 2 (1.0 mm)


• 1. batch of the mash: 1: 2.5

• Saccharification rest at 72 °C for 20 min





• 2. batch of the mash as thick mash (1: 2.5)

• Saccharification at 72 °C for 20 min





• Mash transfer

Mashing(planned)



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








• Bulk: 6.0298 kg

• Main pour: 27 L


• 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




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








• Bulk: 6.0062 kg

• Main pour: 27 L





Mashing


• Digest: 15 L


Lautering







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








• Bulk: 6.0384 kg

• Main pour: 28 L


• β-Glucan rest: 50 °C – 20 min




Mashing


• Digest: 15 L


Lautering







Properties •Values for α- and β-amylase in normal range(according to EBC and MEBAK)










• Bulk: 5.0177 kg

• Main pour: 25 L






Mashing


• Digest: 10 L

• Distribution of the digest in two batchesabout 5 L

Lautering






Fraction 7 (< 0.125 mm)

Properties •Low values for α- und β-amylase (according toEBC and MEBAK)



•Protein content: 5.05% → too low






Fraction 7 (< 0.125 mm)

• Bulk: 5.0162 kg

• Main pour: 26 L






Mashing


• Digest: 10 L

• Distribution of the digest in two batchesabout 5 L

Lautering






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



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



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



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



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



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



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



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



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



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




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




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



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



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: [email protected]

www.blq-weihenstephan.de

EBC 2017 – Ljubljana, May the 17th 2017

Influence of the grist fractions on the final beer quality · Influence of the grist fractions on...

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