AP822A - Process for brewing beer. - Google Patents

Process for brewing beer. Download PDF

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Publication number
AP822A
AP822A APAP/P/1998/001219A AP9801219A AP822A AP 822 A AP822 A AP 822A AP 9801219 A AP9801219 A AP 9801219A AP 822 A AP822 A AP 822A
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ARIPO
Prior art keywords
barley
wort
beer
mash
sugar
Prior art date
Application number
APAP/P/1998/001219A
Other versions
AP9801219A0 (en
Inventor
Raphael Imanyara
Peter Cege
Original Assignee
East African Breweries Ltd
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Publication date
Application filed by East African Breweries Ltd filed Critical East African Breweries Ltd
Priority to APAP/P/1998/001219A priority Critical patent/AP822A/en
Publication of AP9801219A0 publication Critical patent/AP9801219A0/en
Application granted granted Critical
Publication of AP822A publication Critical patent/AP822A/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

A process for brewing beer which. comprises fermenting a wort obtained from unmalted barley, optionally corn starch and sugar, and an enzyme mixture comprising a-amylase, B-glucanase and proteinase, said wort not being obtained from malted barley.

Description

A PROCESS FOR BREWING BEER BY FERMENTING A WORT OBTAINED FROM UNMALTED BARLEY
The present invention relates to a process for brewing beer, in particular a beer which is not produced from malted barley.
Beers have traditionally been made from malted barley. Barley is malted for a number of reasons. During malting the taste is changed and enzymes useful in the brewing process are formed. However, in some countries barley malt may not be readily available or may be expensive.
La
We have discovered a process for brewing beer, such as lager beer, which uses, as a raw material instead of malted barley, unmalted barley.
The present invention provides a process for brewing beer which comprises fermenting a wort 20 obtained from unmalted barley and an enzyme mixture comprising a-amylase, β-glucanase and proteinase, said wort not being obtained from a malted barley.
The present invention also provides a beer 25 produced by a process as defined above.
The process of the present invention has the advantage of using cheap, readily available materials. The beer can thus be produced at a low cost.
Furthermore the beer may enjoy an advantageous tax regime. For instance, in Kenya beers made from malted grains are taxed at a rate of 105% whereas beers made from non-malted grains are taxed at a rate of 55%.
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It has surprisingly been found that unmalted barley can be a suitable substitute for malted barley.
AP Ο Ο Ο 8 2 2
Unmalted barley surprisingly has many of the advantages previously thought only to be attributed to malted barley. The taste of a beer made from unmalted barley is pleasant. The starch has the same gelatinisation temperature as that obtained from malted barley so that the barley does not need a high temperature treatment. The ratio of amylose to amylopectin in unmalted barley starch is similar to that in malted barley starch. Unmalted barley contains β-amylase and the unmalted barley protein is very similar to that of malted barley protein.
However, it has been found that the unmalted barley is deficient in a number of enzymes required in the brewing process. Therefore these enzymes have to be added. These enzymes are a-amylase,β-glucanase and proteinase. Each of the enzymes can be of bacterial, fungal or plant origin. For example they may all be of bacterial origin. The enzymes can be added separately or in the form of an enzyme composition comprising two or all of the enzymes. Such a % composition containing all the enzymes is, for example, Ceremix 2XL, produced by Novo. Other enzymes : ί.
can be added if necessary. For instance increased fermentability can be achieved by adding amyloglucosidase and/or fungal α-amylase to the mash.
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Although the wort may consist only of the unmalted barley extract, it may comprise other
30. ingredients to provide a more commercially acceptable beer, such as corn starch and/or sugar.
Apart from the use of unmalted barley and an enzyme mixture in place of malted barley, the process of the present invention is a conventional brewing process, although a longer mash conversion time may be
AP Ο Ο Ο 8 2 2 required than for beers made using malted barley.
Such processes are well known to those skilled in the art. A useful resume may be found in Kirk-Othmer’s Encyclopedia of Chemical Technology, Volume 4, pages
22 to 63.
However a number of further alterations in the process can usefully be made. When unmalted barley is used there may be poor mash filtration due to a lack of adequate husks. In order to overcome this problem V/J husks may be added if a lauter tun is to be used.
Another possibility is to use an appropriate mash filter, such as a Strain Master (trade mark of Anheuser-Busch. Inc.). Furthermore the colour may be pale, in which case a colourant such as caramel or roasted barley can be added. The taste of the beer may be controlled in the usual manner by, for example, adding hops, roasted barley and/or salts. In order to achieve a flavour which is not stringent or burnt, the roasted barley is preferably not used in excess of 0.5% of the barley grist.
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The extract from barley can be 100% when no VyJ starch and/or sugar is used as an adjunct.
Formulations of brews can be made with varying amounts of barley, corn starch and sugar. The abstract from barley usually does not go below 70%. The extract from sugar and/or corn starch usually is from 0 to 30%.
30.
The final beer has an alcohol content which can be controlled easily by one skilled in the art. For instance the amount of sugar used can be changed. A suitable alcohol content is from 4 to 6% V/V, for example 4 to 4.5% V/V, especially about 4.2% V/V.
AP/F/ 98,01219
The present invention will now be further
APO00822 described in the following Examples.
EXAMPLES
Example 1
Three beers, A, B and C, were produced using the same procedures but different quantities of starting materials .
The quantities of barley, corn starch and sugar 10 used were calculated to achieve the following, extract contributions by weight, assuming an availability of 70% extract from barley, 91% from corn starch and 99% from sugar.
A B C
Barley 60 70 60
Corn Starch 30 15 20
Sugar 10 15 20
The following recipes were used for each beer:
A B c
Barley Grist (dry wt) grams 192 224 192
Corn Starch (dry wt) grams 66 33 44
Sugar (g) 20 30 40
Grist:Water Ratio 1:2.5 1:2.5 1:2.5
Brewing water (ml) 650 650 600
Sparge water (ml) 1125 1125 1125
Calcium Chloride 2H?O (g) 0.45 0.45 0.45
Calcium Sulphate Gypsum (g) 1.00 1.00 1.00
Bioglucanase 1250L (ml) 0.4 0.4 0.4
Termamyl 120L (ml) 1.5 1.0 1.5
Ceramix 2L (ml) 2.0 2.0 2.0
Hop Pellets (g) 1.0 1.0 1.0
Irish Moss (g) 0.1 0.1 0.1
APO 0 0 8 2 2
Each of the beers was produced by the following procedure, using where appropriate the quantities referred to the above.
CORN STARCH GELATINISATION & LIQUEFACTION
The corn starch was gelatinised and liquefied by mixing thoroughly the required amounts of starch with 350 ml of Brewing water and 1.5 ml of Temamyl 12OL in a 11 flat bottom boiling flask and raising the temperature to 90'C. The slurry was maintained at 90'C for 10 minutes. The slurry was cooled to 50‘C. The slurry was starch positive.
BARLEY MASH
To the gelatinised and liquefied starch slurry at
50‘C the required amounts of coarsely ground barley grist was added together with calcium chloride, calcium sulphate, Bioglucanase and Ceramix 2XL. The required amounts of brewing water at 55'C were added to the mash and the mash was maintained at 50’C for 30 minutes. After 30 minutes the temperature of the mash was raised to 63'C in 15 to 20 minutes and maintained at 63‘C for 90 minutes. The temperature of the mash ri) was then raised to 75'C and maintained at 75’C for 30 minutes.
AP/P/ 9 8/01219
FILTRATION AND SPARGING
The mash was filtered through a nylon cloth and sparged with 1125 ml of Brewing water at 75‘C. The wort was filtered bright through Whatman filter Paper No. 1. The S.G. of the wort was determined.
BOILING
The wort was brought to boil and 1 gram of hop 35 pellets was added. Boiling was maintained for 45 minutes. The required quantities of sugar and 0.1 g
APOΟ 0 8 2 2 of Irish Moss were added after 45 minutes boiling. The wort was boiled for further 15 minutes. The wort was then cooled and the SG determined. Following this the wort was diluted by addition of Brewing water and the diluted wort was filtered bright through Whatman No. 1 filter paper into a sterile 1 litre flat bottom boiling flask. The wort was starch negative. The wort was brought to boil to sterilise it and then cooled.
Analysis of the wort gave the following . results:
A B C
1 Extract Ex Barley:Corn Starch:Sugar 60:30:10 70:15:15 60:20:20
2 Gravity of Wort after sparging 1043.3 1040.5 1039.2
3 Gravity after 1 hour Boil 1076.1 1066.6 1066.7
4 Gravity after dilution 1051.2 1050.6 1051.1
5 P.G. after fermentation 1012.9 1011.4 1009.8
6 % Attenuation Limit 74.8 77.5 80.8
7 pH of Wort 5.45 5.48 5.49
8 Colour of Wort 4.0 4.0 4.0
9 Starch test -ve -ve -ve
10 Viscosity (cp @ 20'C) 1.64 1.61 1.61
11 Alpha Amino Nitrogen (ml/1) 116 131 120
12 Nitrogen (g/1) 0.69 0.67 0.76
13 Polyphonols (mg/1) 159 173 159
14 Bitterness (mg/1) 30 30 31
AP/P/ 9 8/01219
FERMENTATION
The cooled wort was pitched with 35 ml of yeast slurry and allowed to ferment at 20'C for 94 hours.
The fermented wort was cooled for two days in a cold
AP Ο Ο Ο 8 2 2
room.
COLD STORAGE
The green beer was decanted into clean 1 litre flat boiling flasks and 0.025 mis of 20% Papasol was added to 500 mis of the green beer. The green beer was chilled for 5 days in the cold room.
FILTRATION
The green beer was filtered through Whatman No. 1 10 filter paper and make up liquor was added to bring the gravity to 1038. The bright beer was carbonated and analysed.
BOTTLING
The carbonated bright beer was put into 300 ml bottles, crowned and pasteurised.
AP/P/ 9 8/01219
Analysis of the beer gave the following results.
A B C
1 Original Gravity 1037.7 1038.3 1037.8
2 Present Gravity 1009.6 1008.5 1006.7
3 % Apparent Attenuation 74.1 77.8 82.3
4 % Real Attenuation 61.1 63.7 67.4
5 % Alcohol by Volume 3.66 3.87 4.04
6 PH 4.1 4.19 4.08
7 Colour (EBC) 3.3 3.2 3.6
8 Bitterness (mg/1) 18 20 19
9 Total Haze 0.50 0.53 0.50
Permanent Haze 0.40 0.40 0.40
Example 2
Twenty three further beers were produced using essentially the same procedure defined in Example 1.
APO 0 0 8 2 2
These are summarised in the following Tables: Non-Roasted Barley Trials
EXTRACTS A B C D E F G
Barley % 60 60 60 70 70 70 70
Corn Starch % 20 20 20 15 15 15 15
Sugar % 20 20 20 15 15 15 15
WEIGHTS
Barley (g) 192 360 360 380 380 380 380
Corn Starch (g) 44 85 85 65 65 65 65
Sugar (g) 40 83 83 60 60 60 60
Roasted Barley (g) - - - - - - -
BREWING WATER
Mashing (ml) 600 1110 1110 1110' 1110 1110 1110
Sparging (ml) 1125 1960 1960 1960 1960 1960 1960
SALTS
CaCI2(g) 0.45 0.70 0.70 0.70 0.70 0.70 1.60
CaSO4(g) 1.00 1.60 1.60 1.60 1.60 1.60 1.60
Ca(HO)2(g) - - - - - - -
ENZYMES
Ceremix 2L (ml) 8.57 7.90 2.0 2.0 1.5 1.5 1.5
Bioglucanase 750 (ml) 1.70 1.80 0.8 0.8 0.8 0.8 0.8
Termamyl 120L (ml) 6.4 4.5 1.0 1.0 1.0 1.0 1.0
AMG 200L (ml) - 3.20 - - - - -
AMG 300 (ml) - - 2.0 2.0 1.5 1.0 1.5
MASHING
Corn Starch
Temp. °C 90 90 90 90 90 90 90
Time (Min) 10 . 10 10 10 10 10 10
Barley
1. Temp. °C 63 63 63 63 63 63 65
2. Time (Min) 90 90 60 60 60 60 60
2. Temp. °C - 68 68 68 68 68 70
AP/P/ 9 8/01219
AT
AP Ο ύ 0 8 2 2
Barley A B C D E F G
2. Time (Min) . 20 20 20 20 20 20
3. Temp. °C 75 75 75 75 75 75 75
3. Time (Min) 30 20 10 10 10 10 10
4. Temp. °C - - - - - - -
4. Time (Min) - - - - - - -
HOPS
Pellets (g) 1.0 1.0 1.0 1.0 1.0 1.0 1.0
Extract (g) - - - - - - -
Irish Moss (g) 0.1 0.10 0.125 0.125 0.125 0.125 0.125
WORT ANALYSIS
Mash pH - 5.31 5.31 5.36 5.32 5.41 5.37
COPPER CAST WORT
Original Gravity 51.1 38.1 38.7 38.7 38.0 38.0 39.4
Present Gravity 9.8 3.8 1.6 1.4 2.6 3.3 2.4
Attenuation Limit % 80.9 90.0 95.9 96.4 93.0 91.3 93.9
pH 5.48 5.54 5.63 5.54 5.56 5.56 5.63
Starch Test -VE -VE -VE -VE -VE -VE -VE
Colour (EBC) 4.0 5.0 2.5 3.0 2.5 3.0 3.0
»N2(mg/l) 120 137 113 148 137 126 161
Viscosity 20°C (cps) 1.61 1.28 1.37 1.52 1.37 1.52 1.38
Polyphenols (ppm) - - - - - - -
Bitterness (ppm) - - - - - - -
ΑΡ/Ρ/ 9 8,01219
APOΟ 0 8 2 2
EXTRACTS H I J K L M N
Barley {%) 70 70 70 70 70 70 70
Corn Starch (%) 15 15 15 15 15 15 15
Sugar (%) 15 15 15 15 15 15 15
WEIGHTS
Barley (g) 380 380 380 380 380 380 380
Corn Starch (g) 65 65 65 65 65 65 65
Sugar (g) 60 60 60 60 60 60 60
Roasted Barley - - - - - - -
BREWING WATER
Mashing (ml) 1110 1110 1110 1110 1110 1110 1110
Sparging (ml) 1960 1960 1960 1960 1960 1960 1960
SALTS
CaCI2(g) 0.7 0.7 0.7 0.7 0.7 0.7 0.7
CaSO4(g) 1.6 1.6 1.6 1.6 1.6 1.6 1.6
Ca(HO)2(g) - - - 0.05 0.05 0.05 0.05
ENZYMES
Ceremix 2L (ml) 1.2 1.2 1.2 1.2 1.2 1.2 1.2
Bioglucanase 750 (ml) * - - - - - -
Termamyl 120L (ml) 1.0 1.0 1.0 1.0 1.0 1.0 1.0
AMG 200L (ml) - - - - - - -
AMG 300 (ml) 0.8 0.8 0.8 0.8 0.8 0.8 0.8
MASHING
Corn Starch
Temp. °C 90 90 90 90 90 90 90
Time (Min) 10 10 10 10 10 10 10
Barley
1. Temp. °C 50 50 50 50 50 50 50
1. Time (Min) 45 45 45 45 45 45 45
2. Temp. °C 65 63 63 63 63 63 63
ΑΡ/Ρ/ 9 8/01219
AP Ο Ο Ο 8 2 2
Barley H I J K L M N
2. Time (Min) . 60 60 60 60 60 60 60
3. Temp. °C 70 68 68 68 68 70 70
3. Time (Min) 20 20 20 20 20 20 20
4. Temp. °C 75 75 75 75 75 75 75
4. Time (Min) 10 10 10 10 10 10 10
HOPS
Pellets (g) 1.0 1.0 1.0 1.0 1.0 - -
Extract (g) - - - - 0.133 0.133
Irish Moss (g) 0.125 0.125 0.125 0.125 0.125 0.125 0.125
WORT ANALYSIS
Mash pH 5.35 5.42 5.44 5.47 5.47 5.40 5.42
COPPER CAST WORT
Original Gravity 45.0 45.4 44.3 45.3 46.1 45.3 45.4
Present Gravity 3.1 3.8 4.8 3.8 4.3 2.9 3.1
Attenuation Limit % 93.1 91.6 89.2 91.4 90.7 93.1 93.2
pH 5.51 5.49 5.48 5.57 5.54 5.59 5.60
Starch Test -VE -VE -VE -VE -VE -VE -VE
Colour (EBC) 4.0 3.5 4.5 3.5 3.5 3.5 3.5
»Nj(mg/I) 123 115 110 89 104 122 102
Viscosity 20°C (cps) 1.41 1.45 1.47 1.57 1.60 1.55 1.54
Polyphenols (ppm) - - - - - - -
Bitterness (ppm) - - - - - - -
ΑΡ/Ρ/ 9 8, υ 1 2 1 9
- 12 ROASTED BARLEY TRIALS
EXTRACTS 1 2 3 4 5 6 7 8 9
Barley (%) 70 70 80 80 70 80 70 80 80
Corn Starch (%) 15 15 - - 15 - 15 - -
Sugar % 15 15 20 20 15 20 15 20 20
WEIGHTS
Barley % 380 380 445 445 380 445 380 445 445
Corn Starch % 65 65 - - 65 - 65 - -
Sugar (g) 60 60 79 79 60 79 60. 79 79
Roasted Barley % 4 4 4.5 8.5 7.5 11 11 11 11
BREWING WATER
Mashing (ml) 1110 1110 1110 1110 1110 1110 1110 1110 1110
Sparging (ml) 1960 1960 1960 1960 1960 1960 1960 1960 1960
SALTS
CaCI2(g) 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7
CaSO4(g) 1.6 1.6 1.6 1.6 1.6 1.6 1.6 ' 1.6 1.6
Ca(HO)2(g) 0.05 0.05 - - 0.05 - 0.05 - -
ENZYMES
Ceremix 2XL(ml) 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2
Bioglucanase 750 (ml) - - - - - - - - -
Termamyl 120L (ml) 1.0 1.0 - - 1.0 - 1.0 - -
AMG 200L (ml) - - - - - - - - -
AMG 300L (ml) 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4
MASHING
Corn Starch
Temp °C 90 90 - - 90 - 90 - -
Time (Min) 10 10 - - 10 - 10 - -
Barley
1. Temp °C 50 50 50 50 50 50 50 50 50
1. Time (Min) 45 45 45 30 30 30 30 30 45
2. Temp. °C 63 65 63 65 65 63 63 65 65
AP/F/ 9 8/01219
AP000822
Barley 1 2 3 4 5 6 7 8 9
2. Time (Min) 45 45 45 60 60 60 60 60 60
3. Temp. °C 68 70 68 70 70 68 68 70 70
3. Time (Min) 20 20 20 20 20 20 20 20 20
4. Temp. °C 75 75 75 75 75 75 75 75 75
4. Time (Min) 10 10 10 10 10 10 10 10 10 -
HOPS
Pellets (g) - - - - - - - - -
Extract 0.133 0.133 0.133 0.133 0.133 0.133 0.133 0.133 0.133
Irish Moss (g) 0.125 0.125 0.125 0.125 0.125 0.125 0.125 0.125 0.125
WORT ANALYSIS
Mash pH 5.35 5.37 5.41 5.44 5.39 5.41 5.42 5.46 5.46
COPPER CAST WORT
Original Gravity 44.6 44.5 45.2 45.6 45.3 45.6 45.0 45.2 45.3
Present Gravity 4.7 4.9 6.1 4.4 3.8 4.7 4.8 4.6 4.3
Attenuation Limit % 89.5 89.0 86.5 90.4 91.6 89.6 89.3 89.8 90.5
PH 5.55 5.56 5.59 5.64 5.63 5.64 5.63 5.63 5.54
Starch Test -VE -VE -VE -VE -VE -VE -VE -VE -VE
Colour (EBC) 4.0 4.0 4.0 6.0 5.5 6.5 6.0 7.5 7.0
«N2(mg/I) 99 90 77 106 92 89 79 108 128
Viscosity 20°C (cps) 1.65 1.55 1.60 1.65 1.54 1.63 1.54 1.61 1.62
Polyphenols (cps) - - - 72 78 66 72 75 95
Bitterness (ppm) - - - - - 21 21 20 20
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AP Ο ϋ Ο 8 2 2
- 14 Example 3
A beer was brewed using the following materials and mashing regime. Husks were added at mashing.
This was to help in mash filtration using the Lauter
Tun. The trials were repeated without husks but using the Strain Master for mash filtration.
Materials:
Husks (kg) 1200
10 Brewlength (Hl) 550
Barley (kg) 7700
Roasted Barley (kg) - 150
Sugar (kg) 1300
CaCl2 (kg) 6
15 CaSO4 (kg) 25
AMG 300L (1) 3.1
Ceremix -2XL (1) 9.3
Mashing
The following mashing profile was followed.
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Mashing in temperature Proteolytic stand (50'C) Saccharification stand (65'C) Saccharification stand (70‘C) Mash off temperature
50' C hr 45 min 1 hr 45 min 30 min 75'C
AP/P/ 9 8,01219
Saccharification times were monitored.
Mash Filtration
This was done using the Lauter Tun. Run-off times were monitored. Brewhouse efficiencies were calculated based on wort collected.
AP Ο ϋ Ο 8 2 2
- 15 Fermentation and Storage
Each brew was fermented in single square fermentors and fermentation patterns noted.
After fermentation the brews were transferred to single storage vessels and stored for a minimum 10 days.
Filtration
Beer filterability was monitored and the beer was sampled for full analysis.
RESULTS AND DISCUSSIONS
Barley analysis
Barley ex silo Coarse Grind Extract Fine Grind Extract % moisture
Total Nitrogen % (Dry)
Screening
68.1% 72.0% 10.6% 1.97
AP/P' 9 8/01219 >2.8 >2.4 >2.2 <2.2
Rubbish
65.7%
31.0%
1.7%
0.8%
0.8%
Standard malting barley was used to make the brew. The barley had already been cleaned and graded.
AP Ο Ο 0 8 2 2
- 16 Grist Analysis % Husks 40.7 5 % coarse 48.'9 % fine 8.2 % flour 2.2
It was noted that although the percentage husk was 10 high, the quality of the husk was poor. The husk was fragmented into small pieces and the whole husk as obtained in malt was not available.
Brewhouse performance 15
Saccharification time (min.) - 7 hours 35 min ’ Run-off time (min) - 2 hours 30 min
Wort collected (Hl) - 569
Brewhouse efficiency - 104%
Very long Saccharification times were noted.
Wort Quality
L 2 t 0 '86 /d/dV
25 Original gravity (S) PH Colour (EBC) 10465 5.30 8.50
Nitrogen (g/1) 0.823
Starch test -ve
30. «-amino Nitrogen (mg/1) 186.5
Polyphenols (ppm) 227
Bitterness (ppm) 21
Buffering capacity 7.7
Viscosity (cps) 1.55
35 Present Gravity (S) 10068
Attenuation limit 85.4
ΑΡ ο Ο Ο 8 2 2
- 17 Colour was noted to be high at 8.5. The wort had a strong burnt flavour. These were attributed to the amount of roasted barley used. Other parameters were as expected.
Fermentation Pattern
Fermentation was noted to be sluggish.
Beer in Storage
Original gravity (S) 44.6
Present gravity 7.6
Attenuation limit % 83
Alcohol by Vol 4.82
Colour (EBC) 9.0
Bitterness (ppm) 19
PH 4.16
The limit attenuation was noted to be low at 83%. Alcohol was also low at 4.82.
Filtration
Present gravity (S) 7.5
Original gravity (S) 43.2
Alcohol by Vol 4.61
H/R 118
Total Haze (EBC) 1.0
Permanent Haze 0.95
PH 4.12
Bitterness (ppm) 19
Colour (EBC) 8.0
CO2 v/v 2.63
There were no filtration problems encountered. The beer compared favourably with other Kenya Breweries
Limited products when it was subjected to the taste panel. A harsh astringent flavour was noted.
AP Ο Ο Ο 8 2 2
- 18 From the results obtained from this trial, another trial was carried out with the following changes:
Use Strain Master for mash filtration No husks added at mashing
10 Increased enzyme usage times. - Reduced roasted barley to lower usage saccharif ication
Materials
15
Brewlength (Hl) 550
Barley (kg) 7700
Roasted Barley (kg) - 40
Sugar (kg) 1300
20 CaCl2 (kg) 6
CaSO4 (kg) 25
AMG 300L (1) 8
Ceremix 2XL (1) 15.4
25 Except for the use of the Strain Master for mash
filtration, all other processes were as for the first
brew.
Results
30 .
Brewhouse performance
Saccharification time 3 hours
Run-off time 3 hours 15 min
35 Collection 507
Brewhouse efficiency 89.9%
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APO ΰ Ο 8 2 2
- 19 Original gravity(S)
PH
Colour (EBC)
Nitrogen (g/1) «-Amino Nitrogen (mg/1) Bitterness (ppm)
Wort Viscosity (cps) Present Gravity(S)
Attenuation limit %
No-off flavours were found in /01219
The improvement on saccharification time was due to added enzymes. The Strain Master has a lower extraction efficiency than the Lauter Tun.
Wort Quality
10468
5.50
6.0
0.902
134.4
135.3
1.54
10053
88.7 this wort. Wort colour was acceptable at 6.0. The improvement on wort attenuation was due to increased enzyme usage.
Fermentation . .
The fermentation profile indicates that this was a · · ygl better fermentation than the previous trial.
Filtration oo f;
CL
Original Gravity (S) 38.9
Present Gravity (S) 4.7
Alcohol by Vol 4.43
Colour (EBC) 5.5
PH 3.98
CO2 vol/vol 2.58
Haze (EBC) 0.57
Bitterness (ppm) 15
AP Ο Ο Ο 8 2 2
- 20 The beer was blended with deaerated liquor to sales gravity of 1038. No filtration problems were encountered. The beer compared favourably with other Kenya Breweries Limited products when it was subjected to flavour rating.
Conclusion
The time required for proteolytic and saccharification 10 stands is longer for barley brews than malt brews.
Mash filtration can be done using the Lauter Tun if husks are added at mashing. It is possible to filter the mash using the Strain Master without addition of husks. Non malted barley beer is acceptable and it is not significantly different from malted barley beer.

Claims (7)

1. A process for brewing beer which comprises fermenting a wort obtained from unmalted barley and an enzyme mixture comprising a-amylase, β-glucanase and proteinase, said wort not being obtained from malted barley.
2. A process according to claim 1 wherein the wort also is obtained from corn starch.
3. A process according to claim 1 or claim 2 wherein the wort also is obtained from sugar.
4. A process according to any one of claims 1 to 3 wherein the wort also comprises fungal amylglucosidase.
5. A process according to any one of claims 1 to 4 wherein husks are added to the mash.
6. A process according to any one of claims 1 to 4 wherein a mash filter is used.
7. A beer produced by a process as defined in any one of the preceding claims.
APAP/P/1998/001219A 1998-04-03 1998-04-03 Process for brewing beer. AP822A (en)

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Publication number Priority date Publication date Assignee Title
US11116242B2 (en) * 2016-05-02 2021-09-14 Carlsberg Breweries A/S Beverages containing barley β-glucan

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4165388A (en) * 1977-12-09 1979-08-21 Grain Processing Corporation Torrefied barley for brewer's mashes
WO1992012231A1 (en) * 1991-01-11 1992-07-23 Heineken Technical Services B.V. A process for the continuous preparation of wort
WO1997042301A1 (en) * 1996-05-03 1997-11-13 Gist-Brocades B.V. Method for making wort having improved filterability and/or increased yield

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4165388A (en) * 1977-12-09 1979-08-21 Grain Processing Corporation Torrefied barley for brewer's mashes
WO1992012231A1 (en) * 1991-01-11 1992-07-23 Heineken Technical Services B.V. A process for the continuous preparation of wort
WO1997042301A1 (en) * 1996-05-03 1997-11-13 Gist-Brocades B.V. Method for making wort having improved filterability and/or increased yield

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