GB2391553A

GB2391553A - A stout brewing process

Info

Publication number: GB2391553A
Application number: GB0223389A
Authority: GB
Inventors: Thomas Collins; Derek Orford
Original assignee: Heineken Ireland Ltd
Current assignee: Heineken Ireland Ltd
Priority date: 2002-08-06
Filing date: 2002-10-09
Publication date: 2004-02-11
Anticipated expiration: 2022-10-09
Also published as: GB0223389D0; GB2391553B

Abstract

A stout brewing process includes delivering pre-selected quantities of two or more brewing varieties of barley malt, roast barley, chocolate malt and water to a mash tun (45) to prepare a mash. The materials in the mash tun (45) are mixed to prepare a brew. The starch in the brew is converted to sugar to prepare a sweet wort in a number of steps of desired duration and temperature. The sweet wort is delivered to a lauter tun (46) where solid material is removed from the sweet wort which is then boiled with hops in a wort copper vessel (48) to prepare a hopped wort. After boiling, hop residues are removed and the hopped wort is cooled in a heat exchanger (52). Yeast and sterile air are added to the hopped wort and the mixture thus produced is fermented in a fermentation vessel (54) to produce stout. The stout after maturing is filtered and conditioned prior to packaging.

Description

- 1 - "A stout brewing process' Introduction

5 This invention relates to a brewing process, and in particular to a brewing process for manufacturing stout.

In the prior art GO 1138801 discloses a method for producing brewers wort in a

continuous mashing process in which starch adjuncts such as maize or rice are used 10 to control temperature. In WO 99/27070 there is disclosed a method for making a beer flavour concentrate and using the beer flavour concentrate to produce a beer product through the addition of a diluent of water, carbon dioxide and alcohol. A stout brewing process as described in WO 97/44436, RU 2144068 discloses a method for production of black beer and SU 1751185 discloses a method for the preparation of 15 wart for dark beer.

The present invention is directed towards providing an improved stout brewing process for the efficient production of a high quality stout product.

2 0 Statements of Invention

According to the invention there is provided a stout brewing process including the steps: 25 delivering pre-selected quantities of malt, roast material and hot water to a mash fun, selecting said malt from two or more brewing varieties of spring barley and winter barley such that not more than 60% of the malt originates from any one brewing barley variety and not more than 50% of winter barley varieties are provided in the malt, said roast material amounting to 10% by weight of the malt and roast material and comprising a mixture of a roast barley and chocolate malt, at least 60% of the roast material being roast barley,

À 2 mixing the malt, roast material and water in the mash tun to prepare a brew, converting starch in the brew to sugar to prepare a sweet wort, maintaining the temperature of the brew in the mash fun at between 62 C and 68 C for a period of between 10 and 30 minutes, resting the mash at a temperature in 5 the range 62 C to 68 C for a period of 75 minutes, heating the mash to 74 76' C over 15 minutes, and holding the mash at a temperature of 74-76 C for 5 minutes, delivering the sweet wort to a lauter fun, removing solid material from the sweet wort, boiling the sweet wort with hops to prepare a hopped wort, 15 cooling the hopped wort, adding yeast and sterile air to the hopped wort and fermenting the mixture over a preset time period to produce stout, and 20 filtering and conditioning the stout.

In one embodiment of the invention, the process includes the steps: delivering the sweet wort from the lauter tun to a wort copper vessel, ' 25 1 heating the sweet wort in the wort copper vessel, adding hops to the sweet wort when the sweet wort is at a temperature of at least 95 C, said hops comprising a blend of hop pellets and hop extract, boiling the sweet wort with the hops for a preset time period in the wort copper vessel.

In another embodiment the blend of hop pellets and hop extract comprises between

- 3 40% and 60% hop pellets and between 40% and 60% hop extract as a percentage of alpha acid content. i In a further embodiment, the blend of hop pellets and hop extract comprises 50% of 5 each as a percentage of alpha acid content In another embodiment, the process includes the step of determining the pH of the wart before boiling, maintaining the pH of the wort in the range 5.1 to 5.3, adding acid to the wart, if required, at the beginning of boiling to bring the wort within the desired 10 pH range.

In a further embodiment the roast material has a moisture content of less than or equal to 4.5%.

15 In a further embodiment the process includes the step of maintaining the pH of the brew in the mash tun in the range 5.5 to 5.7.

retailed Denriptinn of the InvPntirn 2 0 The invention will be more clearly understood by the following description of some

embodiments thereof given by way of example only, with reference to the accompanying drawings, in which; Fig. 1 is a schematic illustration of a stout brewing process according to the 2 5 invention, Fig. 2 is a schematic illustration of portion of apparatus for carrying out the process of the invention; and 30 Fig. 3 is a schematic view of portion of the apparatus for carrying out the brewing process of the invention.

Malt material is received from a supplier. The malt material comprises two or more brewing varieties of barley selected from two-rowed spring barley, two-rowed Grater

- 4 barley and six-rowed winter barley. Preferably no one of the selected varieties should comprise more than 60% of the malt blend. While all the barley varieties may be selected from spring barley varieties it is desirable that winter varieties of barley should not comprise more than 50% of the malt blend. After carrying out a friability 5 check on each batch of malt material received from a supplier to confirm the quality of the malt material is acceptable the malt material is discharged into an intake hopper. The malt material is then discharged through a series of screens to remove unwanted foreign matter if any is present. At least one screen will incorporate magnets to attract and remove metal objects should they be present in the supply 10 batch. Dust extractors are also provided at suitable locations. The screened malt material is then delivered to one of a number of malt storage silos awaiting use on demand. When required the malt material is delivered from a malt storage silo to a feed 15 hopper 10 (Fig. 2). The malt material is then discharged from the feed hopper 10 through a screen 11 and delivered into a weigher 12. An elevator conveyor 14, having an inlet 15 and an outlet 16, takes the malt material from the weigher 12 and delivers it via associated feed conveyors 17, 18 to a malt day bin 20.

20 The roast material is prepared from a blend of roast barley and chocolate malt.

Preferably roast barley comprises at least 60% of the roast material. Preferably the blend comprises about 60% roast barley and 40% chocolate malt. This amount of roast barley has been found to advantageously aid head retention in the finished stout product. Ideally, the roast material should have a moisture content of less than 2 5 or equal to 4.5%.

The roast material, comprising the roast barley and chocolate malt, is delivered from a storage silo by means of an air lift, that is a pneumatic conveyor, to a roast material day bin 22. The roast material may alternatively if required be delivered from bags 3 0 via a roast material elevator conveyor 23 to the roast material day bin 22. Said roast material elevator conveyor 23 has an inlet 24 and an outlet 25 which discharges into the roast material day bin 22.

Selected quantities of malt material and roast material for a particular production run

5 - are collected in the malt day bin 20 and the roast material day bin 22. The roast material should comprise 10% by weight of the combined malt and roast material.

Malt material from the malt day bin 20 and roast material from the roast material day bin 22 are discharged from the day bins 20, 22 onto a discharge conveyor 27. An 5 elevator conveyor 28 has an inlet 2g for reception of material from the discharge conveyor 27 at an outlet 30 which discharges the material onto a feed conveyor 31 which in turn delivers the material to a mill supply hopper 32.

Malt and roast material are delivered together through a mill 34 having three pairs of 10 milling rollers arranged sequentially to crush the malt and roast material in a controlled manner to achieve a desirable crush characteristic for the material. Grist taken from the mill 34 is sampled regularly to ensure this desirable crush characteristic is maintained and the gaps between the pairs of mill rollers are adjusted if necessary. Grist from the mill 34 is delivered to a grist hopper 36 which 15 feeds the grist material into a grist bin 37. A screw conveyor 38 at an inlet of the grist bin 37 evenly distributes the grist material throughout the grist bin 37. A discharge conveyor 40 at an outlet of the grist bin 37 delivers the grist material to an elevator conveyor 41 having an inlet 42 for reception of the grist material and an outlet 43 which delivers the grist material to a mash fun 45.

The grist material, comprising Me crushed malt and roast material, and heated water are delivered together evenly in proportion throughout the filling period into the mash fun 45. In this regard it is useful to provide a pre-masher in which the water and grist material are run together before delivery into the mash fun 45. The ratio of water to 2 5 grist material is approximately 3:1 by weight. For example 190 hectolitres of water is combined with 6 tonnes of grist material. The water mill be heated to about 68 C or 69 C such that when mixed With the malt and roast material the temperature of the mixture will be 65 C. 30 The malt, roast material and hot water are stirred for mixing in the mash fun 45 to prepare a brew. The mash material within the mash ton 45 is maintained at a temperature of about 65 C during a filling period of about 20 minutes whilst mixing the materials in the mash tun 45.

6 - Then the mash is allowed to rest for about 75 minutes keeping the temperature in the range 62 C to 68 C and preferably at about 65 C. After resting the mash is gradually heated to 75 C over a period of about 15 minutes and then held at a temperature of 75 C for a period of about 5 minutes. It is desirable to minimise the 5 agitation of the mash to minimise air ingress into the brew, whilst at the same time maintaining a continuous slow stirring of the brew within the mash tun 45. The starch in the brew is converted to sugar thus preparing a sweet wort.

The brew is transferred from the mash fun 45 to a lauter fun 46. Within the lauter fun 10 46 solid material such as malt and roasted barley grains are removed from the sweet wort. The lauter fun 46 has a perforated bottom through which the sweet wort can run but which retains the solid material. The sweet wort is delivered to a wort copper vessel 48. When the sweet wort has drained to the wort copper vessel 48 sparging of the remaining solid material is carried out to leach out the remaining sweet wort 15 from the solid material. Sparge water at a temperature of about 78' C is sprayed 3 onto the solid material in the lauter tun 46 and leaches down through the solid material collecting sweet wort which is delivered to the wort copper vessel 48. It is important to regularly sample the hot wort draining from the lauter ton 46 and to stop draining hot wort from the lauter tun 46 when the hot wort drops to 0.8 Plato. During 2 0 sparging an hydraulic raking system in the lauter fun draws knives or tines through the solid material.

Within the wort copper vessel 48 the sweet wort is boiled with hops to prepare a hopped wort. The hop material mixed with the sweet wort comprises a blend of hop 2 5 pellets and hop extract. These provide a balance of aroma and bitterness components. The hops comprise between 40% and 60% hop pellets and between! 40% and 60% hop extract as a percentage alpha acid content. Preferably the hops are added to the sweet wort at the start of the wort boiling step at a minimum temperature of 95 C. The sweet wort and hops are boiled for a period of about 90 30 minutes to form a hopped wort. During the boiling period approximately 10% of the volume of the wort mill be evaporated. An external heating system is used in which the wort is drawn from the wort copper vessel 48 through a shell and tube heat exchanger and recirculated back to the wort copper vessel 48.

- 7 - Before boiling the pH of the wort is determined. It is desirable to maintain the pH of the wort in the range 5.1 to 5.3. To this end, if the measured pH of the wort falls outside this range then a food grade acid can be added to the wort if required at the beginning of boiling to bring the wort within the desired pH range.

After boiling hop residues are removed from the hopped wort. This is achieved by pumping the hopped wort into a whirlpool vessel 50. The whirlpool vessel 50 is cylindrical and the hopped wort is pumped tangentially into the vessel 50 at the side wall so that the hopped wort swirls around an interior of the side wall and the hop 10 residues collect within the centre of the whirlpool vessel 50. The pumping of the hopped wort into the whirlpool vessel 50 may take in the order of 20 minutes and the hopped wort is then allowed a rest period of about 45 minutes in the whirlpool vessel 50. 15 The hopped wort is then drawn away from a side wall of the whirlpool vessel 50 and delivered through a plate heat exchanger 52 for cooling the hopped wort to a temperature of about 18 C. The emptying of the whirlpool vessel 50 is carried out over a period of about 1 hour.

2 0 The cool hopped wort is delivered through a cold wort line 53 to a fermentation vessel 54. Sterile air is injected into the hopped wort in a controlled manner as it is delivered through the cold wort line 53.

The sterile air is delivered from air compressors through air filters and is injected into 2 5 the cold wort line 53 through a sintered candle which is mounted in the cold wort line 53. It will be noted that the air is injected contra flow to the wort flow through the cold wort line 53 at a rate of about 9 milligrams per litre.

A selected yeast is also added to the hopped wort in the cold wort line 53 as the 30 hopped wort is delivered through the cold wort line 53. The yeast is added to the hopped wort between the air inlet and the fermentation vessel 54. The yeast is added at a rate of 0.4 litres yeast solution per hectolitre of wort. It will be noted also that all of the yeast is injected at the start of the wort transfer to the fermentation vessel 54. For example if a brew comprises 300 hectolitres of wort all the yeast is

- 8 - injected into the first 50 hectolitres of wort.

A number of brews may be delivered to the fermentation vessel 54 over a period of up to 24 hours and more typically in less than 8 hours. In this case the total quantity 5 of yeast required for all of the brews is added during delivery of the first brew to the fermentation vessel 54.

It is desirable to regulate the dissolved oxygen content of the hopped wort such that it is maintained within the range 6 to 8 milligrams per litre at the inlet of the 10 fermentation vessel 54.

The material in the fermentation vessel 54 is allowed to ferment over a number of days, typically 3 days. The fermentation temperature should be kept at about 20 C over the fermentation period.

Stout formed as a result of the fermentation is then blended 56 and stored in a storage vessel 58 for a desired bme period to allow it to mature. It will be noted that in some cases the fermenting vessel 54 may also form the maturing vessel 58 ff required. The stout is stored in the storage vessel 58 at a temperature of about 0' C 2 0 for a period of between 3 and 10 days. The pressure in the storage vessel 58 above the stout is maintained at zero gauge pressure during this maturing step, Finings are added to the stout in the storage vessel 58 to assist in sedimentation, said finings being added at the start of the maturation process. The finings are 25 added at a rate of 2 to 3 grams per hectolitre of stout. The finings may be dosed proportionally into the stout during transfer from the fermenting vessel 54 to the maturing vessel 58 or directly added to the storage vessel 58.

After maturation the stout is delivered from the storage vessel 58 to a centrifuge 60 30 for filtering any remaining solid material from the stout. Clarified stout discharged from the centrifuge 60 is delivered to a bright stout tank 62. Throughout the transfer of the stout from the storage vessel 58 to the bright stout tank 62 the temperature of the stout is maintained at or below 2 C.

- - 9 - When ready for packaging in kegs, bottles or cans the stout is delivered from the bright stout tank 62 through a pasteurising station 64 at which the stout is pasteurized at a temperature in the order of 6970'C. Thereafter the stout is conditioned for controlling the levels of carbon dioxide and nitrogen in the stout to pre-desired 5 concentrations. The carbon dioxide content is maintained within the ranges 0.13% to 0.59% by weight and the nitrogen content is maintained within the range 25-55 milligrams per litre. After conditioning the stout is filled into kegs at a kegging station 68. 10 It will be noted that the conditioning may alternatively be done in a two-stage process.

In this case a coarse conditioning is carried out immediately after centrifuging the stout with a subsequent fine tuning of the carbon dioxide and nitrogen levels to the desired concentrations immediately before kegging if required.

15 It will be noted also that the alcohol content of the stout may be controlled to the required levels after centrifuging and before delivery of the stout to the bright beer tank. The stout at the centrifuge will have too high an alcohol content-typically in the order of 5.2% alcohol by volume and this will need to be lowered by dilution with water to To% alcohol by volume.

The invention is not limited to the embodiments hereinbefore described which may be varied in construction and detail within the scope of the appended claims.

Claims

Cl AIM!:; 1. A stout brewing process including the steps: 5 delivering

preselected quantities of malt, roast material and hot water to a mash fun, selecting said malt from two or more brewing varieties of spring barley and winter barley such that not more than 60% of the malt originates from any one brewing barley variety and not more than 50% of winter barley varieties are provided in the malt, said roast 10 material amounting to 1096 by weight of the malt and roast material and comprising a mixture of roast barley and chocolate malt, at least 60% of the roast material being roast barley, mixing the malt, roast material and water in the mash tun to prepare a 15 brew, converting starch in the brew to sugar to prepare a sweet wort, maintaining the temperature of the brew in the mash fun at between 62 C and 68 C for a mashing-in period of between 10 and 30 minutes, resting the mash at a temperature in the range of 62 C to 68 C for a period of 75 minutes, heating the mash to 74-76 C over 15 20 minutes, and holding the mash at a temperature of 74-76 C for 5 minutes, delivering the sweet wort to a lauter fun, 2 5 removing solid material from the sweet wort, boiling the sweet wort with hops to prepare a hopped wort, cooling the hopped wort, adding yeast and sterile air to the hopped wort and fermenting the mixture to produce a stout, and filtering and conditioning the stout.

t - 11 -
2. A stout brewing process as claimed in claim 1, including the steps: delivering the sweet wort from Me lauter tun to a wort copper vessel, heating the sweet wort in the wort copper vessel, adding hops to the sweet wort when the sweet wort is at a temperature of at least TIC, said hops comprising a blend of hop 10 pellets and hop extract, and boiling the sweet wort with the hops for a preset time period in the wort copper vessel.

15
3. A stout brewing process as claimed in claim 2 wherein the blend of hop pellets and hop extract comprises between 40% and 60% hop pellets and between 40% and 60% hop extract as a percentage of alpha acid content.
4. A stout brewing process as claimed in claim 2 or 3, wherein the blend of 20 hop pellets and hop extract comprises 50% of each as a percentage of alpha acid content.
5. A process as claimed in any preceding claim, including the step of determining the pH of the wort before boiling, maintaining the pH of the wort 25 in the range 5.1 to 5.3, adding acid to the wort if required at the beginning of boiling to bring the wort within the desired pH range.
6. A process as claimed in any preceding claim wherein the roast material has a moisture content less than or equal to 4.5%.
7. A stout brewing process substantially as hereinbefore described with reference to the accompanying drawings.
8. Stout whenever produced by a process as claimed in any preceding claim.