Craft Brewers - Muntons Craft Brewing

Transcription

Craft Brewers
GUIDE
Welcome
Based in the heart of the Suffolk countryside, Muntons manufacture and
supply malt and extracts of malt to breweries around the globe.
Muntons understands the importance that you, the brewer, place on the
quality and consistency of the malt that you use in your brewing process
and the importance of reliability of supply.
This pack has been prepared to provide you with sufficient background
information about our company and brewing products to answer any questions
that you may have, along with details explaining how to start your account.
Company background
Product ranges
Malt and beer flavour wheels
Technical Specifications
Product Packaging/Handling
Beer Trouble Shooting
Quality Assurance
COMPANY
background
COMPANY
background
The Baker-Munton family had been trading in malt and grain in
London since the 19th Century and, shortly after the end of the
First World War, in 1921, Muntona Ltd was established to meet the
demand for malt extract from both the brewing and food industries.
Company founder Munton Baker-Munton recognised the need to
manufacture malt extract
in England and
it was
this
ideatrading
that led
The Baker-Munton
family
had
been
in him
malt
to the Phoenix Brewery
Bedford
owned
by Charles
Ltd. and,
and in
grain
in London
since
the 19thWells
Century
shortly after the end of the First World War, in 1921,
Muntona Ltd was established to meet the demand
for malt extract from both the brewing and food
industries. Company founder Munton Baker-Munton
recognised the need to manufacture malt extract
in England and it was this idea that led him to the
Phoenix Brewery in Bedford owned by Charles Wells
Ltd.
Muntona Ltd in Bedford grew steadily and in 1934 acquired Edward
Fison Limited in Ipswich.
This enabled
malt for
extract
manufacture
Muntona
Ltd in Bedford
grew
steadily
and in 1934
to be produced in-house
andEdward
established
Company’s
first supply
acquired
Fisonthe
Limited
in Ipswich.
This
of malt with the British
brewing
A new
site in Stowmarket
enabled
maltindustry.
for extract
manufacture
to be produced
followed, replacing in-house
those at Bedford
and Ipswich.
Malt production
and established
the Company’s
first supply
at the renamed Munton
& Fison
Ltd British
exceeded
internal
requirements
of malt
with the
brewing
industry.
A new site
and so the sale of maltinbecame
a priority.
Stowmarket
followed, replacing those at Bedford
and Ipswich. Malt production at the renamed Munton
In the late 1950s malting facilities were expanded and moved
& Fison Ltd exceeded internal requirements and so the
closer to the Scottish whisky distillers. The site chosen was
sale of malt became a priority.
at Bridlington, East Yorkshire and in 1964 the 45,000 tonnes
Flamborough Maltings
opened.
In the
late 1950s malting facilities were expanded and
moved closer to the Scottish whisky distillers. The site
chosen was at Bridlington, East Yorkshire and in 1964
the 45,000 tonnes Flamborough Maltings opened.
Following Britain’s entry to the EU in the 1970s,
the malting capacity soon became fully utilised
and expansion was essential. Cedars Maltings,
Stowmarket opened in 1978 to meet the demand and
group production capacity was brought to 95,000
tonnes per annum.
Following Britain’s entry to the EU in the 1970s, the malting capacity
soon became fully utilised and expansion was essential. Cedars
Maltings, Stowmarket opened in 1978 to meet the demand and
group production capacity was brought to 95,000 tonnes per annum.
The 1980s saw a continuing modernisation and refurbishment
programme and group capacity was increased to 110,000 tonnes
per annum.
Expansion continued with a new modern maltings being built at
Bridlington, in two phases, beginning in 1993. Phase 1 increased
the group capacity to 120,000 tonnes per annum; the completion
of phase 2 in 1997 brought capacity to 150,000 tonnes per annum.
Continued investment in malting plant improvements has brought
the group capacity today to 175,000 tonnes.
Development of the malted ingredients business continued in parallel
with the malting business, with significant investments being made.
Over the last twenty years alone malt extract capacity has more than
trebled to 35,000 tonnes, a new malt flaking plant has been
installed; two vacuum band driers have been added to compliment
our spray-drying capability.
Added to this the automation of the 25kg sack packing line for
whole and crushed malts and the expansion of the milling and kibbling
facilities. Muntons have also installed efficient varinox burners in
both Cedars and Flamborough maltings. Additionally we established
Muntons Malt Supply Chain Ltd to ensure quality and sustainability
of malt supply from farm to factory which brings developments at
Muntons up to date.
Today Muntons supplies customers all over the world and
is acknowledged as the leader in its field.
Muntons has a continued focus on new product
development and to help enable this service to
expand has invested in an onsite facility - the
‘Centre for Excellence’. This facility is the base for
Muntons’ New Product Development team and
facilities include a one hectolitre capacity craft
brewery and winery, test kitchen, bakery, sensory
and sample room.
The small scale brewery housed within the Centre
for Excellence is an ideal facility to test brew a
vast range of beers. Our doors are always open
to help you. If you have a recipe development
project or need to test out a new seasonal brew
then please contact a member of our staff who
will be able to advise you on how to go about
booking this facility and develop that award
winning beer you have been thinking of!
craft brewery
PRODUCTS
Muntons is proud to have been involved in the craft brewing market since
its early beginnings and recognises that this sector is continually growing.
GRAIN MALTS
Muntons offers a wide range of brewing grains to make the
sourcing of your grist needs as simple as possible. In recent years,
Muntons has introduced a number of new varieties which have
proved to be impressive in meeting our customers brewing
requirements.
Technical details of all of our products are shown on the typical
analysis
All of Muntons’ grains are available ex stock, ready packed in
25 kg lined polypropylene sacks. They are made to the highest
standards from premium grade, locally sourced, raw materials.
Larger pack sizes are also available for brewers with a greater
requirement.
LIQUID MALT EXTRACTS
In addition to our extensive range of grain malts, Muntons offers a
wide range of liquid malt extracts in both hopped and unhopped
form specifically developed for the mini brewing market.
Liquid malt extracts are produced by the aqueous extraction of
sugars from malted barley, and their subsequent concentration
into a viscous syrup.
Liquid malt extracts can be used as a straight grain malt
replacement or, when added to a conventional mash, as a brew
extender. Our hopped liquid malt extracts provide a great start to
any recipe, offering a carefully balanced formulation designed to
provide the ideal base for your own recipe. In addition, we also
offer liquid malt extracts made using selected coloured malts to
provide a darker base material for your beer recipes.
DRIED MALT EXTRACTS
Muntons also offers a range of spray dried malt extracts which
can be used as an alternative base material for your recipe or as a
brew-house extender.
Spraydrying is a particularly gentle and uniform way of converting
our liquid malt extracts into easy to store and handle powders.
Unopened and stored in cool and dry conditions, Spraymalt will
keep for at least two years. The drying process converts each
droplet of liquid malt extract into a fine powder particle in less
than four seconds, which ensures that the full flavour of the malt
is retained and that no off-flavours or taints are introduced.
MALT
descriptors 1
PALE MALT
Pale malts are whole dried malted barley,
pale coloured in appearance, but slightly
darker and sweeter than lager malt. Pale
malts are used in many traditional ale
and bitter recipes.
AMBER MALT
Amber malts are whole dried malted
barley, amber coloured in appearance.
Amber malts are used in mild, porter
and brown ale recipes. They have a
toasted malt aroma and nutty taste.
LAGER MALT
Lager malts are whole dried malted
barley, intended for use in lager
production. They are pale in colour and
have natural enzyme activity. They are
also suitable for distilling.
MILD MALT
Mild malts are whole dried malted
barley, straw coloured in appearance.
They have a pleasant and characteristic
malt aroma with a malty and slightly
sweet taste.
MUNICH MALT
Munich malts are whole dried malted
barley, dark coloured in appearance with
a lightly toasted malt aroma and taste.
Munich malts are used to brew
traditional dark beers.
CRYSTAL MALT
Crystal malts are whole dried malted
barley, reddish coloured in appearance
with a caramel and toffee flavour.
Crystal malts are often used in English
style bitter recipes and give the finished
beer a nutty flavour.
MALT
descriptors 2
CHOCOLATE MALTS
Chocolate malts are whole dried roasted
malted barley, dark brown coloured in
appearance. Chocolate malts are often
used in porters, mild and some bitter
recipes. They have a distinct roasted and
coffee-like aroma with a mild bitter
taste.
ROASTED BARLEY
Roasted barley are whole dried dark
roasted unmalted barley, brown/black
coloured in appearance. Roasted barley
is used for additional colour and flavour
in mild, porter and stout recipes. It has a
distinct roasted and coffee-like aroma
with a pronounced bitter taste.
BLACK MALTS
Black malts are whole dried dark roasted
malted barley, black coloured in
appearance. Black malts are often used
for additional colour and flavour in mild,
porter and stout recipes. They have a
pronounced roasted and burnt-like
aroma with a bitter taste.
TORRIFIED WHEAT
Torrified wheat is whole wheat grains
expanded to varying degrees. It is
medium brown coloured in appearance
with some grains partially popped
exposing white endosperm, with the
addition of some dark brown grains
also. It has a nutty aroma with a toasted
wheat flavour.
English Pale Ale
RECIPE
Recipe: 1HI - 211 pints
Pale Ale Malt 18.5kg - 40.7 lb
Crystal 150 1.5kg - 3.31 lb
Amber Malt 1.0kg - 2.2 lb
Mash Temperature: 66.5°C for 70mins - 152°F
Additional Ingredient: 40g Gypsum (for calcium ions) - 1.41 oz
Copper Boiling: 75mins total
Challenger 60g at start of boil - 2.12 oz
Bodacea 40g after 30mins - 1.41 oz
Fuggles 50g 10mins from end - 1.76 oz
Target EBU 35 Bitterness
Sparge at 78°C - 172°F
Cool and pitch @ 20°C
Yeast Muntons Premium Gold 4 x 6g sachets (0.21 oz)
1 US barrel = 119 litres
1 barrel = 166 litres.
Please multiply all ingredients by 1.66 to make a 1 barrel brew.
English Brown Ale
Recipe:
Pale Ale Malt
Crystal 150
Black Malt
Torrified Wheat
Mash Temperature:
Additional Ingredient:
Copper Boiling:
First Gold
Fuggles
Target
Sparge
RECIPE
1HI - 211 pints
17.5kg - 38.58 lbs
1.5kg - 3.31 lbs
2.0kg - 4.41 lbs
0.5kg - 1.10 lbs
67°C for 70mins - 153°F
40g Gypsum (for calcium ions) - 1.41 oz
75mins total
60g at start of boil - 2.12 oz
50g at start of boil - 1.76 oz
EBU 25 Bitterness
at 78°C - 172°F
Cool and pitch @ 20°C
1 barrel = 166 litres. Please multiply all ingredients by 1.66 to
make a 1 barrel brew.
English Porter
RECIPE
Black Malt: 1.5kg - 3.31 lb
Crystal 150: 1.2kg - 2.65 lb
Torrified Wheat 1.0kg - 2.20 lb
Mash Profile: 65°C for 60mins mashing @ 3:1 - 149°F
Boil: 65mins rolling
Hops Fuggles: 100g (added at start of boil) - 3.53 oz
Late Hops Fuggles: 10 mins from end 50g - 1.76 oz
Copper Finings: Irish Moss 15g - 0.53 oz
OG: 1046
FG: 1010
Yeast Pitching @ 20°C Safale S04 24g
Fermentation: 20-23°C
Tasting Notes:
English Porter, strong roasted malts,
hoppy and slightly bitter with a treacle and coffee after taste.
English Golden Ale
RECIPE
Crystal 150 1.5kg - 3.31 lb
Amber Malt 1.0kg - 2.2 lb
Mash Temperature: 66.5°C for 70mins - 152°F
Additional Ingredient: 40g Gypsum (for calcium ions) - 1.41 oz
Copper Boiling: 75mins total
Challenger 60g at start of boil - 2.12 oz
Bodacea 40g after 30mins - 1.41 oz
Fuggles 50g 10mins from end - 1.76 oz
Target EBU 35 Bitterness
Tasting Notes:
A true golden ale, hoppy and slightly bitter with a slightly sweet after taste
‘Yeast Muntons premium Gold 4 x 6g sachets (0.2oz)’
improve beer colour
NATURALLY
Clarimalt XD Liquid - clarity without compromise
Clarimalt XD liquid is made to meet increasing demand for natural,
readily dissolvable, flavour and colour addition in the brewing industry.
All Clarimalt products are virtually 100% soluble in water and are
resilient to freeze-thaw, boiling and extremes of pH (3-10), making
them ideal for use in the brewing industry.
Clarimalt gives improved colour and mouth feel to soft drinks and
beers.
Clarimalt can be used for the post fermentation characterisation of
beer, where further declaration may not be required.
Clarimalt is made from the finest European sourced roasted black malt
to ensure only natural colouring to your beer. The addition of 1.1kg of
clarimalt XD liquid will change 100hl by 1°EBC.
The clarimalt range is available in 25kg jerry cans.
Muntons malt extracts contain no E numbers or artificial additives
which helps to keep your labels clean. The suggested ingredient
declaration for Clarimalt XD liquid for retail packaging is ‘Roasted
Barley Malt Extract’
product
PRODUCT DESCRIPTION
RANGE
EBC
LOVIBOND
USE
RATE
Pale Malts
Whole Pale Maris Otter Blend
5-8
2.9 - 4.3
IPA, Ales, Bitter, Mild, Porter, Stout
Up to 100%
2.8 - 3.4
1.8 - 2.0
Lager, Golden Ales, Light Beers
Up to 100%
Munich Malt
12 - 20
6.2 - 10.0
IPA, Ales, Bitter, Mild
< 20%
Pilsner Malt
2.5 - 3.4
1.7 - 2.0
Pilsner and Lager
Up to 100%
Whole Mild Malt
5-6
2.9 - 3.3
Bitter, Mild, Porter, Stout
Up to 85%
Whole Pale / Pearl Blend
5-8
2.9 - 4.3
Up to 100%
Whole Ex Pale / Maris Otter Blend
5-8
2.9 - 4.3
Up to 100%
Whole Pale - Flagon Blend
5-8
2.9 - 4.3
Up to 100%
Whole Pale - Tipple Blend
5-8
2.9 - 4.3
Up to 100%
Whole Ex Pale / Spring Blend
5-8
2.9 - 4.3
Up to 100%
Black Malt 25kg
1200 - 1400
512 - 598
Mild, Porter, Stout
< 20%
Chocolate Malt - 25kg
900 - 1100
384 - 427
Mild, Porter, Stout, Bitter, Ales
< 20%
Light Chocolate Malt - 25kg
380 – 440
162.6 – 188
Mild, Bitter, Ales, IPA
< 20%
Caramalt in 25kg
22 - 43
11 - 19
Mild, Bitter, Ales
< 20%
Amber Malt in 25kg
40 - 75
18 - 32.5
< 15%
Crystal Malt 110 - 25kg
95 - 125
41 - 54
< 12%
130 - 170
56 - 73
< 10%
210 - 270
90 - 116
Mild, Bitter, Ales
< 10%
Crystal Dark - 25kg
360 - 440
154 - 188
Mild, Porter, Stout
< 15%
5 MAX
2.9 MAX
Lager, Ales, Wheat Beers
< 10% / up to 100%
2-6
1.4 - 3.3
Lager, Ales, Bitter, Mild
< 10%
1050 - 1450
430 - 620
Mild, Porter, Stout
< 10%
Whole Lager Malt
Roasted Malts
Crystal Malts
Wheat Malts
Malt 600 Brewing Wheat 25kg
Torrified Wheat - 25kg Sack
Barley Malts
Roasted Barley
product
PRODUCT DESCRIPTION
RANGE
EBC
LOVIBOND
USE
RATE
Liquid Malt Extracts
Cedarex Light Malt Extract
<7
< 3.1
Lager, Pilsner, IPA
Up to 50%
Cedarex Amber Malt Extract
12 -16
6.0 - 8.0
IPA, Bitter, Golden Ale
Up to 50%
Cedarex Medium Malt Extract
24 - 28
12 - 14
Bitter, Mild, Porter
Up to 50%
Wheat Malt Extract
< 10
5 MAX
Wheat Beers, Lager, Bitter
Up to 50%
Clarimalt XD Liquid
680 - 925
295 - 390
IPA, Bitter, Mild, Porter, Stout
MAX 5%
Extramalt Liquid EXD 800
750 - 850
320 - 362
IPA, Bitter, Mild, Red Beers
MAX 10%
<7
< 3.1
Lager, Pilsner, Light Ales
Can be used @100%
but normally 50% MAX
MAX 50%
Spraymalt
Extra Light
Light
8 - 12
3.5 - 6.2
Lager, Light Ales, Pale Ales, Bitters
Medium
24 - 42
9.5 - 18.6
Bitters, Real Ales, Dark Ales, Old Ale
MAX 40%
Extra Dark
70 - 120
30.3 - 51.6
Mild, Porter, Stout
MAX 33%
< 10
< 5.3
Speciality Beers, Rye Beers, Regional Milds
5% for standard Beers
with Max 30% for Rye
Beers
150-210
64.4 - 90.0
Speciality Beers, Red Ales and Stouts
MAX 10%
< 10
< 5.3
Speciality Beers, Oat Stouts
MAX 20%
Speciality Malt Information
Pale Rye
Crystal Rye
Malted Oats
typical
ANALYSIS
IoB (Institute of Brewing)
MOISTURE
%
TOTAL
NITROGEN
%
WORT COLOUR
515ml
EXTRA CT
(dwt) IoB
SOLUBLE NITROGEN
RATIO
Extra Pale Ale Malt
<4.5
1.65 max
2.5 - 3.5
>308
38 - 44
Pale Ale Malt
<3.7
1.65 max
5.0 - 6.9
>308
38 - 44
Wheat Malt
<7.0
2.20 max
<5.0
>315
30 - 45
Caramalt Malt
<8.0
2.00 max
25 - 40
>260
N/A
Amber Malt
<7.0
1.80 max
40 - 75
>300
N/A
Crystal Malt
<6.0
1.85 max
130 - 170
>260
N/A
Dark Crystal Malt
<6.0
2.00 max
360 - 440
>260
N/A
Chocolate Malt
<6.0
2.10 max
850 - 1150
>260
N/A
Light Chocolate Malt
<6.0
2.10 max
380 – 440
>250
N/A
Black Malt
<5.0
2.20 max
1100 - 1400
>250
N/A
Roasted Barley
<6.0
2.20 max
1100 - 1400
>250
N/A
1.80 max
<3.4
>80.0% EBC
38 - 44
MALT TYPE
EBC (European Brewery Convention)
Lager
Extra Pale Ale Malt
<5.0
Pale Ale Malt
Wheat Malt
Amber Malt
Crystal Malt
Dark Crystal Malt
Caramalt Malt
Black Malt
Chocolate Malt
Roasted Barley
Lager Malt
MALT ANALYSIS parameters - 1
MOISTURE %
FINE/COARSE DIFFERENCE
- The drier a malt is, the less potential it has for mould growth, and less potential for
flavour and aroma being lost during storage. The upper limit for acceptable moisture
content is usually around 6%. The moisture content generally reflects the quality of
the malting itself, a high moisture malt may be poorly kilned.
Important note regarding wort production for analysis:
There are two ways of mashing to create an extract: Institute of Brewing method (IoB)
and European Brewery Convention method (EBC). The EBC mash is made at 0.2mm
(fine) and 1.0mm (coarse) grinds and is a mash which gradually rises in temperature,
thus extracting more and producing a different wort than the IoB mash which is at
one temperature (isothermal) and 0.2mm (fine) and 0.7mm (coarse) grinds. These
two analysis systems are in the process of being merged. For the present both can be
reported: EBC analysis as % extract, IoB extract as litre° of extract per kilogram (L°/kg).
- This is the difference between coarse and fine grinds. If the difference is small then
the malt is very consistent throughout and easily milled and extracted. High values
reflect that certain parts of the malt are not sufficiently malted.
FINE EXTRACT, dwt, %
- Fine refers to the fine grind of the malt that is analysed, it is a 0.2mm grind. ‘dwt’
refers to the dry weight result (as opposed to the ‘as is’ result which is dependent on
the malt moisture). The fine grind ‘extract’ percentage value gives a numerical value
of the maximum soluble yield that you are likely to derive from the malt into the wort.
The higher the extract value, the more soluble the material and the less husk and
protein. This is a good measure of the quality of the grain itself.
TOTAL NITROGEN, dwt, %
- The percentage of nitrogen gives an indication of the protein content of the grain
and represents all the nitrogenous matter in the malt, including insoluble forms. In
general, the more protein in the grain the less starch, which results in a lower extract
yield. For 100% malt brews, TN values exceeding 1.9% indicate that the beer may
haze or present mash runoff problems. Nitrogen levels less than 1.9% are adequate
for head-formation, body, and healthy fermentation and produce less chill haze. TN is
used to calculate the soluble nitrogen ratio. In general the greater the nitrogen in the
grain, the greater the potential enzyme production is provided the malting process
allows time for it to be released.
TOTAL SOLUBLE NITROGEN, dwt, %
- The amount of nitrogen in soluble form, expressed as a percentage of malt weight.
The TSN gives an indication of the protein modification of the grain during malting
and an indication of how much nitrogen will be extracted into the mash. TSN is used
to calculate the soluble nitrogen ratio.
EXTRACT, IoB (dwt, 0.7mm grind), L°/kg
SOLUBLE NITROGEN RATIO
- IoB refers to the Institute of Brewing, who specify this method. 0.7mm is the mill
setting to give a coarse grind. ‘dwt’ refers to the dry weight result (as opposed to
the ‘as is’ result which incorporates the moisture). The extract result is quoted as litre
degrees per kg. The coarse grind ‘extract’ value gives a numerical value of the amount
of soluble extract that you are likely to derive from the malt, in the wort. It gives a
better indication of the degree of starch modification that the grain underwent during
the germination stage of malting. Because breweries tend to mill at around 0.7mm,
the coarse grind extract value gives a closer approximation the extract achieved in the
brewhouse.
- The SNR is the total soluble nitrogen divided by the total nitrogen, expressed as
a ratio. If the Institute of Brewing analysis method is used, the SNR is quoted. The
SNR gives an indication of the level of protein modification during malting (and malt
modification). The higher the number, the more highly modified the malt. It also
gives an indication of how much nitrogen will be extracted into the mash. Malts
destined for infusion mashing should have an SNR of 36-42%, or up to 45% for
light-bodied beer. At a percentage much over 45% SNR, the beer will be thin in body
and mouthfeel. For traditional lager malts, 30-33% indicates undermodification, and
37-40% indicates overmodification.
MALT ANALYSIS parameters - 2
KOLBACH INDEX
DIASTATIC POWER, °IoB
- The Kolbach Index is the total soluble nitrogen divided by the total nitrogen,
expressed as a ratio. If the European Brewing Convention analysis method
is used, the Kolbach Index is quoted. The Kolbach Index gives an indication
of the level of protein modification during malting (and malt modification).
The higher the number, the more highly modified the malt. It also gives an
indication of how much nitrogen will be extracted into the mash.
- Diastatic power is a numerical value for the combined enzyme activities
of alpha amylase, beta amylase and limit dextrinase. These enzymes are
naturally present in the malt. IoB refers to the Institute of Brewing analysis
method used. The diastatic power indicates the level of starch digestion you
can achieve during mashing. There is an alternative method for determining
Diastatic Power and it can be expressed at units WK. The formula to convert
IoB to WK is: DP WK =(DP°IOB*1.07*3.5)-16
WORT COLOUR, 450g MASH
- 450g refers to the weight the sample is made up to with water during
analysis (as opposed to making the volume up to 515ml with water which
was an older method of analysis, now not used). Once the wort weight has
been standardised to 450g, the colour of the wort is measured using industry
standard EBC colour discs.
BETA GLUCAN, mg/l
- As above, the wort is made upto 450g with water to standardise the
weight. The result is given as mg/l. It is a measure of the soluble beta-glucan
present in the malt. Beta-glucan (a type of polysaccharide) is a chain of
the beta isomer of glucose molecules. High beta-glucan can increase the
viscosity of the wort, impeding filtration. Also high beta-glucan indicates poor
modification.
ALPHA AMYLASE/DU @ 20°C (dwt)
- This test measures only alpha amylase. DU refers to dextrinising units,
which are a unit of measuring alpha amylase. Dextrins are medium length
carbohydrates that are formed by the action of alpha amylase cleaving starch.
The result is given as (dry weight) ‘dwt’, (as opposed to the ‘as is’ result which
incorporates the moisture).
QUALITY ASSURANCE
Muntons Stowmarket maltings and all malt ingredients activities are
covered by ISO 9001:2008 quality assurance system, ISO 50001:2011
energy management system, ISO 14001:2004 environmental
management system, ISO 22000:2005 food safety management system.
Muntons laboratories are participants in the Malt Analytes Proficiency Testing
Scheme (MAPS) run by the Laboratory of the Government Chemist and openly
declare their results.
Muntons encourages its staff to further their education and an ongoing
training programme enhances the existing range of qualified Brewers
and Maltsters.
TRACEABILITY
Traceability is important. Being able to trace every product that we make back
to the origin of the raw material not only brings peace of mind to us but also
to our customers. But it is not just the products that are covered under our
traceability scheme; it is also the product packaging.
We have systems in place to identify and trace all of the products that we
manufacture and despatch. Our SAP R3 Management System allows full
traceability of all raw materials (including packaging materials and processing
aids) through all stages of manufacture through to the distribution of the
finished product. Our traceability system meets the requirements of article
18 of regulation EC 178/2002.
You could say that we can trace products “from farm to fork.”
ASSURED UK MALT
ISO
9001:2008 &
ISO 50001:2011
Vegetarian
ISO
14001:2004 &
ISO 22000:2005
Kosher
Halal
GM Declaration
Organic
At the heart of the standard is a code of practice drawn up by industry experts
and audited by CCFRA, an independent food research organisation whose
expertise is acknowledged around the world.
Not only does the new standard provide powerful raw material protection
to consumer and industry brands, but it complies with the British Retail
Consortium’s own code of practice and it enables much faster responses
to supply–chain dynamics. Above all, it sets UK malt apart from
the competition.
Muntons are accredited to the Assured UK Malt standard.
PACKAGING
1 tonne
IBC bags
GRAIN MALT, MALT
FLOUR and FLAKES
300kg
steel and plastic drums
LIQUID EXTRACTS
25kg
polypropylene sacks
GRAIN MALT, MALT
FLOUR and FLAKES
25kg
jerry can
25kg
cartons
SPRAY and BAND
DRIED EXTRACTS
9kg and 10.8kg
Cases of
HOMEBREW BEER
and WINE KITS
handling of sacks
25kg POLYPROPYLENE
1
Stand behind the sack with the
thickest stitch line facing away
from you.
2
Cut the thread with a sharp knife
or scissors close to the edge of
the bag on the right hand side.
LIFTING AND TIPPING THE POLYPROPYLENE SACK
Muntons cannot advise on manual handling practices. Please
look to your own company manual handling instructions for
recommended lifting points.
DISPOSING OF THE THE POLYPROPYLENE SACK
Bags can be disposed of in general waste once you have finished
emptying the product out or they can be re-used as the customer
wishes.
3
Once you have cut the stitching
you should be left with something
similar to the examples above.
4
Pull the middle thread to open the
sack.
AUTOMATED processing at the mill
Bag filling, palletising and stacking are all
automated processes taking place in the mill area.
MALT flavour wheel
MALT SENSORY ANALYSIS
Currently malt tasting is not part of any malt specification,
but offers possibilities to differentiate both positive and
negative flavours. Conventional malt analysis may suggest
that malts are identical, yet the processing parameters
used could have been different and therefore the flavour
profile also slightly different (Chandra et al, 1997). It
is thus important to have a sufficiently discriminatory
method to flavour profile malts that reflects the range of
malt flavours available. Some customers require tasting of
worts for the correct flavour profile. This doesn’t reflect
contribution of the husk and the sweetness of worts
predominates, making full profiling impractical. A method
that fully describes the profile of malt has been developed
that creates a ‘porridge’ by grinding the whole malt and
mixing with a small amount of water. This avoids the
problems for the taster of drying out the palate if tasting
whole malt or dry ground samples. When given free
rein to describe malt flavours, tasters tend to use food
products as descriptors. It has proved possible to group
these into a smaller number of sensory terms to create
a unique profile for the entire range of malts (Murray et
al, 1999). This malt flavour wheel allows distinct profiles
to be created for the wide range of malts and malted
ingredients we produce.
Berry,
Jam
Malty,
Biscuit,
Hay,
Husky,
Rusk
T
C
TREACLE
Beany
Card,
Mouldy
Veg,
Sulphidic
Sulphic
MALT flavour types
FLAVOUR MALT TYPES SHOWING THIS CHARACTER
CEREAL Wheat, Ale
SWEET Ale, Amber, Munich
BURNT Black, Roasted Barley or Malt
NUTTY Caramalt, Ale
GREEN Lager, High Enzyme, Diastatic
SULPHURY Positive DMS: Lager
Negative: Sulphitic and Sulphidic
SOLVENT Should not be present in any malt type
TOFFEE Crystal up to colour 240 EBC
CARAMEL Crystal up to colour 110 EBC, Caramalt
COFFEE Chocolate, Black
CHOCOLATE Very dark Crystal
TREACLE Crystal over 240 EBC colour
SMOKY Peated
PHENOLIC Peated
FRUITY Crystal colour up to 110 EBC, Munich
BITTER Chocolate, Black
BEER flavour wheel
Beer flavour wheels are designed to describe the full range
of taste and aroma detectable in beer. Originally developed
by Meilgaard in the 1970’s it has many variants today. The
principles are the same for all. Both taste and aroma are
included. For taste the characteristics are Fullness, Mouthfeel,
Bitter, Salty, Sweet, Sour and Oxidised with many subdescriptors. Aroma characters are Aromatic, Fragrant, Fruity,
Floral, Green, Cereal, Caramel, Roasted, Phenolic, Soapy,
Fatty, Diacetyl, Sulphury and Stale. Compounds are sometimes
grouped into types such as Cereal – derived from basic
grain and malt flavours through to Maillard which develop
in speciality malts that are stewed and roasted or Sweet
notes that are more honey-like. Other flavours are described
as Aromatic such as fruity, spicy. Another group describes
Vegetable type notes such as woody, beany. Mouthfeel
and Fullness are important characteristics and include the
descriptors of gassiness, dryness, alcoholic. Sulphury notes are
particularly important determinants of lager and ales where
presence of the more positive DMS, sweetcorn notes is often
more desirable in lagers whereas the sulphidic and sulphitic
notes are quite undesirable in both. Sensory analysts can be
trained to detect the presence and relative levels of each of
these attributes over time and develop a unique fingerprint
for a beer to establish not only its unique selling points but to
establish its trueness to type in production and detect any off
notes that develop due to problems along the supply chain.
MALT WORT flavour profiles
flavour wheel 1
flavour wheel 2
TIPPLE ALE MALT
Tipple has a predominantly malty flavour with little or no bitter/
astringent characteristics. Mildly sweet with nutty and cereal back
notes but low on ‘green’ off notes. The overall balance is strong in
Malt with sweetness coming through.
MARIS OTTER 2010 CROP
This Maris Otter is predominantly sweet and cerealy with a good
malty after taste. Slightly astringent but with a low bitter note but
balanced with hint of nut and toffee with little ‘green’after taste.
Malty 5
Toffee
4
3
Malty 4
Sweet
Toffee
1
1
0
Green
Bitter
Astringent
Cereal
Sweet
2
2
Nutty
3
0
Nutty
Green
Bitter
Astringent
Cereal
flavour wheel 3
flavour wheel 4
MARIS OTTER 2011
Malty, sweet and cereal are dominant but with a balance of toffee
and nut. Slightly astringent but not too bitter giving a mildly
‘green’ aftertaste.
MARIS OTTER/TIPPLE BLEND
A malty taste backed by cereal with sweetness coming through.
Slightly astringent but not too bitter balanced with nut and a hint
of toffee. A slight ‘green’ after taste does not detract from the
overall malty characteristics.
Malty 5
Malty 4
Toffee
3
Toffee
Sweet
2
Nutty
Green
3
Sweet
2
1
0
4
1
Bitter
0
Nutty
Astringent
Cereal
CONCLUSIONS:
Both Maris Otter and Tipple and very malty with sweetness and cereal notes. Maris Otter being slightly
sweeter but Tipple more malty. The blend gives more of a balanced flavour to the wort with nutty
and toffee notes coming through but the astringent and bitter notes only just noticeable. The ‘green’
flavours are curtailed by the addition of Tipple which will enhance the malty flavours in the beer.
Green
Bitter
Astringent
Cereal
TROUBLE SHOOTING
Trouble Shooting - Flavour
Flavour
Cause
Action
Acetaldehyde (Green apple).
Bacterial contamination.
Check yeast handling and general hygiene
(Zymononas, Acetobacter).
Avoid oxidation.
Acetic (Vinegary).
Bacterial spoilage.
(Lactobacillus, Acetobacter).
Astringent.
Bacterial spoilage.
Check yeast handling and general hygiene.
Oxidation.
Reduce oxygen in headspace for packaging / storage.
Pesticide residues.
Check water (brewing liquor) supply.
Over attenuation.
Check fermentation control.
Wild yeast.
Grist.
Reformulate amount of speciality malt or hops.
Speciality malt.
Can be positive in stouts and porters..
Adjust grist specification (less highly roasted product).
Over pasteurisation.
Check pasteurisation control.
Oxidation.
Reduce oxygen ingress in packaging / storage.
Yeast.
Can be positive if in ale.
May need longer maturation or fresh yeast.
Check hygiene particularly in fermentation
(Pediococcus, Lactobacillus).
Maturation.
Condition for longer. Increase yeast count.
Consider raising temperature.
Low wort FAN.
Optimise wort specification.
Can be due to low valine level.
Pipe lines.
Check hygiene and cleaning processes.
Carbonation.
Conditioning.
Check gas specifications and equipment serviceability.
Catty / Blackcurrent leaves /
Over aged product.
Check storage temperature and stock rotation.
Bitter.
Bready / Harsh / Drying.
Butterscotch (Diacetyl, Buttery,
Milky).
flavour 1
Milky).
Maturation.
TROUBLE SHOOTING
Low wort FAN.
wort specification.
Trouble Shooting -Optimise
Flavour
Can
be due to low valine level.
flavour 2
Flavour
Pipe lines.
Cause
Action
Carbonation.
Conditioning.
Ribes / Cat Urine (Tom cat).
Over aged product.
Checkoxidation.
storage temperature and stock rotation.
Avoid
Acetic (Vinegary).
Bacterial spoilage.
Overpasteurisation.
Check pasteurisation
regime.
(Lactobacillus,
Acetobacter).
Astringent.
Oxidation.spoilage.
Bacterial
Preventyeast
/ minimise
air and
or oxygen
entry
during filling.
Check
handling
general
hygiene.
Cheesy / Sweaty / Rancid.
Aged or Stale Hops.
Oxidation.
Do not use
old hops.
Reduce
oxygen
in headspace for packaging / storage.
Check store temperature and stock rotation.
Flavour
Pesticide residues.
Bacterial spoilage.
Cause
Over
attenuation.
Action
Check
fermentation control.
Cooked vegetable.
Bitter.
Wild yeast.
Oxidation.
Grist.
Check air/oxygen ingress in processing / packaging.
Malt.
Speciality malt.
Check DMS precursor (S-methyl methionine, SMM) in
malt.
Bacterial spoilage.
Check hygiene in fermentation (O. proteus)
Wort.
Oxidation.
Ensureoxygen
a vigorous,
evaporative
boil./ storage.
Reduce
ingress
in packaging
Dry.
Butterscotch
(Diacetyl, Buttery,
Milky).
Earthy / Musty / Rusty.
Fermentation.
Yeast.
Do be
notpositive
overattenuate.
Can
if in ale.
Seek specialist advice of water consultant.
(Pediococcus,
Lactobacillus).
Check storage
areas for dryness and hygiene.
Estery (Fruity solvent).
Maturation.
Fermentation.
Condition
for longer. Increase
yeast count.
Reduce temperature
and/or original
gravity.
Fishy.
Tank resin.
Low wort FAN.
Pipe lines.
Check integrity of tank linings.
Check yeast strain.
Check wort gravity is not too high.
Goaty.
Carbonation.
Yeast.
Conditioning.
Check yeast strain, wort composition and oxygenation.
Grassy.
Ribes / Cat Urine (Tom cat).
Honey.
Malt or Hops.
Over aged product.
Keep storage areas dry and clean.
Dimethyl sulphide (DMS,
Tomatoes, Sweetcorn).
Fruity (Estery).
Brewing liquor.
Mould growth.
Yeast
Yeast.
Check yeast strain.
Mould growth.
Check storage areas for dryness and hygiene.
Estery (Fruity solvent).
Fermentation.
Reduce temperature and/or original gravity.
Fishy.
Tank resin.
Check integrity of tank linings.
Fruity (Estery).
Yeast
Check yeast strain.
Check wort gravity is not too high.
Goaty.
Yeast.
Grassy.
Flavour
Honey.
Malt or Hops.
Cause
Yeast.
TROUBLE SHOOTING
Trouble Shooting Check
- Flavour
yeast strain, wort composition and oxygenation.
Over ageing.
Husky
Grainy.
Acetic /(Vinegary).
Mash
conditions.
Bacterial
spoilage.
Lab-ox.
Packaging (Lubricants in
cans).
Bacterial spoilage.
Astringent.
Lightstruck (Skunky).
Keep storage areas dry and clean.
Action
Check yeast strain.
Check
storage times / conditions.
Avoid oxidation.
Adjust
sparge
pHgeneral
downwards.
Checkmash
yeastand
handling
and
hygiene
Wash cans correctly.
Ultraviolet
Oxidation. light on hops / hop
products.
Keep
product
outinofheadspace
direct sunlight.
Reduce
oxygen
for packaging / storage.
Pesticide residues.
Yeast.
Over attenuation.
Yeast breakdown (autolysis).
Check yeast strain and handling.
Plastic packaging or tubing.
Wild yeast.
Check sanitizer formulation and usage.
Checkintegrity
yeast handling
and
general
hygiene.
Check
of tubing
and
packaging.
Grist.
Water.
Reformulate
amount
speciality
malt or hops.
Taste
water and
seek of
specialist
advice.
Flavour
Cause
Speciality malt.
Metallic / Inky / Tin-like.
Contact with metalic surfaces.
Action
Check integrity of all vessels.
Fat oxidation.
Check pasteurisation and raw materials.
Oxidation.
Additives.
Check priming sugars, caramels and filter powder.
Yeast.
Aged product.
Reduce
storage
May need
longertime.
maturation or fresh yeast.
Brewing
Bacterialliquor.
contamination.
Seek
on water
consumption.
Checkspecialist
hygiene advice
particularly
in fermentation
Fungal contamination.
Check
holding
tanks, Increase
packaging
and count.
fungicide stores.
Condition
for longer.
yeast
Check hop storage and usage.
Can beyeast
due to
low valine
Check
handling
andlevel.
general hygiene (O.
proteus).
Pay
particular
to wort
hygiene.
Check
hygieneattention
and cleaning
processes.
Meaty (Marmite).
Medicinal.
Bitter.
Milky).
Mouldy.
Storage area.
Maturation.
Onion / Garlic.
Aged hops.
Low wort FAN.
Bacterial spoilage.
Parsnips.
Pipe lines.
Phenolic
(Spicy, Herbal,
Carbonation.
Cloves, Bakelite).
Yeast.
Conditioning.
Over aged product.
flavour 3
Wild
yeast
Check
gas infection.
specifications and equipment serviceability.
(Can be a desirable note if a speciality yeast for wheat
beer
or storage
if peatedtemperature
malt is used).
Check
and stock rotation.
Aged product.
Reduce storage time.
Brewing liquor.
Seek specialist advice on water consumption.
TROUBLE SHOOTING
Mouldy.
Storage area.
Fungal contamination.
Check holding tanks, packaging and fungicide stores.
Onion / Garlic.
Aged hops.
Check hop storage and usage.
Parsnips.
Bacterial spoilage.
Flavour
Phenolic (Spicy, Herbal,
Acetaldehyde
(Green apple).
Cloves,
Bakelite).
Cause
Yeast.
Acetic (Vinegary).
Uncured lacquer.
Bacterial spoilage.
Check specification and integrity of tank and
Check yeast
handling and general hygiene
packaging
lacquers.
Astringent.
Dispense tubes.
Bacterial spoilage.
Check integrity and sanitising CIP procedure for
Check tubing.
yeast handling and general hygiene.
plastic
Oxidation.
Brewing
liquor.
Reduce
oxygenadvice.
in headspace for packaging / storage.
Seek
specialist
Pesticidespoliage.
residues.
Bacterial
Check yeast
water handling
(brewingand
liquor)
supply.
Check
general
hygiene (coliforms).
Rancid (sick / vomit).
Over attenuation.
Bacterial
spoilage.
Check adjunct
fermentation
control.
Check
general
hygiene (anaerobes).
Bitter. eggs (Hydrogen
Rotten
sulphide).
Wild yeast.
Bacterial
contamination.
Check yeast
yeast hygiene
handlinginand
general hygiene.
Check
fermentation
and maturation
(Zymomonas, Pectinatus).
Check
fermentation
(yeast malt
strain,
Reformulate
amountcontrol
of speciality
or oxygenation,
hops.
pitching rate, temperature etc).
Speciality malt.
Yeast.
Check
strain.
Adjust yeast
grist specification
(less highly roasted product).
Rotten vegetables (Leeks,
Drains).
Yeast
breakdown.
Check
during maturation.
Check yeast
pasteurisation
control.
Oxidation.
Cause
Yeast.
Brewing liquor.
Action
Reduce calcium chloride additions.
Coolant leakage.
Check
coolant Lactobacillus).
system for leaks.
(Pediococcus,
Sherry-like.
Over-aged
Maturation.product.
Soapy.
Fermentation.
Check
maturation
conditions.
Condition
for longer.
Increase yeast count.
Check yeast strain, oxygenation (before and during
fermentation)
wort composition.
Optimise wort and
specification.
Flavour
Milky).
Salty.
Trouble Shooting Check
- Flavour
yeast handling and general hygiene (O.
Grist.
Low wort FAN.
flavour 4
proteus).
Pay particular attention to wort hygiene.
Action
Wild yeast infection.
Check
handling
andif general
hygiene
(Can
beyeast
a desirable
note
a speciality
yeast for wheat
(Zymononas,
Acetobacter).
beer
or if peated
malt is used).
Avoid oxidation.
Cleaning process.
Check all detergent is rinsed away during CIP.
Pipe lines.
Tank lacquer
Check integrity of tank lacquers.
Carbonation.
Conditioning.
Plasticiser leaks.
Check for leaks.
Over aged product.
Solvent (Nail varnish).
Flavour
Cause
Action
Salty.
Brewing liquor.
Reduce calcium chloride additions.
Coolant leakage.
Check coolant system for leaks.
Sherry-like.
Over-aged product.
Check maturation conditions.
Soapy.
Fermentation.
Check yeast strain, oxygenation (before and during
-fermentation)
Flavour and wort composition.
Flavour
Solvent (Nail varnish).
Cleaning process.
Cause
Tank lacquer
Check all detergent is rinsed away during CIP.
Action
Check integrity of tank lacquers.
Check for leaks.
Avoid oxidation.
TROUBLE SHOOTING
Trouble Shooting
Plasticiser leaks.
Acetic (Vinegary).
Yeast.
Bacterial spoilage.
Reduce fermentation temperature.
Check yeast strain and oxygenation.
Sour.
Astringent.
Yeast.
Bacterial spoilage.
Yeast autolysis. Check hygiene and yeast handling.
Bacterial spoilage.
Oxidation.
Contamination: Check hygiene throughout
Reduce oxygen in headspace for packaging / storage.
(Lactobabillus, Pediococcus).
Pesticide residues.
Yeast.
Check for wild yeast contamination. Renew yeast.
Over attenuation.
Over-aged product.
Wild yeast.
Oxidation.
Grist.
Check for air/oxygen ingress in processing and
packaging.
Speciality
malt.
Over
pasteurisation.
Can bepasteurisation
positive in stouts
and porters..
Check
control.
Adjust grist specification
(less rate
highly
Overpasteurisation
increases
of roasted
aging. product).
Sulphitic (striking match).
Yeast.
Check yeast
pasteurisation
control.
Check
strain and
condition.
Oxidation.
Reduce
oxygenAntioxidants,
ingress in packaging
/ storage.
Other
sources:
Finings, Primings.
Sweet
Milky).
Yeast.
Fermentation.
Can be positive
if in ale.
Increase
attenuation
limit.
Toffee
Overaging.
Reduce storage time.
Check for air/oxygen ingress in processing and
packaging.
Incomplete. Increase fermentation time.
Spicy stock
Stale / Oxidised / Cardboard /
Papery.
Bitter.
Oxidation
Maturation.
Worty / Cereal.
Fermentation.
Low wort FAN.
Wort.
Ensure a vigorous evaporative boil to remove sulphury
notes and DMS.
Yeasty.
Pipe lines.
Yeast.
Yeast breakdown. Improve yeast handling.
Carbonation.
Conditioning.
Over aged product.
flavour 5
TROUBLE SHOOTING
Trouble Shooting - Production
Beer fines then gets hazy
Cause
Action
Wild yeasts or bacteria. Cellar /
dispense temperature.
Improve hygiene. Fine at temperature lower than cellar or dispense. Check dispense
python cooling.
Cask disturbed.
Re-roll and put onto stillage.
Cloudy Wort
Cause
Action
Partially degraded starch.
Optimise temperature to 63-68°C during mashing (all in temperature). Stand for 1 hour
(minimum) after mashing.
Milling too fine.
Husk pieces too small to form good filtration bed. Adjust mill to give less flour.
Run-off too soon after mashing.
Extend stand time. Reduce speed of run off.
Hole sizing in plates / plate
placement.
Check that plate holes are correct size and that plates are placed in the correct
positions.
Excess or fluffy bottoms
Cause
Action
Isinglass / Auxiliary finings
addition rate.
Too much being added: optimise.
Too many fine particles.
Optimise copper fining.
Yeast count low.
Hot/cold wort clarity poor
Cause
Action
Incorrect boiling regime.
Time copper fining addition correctly.
production 1
Excess or fluffy bottoms
Cause
Action
Isinglass / Auxiliary finings
addition rate.
Too much being added: optimise.
Yeast count low.
TROUBLE SHOOTING
Hot/cold wort clarity poor
Cause
Action
Incorrect boiling regime.
Time copper fining addition correctly.
Ensure boiling is vigorous and optimise evaporation rate and boil time.
Wort run-off clarity poor.
Use slower run off.
Wort pH.
Should be 5.1 - 5.3 for efficient copper fining.
Calcium level low.
Seek specialist advice on water quality.
A reduction in hopping level.
Increase fining rate since hop tannins normally increase cold break.
Slow run-off
Cause
Action
Isinglass storage.
Ensure Isinglass is fresh / within use by date. Store as cool as possible (but not below
4°C).
Auxiliary fining ineffective.
Change auxiliary. Change isinglass blend. Leave at least 30 minutes between addition
of isinglass and auxiliary.
Dead yeast.
Remove tank bottoms.
Layering
Cause
Action
Loose bottoms.
Optimise isinglass / auxiliary finings.
Poor cellar handling.
Improve rousing and handling regime.
Loose / fluffy bottom
Cause
Action
Check grist composition.
High sugar or syrup grist needs less copper fining. High dark malt grist needs less
copper fining.
Optimise fining regime according to grist.
production 2
Dead yeast.
Remove tank bottoms.
Layering
TROUBLE SHOOTING
Cause
Action
Loose bottoms.
Optimise isinglass / auxiliary finings.
Poor cellar handling.
Improve rousing and handling regime.
Loose / fluffy bottom
Cause
Action
Check grist composition.
High sugar or syrup grist needs less copper fining. High dark malt grist needs less
copper fining.
Optimise fining regime according to grist.
Copper fining addition rate.
Too high: carageenans won't sediment.
Low Extract
Cause
Action
Grind too fine or coarse.
Adjust mill.
Poor mixing in mash tun.
Ensure even mixing.
Leaks in system.
Check all pipe work, especially pump glands.
Mash thickness.
Ensure liquor to grist ratio is about 2.5:1.
No flocculation or sedimentation
Cause
Action
Grease on tank or pipe work.
Check cleaning regime.
Water quality (ionic balance).
Seek specialist advice on water quality.
Suspended solids too low.
Check brew house (mashing / copper) regime.
Over attenuation
Cause
Action
Poor cooling / skimming.
Skim and/or cool easier.
Fermentability too high.
Check grist, mash thickness and temperature.
Slow fermentation
Cause
Action
Yeast pitching rate.
Pitch more yeast. Normal pitching rate for worts up to 1060° is 1.7-
production 3
Over attenuation
TROUBLE SHOOTING
Cause
Action
Poor cooling / skimming.
Skim and/or cool easier.
Fermentability too high.
Check grist, mash thickness and temperature.
Slow fermentation
Cause
Action
Yeast pitching rate.
Pitch more yeast. Normal pitching rate for worts up to 1060° is 1.73.3g/l (pressed yeast, or about double for barm). This can be
increased by up to 25% to compensate for poor viability.
Yeast pitching time.
Pitch after vessel about quarter full of wort.
Low yeast viability.
Improve yeast handling. More frequent changes. Acid wash at 4°C to
remove bacterial contamination, but only every 6-8 generations.
Yeast viability should be at least 90% (target 95%). Store yeast <4°C,
but do not freeze. Use within 72h.
Slurry yeast in vessels at 1 to 2°C.
Pitching temperature: 15 to 17°C.
Wort temperature too low/high.
Correct at pitching. Too high creates yeast bite.
Wort oxygen level out of specification.
Adjust aeration (oxygenation). Rouse and check
Range is 8 - 20 mg/litre. Use 10psi (0.7 bar) air differential at injection
point to ensure small bubbles.
Consider using pure (medical) oxygen.
Increase time / vigour of rousing.
Zinc levels too low.
Add zinc salt or yeast food. Aim for 0.05 - 0.1 mg/litre.
Levels up to 0.25 mg/litre may be necessary.
Low ambient temperature.
Warm up room or vessels prior to use.
Wort cloudy.
Optimise copper finings.
Check efficiency of wort separation.
Slow fining
Cause
Action
Too many fine particles (<10mm).
Excess copper fining.
Yeast count too high or low.
Ensure yeast count about 1 million cells/ml. Rouse/mix racking tank to
ensure even distribution of yeast count throughout racking.
Wild yeast & bacteria.
Improve hygiene of all vessels / attachments.
Finings temperature too low.
Store as cool as possible (not <4°C), but note: cold increases
viscosity; heat denatures protein.
production 4
Wort oxygen level out of specification.
Adjust aeration (oxygenation). Rouse and check
Range is 8 - 20 mg/litre. Use 10psi (0.7 bar) air differential at injection
point to ensure small bubbles.
Consider using pure (medical) oxygen.
Increase time / vigour of rousing.
TROUBLE SHOOTING
Zinc levels too low.
Add zinc salt or yeast food. Aim for 0.05 - 0.1 mg/litre.
Levels up to 0.25 mg/litre may be necessary.
Low ambient temperature.
Warm up room or vessels prior to use.
Wort cloudy.
Optimise copper finings.
Check efficiency of wort separation.
Slow fining
Cause
Action
Too many fine particles (<10mm).
Excess copper fining.
Yeast count too high or low.
Ensure yeast count about 1 million cells/ml. Rouse/mix racking tank to
ensure even distribution of yeast count throughout racking.
Wild yeast & bacteria.
Improve hygiene of all vessels / attachments.
Finings temperature too low.
Store as cool as possible (not <4°C), but note: cold increases
viscosity; heat denatures protein.
Residual fermentables too high.
Check primings addition. Secondary fermentation increases CO2
absorption, causing flocs to float.
Starch granules.
Check wort for starch presence using iodine solution.
pH.
Keep in range 3.8 - 4.2.
Sticking fermentation
Cause
Action
Early / sudden cooling (thermal
shock).
Adjust cooling sequence or raise temperature of attemperation coolant.
Early flocculation.
Increase rousing time.
Investigate calcium / phosphate balance in water (seek specialist advice).
Mash temperature too high.
Lower mash temperature.
Yeast deterioration.
Acid wash yeast: 4°C maximum.
Replace cultures more often.
Lack of oxygen.
Adjust wort aeration (see Slow fermentation).
Patchy run-off / Intermittant cloudiness
Cause
Action
Channelled bed.
Ensure good mixing during mashing.
Coarse grist grind.
production 5
Early flocculation.
Increase rousing time.
Investigate calcium / phosphate balance in water (seek specialist advice).
Mash temperature too high.
Lower mash temperature.
TROUBLE SHOOTING
Yeast deterioration.
Acid wash yeast: 4°C maximum.
Replace cultures more often.
Lack of oxygen.
Adjust wort aeration (see Slow fermentation).
Patchy run-off / Intermittant cloudiness
Cause
Action
Channelled bed.
Ensure good mixing during mashing.
Coarse grist grind.
Check sparging doesn't create channels and is even.
Production of problem worts
Cause
Action
Last runnings too weak.
Cut off collection at 1005°.
Slow run-off
Cause
Action
Milling too fine.
Adjust mill.
Blockages in mash system.
Check for blockages in: plate holes, underbed, pipe work leading from mash
vessel.
Sparge conditions.
Check that sparging is even. Check sparge temperature is high enough, but not
higher than 78°C.
Set mash.
Optimise stand time/temperature after mashing (63-68°C, 1 hour minimum stand).
Underlet bed and recirculate to refloat bed. Rake bed gently.
Adjunct addition too high.
Use higher percentage malt in grist.
Too fast a run off.
Bed is pulled down and slows run off. Underlet bed and recirculate to refloat bed.
Pump blockage.
Clear blockage.
Variation between casks
Cause
Action
Yeast levels.
Yeast slugs in cask. Improve agitation before fining and racking.
Fining homogeneity.
Check mixing in holding tank. Rouse before use.
Poor fining dispersion.
Roll casks before stillage.
production 6
Muntons plc
Cedars Maltings
Stowmarket
Suffolk
IP14 2AG
UK
t. +44 (0) 1449 618300
www.muntons.com

Craft Brewers - Muntons Craft Brewing

Transcription

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