More Related Content
What's hot
What's hot (20)
Similar to Final senior design prez
Similar to Final senior design prez (20)
Recently uploaded
Recently uploaded (20)
Final senior design prez
- 1. Samantha Wolfe Amanda Dotseth Kane Corbeau
- 2. OUTLINE Background Brewing Process Modeling Our Recipe Brewing with Pilot System Acknowledgements
- 3. Evidence of beer dates back to before 3400 BC ○ Oldest chemically confirmed beer from 3500-3100 BC found in Godin Tepe in the Central Zagros Mountains of Iran. Hymn to Ninkasi, the Sumerian goddess of beer First known written record Safer to drink Creative flavoring Olive oil, cheese, spices, hemp, poppy seeds
- 4. According to the Brewers Association: Small Annual production of 6 million barrels or less (~3% of US annual sales) Independent “Less than 25% of the brewery is owned by a beverage alcohol industry member which is not itself a craft brewer.” Traditional Majority of beers flavors derived from traditional or innovative brewing ingredients
- 5. “The number of craft brewers has gone from 8 in 1980, to 537 in 1994, to over 6,000 in 2018.” In 2017, 61 registered craft breweries in SC 12.7% of total beer production in 2017 (=over 24.8 million bbls) Continuing to grow around 5% by volume. Contributed $76.2 billion to US economy in 2017
- 6. Will McCameron Craft Microbrewery in Greenville, SC On site brewery and bar
- 7. Design a beer Brew a beer at pilot scale Produce a great tasting IPA
- 8. R&D on brewing/ beer tasting Selection of ingredients/design (brewer’s friend) Homebrewing vs industrial Kegging Modeling Evaluate beer production Economics
- 10. Ions of Interest Na+ - Metallic off flavor Ca2+ - Lower mash pH, promotes clarity, aids in flocculation Mg2+ - Lower mash pH HCO3 - - Raise mash pH WATER QUALITY Sulfate-to-Chloride Ratio Sulfate - Expresses hop bitterness (2:1 ratio) Chloride - Make beer taste sweeter and fuller (2:1 ratio) Low water hardness is preferred, giving brewers complete control in the mineral profile by adding their own salts.
- 12. Malt is made from barley seeds germination/starch conversion kilning to dry seeds, end enzyme activity Malt ranges in color depending on kiln time Darker malts, fewer fermentable sugars, higher finishing gravity Malt is a great source of free amino nitrogen (FAN), needed for yeast nutrition Other grains can be used as fermentables to increase sugar content, affect flavor
- 13. Malted grain is steeped in hot water Solubilization of sugars Further conversion of starch and complex carbs into fermentable sugars through temperature activated enzymes Different mashing schemes cause different sugar ratios Grain bed is established with recirculation
- 14. Separation of spent grain and wort Hot water sparged on top of mash while wort is filtered through grain bed and transferred to the kettle Must happen slowly so as not to solidify grain bed Effluent sugar concentration will decrease with time
- 15. HOPS Historically used as preservatives for beer Creation of IPA (India Pale Ale) Bittering agent and aroma addition Time Sensitive Alpha acids, beta acids, and volatile fatty acids Bittering hops over 10% alpha acids 45-90 min boil time Flavoring hops 20-40 min boil time Finishing and dry hops lower alpha acids 0-5 min boil time
- 16. Sterilization step Bittering and flavoring hops added Must be allowed to vent and allow evaporation of sulfides (contribute to off flavors) Commonly 60-90 min
- 17. Must happen quickly 140 ͦF to 80 ͦF within 30 minutes Prevents microbial contamination Prevents oxidation damage Helps proteins fall out of solution Accomplished using heat exchanger Plate or coil
- 18. Reproduce asexually Sensitive and picky Temperature Alcohol concentration Nutrients Location Can live aerobically or anaerobically Growth vs. alcohol production
- 19. Lager Yeasts Bottom fermenting Saccharomyces pastorianus Ale yeasts Top fermenting Saccharomyces cerevisiae Prefer warmer temps. More diverse Flavors Esters = fruity Phenols = Spicy Ketones = Buttery/Butterscotch Attenuation Ale Yeast Lager Yeast
- 20. Aerobic respiration consists of Glycolysis Citric acid cycle Electron transport chain Oxidative phosphorylation C6H12O6+ 6O2 ⇒ 6CO2 + 6H2O + 38ATP
- 21. Glucose + 2 NAD+ + 2 ADP + 2 P → 2 pyruvate + 2 NADH + 2 ATP + 2 H2O + 4 H+ https://www.google.com/url?sa=i&source=images&cd=&cad=rja&uact=8&ved=2ahUK Ewi19baojMjeAhXImeAKHYH2CS4QjRx6BAgBEAU&url=http%3A%2F%2F27.109.7.67 %3A1111%2Fecontent%2Frespiration%2Fdifferent-pathways.php&psig=AOvVaw3To- KIP9iLCU-Dyd9FwKzT&ust=1541879863766845
- 23. Creates proton motive force
- 24. Phosphorylation of ADP to ATP using proton gradient created by ETC
- 25. Anaerobic process Also starts with glycolysis C6H12O6 + 2ADP => 2C2H5OH + 2CO2 + 2ATP
- 26. Three main phases Adaptive enzyme synthesis O2 utilization, population growth preparation for fermentation Attenuative rapid fermentation, conversion of sugar to ethanol krausen (foam) forms Conditioning sedimentation, flocculation, fermentation of unused intermediates, clarification of beer
- 27. yeast population begins to die off/settle some continue to break down more complex sugars and intermediates acetaldehyde ⇒ ethanol fusel alcohols ⇒ esters sedimentation flocculation of yeast tannins + phenols bind to proteins
- 28. FLOCCULATION Clumps together and drops out of solution Cheapest and easiest way to clarify beer Too early = under attenuated and sweet Too little = cloudy with strong yeast flavor
- 29. First Practiced in Munich Germany in 1880 Pump through porous medium Polypropylene
- 30. Kegs, bottles, cans Prevent “skunking”
- 31. Alcohol by volume (%) – ABV 𝐴𝐵𝑉 = 𝑂𝐺 − 𝐹𝐺 ∗ 131.25 @ RT Where, OG = original gravity FG = final gravity International Bittering Units – IBU IBU = AAU x U x 75 / V AAU = Weight (oz) x % Alpha Acids Gives coefficient of alpha acids present Utilization (U) = f(G) x f(T) where: 𝑓 𝐺 = 1.65 ∗ 0.000125(𝐺𝑏−1) 𝑓 𝑇 = 1 − 𝑒−0.04∗𝑇 4.15 Based on specific gravity and boiling time, predicts extent of isomerization
- 32. ABV, IBU Flavor Aroma Color Crushability Overall Rating
- 33. Beer ABV IBU Rating */10 Notes SweetWater IPA 6.30% 50 7.4 Sweeter after taste. Doesn’t finish bitter. . SW Triple Tail 5.50% 57 7.5 Less hoppy finish. Fruitier. Terrapin Hi-5 IPA 5.90% 80 4.75 No aroma. Not smooth just all bitter hops. Dogfish Head Flesh and Blood IPA 7.50% 45 7 Heavier. Slightly maltier. Starts sweet finishes hoppy. Wicked Weed Lt. Dank 6.50% 60 5 Similar to SW IPA but more subtle flavors. Wicked Weed Napoleon Complex 5.20% 47 7.5 Smooth than Lt. Dank. Good level of hop flavor.
- 34. Kettle Mash Tun Hot Water Control System
- 35. Fermentables: Amount American 2-Row Pale Malt 35 lbs Weyermann Barke Munich Malt 5 lbs Flaked Wheat 2 lbs Briess Caramel 80L Malt 2 lbs Mash Guidelines: Conversion at 150 °F Batch Sparge at 170 °F
- 36. Yeast: Wyeast - American Ale Fermentation temperature at 65 °F Hops: Amount Boil Time Chinook 2.25 oz 60 mins Columbus 3 oz 20 mins Cascade 3 oz 5 mins Mosaic 1 oz 0 mins Simcoe 3 oz Dry hop after 5 days Goldings 3 oz Dry hop after 5 days Total Boil Time: 60 mins
- 38. Mash 44lb malt (fat, fibers, minerals, proteins, starch, water) 20 gal hot water 0.9 Starch + 0.1 Water ⇒ Glucose (90%) Lauter 15 gal 172 F water, filter 20% fats, 99% fiber, 20% proteins Boil 14.25 oz hops duration (60 min) Hops ⇒ 0.1 AA + 0.9 Spent Hops (90%) Proteins + Spent Hops ⇒ Trub (100%) Heat exchange input T = 180F, output = 77 F Fermentation Set T = 65F 45.3 g yeast pitched 1.055 Glucose ⇒ 0.05 Yeast +.0463 CO2 + .049 Ethanol + 0.052 H2O (88%)
- 39. Inlet stream: 12.05% Glucose (1.0486 SG) Outlet: 5.016% Ethanol
- 40. Software used to calculate theoretical values
- 41. OUR YEAST American Ale Strain Saccharomyces Cerevisiae 1056 Wyeast Laboratories Desired temperature 60-72 Maximum ABV of 11%
- 42. Mash at 150 °F for 20 minutes grain temp: 78 F water temp: 164 F Recirculate for 30 minutes creates grain bed which acts as filter Sparge at 170 °F (lautering)
- 43. Use 15 gal water Slow transfer to prevent solidification of grain bed (~45 minutes)
- 45. “Rolling” Boil Addition of hops at intervals Addition of Fermcap for boilover Yeastex for nutrients Whirlfloc for settling Hop % Alpha Acid Amount Hop Usage Chinook 12.8 2.25 Bittering Columbus 12.8 3 Flavoring Cascade 6.3 3 Finishing Mosaic 10.1 1 Finishing Simcoe 13.4 3 Dry Hop Goldings 5.1 3 Dry Hop
- 46. Dual layer copper coil heat exchange 77 °F effluent temperature
- 47. Rubber Mesh Increases surface area of the flow Aerate as beer is poured
- 48. Optimum temp: 65 F Needed to sit and cool more before pitching Cooling mechanism Fans Heating Heating pad inside insulation
- 49. Date Plato Specific Gravity ABV pH 11/2 14.8 1.060 0 % - 11/5 8.7 1.035 3.28 % 4.53 11/8 (dry hop) 6.3 1.025 4.59 % 4.57 11/13 2.3 1.009 6.69 % 4.65 Date Action 11/3 Pitch yeast 11/8 Dry hop (Goldings and Simcoe) 11/11 Resting (clean up) 11/16 Cold conditioning 11/27 Dump yeast 11/28 Keg (carbonation taking place) 12/5 Beer is ready
- 50. Total Ingredient Cost: $166.32 The 15.5 gallon keg can pour 124 16oz beers Sale of beers at 4$ would net a $496.00 revenue Profit: $329.68 Margin: 66.47% Labor at 15$/ hour increases Expenses to $299.32 New profit: $196.68 New margin: 39.65% Actual Hypothetical
- 51. Will McCameron & Brewery 85 Dr. Darnault Jasmine Taylor Clemson University Cheers!