O-11. Whole grain conditioning—Alternative method to increase brewhouse performance.

Presenter: Jens Voigt, Technische Universität München-Weihenstephan, Process Technology, Research and Development, Ludwigsburg, Germany.

Grist composition, mashing process, and lautering performance (LP) are closely connected. Interrelations have hardly been described in all their variants. Common tables are not valid if grain is conditioned or steeped. A new method of whole grain conditioning (WGC) has been developed to increase LP by keeping or improving technological values and using common roller mills. WGC means an increase of water content to 10 to 15%. Due to short contact time and high mixing rate the water accumulates mainly in the husks and germs. Those are less destroyed during milling, which leads to proper LP and beer quality. Various trials have been executed in pilot scale. Compared to dry grist the LP rises by 5 to 20% with WGC, depending on raw material mixtures (malt with/without adjuncts). Hence, different process optimizations are possible (brews/day, yield, beer quality). Scale-up trials have been already started. Compared to steep conditioning, simple technical adaptations lead to success. Currently, further trials are in progress.

Jens Voigt received a Diploma Engineer (M.S.) degree in brewing and beverage technology from TU München-Weihenstephan, Germany, in 1985. He held several positions in the brewing equipment supply industry from 1985 to 2003. He received his doctorate in brewing technology with Prof. Narziss in 1993. Since early 2004 he has been an assistant professor with Karl Sommer at the Chair for Process Technology of Disperse Systems at the WZW (Wissenschaftszentrum Weihenstephan [Center of Life Science, Weihenstephan]), working on brewing process technology issues. He is member of MBAA and IBD, as well as the editorial boards of the Technical Quarterly of the Master Brewers Association of the. Americas and the Journal of the Institute of Brewing. Jens is currently chair of the IBD International Section. He is also a member of the MBAA Global Emerging Issues Committee and the EBC Brewing Science Group. His work group was awarded the EON award for environment in 2008.

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