estec home brewing club first monthly brewing session n.
Skip this Video
Loading SlideShow in 5 Seconds..
ESTEC Home Brewing Club First Monthly brewing session PowerPoint Presentation
Download Presentation
ESTEC Home Brewing Club First Monthly brewing session

Loading in 2 Seconds...

  share
play fullscreen
1 / 114
Download Presentation

ESTEC Home Brewing Club First Monthly brewing session - PowerPoint PPT Presentation

rhian
133 Views
Download Presentation

ESTEC Home Brewing Club First Monthly brewing session

- - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript

  1. ESTEC Home Brewing Club First Monthly brewing session Jean-Francois Dufour14/11/2013

  2. <<For at least 7,000 years, humans have been brewing beer. The act of fermenting sugars derived from grains is so simple that it actually happens on its own in many cases without human intervention. That doesn't mean we don't want to intervene, though. Through the process of refining our methods, we've produced countless varieties of the tasty beverage. Home brewing is a popular hobby, and many engineers partake in it. Of course, any engineer will approach brewing with the goal of improving and automating the process.>> [EETimes, 2013]

  3. The Brewing Process – a quick intro

  4. Agenda 17h00: Breaking the ice & grains (a blond Ale will be brewed today!) 17h05: Mash-in 60mins 17h10: Start of the meeting 1) Welcome 2) Presentation of the Club and its rules 3) Election of the committee (feel free to put yourself as a candidate now!) 4) The Brewing Process 5) Presentation and utilization rules of the equipment 6) Any Other Business AoB 18h10: Sparging of the Grains 18h25: Start of the Boil (60mins) + 1st hops addition for Bitterness 19h15: Second hops addition for Flavor 19h23: Third hops addition for Aroma 19h25: Cooling of the Wort (unfermented beer is called wort) 19h45: Store in fermenter, add yeast 20h00: End of meeting / brewing session

  5. Welcome • Congratulations to everyone • What was the initiative of a few individuals turned out into an interest pool of 60 people! • To date, we now have 22 registered members. • If you signed the membership sheet, please do register as soon as possible! Your contribution is vital for this first year of activity!! • We need at least 50 members this first year. • Who am I?

  6. Presentation of the club and its rules The ESTEC Home Brewing Club was voted by the SSCC assembly (40 people representing each club, each of them with 1 vote) on October 31st. • A great majority voted for the creation of the club, resulting in the creation of the EHBC. • Note: some restrictions were imposed by the head of establishment During the first year, the EHBC will rely on the membership fees and on limited financial support from SSCC to procure equipment.

  7. Objectives and implementation Club Objectives The Club’s goals are, with an engineering perspective, a) to create a community of home brewers (creating team-building, as well as communication and learning environments), b) to educate about brewing techniques (through lectures, experiments, presentations from specialists), c) to promote interactions between home brewers, at ESTEC and also with external entities/clubs, and of course d) to give its members the opportunity to brew their own drinks on-site with colleagues and friends. To achieve these goals, the Club intends to: a) set up monthly brewing events at ESTEC, sometimes with an invited guest, specialized in brewing. These events are complemented with Lectures, discussions and advices on brewing and the related techniques and equipment. b) set up a small-size home brewery at ESTEC with equipment owned by the club, which facilities will be made available to the club’s members for brewing any day (the EHBC survey shows that the little space in Dutch houses/appartments is why many enthousiast home brewers at ESTEC can difficultly perform this activity at home - 95% of the respondants say that having the facility on-site was a prerequesite). c) share our hard work, passion and curiosity during external events, for example the ESTEC fun day, and to organize visits to famous breweries and to other events.

  8. Conditions imposed by HoE • Brewing beer is a hobby, even a discipline for many. • It is also a way to produce alcohol which leads to relevant questions, especially on the worksite. • Therefore, we have been asked the following: • No drinking on-site (also valid for tastings) • Safe utilization of the equipment has to be demonstrated • No filled beer bottles shall be stored on-site • No Gaz (propane) to be used inside. • Note: in time, we intend to request a modification of these conditions. Please just give us a few months to let the idea of having a beer club settle down.

  9. Other Rules directing the EHBC • A set of rules will be defined, especially for what concerns the utilization of the brewery, the equipment and the ingredients. • But for the moment, we do not have all the answers yet. …we are working hard to setup TO BE CONTINUED…

  10. Elections of the Club’s Committee • In the meantime, we have to setup a proper committee. The Club needs at a minimum a chairmanand a treasurer but we have several other opportunities to offer (we actually need your involvement). List of proposed candidates for the 2013-2014 year: • Chairman Jean-François Dufour • Treasurer and Procurement Officer _____________ • Liaison Officer Martin Kaspers • Events Officer _____________ • Engineering Officer Phil Blake == PROCEED TO VOTE ==

  11. Other roles to play in the Club • We will create a great community. • But we are still in the development phase and we would enjoy having more involved members to participate in our Core meetings. • These “Core Meetings” will take place regularly until we have a fully functioning club • includes the brewery, the scheduling/organizing of events, the monthly brewing sessions, etc. We will pass a sheet: please add your name if you have the interest and motivation to be involved in these meetings!

  12. Monthly Brewing Meetings • The Monthly brewing meetings will have the following structure: • We brew a Club Beer with 1 Braumeister machine • During the Mash, we have discussions, presentations, tutorials, guests, etc • (maybe we manage to do tastings in the future) • In parallel, it is possible for a member (and friends) to use the other Braumeister machines to brew his e.g. first beer while everyone is around to support him. We will have 3 parallel chains possible (3 machines). Craft Brew Board : Every single beer brewed in this facility will have to be written on the Craft Brew Board. • This will help us track the utilization of equipment, facility, ingredients, fermenters, etc

  13. The Brewing Process – a quick intro • Types of Brewing Techniques

  14. Ingredients • There are 3 main ingredients: Malts, Hops and Yeast. • Ingredients will be provided by the Club for the first few months, then we will assess if this is the best way to proceed. • Is this the best way to go? E.g. is it fair? • Other strategies will be evaluated • E.g. 5kg of grains cost approximately 6EUR. • We could ask 5EUR per beer brewed to pay for the grains, and we could include the hops for free. • Yeast is a little more tricky. Suggestion: • The club could provide dry yeast for free • Liquid yeast costs 12EUR, therefore we have to discuss how to proceed here (e.g. paid by the member) • We can promote techniques like Yeast Washing (harvesting yeast from your primary fermenter and make it available for other brewers – storage in our fridge)

  15. Brewing Equipment • Presentation of Home Brewing Equipment • Presentation of our Brewery Equipment • How to use our equipment Fermentation Chamber • The temperature-controlled chamber will be designed to host 20 fermenters. • Typical fermentation profiles should try to be as close as possible to: • 1 week primary, 3 weeks secondary, then bottling. • 2-4 weeks primary, then bottling. • These are guidelines only, but just to avoid situations where a fermenter is left 2 months and takes the space of others possible brewers. We will start like this and will review the situation after a few months of existence.

  16. Safety • Don’t hurt yourself • Notify the Committee when you notice safety issues/dangers • Don’t hurt yourself.

  17. Any other Business • The club is very very young and we did not have time to figure out all the answers and procedures we need. • Here are some open items • Website Creation • Booking system for equipment/social

  18. Introduction to Alcoholic Beverages Robert S. Wallace Department of Ecology, Evolution, and Organismal Biology Iowa State University Ames, Iowa 50011

  19. Introduction to Alcoholic Beverages:Beer

  20. What is Beer? • A fermented (alcoholic) beverage derived from grains. • Flavorings are often added to balance residual sweetness of unfermented sugars and other polysaccharides; bitter flavors used most. • The fermentation organism is typically a yeast species within the genus Saccharomyces. • Most beers have natural or intentionally added carbonation.

  21. Origins of Beer • Earliest evidence for the deliberate production of beer dates to at least 5,500 BCE in Sumeria. • Use of domesticated barley is evident from impressions of grains in vessels • Original beers were likely spontaneously fermented, and may have been derived by soaking roasted barley cakes in water. • Beers that had finished fermenting likely had sediment and floating debris; the clear liquid in the middle was drunk through reeds – precursors of our modern ‘straws’.

  22. A Sumerian bas-relief sculpture depicting the drinking beer from amphora-like vessels.

  23. Selection for attributes of “full” heads that do not shatter, and multiple fruits drove the domestication process • Different qualities selected for various uses of the grain: e.g. baking versus brewing. 6-row 2-row

  24. Palea and lemma remain in cleaned grains. • These form the ‘husk’ that is desirable in barley to form the filter bed during mashing and sparging.

  25. Malting • Malting is the process of germinating viable seed to allow the embryo to develop enzymes (amylases, and others) which are capable of breaking-down stored carbohydrates, typically in the form of starch, and then stopping this growth at a specific stage of development through kilning. • The process begins by imbibing the seed with water to initiate germination. • Germination under aerobic conditions continues until a critical stage of development, when the process is rapidly stopped by heating and drying the germinated seed. • Traditional malting techniques included carrying out this process on the floors of special facilities, and processing the germinating grains by hand. • Modern techniques involve bulk processing of grains in specialized malthouses, most involving the use of automated troughs or (Saladin) boxes in environmentally controlled conditions.

  26. Floor Malting - DeWolf-Cosyns Malting, Brussels, Belgium

  27. Adolph Coors Brewing Company, Golden, Colorado

  28. Cargill Malting, Stevens Junction, Wisconsin

  29. Malting: Filling the Saladin Box • Following imbibition of the grain in the steeping tanks, the grain is sent through pipes in a grain-water slurry. • The grains fill a long trough which is kept under cool temperatures and high humidity which favors germination condition. • A series of automated augers turn the grainbed during the germination process to assure uniformity and maintain aerobic conditions for the sprouting grains.

  30. Saladin Box - Cargill Malting, Stevens Junction, Wisconsin

  31. Adolph Coors Brewing Company, Golden, Colorado

  32. Kilning of Malt - I • Once the critical stage of germination and embryo growth has been achieved, the process needs to be abruptly stopped. • The germinated grain is transferred to a kilning box where hot, dry air is passed through the grain bed, which kills the embryo (without effecting the enzyme characteristics), and dries the malt to an acceptable moisture content. • The malt is then cleaned of rootlets and other structures, and prepared for packaging and shipment. • Extensive biochemical and physical assays determine the malts brewing (or other) characteristics. • Specialized kilning of certain malt products under a range of temperature and moisture conditions, for varying lengths of time, produce ‘specialty’ malts that are widely used in brewing.

  33. Cargill Malting, Stevens Junction, Wisconsin

  34. Kilning of Malt - II • Kilning done with wet malt under closed conditions results in “crystal” or “caramel” malt due to thermal saccharification of starches. • “Roasting” or dry kilning of malt results in ‘darkening’ or ‘browning’ of the grains due to Maillard reactions: α-amino acids + [O2] (Maillard products) sugars (colorless or pale) melanoidins heat (dark color)

  35. Malt color is determined by kilning – Measured in degrees Lovibond

  36. Melanoidins contribute to beer color…..

  37. Other Grains Used in Brewing • A variety of grains other than barley are used in the brewing process as adjunct grains. These typically do not have the same enzymatic composition as barley, but do provide alternative sources of fermentable carbohydrates, along with a range of aromatic and other flavor compounds. • Main Adjunct Grains: Wheat – Triticumaestivum Rice – Oryza sativa Oats – Avena sativa Rye – Secalecerale Corn – Zea mays Sorghum – Sorghum bicolor Millet – Panicummilleaceum