Weyermann® Sour Wort

Home , Lautering, Malt

WEYERMANN® SPECIALITY MALTS July

2018

Sour Wort WEYERMANN -

The ®

new

member

in our

product

family

WEYERMANN® SPECIALITY MALTS Sour Wort Intention of cooperation

the

Weyermann Weyermann

Beer Brewing  Purity in brewing adjustment Natural ® accordance significant Easy /

Doehler

Law Law and

availability process

to flexible pH

benefits

optimise with

and

the and

beer

German value

the usage

quality

WEYERMANN® SPECIALITY MALTS Agenda

8. 7. 6. 5. 4. 3. 2. 1. Sales Conclusion Pilot Tests Dosage Sour Wort Sour Wort Sour Wort Biological Weyermann

information

Quantities ®

– Application Specification Production

Product

Practice

Mash

Advantages

Conditions /Wort

WEYERMANN® SPECIALITY MALTS and Significant • • • to Biological acidifying Biologically to The

→ → → → → → adjust an reduction

… … … … In Optimization improvement Beer Quality compliance beer filtration fermentation brew

mash

mash acidification

quality

house produced

performance of

and of

and with

mash

( yield

the

increased performance

Improvements

of wort /

the or brewing

(high (high …

lactic

and

represents wort German German

pH pH

( lower

enzyme flavor

wort

process

acid

( reduced by

viscosity Purity

stability

pH pH

for Weyermann activity

a and

leads biological

Law (clean Law (clean

natural

fermentation ) )

beer )

way labelling

time)

Brewing

)

acidification

Process

Optimization Product Optimization Process Naturalness

WEYERMANN® SPECIALITY MALTS and State generate enzymes. break down proteins and down walls, cell partially order to completely break germination and kilning in barleythrough steeping, Malt is produced from Steeping Air

Grain

Water Malting

Kilning Malt

Germination Aseptic -

Air Air

the Milling so mash is filtered resulting in the brought into solution. The final substances of malt grist are mashing process, the valuable Using a classical infusion

- Mashing called called wort. Wort Boiling -

Art Fermentation Technology Filling

Wasser

preparation Wort

Wasser

Separation Lautering

Products

Weyermann Activities amylolyticus acid bacteria, namely L. pure culture of lactic into lactic acid bya in the wort is converted atmosphere, the sugar Under Under CO2 LAB Fermentation

LAB FermentationLAB ®

DöhlerGroup Weyermann .

Concentration (water). evaporation vacuum performing a gentle concentrated by The The sour wort is ®

/ Doehler Evaporation

Sour Wort

kg). (Bag optimal packages wort is filled in machine, the sour an aseptic filling With With the help of

Filling - in Filling

- Box 20

WEYERMANN® SPECIALITY MALTS • • • with Our Shelf Weyermann Brix Density pH Lactic Parameter Concentration Concentration of produced sour wort Sour wort fermentation Raw materials used for sour wort production

life

acid

(

Product unopened

the

® / Doehler

German package

g/cm³ Unit

° g/L Sour Bx -

): 360

–

Wort

specification days

Specification

– Purity 1.271 1.271

58.0 58.0 Storage at 20 2.9 2.9 52 Value Weyermann – – – –

63.0 3.2 58 1.311

accordance German PurityLaw conform to the

WEYERMANN® SPECIALITY MALTS Wort Biological • • • • • pH= 5.6 susceptibilityto oxygen Enhanced redox potential, i.e. reduced Better Suppression of lipoxygenase activity Higher levels of growth Enhanced enzymaticdegradation of materials –

5.8 Water lautering

Acidification Mash Malt

acidification Mash

performance Mash tun Sour Sour -

promoting substances wort

pH= 5.2

and

– in

5.4

Weyermann

AND / or the

/ ®

pH= 5.3 Brewhouse

–

5.7

• • • • • Hops Wort Enhanced microbiological stability Increased chemical Improved sensoryquality Enhanced protein coagulation/precipitation Less color formation Wort kettle

acidification Sour

wort or

Whirlpool - physical stability

Sour

wort

pH= 5.0

–

5.2

WEYERMANN® SPECIALITY MALTS by Efficient Wort acidification Mash acidification

∆ ∆ ------means

0.4 0.3 0.2 0.1 0.4 0.3 0.2 0.1 pH pH

Needed Needed [L/t Malt] [L/t [L/t Malt] [L/t 2.4 1.8 1.2 0.6 1.5 1.1 0.7 0.4

Dosage

quantity quantity

(80%) (80%)

of of Weyermann

[L/ [L/

l lactic actic 0.026 0.020 0.013 0.007 hL hL 0.04 0.03 0.02 0.01

SB] SB]

acid acid

Weyermann

Lactic [L/t Malt] [L/t [L/t Malt] [L/t Use Use 240 180 120 145 109 (0.8% (0.8% 60 73 36

of of

lactic lactic sour sour ® [L/ [L/

acid acid Acid wort wort Döhler hL hL 2.6 2.0 1.3 0.7 4 3 2 1

) ) SB] SB]

Use Use

[L/t Malt] [L/t [L/t Malt] [L/t

of Weyermann®/of of Sour Wort

38 29 19 10 23 17 12 Weyermann (5.5% = 55 g/L= 55 (5.5% (5.5% = 55 g/L= 55 (5.5% 6

® / Doehler Doehler lactic lactic [L/ [L/

acid acid

hL hL 0.42 0.31 0.21 0.10 Sour WortSour Sour WortSour 0.7 0.5 0.3 0.2

) )

SB] SB]

WEYERMANN® SPECIALITY MALTS in a Medium Practical Cast Addition Mash Addition Doehler Weyermann Volume Extract Cast Percentage malt Sour malt Pilsner Grist - -

out

out load pH

to to Sour wort

wort

wort mash

Wort

test Unit hL kg kg kg kg % % - -

Sized

of Brew 2,850

5.32 5.35 12.0 199 150 the 0 0 5

Brewery Weyermann

Sour Wort Brew 2,850 5.02 57.6 5.36 11.9 199 150 ® 0 5

Brew 3,000 4.98 62.2 5.35 51.5 12.1 198 0 0

using 3: Brew Weyermann sour 2: Brew sour 1: Brew

malt, malt, malt (Reference)

Weyermann Mash Mash Mash wort ® / Doehler

and acidification acidification acidification ®

/ wort Doehler

Sour Sour Wort (

acidification

using using using

Sour Sour Wort

boiling

)

WEYERMANN® SPECIALITY MALTS Brew Brew 3: Brew 2: Brew 1: Sum [μg/L] Results 100 150 200 250 300 50 0 Mash Mash Mash Weyermann Fresh indicators

Heat and acidification acidification Brew 1 Brew

beer

wort ® /

Doehler

indicators acidification Oxygen Brew 2 Brew |

using using Aging

Sour Wort (

sour sour Brew 3 Brew components

Aging using

malt, malt, malt (Reference)

Weyermann boiling Indicators wort indicators Heat

Forced acidification )

Weyermann ® -

aged / Doehler indicators Oxygen

beer

using ®

Sour Wort

components in Aging Fresh

Sour Wort in mash and/or wort by using Weyermann Reduction of aging indicator levels Forced indicators concentration of aging Brew3 Fresh stabilityof beer significantly the flavorincreases Sour Wort in and/or mash wort Applicationof Weyermann Conclusion: / Forced

beer -  aged

lowest

beer

® - / Doehler Aged

® / Doehler

Beer

WEYERMANN® SPECIALITY MALTS Brew Brew 3: Brew 2: Brew 1: Sensory quality DLG [5-point scale] Results 2 3 4 5 0 1 Mash Mash Mash Weyermann

Brew 1 Brew and acidification acidification Fresh

wort ® / Doehler

acidification |

using using Sensory Forced-aged

Sour Wort (

Brew 2 Brew sour sour

using

malt, malt (Reference)

Weyermann boiling wort

Analysis acidification Difference )

Brew 3 Brew Weyermann ®

/ Doehler

using ®

Sour Wort

Fresh

beer of „drinkability“the increases wort and/or Wortmash Sour in Weyermannof Application Conclusion: Brew Forced quality Brew Fresh • • • • • DLG Quality Carbonation Fullness Purity Aroma

sensory 3 → 2

/ beer compared - and Forced aged

best of

Brew

taste of

bitterness

beer

evaluation

body sensory

to 3 → :

reference better

test -

Aged

result

sensory

beer ® / Doehler

Beer

WEYERMANN® SPECIALITY MALTS • • • • • • alternative Conclusion Significant for Application used Low Easy of High Standardised

the • •

naturally

handling No using Production dosage sour microbiological

handling Sour WortSour due

cost

wort state

improvement

reducing - according

intensive intensive

quantities of

and

required

and -

of of lactic

Weyermann the cost or

: dosage

to the

- acid stability installations Our art

aseptic

- : to

effective addition pH Only

fermentation

of the bacteria

of due

flavor

15% ® German

mash filling new and / Döhler to

quality ;

cultures optimal, optimal, no of

stability long

and

Weyermann

the

time

technology

Sour Wort Purity Product

wort shelf amount product to -

consuming in in recloseable

and

the

Law Law - - Sour Malt

„ of brewery

drinkability

traditionally

packaging

, etc. , –

“

typ efficient beer or

Self - Production

& flexible

WEYERMANN® SPECIALITY MALTS • • Sales Full box Reclosable

pallet size

(mm) = 28 x 28 x 25 unit

= 48 x 20 kg

20 kg Bag

- in BiBs - box (16 /

pallet Weyermann liter

Bibs )

WEYERMANN® SPECIALITY MALTS • • • Specification sheet Batch sheet All in referenceone customer your and youfor information necessary all Includes • • • • • • HACCP explanation life Shelf information unitsShipping conditions and storage Product parameters recommendationDosage Productdescription - specific analyses available on request on available analyses specific

Weyermann

WEYERMANN® SPECIALITY MALTS Specification

Weyermann ®

WEYERMANN® SPECIALITY MALTS Thank for

your

you

attention

very Weyermann

much ®

E andFood Department Teamleader Ulrich - Mail: [email protected] Ferstl

CustomerService