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Brewing Process Optimization: Mash Efficiency

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Brewing Process Optimization: Mash Efficiency Brewing Process Optimization: Mash Efficiency A Major Qualifying Project Report Submitted to the Faculty of Worcester Polytechnic Institute In partial fulfillment of the requirements for the Chemical Engineering Bachelor of Science Degree Sponsored by: Purgatory Beer Company 670 Linwood Ave. Whitinsville, MA 01588 Written by: Guillaume Poisson Nicholas Fleury Jakob Field Hunter Kortz Advised by: Professor Stephen J. Kmiotek This report represents work of WPI undergraduate students submitted to the faculty as evidence of a degree requirement. WPI routinely publishes these reports on its web site without editorial or peer review. For more information about the projects program at WPI, see http://www.wpi.edu/Academics/Projects. i Abstract: With microbreweries popping up just about everywhere in the world, innovation and efficiency is key to stay competitive. Working in conjunction with Purgatory Beer Company, this project seeks to investigate areas of improvement for the mash phase of the brewing process. The team established a variety of parameters that literature suggests affect the overall yield of the mash and began replicating these scenarios with a homebrew kit. Additionally, the team planned on cross referencing hydrometer data and HPLC data to detect changes in both the overall sugar yield and the specific sugar yields of relevant fermentable sugars, such as maltose, sucrose, glucose, and fructose. However, due to the unfortunate circumstances of the COVID-19 outbreak, these goals were not fulfilled. Therefore, the focal point of the paper falls upon the findings in the Background section. The team suggests that the full methodology as described in this paper be conducted, followed by a results-guided additional literature review, before any claims can be made on which method(s) increase mash yield. ii Acknowledgements: The completion of this project could not have been possible without assistance by our peers, mentors, and friends. Some aided us by providing guidance, while others gave us the resources required to complete this project. Our team would like to thank: • Professor Stephen Kmiotek for his guidance and knowledge while advising this project. • Brian Distefano and Kevin Mulvehill for sponsoring our project and allowing us to use material from Purgatory Beer Company. • Professor Michael Timko to let us use his HPLCC. • Geoffrey Tompsett and Ziyang Zhang to run many samples for our team through the HPLC • Tom Partington and Douglas White for allowing us to use equipment from the unit operations laboratory. • Tiffany Royal to help us order the material needed for our project. iii Table of Contents: Cover Page ..................................................................................................................................................... i Abstract ........................................................................................................................................................ ii Acknowledgements ..................................................................................................................................... iii Authorship Table ......................................................................................................................................... vi Introduction .................................................................................................................................................. 1 Background ................................................................................................................................................... 2 The Brewing Process ................................................................................................................................. 2 Sugar Chemistry ........................................................................................................................................ 3 Sugars in Brewing ............................................................................................................................. 4 Yeast and Sugar ................................................................................................................................ 4 The Mash Process: A Chemical Analysis .................................................................................................... 4 Mash Enzymes ................................................................................................................................. 5 Starch Conversion Enzymes ............................................................................................................. 6 Adjustable Parameters for Starch Conversion ................................................................................. 7 Factors Influencing Mash Sugar Yield ....................................................................................................... 8 Mash Temperatures ......................................................................................................................... 8 Sparge Temperatures ....................................................................................................................... 9 Grain Size ......................................................................................................................................... 9 Vorlauf Technique .......................................................................................................................... 10 Continuous Mixing ......................................................................................................................... 11 Continuous Whirlpool .................................................................................................................... 11 Mash Time ..................................................................................................................................... 11 Methodology .............................................................................................................................................. 13 Mash Parameters .................................................................................................................................... 13 Mash Experiment .................................................................................................................................... 13 Calibration Curve of Fermentable Sugars ............................................................................................... 14 Analyzing Wort using HPLC ..................................................................................................................... 14 iv Total Sugars Calculation.......................................................................................................................... 15 Results & Discussion ................................................................................................................................... 18 Conclusions & Recommendations ............................................................................................................. 20 References .................................................................................................................................................. 21 Appendix ..................................................................................................................................................... 24 Additional Information: Water Treatment .............................................................................................. 24 v Authorship Table: Cover Page ..................................................................................................................................... Guillaume Abstract ............................................................................................................................................ Nicholas Acknowledgements ....................................................................................................................... Guillaume Authorship Table .............................................................................................................................. Nicholas Introduction ................................................................................................................................... Guillaume Background ............................................................................................................................................ Team The Brewing Process .......................................................................................................................... Jakob Sugar Chemistry ............................................................................................................................ Nicholas The Mash Process: A Chemical Analysis ........................................................................................ Nicholas Factors Influencing Mash Sugar Yield ................................................................................ Jakob & Hunter Methodology ................................................................................................................... Jakob & Guillaume Mash Parameters ............................................................................................................................... Jakob Mash Experiment ............................................................................................................................... Jakob Calibration Curve of Fermentable Sugars ..................................................................................
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