Technical Theory
For the buckwheat brewing improvement project, buckwheat brew was to be produced on a lab scale to determine initial project problems. I developed two laboratory manuals. The first was based on American Society of Brewing Chemists standards for barley brew. After learning the gelatinization temperature of buckwheat is higher than the gelatinization temperature of barley, I created the second laboratory manual. Both experiments were implemented into the lab, and analysis of the product was conducted throughout the rest of the trials during the year.
After determining auxiliary equipment was necessary for the production of buckwheat beer, I began to review sizing specifications of a craft brewery. the group required a mash strainer to be placed inside the mash tun, therefore I reviewed the dimensions and internals of the mash tun as provided on the isometric drawings from the brewing equipment vendor. I determined the required size of the strainer required to retrofit a craft brewery …show more content…
Using thermodynamics, energy balances were performed on the mash tun to determine the additional energy costs that would incur in the system.
I analysed the project feasibility and the practicality if the team had chosen to use sugar adjuncts to enhance fermentation. I concluded that the additional energy of this method. To make this decision I compared quantitative analysis previous completed in research. Also, to ensure it could be performed at a Pilot Scale in the winter semester, I reviewed materials and specifications required to achieve the
For the buckwheat brewing improvement project, buckwheat brew was to be produced on a lab scale to determine initial project problems. I developed two laboratory manuals. The first was based on American Society of Brewing Chemists standards for barley brew. After learning the gelatinization temperature of buckwheat is higher than the gelatinization temperature of barley, I created the second laboratory manual. Both experiments were implemented into the lab, and analysis of the product was conducted throughout the rest of the trials during the year.
After determining auxiliary equipment was necessary for the production of buckwheat beer, I began to review sizing specifications of a craft brewery. the group required a mash strainer to be placed inside the mash tun, therefore I reviewed the dimensions and internals of the mash tun as provided on the isometric drawings from the brewing equipment vendor. I determined the required size of the strainer required to retrofit a craft brewery …show more content…
Using thermodynamics, energy balances were performed on the mash tun to determine the additional energy costs that would incur in the system.
I analysed the project feasibility and the practicality if the team had chosen to use sugar adjuncts to enhance fermentation. I concluded that the additional energy of this method. To make this decision I compared quantitative analysis previous completed in research. Also, to ensure it could be performed at a Pilot Scale in the winter semester, I reviewed materials and specifications required to achieve the