Course pages — Module 1 (DB125)

In course order: unit, then lesson, then the lesson's pages.

Diploma in Brewing Module 1 - 2025 | CIBD Diploma in Brewing Module 1 - 2025 | CIBD Announcements | CIBD DB125: How to Navigate the Learning Materi Unit 1 - Malt | Diploma in Brewing Module Unit 2 - Speciality Malt and Adjuncts | Di Unit 3 - Water | Diploma in Brewing Module Unit 4 - Hops | Diploma in Brewing Module Unit 5 - Milling | Diploma in Brewing Modu Unit 6 - Mashing | Diploma in Brewing Modu Unit 7 - Wort Separation | Diploma in Brew Unit 8 - Wort Boiling | Diploma in Brewing

Getting started

Key Information about the Learning Material: Abstract

7 pages

Abstract Preface Unit Structure Teaching Lessons Self-Assessment Question Lessons FAQ Helpdesk

Maths for Diploma Studies

Maths for Diploma Studies: Lesson Information

46 pages

Lesson Information Preface The Fundamentals Ratios, Fractions, Decimals, and Percentages Working with Fractions Point of Reflection – Reconvene Working with Fractions Reinforcement Questions Exponents and Exponentiation Exponents and Exponentiation Reinforcement Questions Rates Rates Reinforcement Questions Point of Reflection – Reconvene Orders of Magnitude Orders of Magnitude Reinforcement Questions Point of Reflection – Reconvene Equations Rearranging Equations Reinforcement Questions Rearranging Equations – Working with Logarithms Rearranging Equations – Dealing with Fractions Rearranging Equations – Dealing with Fractions Reinforcement Questions Rearranging Equations – Expanding Brackets Reinforcement Questions Maths for Diploma Studies: Rearranging Equations – When the Formula has Two Terms that Contain the Subject we Need to Isolate Maths for Diploma Studies: Rearranging Equations – Equations with Common Terms on Both Sides of the Equals Sign Simultaneous Equations Reinforcement Questions Combining Equations Units of Measurement Unit Conversion and Cancellation Using our Rearranged Equations to Calculate the Answer The Mole Interpolation Roots Logarithms Logarithms Reinforcement Questions Roots Reinforcement Questions Order of Operations Order of Operations Reinforcement Questions Rearranging Equations Maths for Diploma Studies: Rearranging Equations – When the Formula has Two Terms that Contain the Subject we need to Isolate Reinforcement Questions Simultaneous Equations Combining Equations Reinforcement Questions Unit Conversion and Cancellation Reinforcement Questions Maths for Diploma Studies: Using our Rearranged Equations to Calculate the Answer Reinforcement Questions Lesson Sign-off Maths for Diploma Studies: Rearranging Equations – Working with Logarithms Reinforcement Questions Rearranging Equations – Expanding Brackets Maths for Diploma Studies: Rearranging Equations – When the Term you Want is Being Subtracted From

Maths Exam Notation : Equations

3 pages

Equations Examples Further Information

Unit 1 - Malt

Lesson 1 - Introduction to Malt: Lesson Information

4 pages

Lesson Information What You Should Know Before Starting this Unit What is Coming up in the Malt Unit Lesson Sign-off

Lesson 3 - Barley SAQ: Lesson Information

7 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4

Lesson 5 - Malting Process SAQ: Lesson Information

11 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5 Suggested Response - Q6 Suggested Response - Q7 Suggested Response - Q8

Lesson 6 - Malt Quality: Lesson Information

14 pages

Lesson Information Preface Variety, Nitrogen and Kernel Size Malt Quality Parameters Physical Attributes Modification Analyses Modification Analyses (continued)Modification Analyses (continued)Other Analyses Food Safety Specifications for Brewing Malts Lesson Sign-off Protein Enzymes

Lesson 7 - Malt Quality SAQ: Lesson Information

12 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5 Suggested Response - Q6 Suggested Response - Q7 Suggested Response - Q8 Suggested Response - Q9

Lesson 8 - Malt Final SAQ: Lesson Information

10 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5 Suggested Response - Q6 Suggested Response - Q7

Unit 2 - Speciality Malt and Adjuncts

Lesson 1 - Introduction to Speciality Malt and Adjuncts: Lesson Information

4 pages

Lesson Information What You Should Know Before Starting this Unit What's Coming up in this Unit Lesson Sign-off

Lesson 2 - Speciality Malt: Lesson Information

15 pages

Lesson Information Preface Speciality Malt Categories Roasted Barley Barley Malting Process – Production Regimes Speciality Malt Made by Kilning Kilned and Roasted Speciality Malt Stewed and Roasted Speciality Malt Speciality Malt Effects on Beer Properties and the Brewing Process Example Specifications Point of reflection – reconvene:Malt Extract Caramel Lesson Sign-off Drum Roaster Operation

Lesson 3 - Speciality Malt SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 4 - Adjunct Composition and Application: Lesson Information

18 pages

Lesson Information Preface Why Use Adjuncts?The Disadvantages of Using Adjuncts Adjunct Composition Malted Adjuncts Unmalted Adjuncts Solid Adjuncts – Grits Solid Adjuncts – Flour Point of Reflection – Reconvene Pre-gelatinised Cereal Adjuncts Liquid Adjuncts Starch-Derived Liquid Adjunct Manufacturing Dextrose and Maltose Syrup Sucrose Syrup Other Liquid Adjuncts Quality Analysis of Liquid Adjuncts Lesson Sign-off

Lesson 5 - Adjunct Composition and Application SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 6 - Speciality Malt and Adjuncts Final SAQ: Lesson Information

7 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4

Unit 3 - Water

Lesson 1 - Introduction to Water: Lesson Information

4 pages

Lesson Information What You Should Know Before Starting this Unit What's Coming up in the Water Unit Lesson Sign-off

Lesson 2 - Brewing Water Sources and Treatment: Lesson Information

15 pages

Lesson Information Preface Water Sources Precipitation Surface water Ground water Municipal water Raw Water Treatment Disinfection Microbiological parameters Water Hardness Point of reflection – reconvene Point of reflection – reconvene Water Alkalinity Lesson Sign-off

Lesson 3 - Brewing Water Sources and Treatment SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 4 - Brewing Water Composition and Impact: Lesson Information

11 pages

Lesson Information Preface Base-line Product Water Minerals in Water Chloride:Sulphate balance Effects on yeast Point of reflection – reconvene Mineral Content of Product Water for Beer Styles Point of reflection – reconvene Adjusting Water Mineral Content Lesson Sign-Off

Lesson 5 - Brewing Water Composition and Impact SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 6 - Brewing Product Water Final Treatment: Lesson Information

14 pages

Lesson Information Preface Removing Solids from the Base Product Water Ion Exchange Weakly Acidic Cation (WAC) - De-alkalisation Strongly Acidic Cation (SAC)Weakly Basic Anion (WBA)Strongly Basic Anion (SBA)Removing Dissolved Solids by Filtration Reverse Osmosis Removing Organic Contaminants Water Sterilisation Techniques Brewing Product Water Lesson Sign-Off

Lesson 7 - Brewing Product Water Final Treatment SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 8 - Water Final SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Unit 4 - Hops

Lesson 1 - Introduction to Hops: Lesson Information

4 pages

Lesson Information What You Should Know Before Starting this Unit What’s Coming up in the Hops Unit Lesson Sign-off

Lesson 2 - Hop Biology and Cultivation: Lesson Information

12 pages

Lesson Information Preface Hop Botany Hop Varieties Point of reflection – reconvene Hop Breeding Hop Cultivation Hop Pests and Diseases Hop Growing Cycle Harvest and Drying Point of reflection – reconvene Lesson Sign-Off

Lesson 3 - Hop Biology and Cultivation SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 4 - Hop Chemistry: Lesson Information

8 pages

Lesson Information Preface Hop Chemistry Overview Total Resins Point of reflection – reconvene Polyphenols Essential Oils Lesson Sign-off

Lesson 5 - Hop Chemistry SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 6 - Hop Products: Lesson Information

11 pages

Lesson Information Preface Whole Cone Hops Non-Isomerised Hop Pellets Point of reflection – reconvene Non-Isomerised Hop Extract Isomerised Hop Pellets Isomerised Hop Extracts Hop Aroma Products Other Hop products Lesson Sign-off

Lesson 7 - Hop Products SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 8 - Brewing with Hops: Lesson Information

12 pages

Lesson Information Preface Selecting Hops Analysing Hops The Bitterness Unit Hop Addition Points Point of Reflection reconvene Hop Dosing Equipment – Kettle and Late Hop Hop Dosing Equipment – Dry Hopping Hop Utilisation Hop Input Calculations Lesson Sign-off

Lesson 9 - Brewing with Hops SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 10 - Hops Final SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Unit 5 - Milling

Lesson 1 - Introduction to Milling: Lesson Information

4 pages

Lesson Information What You Should Know Before Starting this Unit What's Coming up in the Milling Unit Lesson Sign-off

Lesson 3 - Malt Intake, Handling, and Storage SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions SAQ Suggested Response - Q1 SAQ Suggested Response - Q2 SAQ Suggested Response - Q3 SAQ Suggested Response - Q4 SAQ Suggested Response - Q5

Lesson 4 - Milling Principles: Lesson Information

11 pages

Lesson Information Preface The Objectives of Milling Roller Mill Design Roller Speeds and Mill Gap The Design of a Hammer Mill Malt Conditioning Grist Analysis Point of reflection – reconvene The Effect of Milling on Downstream Processes Lesson Sign-off

Lesson 5 - Milling Principles SAQ: Lesson Information

7 pages

Lesson Information Preface Self-Assessment Questions SAQ Suggested Response - Q1 SAQ Suggested Response - Q2 SAQ Suggested Response - Q3 SAQ Suggested Response - Q4

Lesson 6 - Milling Technology: Lesson Information

13 pages

Lesson Information Preface Wet Milling Full Steep Wet Mill Steep Conditioned Mill Underwater Milling Dry Milling Two-Roller Dry Mill Four-Roller Dry Mill Six-Roller Mill Hammer Mill Mill Selection Lesson Sign-off

Lesson 7 - Milling Technology SAQ: Lesson Information

7 pages

Lesson Information Preface Self-Assessment Questions SAQ Suggested Response - Q1 SAQ Suggested Response - Q2 SAQ Suggested Response - Q3 SAQ Suggested Response - Q4

Lesson 8 - Milling Lesson Final SAQ: Lesson Information

7 pages

Lesson Information Preface Self-Assessment Questions SAQ Suggested Response - Q1 SAQ Suggested Response – Q2 SAQ Suggested Response – Q3 SAQ Suggested Response – Q4

Unit 6 - Mashing

Lesson 1 - Mashing Introduction: Lesson Information

4 pages

Lesson Information What's Coming up in this Unit Lesson Sign-off What You Should Know Before Starting this Unit

Lesson 3 - Mashing Biochemistry SAQ: Lesson Information

7 pages

Lesson Information Preface Self-Assessment Questions SAQ Suggested Response - Q1 SAQ Suggested Response - Q2 SAQ Suggested Response - Q3 SAQ Suggested Response - Q4

Lesson 5 - The Mashing Process SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions SAQ Suggested Response - Q1 SAQ Suggested Response - Q2 SAQ Suggested Response - Q3 SAQ Suggested Response - Q4 SAQ Suggested Response - Q5

Lesson 6 - Mashing Technology: Lesson Information

12 pages

Lesson Information Preface Mashing Technology Pre-mashing Technology Pre-mashing – Steel’s Masher Mash Agitation Mash Heating Heating Jackets Steam Injection Mash Transfer – Mash-out Mashing Vessel Design Lesson Sign-off

Lesson 7 - Mashing Technology SAQ: Lesson Information

7 pages

Lesson Information Preface Self-Assessment Questions SAQ Suggested Response - Q1 SAQ Suggested Response - Q2 SAQ Suggested Response - Q3 SAQ Suggested Response - Q4

Lesson 8 - Mashing End of Unit SAQ: Lesson Information

7 pages

Lesson Information Preface Self-Assessment Questions SAQ Suggested Response - Q1 SAQ Suggested Response - Q2 SAQ Suggested Response - Q3 SAQ Suggested Response - Q4

Unit 7 - Wort Separation

Lesson 1 - Introduction to Wort Separation: Lesson Information

4 pages

Lesson Information What You Should Know Before Starting this Unit What's Coming up in this Unit Lesson Sign-off

Lesson 2 - Wort Separation Principles: Lesson Information

19 pages

Lesson Information Preface Process Objectives of Wort Separation Forming a Spent Grain Filter Bed and Pre-clarifying First Worts Point of reflection – reconvene Point of refection – reconvene Spent Grain Filter Bed Formation ‒ The Mash Tun Collection of Strong Worts and Sparge Diluted Worts Point of reflection – reconvene Removal of the Spent Grain Bed Wort Filtration Physics – Darcy’s Law The Effect of Wort Viscosity on Filtration Flow Rate The Effect of Grain Bed Permeability (K) on Filtration Flow Rate The Effect of Differential Pressure (DP) on Filter Flow Rate Summary Lesson Sign-Off Point of Reflection - Reconvene Lesson 2 - Wort Separation Principles: The Effect of Grain Bed Depth and Cross-Sectional Area on Filtration Flow Rate Combining the Darcy’s Law Variables

Lesson 3 - Wort Separation Principles SAQ: Lesson Information

11 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5 Suggested Response - Q6 Suggested Response - Q7 Suggested Response - Q8

Lesson 4 - Wort Separation Technology: Lesson Information

13 pages

Lesson Information Preface Wort Separation Device Outputs Lauter Tun Design and Operation Point of reflection – reconvene Controlling the Lauter Tun Automated Control of the Lauter Tun Mash Tun Design and Operation Mash Filter Design and Operation Mash Filter Cycle Time Point of reflection – reconvene Mash Filter ‒ Automated Control Lesson Sign-off

Lesson 5 - Wort Separation Technology SAQ: Lesson Information

11 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5 Suggested Response - Q6 Suggested Response - Q7 Suggested Response - Q8

Lesson 6 - Wort Separation Process Control: Lesson Information

18 pages

Lesson Information Preface Brewhouse Performance Extract Efficiency Point of reflection – reconvene Measuring Extract Point of reflection – reconvene Calculating the Extract Recovered Point of reflection – reconvene EBC kg Extract Method Low Extract – Troubleshooting Spent Grain Analysis Sparging Inefficiency Cycle Time and Brews per Day Lesson Sign-off Point of reflection – reconvene Wort Quality Point of reflection – reconvene

Lesson 7 - Wort Separation Process Control SAQ: Lesson Information

12 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5 Suggested Response - Q6 Suggested Response - Q7 Suggested Response - Q8 Suggested Response - Q9

Lesson 8 - Wort Separation Final SAQ: Lesson Information

6 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3

Unit 8 - Wort Boiling

Lesson 1 - Introduction to Wort Boiling: Lesson Information

4 pages

Lesson Information What you should know before starting this unit What's Coming up in the Unit Lesson Sign-off

Lesson 2 - Wort Boiling Theory: Lesson Information

16 pages

Lesson Information Preface Inactivation of Malt Enzymes Sterilisation of the Wort Concentration of Wort Gravity by Evaporation Point of reflection – reconvene Percentage Evaporation Based on Wort Gravity Point of reflection – reconvene Development of Flavour and Colour Extraction and Isomerisation of Hop Compounds Formation and Precipitation of Protein/Polyphenol Complexes Removal of Unwanted Volatile Flavour Compounds Acidification of the Wort Activation of Foam Positive Proteins Lesson Sign-Off Mass of Steam Supplied during Wort Boiling

Lesson 3 - Wort Boiling Theory SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 5 - Wort Boiling Technology and Process Control SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 6 - Wort Boiling Final SAQ: Lesson Information

7 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4

Unit 9 - Wort Clarification, Cooling and Oxygenation

Lesson 1 - Introduction to Wort Clarification, Cooling and Oxygenation: Lesson Information

4 pages

Lesson Information What You Should Know Before Starting this Unit What's Coming up in the Unit Lesson Sign-off

Lesson 2 - Wort Clarification Technology and Process Control: Lesson Information

14 pages

Lesson Information Preface Wort Clarification Objectives Wort Clarification Systems Hop Jack Hop Back Hop Strainer Coolship Sedimentation Tank Whirlpool Centrifuge Kettle Whirlpool Trub Processing and Disposal Lesson Sign-Off

Lesson 3 - Wort Clarification Technology and Process Control SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 4 - Wort Cooling and Oxygenation Technology: Lesson Information

11 pages

Lesson Information Preface Wort Cooling and Oxygenation Objectives Wort Cooling Systems Plate Heat Exchangers (PHE)Shell and Tube Heat Exchangers Cooling Design Options Wort Oxygenation Systems Point of reflection – reconvene The Importance of Wort Cooling and Oxygenation Lesson Sign-Off

Lesson 5 - Wort Cooling and Oxygenation Technology and Process Control SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 6 - Wort Clarification, Cooling and Oxygenation Final SAQ: Lesson Information

7 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4