Lesson 7 - Wort Separation Process Control SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 6 on ‘Wort Separation Process Control’. It will allow you to determine the level to which you have attained the learning outcomes.
Self-Assessment Questions
1. *What is extract? Provide two common units of measurement used to determine the concentration of extract contained in wort.
2. *What is a typical extract efficiency for each of the mash tun, lauter tun and mash filter. What is the main reason for their difference?
3. *Explain two techniques to determine wort clarity, and provide typical values expected from the mash tun, lauter tun and mash filter.
4. *The latest brew collected in kettle is 800 hL at 13.5 ˚Plato at SG 1.055. How much extract is there in this brew? (The density of water at 20˚C is 0.9982 kg/L).
5. **Briefly explain how polyphenols and lipids affect beer quality. Show the differences in typical levels of wort polyphenols and lipids produced by a mash tun, a lauter tun and a mash filter.
6. **When mash separation starts to run slower than normal, which two variables of Darcy’s Law are likely to have changed?
7. **List the mash tun, lauter tun and mash filter in order of increasing air entrainment. (Lowest first – highest last). Provide your reasoning.
8. **What can cause the gelation of β-glucans and proteins. How might this occur and affect lauter tun wort separation?
9. ** In response to low extract efficiency from your lauter tun, a spent grain analysis reveals that soluble extract is 5% w/w and total extract is 6% w/w. Decide and explain which investigations you would undertake to resolve this problem.