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CHEP7014 - Raw Material & Wort Processing

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Title:Raw Material & Wort Processing
Long Title:Raw Material & Wort Processing
Module Code:CHEP7014
 
Duration:1 Semester
Credits: 5
NFQ Level:Intermediate
Field of Study: Chemical & Process Eng
Valid From: Semester 1 - 2016/17 ( September 2016 )
Module Delivered in 1 programme(s)
Module Coordinator: NIALL MORRIS
Module Author: IAN O SULLIVAN
Module Description: This modules covers aspects of cereal science, malt processing and fermentable extract production relevant to the brewing and distilling industry.This is also a preparatory module for the Institute of Brewing & Distilling, Diploma in Brewing, Materials & Wort Examination (Module 1) and Diploma in Distilling, Materials & Fermentable Extract Examination (Module 1)
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Outline the impact of the use of raw materials in brewing and distilling operations
LO2 Explain the methods for preparing and handling malted barley.
LO3 Discuss mashing and wort separation as they pertain to breweries and distilleries.
LO4 Classify water and effluent quality parameters.
LO5 Complete a series of laboratory analyses relating to process and analytical measurements.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed
 

Module Content & Assessment

Indicative Content
Barley
Physiology, morphology, growth factors, harvesting and storage. Dormancy and water sensitivity. Breeding and selection for malting.
Malting
Grain intake and preparation, conversion process, steeping and grain hydration, factors influencing water uptake, germination and endosperm modification, controlling losses, kilning.
Malt preparation on site
Requrements of a good quality malt, specification ranges, key analytical parameters, delivery, handling and milling, adjuncts and speciality malts for brewing.
Mashing
Procedures and principles, calculation of mash tun extract, mash separation, spent grain discharge, contamination prevention.
Wort
Preservation of enzyme activity, properties, boiling, cooling, clarification and aeration. Preparation from un-malted cereals, cereal cooking. Preparation of molasses wort and grape must.
Hops
Selection, relevant constituents, hop products and their use in brewing.
Water
Quality, characteristics, composition and production requirements, usage ratios, conservation and treatment.
Quality
Quality management principles and hygeine
Laboratory
Sampling and statistics, malt hot water extract, total nitrogen, total soluble nitrogen, free alpha amino nitrogen, moisture content, friability, diastic power, fermentability, fermentable extract, predicted spirit yield, hop resins and essential oils, BOD, COD and water hardness.
Assessment Breakdown%
Course Work50.00%
End of Module Formal Examination50.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Laboratory reports 5 35.0 Every Second Week
Essay Relating to material covered 1,2,3,4 15.0 Week 8
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End of Semester Formal Examination 1,2,3,4,5 50.0 End-of-Semester
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Delivery of course material 2.0 Every Week 2.00
Lab Laboratory practicals 2.0 Every Second Week 1.00
Lecturer-Supervised Learning (Contact) Site Visit 3.75 Once per semester 0.25
Independent & Directed Learning (Non-contact) Study of course material and compilation of laboratory reports 3.75 Every Week 3.75
Total Hours 11.50
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.25
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Delivery of course material 2.0 Every Week 2.00
Lab Laboratory practicals 2.0 Every Second Week 1.00
Lecturer-Supervised Learning (Contact) Site Visit 3.75 Once per semester 0.25
Independent & Directed Learning (Non-contact) Study of course material and compilation of laboratory reports 3.75 Every Week 3.75
Total Hours 11.50
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.25
 

Module Resources

Recommended Book Resources
  • Wolfgang Kunze 2014, Technology Brewing and Malting, 2nd Ed., VLB Berlin [ISBN: 9783921690772]
  • Lewis, Michael and Young, Tom 2002, Brewing, 2nd Ed., Klueer Academic/Plenum Publishers New York [ISBN: 978-030647274]
  • D. E. Briggs... [et al.], Malting and brewing science, 2nd Ed., London ; Chapman and Hall, 1993. [ISBN: 9780412165801]
  • edited by J R Piggott, R Sharp, and R E B Duncan, The Science and technology of whiskies, Longman Scientific & Technical ; 1989. Harlow, Essex, England [ISBN: 9780582044289]
  • edited by G. H. Palmer 1989, Cereal science and technology, Aberdeen University Press Aberdeen [ISBN: 9780080350646]
This module does not have any article/paper resources
Other Resources
  • Magazine: Institute of Brewing & DistillingBrewer and Distiller International Magazine
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_EBRDO_7 Certificate in Brewing and Distilling Operations 1 Mandatory

Cork Institute of Technology
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Email: help@cit.edu.ie