| Title: | Raw Material & Wort Processing |
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| Long Title: | Raw Material & Wort Processing |
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| Field of Study: |
Chemical & Process Eng
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| Valid From: |
Semester 1 - 2016/17 ( September 2016 ) |
| Module Coordinator: |
Michael J. OMahony |
| 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).
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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
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| 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.
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| No requirements listed |
Module Content & Assessment
| Indicative Content |
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Barley
Physiology, morphology, growth factors, harvesting and storage. Dormancy and water sensitivity. Breeding and selection for malting.
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Malting
Grain intake and preparation, conversion process, steeping and grain hydration, factors influencing water uptake, germination and endosperm modification, controlling losses, kilning.
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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.
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Mashing
Procedures and principles, calculation of mash tun extract, mash separation, spent grain discharge, contamination prevention.
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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.
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Hops
Selection, relevant constituents, hop products and their use in brewing.
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Water
Quality, characteristics, composition and production requirements, usage ratios, conservation and treatment.
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Quality
Quality management principles and hygeine
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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.
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| Assessment Breakdown | % |
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| Course Work | 50.00% |
| End of Module Formal Examination | 50.00% |
| Course Work |
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| 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 |
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| 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.
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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 |
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- 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 |
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| Other Resources |
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- Magazine: Institute of Brewing & DistillingBrewer and Distiller International
Magazine
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Module Delivered in
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