IMPBW101 – Control malt milling and conditioning in brewing
Overview
This standard is about the skills and knowledge needed for you to control malt milling and conditioning in brewery.
This standard details the skills and understanding needed when physically changing the properties of a product through organic or physical processes. It details the skills required to start up, run and shut down equipment, as well as being able to take the appropriate action should operating problems occur. It is also about working to product specifications and production schedules.
The standard also covers understanding the principles of malt milling and conditioning in the preparation of raw materials for brewing. It covers the malting of barley, its selection according to beer type, the main quality control parameters for malt, the types of malt and adjunct in common use, their significant differences, reasons and methods of use
This standard is for you if you work in brewing and are involved in controlling conditioning or malt milling.
Performance criteria
You must be able to:
Prepare for conditioning
1. prepare for conditioning in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. check product specifications at the right time
3. set up equipment according to specification
4. check that material for conditioning is available and fit for use
5. check that services meet requirements
6. start up the plant and check that it is running to specification
7. take effective action in response to operating problems
8. maintain effective communication
Carry out conditioning
9. carry out conditioning in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. use equipment and check that it is supplied with materials and services
11. achieve the required output to the correct specification
12. check the product is transferred to the next stage in the manufacturing operation
13. take effective action in response to operating problems within the limits of your responsibility
14. maintain effective communication
Finish conditioning
15. finish conditioning in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
16. check the specifications to time shut down accurately
17. follow procedures to shut down equipment
18. deal with items that can be re-cycled or reworked
19. dispose of waste in line with organisational requirements
20. make equipment ready for future use after completion of the process
21. maintain effective communication
22. complete all necessary documentation in line with organisational requirements
Knowledge and understanding
You need to know and understand
1. what the role of barley as a principal source of starch is
2. what the special attributes of barley for malting are
3. the significant changes that occur when the barley grain is malted
4. what the principal constituents of malt are
5. what the key malt parameters of degree of modification, extraction, moisture content, and colour are
6. how malt is selected for beer type and what the relevant method is for mash conversion
7. what the pre-acceptance checks at malt intake are
8. what the reasons for the use of adjuncts are
9. what the types of adjunct are and their method of use
10. what the typical usage rate as a proportion of the grist is
11. what the significance of grist fraction analysis is and its assessment
12. what the operating principles of malt mills are
13. the malt preparation equipment and processes used for malting
14. what the types of coloured malts are and their characteristics
15. what the typical uses of coloured malts are
16. what the purposes of milling and conditioning are with respect to the type of mashing and mash separation systems used
IMPBW101 – Control malt milling and conditioning in brewing
Overview
This standard is about the skills and knowledge needed for you to control malt milling and conditioning in brewery.
This standard details the skills and understanding needed when physically changing the properties of a product through organic or physical processes. It details the skills required to start up, run and shut down equipment, as well as being able to take the appropriate action should operating problems occur. It is also about working to product specifications and production schedules.
The standard also covers understanding the principles of malt milling and conditioning in the preparation of raw materials for brewing. It covers the malting of barley, its selection according to beer type, the main quality control parameters for malt, the types of malt and adjunct in common use, their significant differences, reasons and methods of use
This standard is for you if you work in brewing and are involved in controlling conditioning or malt milling.
Performance criteria
You must be able to:
Prepare for conditioning
1. prepare for conditioning in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
2. check product specifications at the right time
3. set up equipment according to specification
4. check that material for conditioning is available and fit for use
5. check that services meet requirements
6. start up the plant and check that it is running to specification
7. take effective action in response to operating problems
8. maintain effective communication
Carry out conditioning
9. carry out conditioning in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
10. use equipment and check that it is supplied with materials and services
11. achieve the required output to the correct specification
12. check the product is transferred to the next stage in the manufacturing operation
13. take effective action in response to operating problems within the limits of your responsibility
14. maintain effective communication
Finish conditioning
15. finish conditioning in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
16. check the specifications to time shut down accurately
17. follow procedures to shut down equipment
18. deal with items that can be re-cycled or reworked
19. dispose of waste in line with organisational requirements
20. make equipment ready for future use after completion of the process
21. maintain effective communication
22. complete all necessary documentation in line with organisational requirements
Knowledge and understanding
You need to know and understand
1. what the role of barley as a principal source of starch is
2. what the special attributes of barley for malting are
3. the significant changes that occur when the barley grain is malted
4. what the principal constituents of malt are
5. what the key malt parameters of degree of modification, extraction, moisture content, and colour are
6. how malt is selected for beer type and what the relevant method is for mash conversion
7. what the pre-acceptance checks at malt intake are
8. what the reasons for the use of adjuncts are
9. what the types of adjunct are and their method of use
10. what the typical usage rate as a proportion of the grist is
11. what the significance of grist fraction analysis is and its assessment
12. what the operating principles of malt mills are
13. the malt preparation equipment and processes used for malting
14. what the types of coloured malts are and their characteristics
15. what the typical uses of coloured malts are
16. what the purposes of milling and conditioning are with respect to the type of mashing and mash separation systems used
Keywords: Food; drink; manufacturing; brewing; malt milling; conditioning