IMPBW102 – Control conversion and mashing in brewing
Overview
This standard is about the skills and knowledge needed for you to control conversion and mashing in brewing.
This standard details the skills and understanding needed when manufacturing part or finished products from a raw material. 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. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.
This standard also covers understanding the principles of conversion and mashing in brewing. It covers the conversion of starch into simple sugars in the mash, the role and function of enzymes, the significance of time and temperature in conversion and mashing and the significance of mineral salts in mashing.
This standard is for you if you work in brewing and are involved in conversion and mashing malt milling and conditioning in brewing.
Performance criteria
You must be able to:
Prepare for conversion
1. prepare for conversion 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 conversion 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 conversion
9. carry out conversion 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 conversion
15. finish conversion 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 sequence of events are from raw material intake to completion of the conversion and mashing process
2. the operating principles of mashing/mash conversion systems, including the cereal- cooking vessel
3. what the operational differences are between isothermal (mash-tun) conversion and stepped temperature rise conversion vessels
4. what the typical times, temperatures and grist ratios used in the conversion vessel are
5. the qualitative assessment of starch conversion
6. the operating principles of wort separation devices
7. why a particular wort separation device is used and the relevant advantages and disadvantages of different devices
8. what the significance of cycle times are for brewhouse capacity
9. what the methods for the assessment of wort clarity/solids content are
IMPBW102 – Control conversion and mashing in brewing
Overview
This standard is about the skills and knowledge needed for you to control conversion and mashing in brewing.
This standard details the skills and understanding needed when manufacturing part or finished products from a raw material. 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. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.
This standard also covers understanding the principles of conversion and mashing in brewing. It covers the conversion of starch into simple sugars in the mash, the role and function of enzymes, the significance of time and temperature in conversion and mashing and the significance of mineral salts in mashing.
This standard is for you if you work in brewing and are involved in conversion and mashing malt milling and conditioning in brewing.
Performance criteria
You must be able to:
Prepare for conversion
1. prepare for conversion 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 conversion 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 conversion
9. carry out conversion 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 conversion
15. finish conversion 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 sequence of events are from raw material intake to completion of the conversion and mashing process
2. the operating principles of mashing/mash conversion systems, including the cereal- cooking vessel
3. what the operational differences are between isothermal (mash-tun) conversion and stepped temperature rise conversion vessels
4. what the typical times, temperatures and grist ratios used in the conversion vessel are
5. the qualitative assessment of starch conversion
6. the operating principles of wort separation devices
7. why a particular wort separation device is used and the relevant advantages and disadvantages of different devices
8. what the significance of cycle times are for brewhouse capacity
9. what the methods for the assessment of wort clarity/solids content are
10. how spent grains are used as a co-product
Keywords: Food; drink; manufacturing; brewing; conversion; mashing; starch; grist