This standard is about the skills and knowledge needed for you to control wort boiling in brewing.
This standard details the skills and understanding needed when applying heat to bring about a change in the condition of a product. 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 the wort boiling process in brewing including sterilisation, stabilisation of enzyme action, evaporation, coagulation and precipitation of protein (trub formation) and beer haze precursors, flavour development other than hop bitterness and colour formation, and how the control of different factors can affect the wort. It covers what happens during the boiling process, the characteristics of hops, hop bitterness formation and values, the use of other raw materials, process aid additions and the operating principles of wort kettles (coppers).
This standard is for you if you require a broad knowledge and understanding of the wort boiling process and related activity in brewing.
Performance criteria
You must be able to:
Prepare for heat treatment
1. prepare for heat treatment 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 heat treatment 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 heat treatment
9. carry out heat treatment 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 heat treatment
15. finish heat treatment 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 accordance with organisational requirements
20. make equipment ready for future use after completion of the process
21. maintain effective communication
22. complete all necessary documentation
Knowledge and understanding
You need to know and understand
1. the purposes of boiling
2. what factors affect the effectiveness of wort boiling
3. what the purposes of adding liquid adjunct to the wort kettle are
4. the purpose and function of copper fining
5. what the nature and origins of hops and hop preparations are
6. the principles of isomerisation and how hops or hop preparations yield bitterness during wort boiling
7. how alternative or supplementary additions of hop bitterness are made at later stages in the process
8. how bitterness value of beer is expressed and what typical values are
9. what the bitterness potential of hops are
10. how required hop rate/hop throw/hop addition is calculated to achieve a given bitterness
11. what the principles of hop utilisation are
12. what other raw materials are used in wort boiling and their function
13. the operating principles of wort kettles (coppers)
IMPBW103 – Control wort boiling in brewing
Overview
This standard is about the skills and knowledge needed for you to control wort boiling in brewing.
This standard details the skills and understanding needed when applying heat to bring about a change in the condition of a product. 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 the wort boiling process in brewing including sterilisation, stabilisation of enzyme action, evaporation, coagulation and precipitation of protein (trub formation) and beer haze precursors, flavour development other than hop bitterness and colour formation, and how the control of different factors can affect the wort. It covers what happens during the boiling process, the characteristics of hops, hop bitterness formation and values, the use of other raw materials, process aid additions and the operating principles of wort kettles (coppers).
This standard is for you if you require a broad knowledge and understanding of the wort boiling process and related activity in brewing.
Performance criteria
You must be able to:
Prepare for heat treatment
1. prepare for heat treatment 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 heat treatment 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 heat treatment
9. carry out heat treatment 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 heat treatment
15. finish heat treatment 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 accordance with organisational requirements
20. make equipment ready for future use after completion of the process
21. maintain effective communication
22. complete all necessary documentation
Knowledge and understanding
You need to know and understand
1. the purposes of boiling
2. what factors affect the effectiveness of wort boiling
3. what the purposes of adding liquid adjunct to the wort kettle are
4. the purpose and function of copper fining
5. what the nature and origins of hops and hop preparations are
6. the principles of isomerisation and how hops or hop preparations yield bitterness during wort boiling
7. how alternative or supplementary additions of hop bitterness are made at later stages in the process
8. how bitterness value of beer is expressed and what typical values are
9. what the bitterness potential of hops are
10. how required hop rate/hop throw/hop addition is calculated to achieve a given bitterness
11. what the principles of hop utilisation are
12. what other raw materials are used in wort boiling and their function
13. the operating principles of wort kettles (coppers)
Keywords: Food; drink; manufacturing; brewing; wort; hops; coagulation; precipitation; boiling