IMPBW104 – Control wort clarification and cooling in brewing
Overview
This standard is about the skills and knowledge needed for you to control wort clarification and cooling in brewing.
This standard details the skills and understanding needed when removing heat to achieve the required change in the condition of the product or to preserve the product state and/or quality. 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 health and safety, food safety and organisational requirements are essential features of this standard.
This standard also details the understanding of the principles of wort clarification and cooling in brewing. It covers the impact of trub and spent hops on beer quality and their removal, wort clarification devices, the methods and effects of wort cooling and how wort coolers work.
This standard is for you if you require a broad knowledge and understanding of the wort clarification and cooling processes in brewing.
Performance criteria
You must be able to:
Prepare for temperature reduction
1. prepare for temperature reduction 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 temperature reduction 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 temperature reduction
9. carry out temperature reduction 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 temperature reduction
15. finish temperature reduction in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
16. time shut down according to specifications
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 potential of trub constituents, spent hops and other materials in boiled wort to impact adversely on beer quality
2. how beer quality is affected by trub constituents, spent hops and other materials
3. the methods available for the removal of trub and/or spent hops
4. how wort clarification devices operate and carry out their function
5. the purpose of wort cooling
6. the affect of cooling on wort constituents
7. methods available for cooling wort
8. how wort coolers operate and carry out their function
IMPBW104 – Control wort clarification and cooling in brewing
Overview
This standard is about the skills and knowledge needed for you to control wort clarification and cooling in brewing.
This standard details the skills and understanding needed when removing heat to achieve the required change in the condition of the product or to preserve the product state and/or quality. 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 health and safety, food safety and organisational requirements are essential features of this standard.
This standard also details the understanding of the principles of wort clarification and cooling in brewing. It covers the impact of trub and spent hops on beer quality and their removal, wort clarification devices, the methods and effects of wort cooling and how wort coolers work.
This standard is for you if you require a broad knowledge and understanding of the wort clarification and cooling processes in brewing.
Performance criteria
You must be able to:
Prepare for temperature reduction
1. prepare for temperature reduction 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 temperature reduction 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 temperature reduction
9. carry out temperature reduction 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 temperature reduction
15. finish temperature reduction in accordance with the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions
16. time shut down according to specifications
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 potential of trub constituents, spent hops and other materials in boiled wort to impact adversely on beer quality
2. how beer quality is affected by trub constituents, spent hops and other materials
3. the methods available for the removal of trub and/or spent hops
4. how wort clarification devices operate and carry out their function
5. the purpose of wort cooling
6. the affect of cooling on wort constituents
7. methods available for cooling wort
8. how wort coolers operate and carry out their function
Keywords: Food; drink; manufacturing; brewing; wort; hops; trub; clarification