IMPBW113 – Control temperature reduction in brewing
Overview
This standard covers the skills and knowledge needed for you to control temperature reduction in brewing.
This standard details the skills required to 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 and understanding health and safety, food safety and organisational requirements are essential features of this standard.
This standard also covers understanding the principles of warm maturation and cooling for beers intended as cask beers in brewing, understanding the principles of maturation and chilling for beers intended as chilled and filtered beers in brewing and understanding the principles of chilling and carbonation/nitrogenation of beers intended as chilled and filtered beers in brewing.
This standard is for you if you carry out operative tasks which involve controlling temperature of cask beers, chilled or filtered beers or if you are involved in the carbonation/nitorgenation of chilled and filtered beers.
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
Maturation and cooling of cask beer
1. the different types of cask beers and their key characteristics
2. what the purpose of warm maturation is
3. what the typical times and temperatures appropriate to different types of cask beer are
4. what changes occur in the beer during maturation which affect beer flavour
5. what the purposes of cooling in vessel are
6. the operating principles of beer chillers (plate, shell and tube)
7. what changes occur in the beer during cooling which affect beer flavour
8. the recommended conditions for storage and handling of cask beer
9. what factors can adversely affect the condition of cask beer
Maturation and chilling of chilled and filtered beer
10. the different types of chilled and filtered beers and their key characteristics
11. what the purpose of maturation is
12. what the typical times and temperatures are appropriate to different beer types
13. what changes occur in the beer during maturation which affect beer flavour
14. what the purposes of chilling and cold storage are
15. what changes occur in the beer during chilling which affect beer flavour
16. what the general biochemical principles of stabilisation are
17. what the nature and action of the principal types of stabilising agents are
18. what haze precursors are and how they function
19. how haze precursors are removed
20. the recommended conditions for storage and handling of chilled and filtered beer
21. what factors can adversely affect the condition of chilled and filtered beer
Carbonation and nitrogenation of chilled and filtered beer
22. the different types of chilled and filtered beers and their key characteristics
23. the operating principles of a beer chiller (plate, shell and tube)
24. what the purposes of carbonation and nitrogenation are
25. what the levels for dissolved carbon dioxide and nitrogen levels for different beer types are
26. the location of plant control systems for carbonation and nitrogenation processes
27. the operating principles of a carbonator and nitrogenator
IMPBW113 – Control temperature reduction in brewing
Overview
This standard covers the skills and knowledge needed for you to control temperature reduction in brewing.
This standard details the skills required to 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 and understanding health and safety, food safety and organisational requirements are essential features of this standard.
This standard also covers understanding the principles of warm maturation and cooling for beers intended as cask beers in brewing, understanding the principles of maturation and chilling for beers intended as chilled and filtered beers in brewing and understanding the principles of chilling and carbonation/nitrogenation of beers intended as chilled and filtered beers in brewing.
This standard is for you if you carry out operative tasks which involve controlling temperature of cask beers, chilled or filtered beers or if you are involved in the carbonation/nitorgenation of chilled and filtered beers.
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
Maturation and cooling of cask beer
1. the different types of cask beers and their key characteristics
2. what the purpose of warm maturation is
3. what the typical times and temperatures appropriate to different types of cask beer are
4. what changes occur in the beer during maturation which affect beer flavour
5. what the purposes of cooling in vessel are
6. the operating principles of beer chillers (plate, shell and tube)
7. what changes occur in the beer during cooling which affect beer flavour
8. the recommended conditions for storage and handling of cask beer
9. what factors can adversely affect the condition of cask beer
Maturation and chilling of chilled and filtered beer
10. the different types of chilled and filtered beers and their key characteristics
11. what the purpose of maturation is
12. what the typical times and temperatures are appropriate to different beer types
13. what changes occur in the beer during maturation which affect beer flavour
14. what the purposes of chilling and cold storage are
15. what changes occur in the beer during chilling which affect beer flavour
16. what the general biochemical principles of stabilisation are
17. what the nature and action of the principal types of stabilising agents are
18. what haze precursors are and how they function
19. how haze precursors are removed
20. the recommended conditions for storage and handling of chilled and filtered beer
21. what factors can adversely affect the condition of chilled and filtered beer
Carbonation and nitrogenation of chilled and filtered beer
22. the different types of chilled and filtered beers and their key characteristics
23. the operating principles of a beer chiller (plate, shell and tube)
24. what the purposes of carbonation and nitrogenation are
25. what the levels for dissolved carbon dioxide and nitrogen levels for different beer types are
26. the location of plant control systems for carbonation and nitrogenation processes
27. the operating principles of a carbonator and nitrogenator
Keywords: Food; drink; manufacturing; brewing; carbonation; nitrogenation; filtered; beer; temperature; maturation; cask; chilling