Brewhouse Operations Session
Johannes Tippmann, TU München, Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, Freising, Bavaria, Germany
Co-author(s): Simon Henke, Jens Voigt, and Karl Sommer, TU München,
Wissenschaftszentrum Weihenstephan, Lehrstuhl für Verfahrenstechnik
Disperser Systeme, Freising, Germany; Thomas Becker, TU München,
Wissenschaftszentrum Weihenstephan, Lehrstuhl für Brau
ABSTRACT: Technological aspects of the mashing process
have been well investigated. Parameters like pH, saccharification, and
enzyme activity are used in standard analyses to judge the quality of
the wort. The influences of raw material quality, fineness of the ground
malt, and temperature profiles during mashing have also been well
explored. A new view of the status of mash is provided by procedural
analytical methods, which additionally can present new possibilities for
optimizing the lautering process. Four analytical methods have been
investigated and explored in the past last years. One very quick method
is particle analysis with laser diffraction. It very clearly shows the
status of the particles in the mash depending on the temperature and
enzyme activity. The second method is picture analysis in a microscope
mash tun, where the starch particles can be observed directly during the
mashing process. The third method is photon density wavelength
analysis, a laser measurement of the whole particle status in a
suspension like mash. The particle status of the mash can be observed
in-line using this method. The fourth method is analysis of the flow
potential of mash. This can provide important information about the
filterability of mash in the lauter tun. This poster gives an overview
of the four methods and the most important results. The paper is a
review concerning the methods and new results.
Johannes
Tippmann graduated from university in 2004 as a diploma engineer for
brewing sciences and beverage technology. In 2005 he started his Ph.D.
thesis with Karl Sommer at the Lehrstuhl für Verfahrenstechnik Disperser
Systeme, TU München, on solids handling in the brewhouse. He collected
wide experience with the procedures in beer production during his
studies, conducting student research projects and his diploma thesis on
this topic. In 2012 he changed his affiliation and is now working for
the Lehrstuhl für Brau- und Getränketechnologie, TU München. He is group
leader for the work group Brewhouse Processing and Dispense Systems.
Since 2000 he has worked as a student research assistant with dispensing
systems and has collected much experience in this subject area. Since
2006, he has been responsible for research issues in dispense systems.
He is also a member of the Dispensing Systems Technical Committees of
the government association for the food and catering industry (BGN) and
of the DIN German Institute for Standardization. He is working for the
MEBEK dispense group and has published a number of papers.
VIEW PRESENTATION 115