summer training presentation at UNITED BREWERIES LTD. LUDHIANA

7/27/2019 summer training presentation at UNITED BREWERIES LTD. LUDHIANA

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SUMMER TRAININGAT

UNITED BREWERIES LTD.

LUDHIANA

ABHISHEK GARG

100901001


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Company Profile

UB Group was founded by a Scottish

gentleman Thomas Leishman in 1915.

In August 1947, Vittal Mallya became the

company's first Indian director.

Vijay Mallya assumed the mantle of the group

in 1983.

UBL, Ludhiana is a kingfisher beer

manufacturing plant.


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Brands

Kingfisher Strong

Kingfisher Light

Kingfisher Black Label

Kingfisher Red


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Whats in a Beer?

BARLEYthe body & soul of beer

YEASTthe life of beer

HOPSthe spice of beer

WATERthe integrity & purity of beer

ADJUNCTSAdditive grains like rice

or corn, fruit or spices


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Brewery process


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Malting

Malting is a process applied to cereal grains converting their insoluble

starch to soluble starch, reducing complex proteins, generating nutrients

for yeast development, and the development of enzymes.

Handling of raw material: Screw conveyors:

one of the oldest, versatile conveyor consists of helicoids flight,

mounted on a shaft and turning in a trough.

Bucket elevators:

simplest for vertical lifts, equipped with buckets and mounted on a

belt or a chain, handle any free flowing or small- lump material.


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Steeping:

To hydrate the endosperm mass and to allow uniform growth during

germination, begins by mixing with barley kernels with water to raise

moisture level and activate metabolic processes.

Major functions:

i. Raise the moisture content from 12% to 40%.

ii. Wash the grain and remove floating material.


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Germination:

Barley is germinated by maintaining at a suitable temperature,

creates a number of enzymes, notably -amylase and -amylase to

convert grain starch into sugar.

Objectives:

i. control breakdown of cell wall

ii. produce optimal level of enzymes


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Kilning:

When hot air dries and kills green malt which is then heated at

temperatures beginning at about 50C and reaching a final temperature

between 80C and 100C, releases a wide variety of flavors and colors by a

series browning reactions between sugars and amino acids calledMaillard

Reactions.

Objectives:

i. Terminate the modification process and the growth of the plant.

ii. Reduce moisture to levels suitable for grain storage.

iii. Conserve enzyme complexes developed during malting.


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Drying:

The process can be managed by

the temperature of fresh air and

performance of the fan.

The drying process starts at the

lower layer and constantly

develops through the bed. After

1012 hrs, the temperature

above the bed is rising andrelative humidity of the exhaust

air is decreasing.


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Screening

Foreign objects, such as stones or stray metal parts, can ruin a mill.Therefore they must be removed from the malt before milling.

In a dry mill, such objects can also generate sparks, which pose an

explosion danger. So before milling, we screen the grains two times

through shaking or vibration screens, to remove dust particles, small

stones, stray metal parts and other rags.

After screening, malt is sent to roller mill through bucket elevator.


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Milling

Objectives:

Split the husk longitudinally, exposing and separating the endosperm,

without tearing the hulls

Crush the endosperm allowing complete wetting and therefore rapid

extraction and enzymic digestion.

Minimize the quantity of fine flour produced.


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Six-roller mill


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Rice cooker

Two types of rice are used:

Rice flakes

Broken rice

Ingredients we put in rice cooker:

Broken rice

Water

Gypsum

Termamyl


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Mashing

Premashing is done

Add adjuncts

Malt is delivered to mash tun

Heat is applied

Ingredients to add

Gypsum

Calcium chloride

Lactic acid

Promalt Iodine test


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Lautering

Lautering is the separation of the

extracts during mashing from the

spent grain. The filtration can be

carried out with lauter tun .

Two stages:

First wort run-off: During

which the extract is separated

in an undiluted state from the

spent grains

Sparging: In which extractwhich remains with the grains

is rinsed off with hot water.


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Wort Boiling

Wort:

filtrated fluid obtained from the mashing and lautering process.

aqueous liquid that contains mainly fermentable sugars.

Wort boiling is a complex process during which a wide range of chemical,physico-chemical, physical and biochemical reactions take place.

It is the most energy intensive stage in the brewing process.

Process operation through external heating system (vertical calandria)


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HopsSpice of Beer

Hop flowers are used for: Microbial stabilization

Hop aroma

Bitterness

Foam stabilization


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Whirlpooling

The whirlpool kettle is used to separate undesirable substances from

the hot wort. The particle size of these substances is only 30-80 m.

A whirlpool is a hydrodynamic trub separator using centrifugal

forces to sediment insoluble substances from the wort after boiling.

Further, wort must be cooled i.e., carried out in a close system,mainly plate heat exchangers and after that sent to another sections

viz. fermentation section, etc. for further processes to make a beer.


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Conclusion

This six week training led me to conclude and analyze

the importance of our chemical branch knowledge in

various aspects of society and our life.


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Thank you.

How about a beer?

Documents

summer training presentation at UNITED BREWERIES LTD. LUDHIANA