Types and Proportions / Quantity

Parameter
New

Malt portion of Cooker mash % (on 15 -18 - 20

an extract basis)

Mashing in Temperature ºC 55±1

Gelatinization temperature ºC 72
Stand Time min 15±5
Ramp Rate ºC/min 1.15±0.35
Cereal Conversion As much as needed to
(Maize Cooker) Mash volume hl achieve 65°±0.5°C at mash
combining
Stand Time at Boiling Temperature 10±1
min
Cooker Mash thickness Hl min 3.4
water/100kg
Calcium chloride to be added
Calcium mg/l only if mash pH higher than
5.7
Transfer time to mash tun min 15±3
Special decoction (see mash
Mashing method and Procedure profile)
Mash in °C in conversion vessel 40±1
(Mash Tun)
Stand time before 1st mash 10±5
combining
Mash Conversion
Mash combining time 15
Mash thickness (Liquor/Grist) 3.4±0.2
Sulphate (SO4--) 100
Calcium mg / l 100
Limit Extract ºPlato 2.35±0.15
pH 5.4±0.1
LSL -40
Duration of Boil mins USL - 75
1st hop addition time before end of from 95°C
boil mins
2nd hop addition time before end 40±2
of boil mins
Wort Boiling
3rd hop addition time before end 20±2
of boil
Evaporation rate (dynamic boiling) 4.5±0.5
%Hr
 Evaporation rate (atmospheric
boiling) %Hr
Yeast nutrient addition (optional) -
g/hl
Zinc Addition (optional) mg/l 0.25±0.05
Yeast Pitching Rate at 60% weight / 0.7
weight yeast consistency kg/hl
Wort Cooling
DO/Pitching Rate 0.56±0.1
Wort Dissolved Oxygen mg/l 10±1
Collected Wort Temperature °C 9±0.5
Wort pH 5.2±0.1
Log[H+]at 20°C
Types and Proportions / Quantity
Old Actual

15 -18 - 20 18

65±1 65
72
20±5 20
1.75±0.25 1.75
As much as needed to get As much as needed to
65°C ±0.5°C at mash get 65°C ±0.5°C at
combining mash combining

10±1 10

2.4±0.2 2.57

No addition of
No addition of Calcium Calcium salts into
salts into Maize Cooker Maize Cooker
15±3 15
Special decoction (see Special decoction (see
mash profile) mash profile)

53±1 53

10±5 10
15 15
3.4±0.2 3.51

100 100
2.35±0.15 2.09±0.2
5.3±0.1 5.3±0.2
LSL -40 60
USL - 75
Start of boiling at
Start of boiling at 95°C 100°C

45±2 40

20±2 10

4.5±0.5 4.5
6±0.5

-
0.287
0.7 0.85
0.5
12±1 9
9±0.5 9
5.2±0.1 5.2±0.1
 Types and Proportions / Quantity
Parameter
New Old
Start of Fermentation Yeast Counts M. 16±2 15±4
Cells / ml
Deviation for Fermentation
Temperature Profile set points °C T±0.5 T±0.5

Cold Break (Trub) Removal Time (After max 24 max 24

FV full) hours
Yeast Removal Start Time (From
Fermentation Vessel – Recovered and max T+24h max T+24h
Fermentation Waste Yeast). – All Flocculent Yeast
Strains days
Chill Back Start Time days 9.5±0.5 9.5±0.5
Diacetyl μg/l max 40 max 50
Chill Back Rate - Flocculent Yeast 0.25±0.05 0.25±0.05
Strains °C/hr
LSL - 10.5*24=252
LSL - 10.5*24=252
Occupancy in Fermentation Vessel Target -
Target - 11*24=264
hours 11*24=264 UPL
UPL - 12*24=300 - 12*24=300

Green Beer Yeast count M. Cells / ml 1±0.2 1±0.2

Transfer &
Clarification
min 2.12
Carbon dioxide vol/vol min 2.1 max 2.43
LSL - 5*24=120 LSL - 5*24=120
Occupancy in maturation vessel hours Target -6*24=1444 Target -6*24=1444
UPL - 21*24=504 UPL - 21*24=504
Maturation
As per GBS Once before sending
Bottoms Draining Timing / Frequency requirements beer to the filter
ortions / Quantity
Actual
18

T±0.5

max 24

max T+12h

9.5
max 50
0.25

LSL - 10.5*24=252
Target - 11*24=264
UPL - 12*24=300

LSL - 5*24=120
Target -6*24=1444
UPL - 21*24=504

N/A
°C
Peroni - reteta plamadire
100
106

105

104

103

103

102

101

100

99

98

97

96

95

94

93

76

91

90

89

88

87

86

85

84

83

82

81

80

79

78

77

51

75

74
72 °C 10-20'
73

72

71

70
72 °C 10
69

68

67
mash in 65±1 °C mash in 65±1 °C 10'
66

65

64
 63

62

61

60

59

58

57
mash in 55±1 °C
56

55

54

53 ~ 20'
52

45

50
Adjunct cooker
49

48

47

46

45

44

43

42

41

40

39

38

min 10 20 30 40 50
ni - reteta plamadire

100 °C 10±1'

100 °C 10±1'

72 °C 10-20'

72 °C 10
 mash in 53±1 °C
53 °C 5-15'

mash in 40±1 °C 40 °C 5-15

~ 28'

50 60 70 80 90 100
100 °C
15'

65 °C 20-40'
 65 °C 20-60'

Mash tun

100 110 120 130 140 150

 100 °C 5±1'

72 °C 10'

72 °C 10'
150 160 170 180 190 200
 76 °C

72 °C 10'
200 210 220 230
80

70

60

50

40
Column D

30

20

10

0
1 4 7 10 13 16 19 22 25 28 31 34 37 40 43 46 49 52 55 58 61 64 67 70 73 76 79 82 85 88 91 94 97
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