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Craft Brewers

GUIDE

Based in the heart of the Suffolk countryside, Muntons manufacture and supply malt and extracts of malt to breweries around the globe.

Muntons understands the importance that you, the brewer, place on the quality and consistency of the malt that you use in your brewing process and the importance of reliability of supply.

This pack has been prepared to provide you with sufficient background information about our company and brewing products to answer any questions that you may have, along with details explaining how to start your account.

Welcome

COMPANY BACKGROUND

PRODUCT RANGES

MALT AND BEER FLAVOUR WHEELS

TECHNICAL SPECIFICATIONS

PRODUCT PACKAGING/HANDLING

BEER TROUBLE SHOOTING

QUALITY ASSURANCE

The Baker-Munton family had been trading in malt and grain in London since the 19th Century and, shortly after the end of the First World War, in 1921, Muntona Ltd was established to meet the demand for malt extract from both the brewing and food industries. Company founder Munton Baker-Munton recognised the need to manufacture malt extract in England and it was this idea that led him to the Phoenix Brewery in Bedford owned by Charles Wells Ltd.

Muntona Ltd in Bedford grew steadily and in 1934 acquired Edward Fison Limited in Ipswich. This enabled malt for extract manufacture to be produced in-house and established the Company’s first supply of malt with the British brewing industry. A new site in Stowmarket followed, replacing those at Bedford and Ipswich. Malt production at the renamed Munton & Fison Ltd exceeded internal requirements and so the sale of malt became a priority.

In the late 1950s malting facilities were expanded and moved closer to the Scottish whisky distillers. The site chosen was at Bridlington, East Yorkshire and in 1964 the 45,000 tonnes Flamborough Maltings opened.

Following Britain’s entry to the EU in the 1970s, the malting capacity soon became fully utilised and expansion was essential. Cedars Maltings, Stowmarket opened in 1978 to meet the demand and group production capacity was brought to 95,000 tonnes per annum.

COMPANY backgroundThe Baker-Munton family had been trading in malt and grain in London since the 19th Century and, shortly after the end of the First World War, in 1921, Muntona Ltd was established to meet the demand for malt extract from both the brewing and food industries. Company founder Munton Baker-Munton recognised the need to manufacture malt extract in England and it was this idea that led him to the Phoenix Brewery in Bedford owned by Charles Wells Ltd.

Muntona Ltd in Bedford grew steadily and in 1934 acquired Edward Fison Limited in Ipswich. This enabled malt for extract manufacture to be produced in-house and established the Company’s first supply of malt with the British brewing industry. A new site in Stowmarket followed, replacing those at Bedford and Ipswich. Malt production at the renamed Munton & Fison Ltd exceeded internal requirements and so the sale of malt became a priority.

In the late 1950s malting facilities were expanded and moved closer to the Scottish whisky distillers. The site chosen was at Bridlington, East Yorkshire and in 1964 the 45,000 tonnes Flamborough Maltings opened.

COMPANY background

Following Britain’s entry to the EU in the 1970s, the malting capacity soon became fully utilised and expansion was essential. Cedars Maltings, Stowmarket opened in 1978 to meet the demand and group production capacity was brought to 95,000 tonnes per annum.

The 1980s saw a continuing modernisation and refurbishment programme and group capacity was increased to 110,000 tonnes per annum.

Expansion continued with a new modern maltings being built at Bridlington, in two phases, beginning in 1993. Phase 1 increased the group capacity to 120,000 tonnes per annum; the completion of phase 2 in 1997 brought capacity to 150,000 tonnes per annum.

Continued investment in malting plant improvements has brought the group capacity today to 175,000 tonnes.

Development of the malted ingredients business continued in parallel with the malting business, with significant investments being made. Over the last twenty years alone malt extract capacity has more than

trebled to 35,000 tonnes, a new malt flaking plant has been installed; two vacuum band driers have been added to compliment our spray-drying capability.

Added to this the automation of the 25kg sack packing line for whole and crushed malts and the expansion of the milling and kibbling facilities. Muntons have also installed efficient varinox burners in both Cedars and Flamborough maltings. Additionally we established Muntons Malt Supply Chain Ltd to ensure quality and sustainability of malt supply from farm to factory which brings developments at Muntons up to date.

Today Muntons supplies customers all over the world and is acknowledged as the leader in its field.

Muntons has a continued focus on new product development and to help enable this service to expand has invested in an onsite facility - the ‘Centre for Excellence’. This facility is the base for Muntons’ New Product Development team and facilities include a one hectolitre capacity craft brewery and winery, test kitchen, bakery, sensory and sample room.

The small scale brewery housed within the Centre for Excellence is an ideal facility to test brew a vast range of beers. Our doors are always open to help you. If you have a recipe development project or need to test out a new seasonal brew then please contact a member of our staff who will be able to advise you on how to go about booking this facility and develop that award winning beer you have been thinking of!

Muntons offers a wide range of brewing grains to make the sourcing of your grist needs as simple as possible. In recent years, Muntons has introduced a number of new varieties which have proved to be impressive in meeting our customers brewing requirements.

Technical details of all of our specifications are shown on the malt analysis.

All of Muntons’ grains are available ex stock, ready packed in 25 kg lined polypropylene sacks. They are made to the highest standards from premium grade, locally sourced, raw materials. Larger pack sizes are also available for brewers with a greater requirement.

In addition to our extensive range of grain malts, Muntons offers a wide range of liquid malt extracts in both hopped and unhopped form specifically developed for the mini brewing market.

Liquid malt extracts are produced by the aqueous extraction of sugars from malted barley, and their subsequent concentration into a viscous syrup.

Liquid malt extracts can be used in commercial brewing as a partial grain malt replacement or, when added to a conventional mash, as a brew extender. Our hopped liquid malt extracts provide a great start to any recipe, offering a carefully balanced formulation designed to provide the ideal base for your own recipe. In addition, we also offer liquid malt extracts made using selected coloured malts to provide a darker base material for your beer recipes.

Muntons also offers a range of spray dried malt extracts which can be used as an alternative base material for your recipe or as a brew-house extender.

Spraydrying is a particularly gentle and uniform way of converting our liquid malt extracts into easy to store and handle powders.

Unopened and stored in cool and dry conditions, Spraymalt will keep for at least two years. The drying process converts each droplet of liquid malt extract into a fine powder particle in less than four seconds, which ensures that the full flavour of the malt is retained and that no off-flavours or taints are introduced.

GRAIN MALTS LIQUID MALT EXTRACTS DRIED MALT EXTRACTS

Muntons is proud to have been involved in the craft brewing market since its early beginnings and recognises that this sector is continually growing.

craft brewery PRODUCTS

Clarimalt XD liquid is made to meet increasing demand for natural, readily dissolvable, flavour and colour addition in the brewing industry.

All Clarimalt products are virtually 100% soluble in water and are resilient to freeze-thaw, boiling and extremes of pH (3-10), making them ideal for use in the brewing industry.

Clarimalt gives improved colour and mouth feel to soft drinks and beers.

Clarimalt can be used for the post fermentation characterisation of beer, where further declaration may not be required.

Clarimalt is made from the finest European sourced roasted black malt to ensure only natural colouring to your beer. The addition of 1.1kg of clarimalt XD liquid will change 100hl by 1°EBC.

The clarimalt range is available in 25kg jerry cans.

Muntons malt extracts contain no E numbers or artificial additives which helps to keep your labels clean. The suggested ingredient declaration for Clarimalt XD liquid for retail packaging is ‘Roasted Barley Malt Extract’

improve beer colour NATURALLYClarimalt XD Liquid - clarity without compromise

product RANGEPRODUCT

COLOUR (IoB 515ml)

EBC unit

COLOUR (IoB 515ml)

Lovibond unit

APPROX.EXTRACT L°/kg (dwt) IoB

USE RATE COLOUR/FLAVOUR NOTES

Pale MaltsMaris Otter® (Winter) 3.4 - 5.2 2 - 3 308 Any warm fermented beers <100% Traditional pale malts for top quality

warm fermented beers. Slightly darker and ‘maltier’ than lager malt. The extra pales are similar colour to lager malts but with pale malt qualities. See wort profiles for comparisons.

Maris Otter® Extra Pale 2.2 - 3.4 1.5 - 2 308 IPA, bitter, golden ales, light beers <100%Maris Otter® / Propino (50:50)

3.4 - 5.2 2 - 3 308 Any warm fermented beers <100%

Propino Pale (Spring) 3.4 - 5.2 2 - 3 310 Any warm fermented beers <100%Propino Extra Pale 2.2 - 3.4 1.5 - 2 310 IPA, bitter, golden ales, light beers <100%Venture Pale (Winter) 3.4 - 5.2 2 - 3 310 Any warm fermented beers <100%Lager 2.8 - 3.4 1.8 - 2 308 Any cold fermented beers <100% Cereal, grainy.Pilsner 2.5 - 3.4 1.7 - 2 308 Any cold fermented beers <100% Cereal, grainy, honey.Munich 12 - 20 6.2 - 10 300 Any beer <70% Biscuit, toasted, bready. Gives fuller body

and rich malt flavour.Vienna 7 - 12 3.8 - 6.2 308 Lager, continental beers <100% Inbetween pale and munich, golden and

full bodied.Super Pale 2 - 3 1.4 - 1.9 310 IPA, bitter, golden ales, light beers <100% Our lightest ever pale malt, good for

showcasing hops/yeasts.Mild 5 - 6 2.9 - 3.3 308 Bitters, milds, stouts, porters <100% Sweeter than pale malt. Good to use

with high ratios of adjuncts.

Coloured MaltsCaramalt 22 - 43 9 - 19 290 IPA, bitter, mild, stout, porter,

golden<20% Golden colour, toffee/caramel, sweet.

Crystal 110* 95 - 125 41 - 54 285 IPA, bitter, mild, stout, porter <15% Copper/red/amber colour, sweet toffee, biscuit, nutty, malty flavours. These increase as colour increases. Starches are crystalised.

Crystal 150 130 - 170 56 - 73 285 IPA, bitter, mild, stout, porter <15%Crystal 240* 210 - 270 90 - 116 285 IPA, bitter, mild, stout, porter <15%Crystal 400 360 - 440 154 - 188 277 IPA, bitter, mild, stout, porter <15%Dark Crystal Rye 200 - 300 86 - 128 277 IPA, bitter, mild, stout, porter <15% Copper/red colour, spicy, sweet toffee,

biscuit, nutty, malty flavours.

PRODUCTCOLOUR

(IoB 515ml)EBC unit

COLOUR (IoB 515ml)

Lovibond unit



Amber 40 - 75 17 - 33 270 Mild, Bitter, Ales, IPA, brown ale, stout, porter

<15% Straw/golden colour, nutty, light toast.

Brown 140 - 160 60 - 69 250 Mild, Bitter, Ales, brown ale, stout, porter

<10% Brown/dark amber, coffee, roast, strong toast flavour.

Light Chocolate* 400 - 600 171 - 256 250 Mild, Bitter, Ales, IPA, brown ale, stout, porter

<10% Dark brown/ruby colour, burnt coffee/chocolate bean, bitter.

Chocolate 900 - 1100 384 - 470 250 Mild, Bitter, Ales, IPA, brown ale, stout, porter

<10% Dark brown/ruby colour, burnt coffee/chocolate bean, bitter.

Black 1200 - 1400 512 - 598 230 Mild, Bitter, Ales, IPA, brown ale, stout, porter

<8% Dark brown/black colour, burnt toast, charcoal, dry, bitter.

Roast Barley 1050 - 1450 448 - 619 230 Mild, Bitter, Ales, IPA, brown ale, stout, porter

<8% Dark brown/black colour, burnt toast, charcoal, dry, bitter.

Malt AdjunctsWheat Malt <5 <2.9 315 Lager, ale, wheat beer <100% Cereal, nutty.Torrified Wheat 2 - 6 1.4 - 3.3 280 All beers <10% Use for mouthfeel and head retention.Malted Wheat Flakes 25 - 55 11 - 24 n/a All beers <10% Use for mouthfeel and head retention.

Gives a nutty flavour.Malted Rye Flakes* 10 - 40 5.3 - 15 n/a All beers <10% Use for mouthfeel and head retention.

Gives a spicy/nutty flavour.Malted Oats 3 - 7 1.9 - 3.8 230 All beers <15% Use for mouthfeel and head retention.

Gives a sweetcharacteristic.

product RANGEPRODUCT

COLOUR (IoB 515ml)

EBC unit

COLOUR (IoB 515ml)

Lovibond unit



Malt ExtractCedarex Light <7 <3.8 300 Brew extender in any beer <50% Malt extracts are a liquid form of pale malts.

Useful for space saving and reducing spent material disposal. Malt extracts will provide approximately 300L° extract. Best added prior to the boil.

Cedarex Amber 12 - 16 6.2 - 8.2 300 IPA, golden, bitter <50%Cedarex Medium 24 - 28 9.5 - 11 300 Bitter, mild, porter <50%Wheat Malt Extract <10 <5.3 300 Wheat beers, lagers, bitter <50%

Clarimalt XD 680 - 925 290 - 395 n/a IPA, bitter, mild, porter, stout max 2% Roasted barley extract. Improve colour and mouthfeel. The darker liquids have less roasted character. Can be added during the brewing process or in final product.

Clarimalt XD3 1200 - 1400 512 - 598 n/a Bitter, mild, porter, stout max 2%Clarimalt XD5 1600 - 1800 683 - 770 n/a Bitter, mild, porter, stout max 2%

Red Sorgum Extract* <10 <5.3 300 Produces gluten free beer. Product not gluten free

<100% Once brewed, all gluten drops out to give a gluten free beer. *Testing needs to be done for every batch to certify for gluten free.*

Dried Malt ExtractSpraymalt Extra Light <7 <3.8 320 Lager, pilsner, light ales max 50% Spraymalts are a dried malt extract (DME), useful

for space saving and reducing spent material disposal. Spraymalts provide approximately 320L° extract, high fermentability, silky mouthfeel. Best added prior to boil. Coloured DME’s have had small additions of roast barley.

Spraymalt Light 8 - 12 4 - 6.2 320 Brew extender in any beer max 50%Spraymalt Amber 12 - 14 6.2 - 7.2 320 IPA, bitter, mild, porter, stout max 40%Spraymalt Medium 24 - 42 9.5 - 16 315 IPA, bitter, mild, porter, stout max 40%Spraymalt Dark 44 - 70 17 - 27 315 Mild, porter, stout max 30%Spraymalt Extra Dark 70 - 120 27 - 45 315 Mild, porter, stout max 10%Spraymalt Super Dark 1000 - 1500 427 - 640 n/a Mild, porter, stout max 5% Dried from pure roast barley extract.

* Indicates products that may only be available in whole form or may have limited availability

PRODUCTCOLOUR

(IoB 515ml)EBC unit

COLOUR (IoB 515ml)

Lovibond unit



Heat Darkened Malt ExtractActimalt EXD200 180 - 220 77 - 94 270 Suitable additions for any

beermax 3% Malted and unmalted barley extract. Gives

red/brown colour. Flavours include, liquorice, molasses, plum, roasted notes. Increases mouthfeel. Colour and flavour will increase with the higher numbers. Best added prior to boil.

Actimalt EXD400 300 - 400 128 - 170 270 max 3%Actimalt EXD800 750 - 850 320 - 363 270 max 2%Actimalt EXD1000 925 - 1075 395 - 459 270 max 2%

Malt Extract RecipesActimalt Liquid Regular

<12 <6.2 300 Suitable for any beer <100% Blend of raw barley and malted barley. Slightly sweeter in style than 100% malted barley extract giving a slight toffee flavour.

Actimalt Liquid C15 12 - 20 6.2 - 10 300 Suitable for any beer <100% Actimalt regular with the addition of roasted black malt to give more colour. Slight increase in roasted flavour.

Actimalt Liquid Crystal C18

15 - 25 7.7 - 11 300 Suitable for any beer <100% Actimalt regular with the addition of crystal malt to give more colour. Biscuit and malty flavour with added caramel/toffee.

Actimalt Liquid C30 27 - 33 10 - 13.5 300 Suitable for any beer <100% Actimalt regular with the addition of roasted black malt to give more colour. Increased roasted flavour.

Unhopped Irish Stout ME

225 - 275 96 - 118 290 Suitable for stouts <100% 100% malted barley extract with roasted black malt to give high colour. High malty and roasted flavour.

Wheat Malt Extract <10 <5.3 300 Suitable for wheat beers <100% Blend of malted wheat and malted barley for a characteristic wheat beer. More cereal in flavour than 100% malted barley.

Actimalt Dried Regular 5 - 12 2.9 - 6.2 310 Not suitable for brewing n/a Band dried Actimalt Liquid Regular.Actimalt Dried C35 30 - 40 13 - 17.5 310 Not suitable for brewing n/a Band dried Actimalt Liquid 30.

MALT:Pale Ale:Amber:

Caramalt:

HOPS:Challenger bittering:Northdown Aroma:

WATER TARGET:Alkalinity:Chloride:Sulphate:

92%4%4%

66°C/151°F mash with 70 minute stand79°C/174°F sparge

IBU 35400-800g/BBL off boil1-1.8lb/US BBL

70 minute boil

40200ppm300ppm

English Pale Ale RECIPERECIPES

American IPA RECIPE Stout RECIPEMALT:

Pale Ale:Caramalt:

Spraymalt Extra Light:

HOPS:Magnum bittering:

Blend up to 3 varieties:

T90 Pellets:


81%4%15%

66°C/151°F mash with 70 minute stand79°C/174°F sparge

IBU 501000-1500g/BBL off boil2.2-3.3lb/US BBL300g/BBL in FV at point of chill0.7lb/US BBL

70 minute boil

40150ppm400ppm

MALT:Pale Ale:Munich:Crystal:

Crystal Dark (400):Chocolate:

Black:Roast Barley:

HOPS:Northdown bittering:


41%41%5%6%2%3%2%

68°C/154.5°F mash with 90 minute stand79°C/174°F sparge

IBU 65

80 minute boil

150300ppm100ppm

Porter RECIPE Wheat/Weiss Beer RECIPEMALT:

Pale Ale:Cedarex:Munich:Crystal:

Crystal Dark (400):Chocolate

HOPS:Northdown bittering:

Target:


21%21%44%4%7%2%


IBU 45500-800g/BBL off boil 1.1-1.8lb/US BBL

80 minute boil

100300ppm300ppm

MALT:Pale Ale:

Wheat Malt:

HOPS:Tettnang bittering:

Hurkules Aroma:

YEAST:


40%60%


IBU 20300-700g/BBL off boil0.7-1.5lb/US BBL

80 minute boil

Mauribrew WeissFerment at 18°C/64.4°F

40lowlow

MOISTURE % - The drier a malt is, the less potential it has for mould growth, and less potential for flavour and aroma being lost during storage. The upper limit for acceptable moisture content is usually around 6%. The moisture content generally reflects the quality of the malting itself, a high moisture malt may be poorly kilned.Important note regarding wort production for analysis:There are two ways of mashing to create an extract: Institute of Brewing method (IoB) and European Brewery Convention method (EBC). The EBC mash is made at 0.2mm (fine) and 1.0mm (coarse) grinds and is a mash which gradually rises in temperature, thus extracting more and producing a different wort than the IoB mash which is at one temperature (isothermal) and 0.2mm (fine) and 0.7mm (coarse) grinds. These two analysis systems are in the process of being merged. For the present both can be reported: EBC analysis as % extract, IoB extract as litre° of extract per kilogram (L°/kg).

FINE EXTRACT, dwt, % - Fine refers to the fine grind of the malt that is analysed, it is a 0.2mm grind. ‘dwt’ refers to the dry weight result (as opposed to the ‘as is’ result which is dependent on the malt moisture). The fine grind ‘extract’ percentage value gives a numerical value of the maximum soluble yield that you are likely to derive from the malt into the wort. The higher the extract value, the more soluble the material and the less husk and protein. This is a good measure of the quality of the grain itself.

EXTRACT, IoB (dwt, 0.7mm grind), L°/kg - IoB refers to the Institute of Brewing, who specify this method. 0.7mm is the mill setting to give a coarse grind. ‘dwt’ refers to the dry weight result (as opposed to the ‘as is’ result which incorporates the moisture). The extract result is quoted as litre degrees per kg. The coarse grind ‘extract’ value gives a numerical value of the amount of soluble extract that you are likely to derive from the malt, in the wort. It gives a better indication of the degree of starch modification that the grain underwent during the germination stage of malting. Because breweries tend to mill at around 0.7mm, the coarse grind extract value gives a closer approximation the extract achieved in the brewhouse.

FINE/COARSE DIFFERENCE- This is the difference between coarse and fine grinds. If the difference is small then the malt is very consistent throughout and easily milled and extracted. High values reflect that certain parts of the malt are not sufficiently malted.

TOTAL NITROGEN, dwt, % - The percentage of nitrogen gives an indication of the protein content of the grain and represents all the nitrogenous matter in the malt, including insoluble forms. In general, the more protein in the grain the less starch, which results in a lower extract yield. For 100% malt brews, TN values exceeding 1.9% indicate that the beer may haze or present mash runoff problems. Nitrogen levels less than 1.9% are adequate for head-formation, body, and healthy fermentation and produce less chill haze. TN is used to calculate the soluble nitrogen ratio. In general the greater the nitrogen in the grain, the greater the potential enzyme production is provided the malting process allows time for it to be released.

MALT ANALYSIS parameters - 1On your quality malt certificate this is what you will see.

TOTAL SOLUBLE NITROGEN, dwt, % - The amount of nitrogen in soluble form, expressed as a percentage of malt weight. The TSN gives an indication of the protein modification of the grain during malting and an indication of how much nitrogen will be extracted into the mash. TSN is used to calculate the soluble nitrogen ratio.

SOLUBLE NITROGEN RATIO- The SNR is the total soluble nitrogen divided by the total nitrogen, expressed as a ratio. If the Institute of Brewing analysis method is used, the SNR is quoted. The SNR gives an indication of the level of protein modification during malting (and malt modification). The higher the number, the more highly modified the malt. It also gives an indication of how much nitrogen will be extracted into the mash. Malts destined for infusion mashing should have an SNR of 36-42%, or up to 45% for light-bodied beer. At a percentage much over 45% SNR, the beer will be thin in body and mouthfeel. For traditional lager malts, 30-33% indicates undermodification, and 37-40% indicates overmodification.

KOLBACH INDEX- The Kolbach Index is the total soluble nitrogen divided by the total nitrogen, expressed as a ratio. If the European Brewing Convention analysis method is used, the Kolbach Index is quoted. The Kolbach Index gives an indication of the level of protein modification during malting (and malt modification). The higher the number, the more highly modified the malt. It also gives an indication of how much nitrogen will be extracted into the mash.

MALT ANALYSIS parameters - 2On your quality malt certificate this is what you will see.

T

C

Beany

Veg,SulphidicSulphi�c

Mouldy

TREACLE

Berry,Jam

Card,

Malty,Biscuit,Hay,Husky,Rusk

MALT SENSORY ANALYSIS

Currently malt tasting is not part of any malt specification, but offers possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical, yet the processing parameters used could have been different and therefore the flavour profile also slightly different (Chandra et al, 1997). It is thus important to have a sufficiently discriminatory method to flavour profile malts that reflects the range of malt flavours available. Some customers require tasting of worts for the correct flavour profile. This doesn’t reflect contribution of the husk and the sweetness of worts predominates, making full profiling impractical. A method that fully describes the profile of malt has been developed that creates a ‘porridge’ by grinding the whole malt and mixing with a small amount of water. This avoids the problems for the taster of drying out the palate if tasting whole malt or dry ground samples. When given free rein to describe malt flavours, tasters tend to use food products as descriptors. It has proved possible to group these into a smaller number of sensory terms to create a unique profile for the entire range of malts (Murray et al, 1999). This malt flavour wheel allows distinct profiles to be created for the wide range of malts and malted ingredients we produce.

MALT flavour wheel

WORT COLOUR, 450g MASH- 450g refers to the weight the sample is made up to with water during analysis (as opposed to making the volume up to 515ml with water which was an older method of analysis, now not used). Once the wort weight has been standardised to 450g, the colour of the wort is measured using industry standard EBC colour discs.

BETA GLUCAN, mg/l - As above, the wort is made upto 450g with water to standardise the weight. The result is given as mg/l. It is a measure of the soluble beta-glucan present in the malt. Beta-glucan (a type of polysaccharide) is a chain of the beta isomer of glucose molecules. High beta-glucan can increase the viscosity of the wort, impeding filtration. Also high beta-glucan indicates poor modification.

DIASTATIC POWER, °IoB - Diastatic power is a numerical value for the combined enzyme activities of alpha amylase, beta amylase and limit dextrinase. These enzymes are naturally present in the malt. IoB refers to the Institute of Brewing analysis method used. The diastatic power indicates the level of starch digestion you can achieve during mashing. There is an alternative method for determining Diastatic Power and it can be expressed at units WK. The formula to convert IoB to WK is: DP WK =(DP°IOB*1.07*3.5)-16

ALPHA AMYLASE/DU @ 20°C (dwt) - This test measures only alpha amylase. DU refers to dextrinising units, which are a unit of measuring alpha amylase. Dextrins are medium length carbohydrates that are formed by the action of alpha amylase cleaving starch. The result is given as (dry weight) ‘dwt’, (as opposed to the ‘as is’ result which incorporates the moisture).

FLAVOUR

CEREAL

SWEET

BURNT

NUTTY

GREEN

SULPHURY

SOLVENT

TOFFEE

CARAMEL

COFFEE

CHOCOLATE

TREACLE

SMOKY

PHENOLIC

FRUITY

BITTER

MALT TYPES SHOWING THIS CHARACTER

Wheat, Ale

Ale, Amber, Munich

Black, Roasted Barley or Malt

Caramalt, Ale

Lager, High Enzyme, Diastatic

Positive DMS: Lager

Negative: Sulphitic and Sulphidic

Should not be present in any malt type

Crystal up to colour 240 EBC

Crystal up to colour 110 EBC, Caramalt

Chocolate, Black

Very dark Crystal

Crystal over 240 EBC colour

Peated

Peated

Crystal colour up to 110 EBC, Munich

Chocolate, Black

MALT flavour types

Beer flavour wheels are designed to describe the full range of taste and aroma detectable in beer. Originally developed by Meilgaard in the 1970’s it has many variants today. The principles are the same for all. Both taste and aroma are included. For taste the characteristics are Fullness, Mouthfeel, Bitter, Salty, Sweet, Sour and Oxidised with many sub-descriptors. Aroma characters are Aromatic, Fragrant, Fruity, Floral, Green, Cereal, Caramel, Roasted, Phenolic, Soapy,Fatty, Diacetyl, Sulphury and Stale. Compounds are sometimes grouped into types such as Cereal – derived from basic grain and malt flavours through to Maillard which develop in speciality malts that are stewed and roasted or Sweet notes that are more honey-like. Other flavours are described as Aromatic such as fruity, spicy. Another group describes Vegetable type notes such as woody, beany. Mouthfeel and Fullness are important characteristics and include the descriptors of gassiness, dryness, alcoholic. Sulphury notes are particularly important determinants of lager and ales where presence of the more positive DMS, sweetcorn notes is often more desirable in lagers whereas the sulphidic and sulphitic notes are quite undesirable in both. Sensory analysts can be trained to detect the presence and relative levels of each of these attributes over time and develop a unique fingerprint for a beer to establish not only its unique selling points but to establish its trueness to type in production and detect any off notes that develop due to problems along the supply chain.

BEER flavour wheel

MALT WORT flavour profilesThese worts were tasted from a standard 65° mash

0.01.02.03.04.05.06.0Malty

Sweet

Bi4er

Astringent

Cereal

Green

Nu4y

Toffee

0.01.02.03.04.05.06.0Malty

Sweet

Bi4er

Astringent

Cereal

Green

Nu4y

Toffee

0.01.02.03.04.05.06.0Malty

Sweet

Bi4er

Astringent

Cereal

Green

Nu4y

Toffee

0.01.02.03.04.05.06.0Malty

Sweet

Bi4er

Astringent

Cereal

Green

Nu4y

Toffee

0.01.02.03.04.05.06.0Malty

Sweet

Bi4er

Astringent

Cereal

Green

Nu4y

Toffee

0.01.02.03.04.05.06.0Malty

Sweet

Bi4er

Astringent

Cereal

Green

Nu4y

Toffee

Propino Wort Venture Wort Maris Otter Wort

Propino Beer Venture Beer Maris Otter Beer

0.01.02.03.04.05.06.0Malty

Sweet

Astringent

CerealGreen

Nu<y

Toffee

0.01.02.03.04.05.06.0Malty

Sweet

Astringent

CerealGreen

Nu<y

Toffee

0.01.02.03.04.05.06.0Malty

Sweet

Astringent

CerealGreen

Nu<y

Toffee

Propino Beer (minus bitterness)

Venture Beer (minus bitterness)

Maris Beer (minus bitterness)

0 1 2 3 4 5 6 7 Cereal

Sweet Burnt

Nu6y

Green

9Sulphury

Solvent

Toffee Caramel Coffee

Chocolate

Treacle

Smoky

9Phenolic

Fruity

Bi6er

Caramalt

0 1 2 3 4 5 6 7 Cereal

Sweet Burnt

Nu6y

Green

9Sulphury

Solvent


Chocolate

Treacle

Smoky

9Phenolic

Fruity

Bi6er

Lager

MALT tasting profilesThese are tasted using a malt porridge: 40g malt ground in coffee mill or 0.7mm Buhler Miag then mixed with 60ml water and placed in petri dish

Crystal 140

Chocolate 600

Ale

Amber

Lager

Caramalt

Crystal 350

Chocolate 1200

0 1 2 3 4 5 6 7 Cereal

Sweet Burnt

Nu6y

Green

9Sulphury

Solvent


Chocolate

Treacle

Smoky

9Phenolic

Fruity

Bi6er

Ale

0 1 2 3 4 5 6 7 Cereal

Sweet Burnt

Nu6y

Green

9Sulphury

Solvent


Chocolate

Treacle

Smoky

9Phenolic

Fruity

Bi6er

Amber

0

1

2

3

4 Cereal

Sweet Burnt

Nu3y

Green

6Sulphury

Solvent


Chocolate

Treacle

Smoky

6Phenolic

Fruity

Bi3er

Crystal 140

0

1

2

3

4

5 Cereal

Sweet Burnt

Nu4y

Green

7Sulphury

Solvent


Chocolate

Treacle

Smoky

7Phenolic

Fruity

Bi4er

Chocolate 600

0

1

2

3

4 Cereal

Sweet Burnt

Nu3y

Green

6Sulphury

Solvent


Chocolate

Treacle

Smoky

6Phenolic

Fruity

Bi3er

Crystal 350

0 1 2 3 4 5 6 7 Cereal

Sweet Burnt

Nu6y

Green

9Sulphury

Solvent


Chocolate

Treacle

Smoky

9Phenolic

Fruity

Bi6er

Chocolate 1200

Muntons Stowmarket maltings and all malt ingredients activities are covered by ISO 9001:2008 quality assurance system, ISO 50001:2011 energy management system, ISO 14001:2004 environmental management system, ISO 22000:2005 food safety management system.

Muntons laboratories are participants in the Malt Analytes Proficiency Testing Scheme (MAPS) run by the Laboratory of the Government Chemist and openly declare their results.

Muntons encourages its staff to further their education and an ongoing training programme enhances the existing range of qualified Brewers and Maltsters.

ISO 9001:2008 & ISO 50001:2011

GM Declaration

Vegetarian Kosher Halal Organic

ISO 14001:2004 & ISO 22000:2005

QUALITY ASSURANCETRACEABILITYTraceability is important. Being able to trace every product that we make back to the origin of the raw material not only brings peace of mind to us but also to our customers. But it is not just the products that are covered under our traceability scheme; it is also the product packaging.

We have systems in place to identify and trace all of the products that we manufacture and despatch. Our SAP R3 Management System allows full traceability of all raw materials (including packaging materials and processing aids) through all stages of manufacture through to the distribution of the finished product. Our traceability system meets the requirements of article 18 of regulation EC 178/2002.

You could say that we can trace products “from farm to fork.”

ASSURED UK MALTAt the heart of the standard is a code of practice drawn up by industry experts and audited by CCFRA, an independent food research organisation whose expertise is acknowledged around the world.

Not only does the new standard provide powerful raw material protection to consumer and industry brands, but it complies with the British Retail Consortium’s own code of practice and it enables much faster responses to supply–chain dynamics. Above all, it sets UK malt apart from the competition.

Muntons are accredited to the Assured UK Malt standard.

300kgsteel and plastic drums

LIQUID EXTRACTS

9kg and 10.8kg Cases of

HOMEBREW BEER and WINE KITS

25kgjerry can

25kgcartons

SPRAY and BANDDRIED EXTRACTS

1 tonne IBC bags

GRAIN MALT, MALTFLOUR and FLAKES

PACKAGING

25kgpolypropylene sacksGRAIN MALT, MALT FLOUR and FLAKES

AUTOMATED processing at the mill

Bag filling, palletising and stacking are all automated processes taking place in the mill area.

LIFTING AND TIPPING THE POLYPROPYLENE SACKMuntons cannot advise on manual handling practices. Please look to your own company manual handling instructions for recommended lifting points.

DISPOSING OF THE THE POLYPROPYLENE SACKBags can be disposed of in general waste once you have finished emptying the product out or they can be re-used as the customer wishes.

3 Once you have cut the stitching you should be left with something similar to the examples above.

1 Stand behind the sack with the thickest stitch line facing away from you.

2 Cut the thread with a sharp knife or scissors close to the edge of the bag on the right hand side.

4 Pull the middle thread to open the sack.

handling of sacks

25kg POLYPROPYLENE

Flavour Cause Action

Cooked vegetable. Over pasteurisation. Check pasteurisation control. Oxidation. Check air/oxygen ingress in processing / packaging. Dimethyl sulphide (DMS, Tomatoes, Sweetcorn).

Malt. Check DMS precursor (S-methyl methionine, SMM) in malt.

Bacterial spoilage. Check hygiene in fermentation (O. proteus) Wort. Ensure a vigorous, evaporative boil. Dry. Fermentation. Do not overattenuate. Check mash temperatures. Earthy / Musty / Rusty. Brewing liquor. Seek specialist advice of water consultant. Mould growth. Check storage areas for dryness and hygiene. Estery (Fruity solvent). Fermentation. Reduce temperature and/or original gravity. Fishy. Tank resin. Check integrity of tank linings. Fruity (Estery). Yeast Check yeast strain.

Check wort gravity is not too high. Goaty. Yeast. Check yeast strain, wort composition and oxygenation. Grassy. Malt or Hops. Keep storage areas dry and clean. Honey. Yeast. Check yeast strain. Over ageing. Check storage times / conditions. Husky / Grainy. Mash conditions. Adjust mash and sparge pH downwards. Lab-ox. Packaging (Lubricants in

cans). Wash cans correctly.

Lightstruck (Skunky). Ultraviolet light on hops / hop

products. Keep product out of direct sunlight.

Meaty (Marmite). Yeast. Yeast breakdown (autolysis).

Check yeast strain, handling and fermentation/ rest duration.

Medicinal/ TCP Plastic packaging or tubing. Check sanitizer formulation and usage.

Check integrity of tubing and packaging. Water. Taste water and seek specialist advice.

Wort – mash run off, phenols coming through

TROUBLE SHOOTING flavourTROUBLE SHOOTING flavour

Trouble Shooting - Flavour


Acetaldehyde (Green apple). Bacterial contamination.

Rapid fermentation. Poor 0² control. Green/ rough beer.

Check yeast handling and general hygiene (Zymononas, Acetobacter). Avoid oxidation. Remove with warm maturation before chill 21⁰c +

Acetic (Vinegary). Bacterial spoilage. Check yeast handling and general hygiene

(Lactobacillus, Acetobacter). Astringent. Bacterial spoilage. Check yeast handling and general hygiene. Oxidation. Reduce oxygen in headspace for packaging / storage. Pesticide residues. Check water (brewing liquor) supply. Over attenuation.

Overdose of roasted malts.

Check fermentation control. Check recipe requirements.

Bitter. Wild yeast. Check yeast handling and general hygiene. Grist.

Too much bittering hop.

Reformulate amount of speciality malt or hops. Adjust bittering hop quantity.

Bready / Harsh / Drying. Speciality malt. Can be positive in stouts and porters.

Adjust grist specification (less highly roasted product). Over pasteurisation. Check pasteurisation control. Oxidation. Reduce oxygen ingress in packaging / storage. Butterscotch (Diacetyl, Buttery, Milky).

Yeast. Can be positive if in ale. May need longer maturation or fresh yeast.

Bacterial contamination. Check hygiene particularly in fermentation

(Pediococcus, Lactobacillus). Maturation. Condition for longer. Increase yeast count.

Consider raising temperature. Low wort FAN. Optimise wort specification.

Can be due to low valine level. Pipe lines. Check hygiene and cleaning processes. Carbonation. Conditioning. Check gas specifications and equipment serviceability. Catty / Blackcurrent leaves / Ribes / Cat Urine (Tom cat).

Over aged product. Check storage temperature and stock rotation.

Overpasteurisation. Check pasteurisation regime. Oxidation. Prevent / minimise air or oxygen entry during filling. Cheesy / Sweaty / Rancid. Aged or Stale Hops. Do not use old hops.

Check store temperature and stock rotation. Bacterial spoilage. Check yeast handling and general hygiene.













































Trouble Shooting - Flavour Flavour Cause Action

Acetaldehyde (Green apple). Bacterial contamination. Check yeast handling and general hygiene

(Zymononas, Acetobacter). Avoid oxidation.


(Lactobacillus, Acetobacter). Astringent. Bacterial spoilage. Check yeast handling and general hygiene. Oxidation. Reduce oxygen in headspace for packaging / storage. Pesticide residues. Check water (brewing liquor) supply. Over attenuation. Check fermentation control. Bitter. Wild yeast. Check yeast handling and general hygiene. Grist. Reformulate amount of speciality malt or hops. Bready / Harsh / Drying. Speciality malt. Can be positive in stouts and porters..










TROUBLE SHOOTING flavour















TROUBLE SHOOTING flavour


Cooked vegetable. Over pasteurisation. Check pasteurisation control. Oxidation. Check air/oxygen ingress in processing / packaging. Dimethyl sulphide (DMS, Tomatoes, Sweetcorn).

Malt. Check DMS precursor (S-methyl methionine, SMM) in malt.

Bacterial spoilage. Check hygiene in fermentation (O. proteus) Wort. Ensure a vigorous, evaporative boil. Dry. Fermentation. Do not overattenuate. Check mash temperatures. Earthy / Musty / Rusty. Brewing liquor. Seek specialist advice of water consultant. Mould growth. Check storage areas for dryness and hygiene. Estery (Fruity solvent). Fermentation. Reduce temperature and/or original gravity. Fishy. Tank resin. Check integrity of tank linings. Fruity (Estery). Yeast Check yeast strain.

Check wort gravity is not too high. Goaty. Yeast. Check yeast strain, wort composition and oxygenation. Grassy. Malt or Hops. Keep storage areas dry and clean. Honey. Yeast. Check yeast strain. Over ageing. Check storage times / conditions. Husky / Grainy. Mash conditions. Adjust mash and sparge pH downwards. Lab-ox. Packaging (Lubricants in

cans). Wash cans correctly.

Lightstruck (Skunky). Ultraviolet light on hops / hop

products. Keep product out of direct sunlight.

Meaty (Marmite). Yeast. Yeast breakdown (autolysis).

Check yeast strain, handling and fermentation/ rest duration.

Medicinal/ TCP Plastic packaging or tubing. Check sanitizer formulation and usage.

Check integrity of tubing and packaging. Water. Taste water and seek specialist advice.

Wort – mash run off, phenols coming through


Metallic / Inky / Tin-like. Contact with metalic surfaces. Check integrity of all vessels. Fat oxidation. Check pasteurisation and raw materials. Additives. Check priming sugars, caramels and filter powder. Aged product. Reduce storage time. Brewing liquor. Seek specialist advice on water consumption. Mouldy. Storage area. Fungal contamination.

Check holding tanks, packaging and fungicide stores. Onion / Garlic. Aged hops. Check hop storage and usage. Parsnips. Bacterial spoilage. Check yeast handling and general hygiene (O.

proteus). Pay particular attention to wort hygiene.

Phenolic (Spicy, Herbal, Cloves, Bakelite).

Yeast. Wild yeast infection. (Can be a desirable note if a speciality yeast for wheat beer or if peated malt is used).

Uncured lacquer. Check specification and integrity of tank and

packaging lacquers. Dispense tubes. Check integrity and sanitising CIP procedure for

plastic tubing. Brewing liquor. Seek specialist advice. Bacterial spoliage. Check yeast handling and general hygiene (coliforms). Rancid (sick / vomit). Bacterial spoilage. Check adjunct general hygiene (anaerobes). Rotten eggs (Hydrogen sulphide).

Bacterial contamination. Check yeast hygiene in fermentation and maturation (Zymomonas, Pectinatus). Check fermentation control (yeast strain, oxygenation, pitching rate, temperature etc).

Yeast.

Brewing salts. Check yeast strain.

Reduce SO4 Rotten vegetables (Leeks, Drains).

Yeast breakdown. Check yeast during maturation.

Over pasteurisation. Check pasteurisation control.


Metallic / Inky / Tin-like. Contact with metalic surfaces. Check integrity of all vessels. Fat oxidation. Check pasteurisation and raw materials. Additives. Check priming sugars, caramels and filter powder. Aged product. Reduce storage time. Brewing liquor. Seek specialist advice on water consumption. Mouldy. Storage area. Fungal contamination.

Check holding tanks, packaging and fungicide stores. Onion / Garlic. Aged hops. Check hop storage and usage. Parsnips. Bacterial spoilage. Check yeast handling and general hygiene (O.

proteus). Pay particular attention to wort hygiene.

Phenolic (Spicy, Herbal, Cloves, Bakelite).

Yeast. Wild yeast infection. (Can be a desirable note if a speciality yeast for wheat beer or if peated malt is used).

Uncured lacquer. Check specification and integrity of tank and

packaging lacquers. Dispense tubes. Check integrity and sanitising CIP procedure for

plastic tubing. Brewing liquor. Seek specialist advice. Bacterial spoliage. Check yeast handling and general hygiene (coliforms). Rancid (sick / vomit). Bacterial spoilage. Check adjunct general hygiene (anaerobes). Rotten eggs (Hydrogen sulphide).

Bacterial contamination. Check yeast hygiene in fermentation and maturation (Zymomonas, Pectinatus). Check fermentation control (yeast strain, oxygenation, pitching rate, temperature etc).

Yeast.

Brewing salts. Check yeast strain.

Reduce SO4 Rotten vegetables (Leeks, Drains).

Yeast breakdown. Check yeast during maturation.

Over pasteurisation. Check pasteurisation control.


Salty. Brewing liquor. Reduce calcium chloride additions. Coolant leakage. Check coolant system for leaks. Sherry-like. Over-aged product. Check maturation conditions. Soapy. Fermentation. Check yeast strain, oxygenation (before and during

fermentation) and wort composition. Cleaning process. Check all detergent is rinsed away during CIP. Solvent (Nail varnish). Tank lacquer Check integrity of tank lacquers. Plasticiser leaks. Check for leaks. Yeast. Reduce fermentation temperature.

Check yeast strain and oxygenation. Sour. Yeast. Yeast autolysis. Check hygiene and yeast handling. Bacterial spoilage. Contamination: Check hygiene throughout

(Lactobabillus, Pediococcus). Spicy stock Yeast. Check for wild yeast contamination. Renew yeast. Stale / Oxidised / Cardboard / Papery.

Over-aged product. Check storage temperature and stock rotation.

Oxidation. Check for air/oxygen ingress in processing and

packaging. Over pasteurisation. Check pasteurisation control.

Overpasteurisation increases rate of aging. Sulphitic (striking match). Yeast. Check yeast strain and condition. Other sources: Antioxidants, Finings, Primings. Sweet Fermentation. Increase attenuation limit. Toffee Overaging. Reduce storage time. Oxidation Check for air/oxygen ingress in processing and

packaging. Worty / Cereal. Fermentation. Incomplete. Increase fermentation time. Wort. Ensure a vigorous evaporative boil to remove sulphury

notes and DMS. Yeasty. Yeast. Yeast breakdown. Improve yeast handling.

Trouble Shooting - Production

Beer fines then gets hazy Cause Action

Wild yeasts or bacteria. Cellar / dispense temperature.

Improve hygiene. Fine at temperature lower than cellar or dispense. Check dispense python cooling.

Cask disturbed. Re-roll and put onto stillage.

Cloudy Wort Cause Action Partially degraded starch. Optimise temperature to 63-68°C during mashing (all in temperature). Stand for 1 hour

(minimum) after mashing. Milling too fine. Husk pieces too small to form good filtration bed. Adjust mill to give less flour. Run-off too soon after mashing. Extend stand time. Reduce speed of run off. Hole sizing in plates / plate placement.

Check that plate holes are correct size and that plates are placed in the correct positions.

Excess or fluffy bottoms Cause Action

Isinglass / Auxiliary finings addition rate.

Too much being added: optimise.

Too many fine particles. Optimise copper fining. Yeast count low/ high

Increase yeast count. Readdress yeast pitching rate/ strain.

Hot/cold wort clarity poor Cause Action

Incorrect boiling regime. Time copper fining addition correctly.

Ensure boiling is vigorous and optimise evaporation rate and boil time. Wort run-off clarity poor. Use slower run off. Wort pH. Should be 5.1 - 5.3 for efficient copper fining. Calcium level low. Seek specialist advice on water quality. A reduction in hopping level. Increase fining rate since hop tannins normally increase cold break.

TROUBLE SHOOTING productionTROUBLE SHOOTING flavour
















Salty. Brewing liquor. Reduce calcium chloride additions. Coolant leakage. Check coolant system for leaks. Sherry-like. Over-aged product. Check maturation conditions. Soapy. Fermentation. Check yeast strain, oxygenation (before and during

fermentation) and wort composition. Cleaning process. Check all detergent is rinsed away during CIP. Solvent (Nail varnish). Tank lacquer Check integrity of tank lacquers. Plasticiser leaks. Check for leaks. Yeast. Reduce fermentation temperature.

Check yeast strain and oxygenation. Sour. Yeast. Yeast autolysis. Check hygiene and yeast handling. Bacterial spoilage. Contamination: Check hygiene throughout

(Lactobabillus, Pediococcus). Spicy stock Yeast. Check for wild yeast contamination. Renew yeast. Stale / Oxidised / Cardboard / Papery.

Over-aged product. Check storage temperature and stock rotation.

Oxidation. Check for air/oxygen ingress in processing and

packaging. Over pasteurisation. Check pasteurisation control.

Overpasteurisation increases rate of aging. Sulphitic (striking match). Yeast. Check yeast strain and condition. Other sources: Antioxidants, Finings, Primings. Sweet Fermentation. Increase attenuation limit. Toffee Overaging. Reduce storage time. Oxidation Check for air/oxygen ingress in processing and

packaging. Worty / Cereal. Fermentation. Incomplete. Increase fermentation time. Wort. Ensure a vigorous evaporative boil to remove sulphury

notes and DMS. Yeasty. Yeast. Yeast breakdown. Improve yeast handling.

Over attenuation

Cause Action

Poor cooling / skimming. Skim and/or cool easier. Fermentability too high. Check grist, mash thickness and temperature.

Slow fermentation Cause Action

Yeast pitching rate. Pitch more yeast. Normal pitching rate for worts up to 1060° is 1.7-

3.3g/l (pressed yeast, or about double for barm). This can be increased by up to 25% to compensate for poor viability.

Yeast pitching time. Pitch after vessel about quarter full of wort. Low yeast viability. Improve yeast handling. More frequent changes. Acid wash at 4°C to

remove bacterial contamination, but only every 6-8 generations. Yeast viability should be at least 90% (target 95%). Store yeast <4°C, but do not freeze. Use within 72h. Slurry yeast in vessels at 1 to 2°C. Pitching temperature: 15 to 17°C.

Wort temperature too low/high. Correct at pitching. Too high creates yeast bite. Wort oxygen level out of specification. Adjust aeration (oxygenation). Rouse and check

Range is 8 - 20 mg/litre. Use 10psi (0.7 bar) air differential at injection point to ensure small bubbles. Consider using pure (medical) oxygen. Increase time / vigour of rousing.

Zinc levels too low. Add zinc salt or yeast food. Aim for 0.05 - 0.1 mg/litre.

Levels up to 0.25 mg/litre may be necessary. Low ambient temperature. Warm up room or vessels prior to use. Wort cloudy. Optimise copper finings.

Check efficiency of wort separation.

Slow fining Cause Action

Too many fine particles (<10mm). Optimise copper fining. Excess copper fining. Optimise copper fining. Yeast count too high or low. Ensure yeast count about 1 million cells/ml. Rouse/mix racking tank to

ensure even distribution of yeast count throughout racking. Wild yeast & bacteria. Improve hygiene of all vessels / attachments. Finings temperature too low. Store as cool as possible (not <4°C), but note: cold increases

viscosity; heat denatures protein. Residual fermentables too high. Check primings addition. Secondary fermentation increases CO2

absorption, causing flocs to float. Starch granules. Check wort for starch presence using iodine solution. pH. Keep in range 3.8 - 4.2.

Slow run-off Cause Action

Isinglass storage. Ensure Isinglass is fresh / within use by date. Store as cool as possible (but not below

4°C). Auxiliary fining ineffective. Change auxiliary. Change isinglass blend. Leave at least 30 minutes between addition

of isinglass and auxiliary. Dead yeast. Remove tank bottoms.

Layering Cause Action

Loose bottoms. Optimise isinglass / auxiliary finings. Too many fine particles. Optimise copper fining. Poor cellar handling. Improve rousing and handling regime.

Loose / fluffy bottom Cause Action

Check grist composition. High sugar or syrup grist needs less copper fining. High dark malt grist needs less

copper fining. Optimise fining regime according to grist.

Copper fining addition rate. Too high: carageenans won't sediment.

Low Extract Cause Action

Grind too fine or coarse. Adjust mill. Poor mixing in mash tun. Ensure even mixing. Leaks in system. Check all pipe work, especially pump glands. Mash thickness. Ensure liquor to grist ratio is correct for your system mash temperature.

No flocculation or sedimentation Cause Action

Grease on tank or pipe work. Check cleaning regime. Water quality (ionic balance). Seek specialist advice on water quality. Suspended solids too low. Check brew house (mashing / copper) regime.

Trouble Shooting - Production

Beer fines then gets hazy Cause Action

Wild yeasts or bacteria. Cellar / dispense temperature.

Improve hygiene. Fine at temperature lower than cellar or dispense. Check dispense python cooling.

Cask disturbed. Re-roll and put onto stillage.

Cloudy Wort Cause Action Partially degraded starch. Optimise temperature to 63-68°C during mashing (all in temperature). Stand for 1 hour

(minimum) after mashing. Milling too fine. Husk pieces too small to form good filtration bed. Adjust mill to give less flour. Run-off too soon after mashing. Extend stand time. Reduce speed of run off. Hole sizing in plates / plate placement.

Check that plate holes are correct size and that plates are placed in the correct positions.

Excess or fluffy bottoms Cause Action

Isinglass / Auxiliary finings addition rate.

Too much being added: optimise.

Too many fine particles. Optimise copper fining. Yeast count low/ high

Increase yeast count. Readdress yeast pitching rate/ strain.

Hot/cold wort clarity poor Cause Action

Incorrect boiling regime. Time copper fining addition correctly.

Ensure boiling is vigorous and optimise evaporation rate and boil time. Wort run-off clarity poor. Use slower run off. Wort pH. Should be 5.1 - 5.3 for efficient copper fining. Calcium level low. Seek specialist advice on water quality. A reduction in hopping level. Increase fining rate since hop tannins normally increase cold break.

Slow run-off Cause Action

Isinglass storage. Ensure Isinglass is fresh / within use by date. Store as cool as possible (but not below

4°C). Auxiliary fining ineffective. Change auxiliary. Change isinglass blend. Leave at least 30 minutes between addition

of isinglass and auxiliary. Dead yeast. Remove tank bottoms.

Layering Cause Action

Loose bottoms. Optimise isinglass / auxiliary finings. Too many fine particles. Optimise copper fining. Poor cellar handling. Improve rousing and handling regime.

Loose / fluffy bottom Cause Action

Check grist composition. High sugar or syrup grist needs less copper fining. High dark malt grist needs less

copper fining. Optimise fining regime according to grist.

Copper fining addition rate. Too high: carageenans won't sediment.

Low Extract Cause Action

Grind too fine or coarse. Adjust mill. Poor mixing in mash tun. Ensure even mixing. Leaks in system. Check all pipe work, especially pump glands. Mash thickness. Ensure liquor to grist ratio is correct for your system mash temperature.

No flocculation or sedimentation Cause Action

Grease on tank or pipe work. Check cleaning regime. Water quality (ionic balance). Seek specialist advice on water quality. Suspended solids too low. Check brew house (mashing / copper) regime.

TROUBLE SHOOTING productionTROUBLE SHOOTING production

Sticking fermentation Cause Action

Early / sudden cooling (thermal shock).

Adjust cooling sequence or raise temperature of attemperation coolant.

Early flocculation. Increase rousing time.

Investigate calcium / phosphate balance in water (seek specialist advice). Mash temperature too high. Lower mash temperature. Yeast deterioration. Acid wash yeast: 4°C maximum.

Replace cultures more often. Lack of oxygen. Adjust wort aeration (see Slow fermentation).

Patchy run-off / Intermittant cloudiness Cause Action

Channelled bed. Ensure good mixing during mashing.

Coarse grist grind. Check sparging doesn't create channels and is even.

Production of problem worts Cause Action Last runnings too weak. Cut off collection at 1005°. Liquor back if necessary. Slow run-off Cause Action

Milling too fine. Adjust mill. Blockages in mash system. Check for blockages in: plate holes, underbed, pipe work leading from mash

vessel. Sparge conditions. Check that sparging is even. Check sparge temperature is high enough, but not

higher than 78°C. Set mash. Optimise stand time/temperature after mashing (63-68°C, 1 hour minimum stand).

Underlet bed and recirculate to refloat bed. Rake bed gently. Adjunct addition too high. Use higher percentage malt in grist. Too fast a run off. Bed is pulled down and slows run off. Underlet bed and recirculate to refloat bed. Pump blockage. Clear blockage.

Variation between casks Cause Action

Yeast levels. Yeast slugs in cask. Improve agitation before fining and racking. Fining homogeneity. Check mixing in holding tank. Rouse before use. Poor fining dispersion. Roll casks before stillage.

Over attenuation

Cause Action

















Over attenuation

Cause Action

















TROUBLE SHOOTING productionTROUBLE SHOOTING production

Sticking fermentation Cause Action

Early / sudden cooling (thermal shock).

Adjust cooling sequence or raise temperature of attemperation coolant.

Early flocculation. Increase rousing time.

Investigate calcium / phosphate balance in water (seek specialist advice). Mash temperature too high. Lower mash temperature. Yeast deterioration. Acid wash yeast: 4°C maximum.

Replace cultures more often. Lack of oxygen. Adjust wort aeration (see Slow fermentation).

Patchy run-off / Intermittant cloudiness Cause Action

Channelled bed. Ensure good mixing during mashing.

Coarse grist grind. Check sparging doesn't create channels and is even.

Production of problem worts Cause Action Last runnings too weak. Cut off collection at 1005°. Liquor back if necessary. Slow run-off Cause Action

Milling too fine. Adjust mill. Blockages in mash system. Check for blockages in: plate holes, underbed, pipe work leading from mash

vessel. Sparge conditions. Check that sparging is even. Check sparge temperature is high enough, but not

higher than 78°C. Set mash. Optimise stand time/temperature after mashing (63-68°C, 1 hour minimum stand).

Underlet bed and recirculate to refloat bed. Rake bed gently. Adjunct addition too high. Use higher percentage malt in grist. Too fast a run off. Bed is pulled down and slows run off. Underlet bed and recirculate to refloat bed. Pump blockage. Clear blockage.

Variation between casks Cause Action

Yeast levels. Yeast slugs in cask. Improve agitation before fining and racking. Fining homogeneity. Check mixing in holding tank. Rouse before use. Poor fining dispersion. Roll casks before stillage.

TROUBLE SHOOTING production

Muntons plcCedars MaltingsStowmarketSuffolkIP14 2AGUK

t. +44 (0) 1449 618300

www.muntons.com

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