Craft Brewers

GUIDE

Welcome
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 sufcient 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.

COmpaNY backgROuNd PROduct RaNges MaLt aNd beeR FLaVOuR WHeeLs TecHNicaL SpeciFicatiONs PROduct PackagiNg/HaNdLiNg BeeR TROubLe SHOOtiNg QuaLitY AssuRaNce

COMPANY COMPANY

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 The Baker-Munton family had been trading in him malt to the Phoenix Brewery Bedford owned by Charles Wells Ltd. and, and in grain in London since the 19th Century 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 Muntona Ltd in Bedford grew steadily and in 1934 to be produced in-house andEdward established the Companys rst supply acquired Fison Limited in Ipswich. This of malt with the British brewing A new site in Stowmarket enabled maltindustry. for extract manufacture to be produced followed, replacing in-house those at Bedford and Ipswich. Malt production and established the Companys rst supply at the renamed Munton & Fison Ltd British exceeded internal requirements of malt with the brewing industry. A new site and so the sale of malt a priority. inbecame Stowmarket followed, replacing those at Bedford and Ipswich. Malt production at the renamed Munton In the late 1950s malting facilities were expanded and moved & Fison Ltd exceeded internal requirements and so the closer to the Scottish whisky distillers. The site chosen was sale of malt became a priority. at Bridlington, East Yorkshire and in 1964 the 45,000 tonnes Flamborough Maltings opened. 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.

background background

Following Britains 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.

Following Britains 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 signicant investments being made. Over the last twenty years alone malt extract capacity has more than

trebled to 35,000 tonnes, a new malt aking 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 efcient 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 eld.

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!

craft brewery

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

GRAIN MALTS
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 products are shown on the typical 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.

LIQUID MALT EXTRACTS

In addition to our extensive range of grain malts, Muntons offers a wide range of liquid malt extracts in both hopped and unhopped form specically 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 as a straight 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.

DRIED MALT EXTRACTS

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 ne powder particle in less than four seconds, which ensures that the full avour of the malt is retained and that no off-avours or taints are introduced.

MALT

descriptors 1
PALE MALT Pale malts are whole dried malted barley, pale coloured in appearance, but slightly darker and sweeter than lager malt. Pale malts are used in many traditional ale and bitter recipes. LAGER MALT Lager malts are whole dried malted barley, intended for use in lager production. They are pale in colour and have natural enzyme activity. They are also suitable for distilling. MUNICH MALT Munich malts are whole dried malted barley, dark coloured in appearance with a lightly toasted malt aroma and taste. Munich malts are used to brew traditional dark beers. AMBER MALT Amber malts are whole dried malted barley, amber coloured in appearance. Amber malts are used in mild, porter and brown ale recipes. They have a toasted malt aroma and nutty taste. MILD MALT Mild malts are whole dried malted barley, straw coloured in appearance. They have a pleasant and characteristic malt aroma with a malty and slightly sweet taste. CRYSTAL MALT Crystal malts are whole dried malted barley, reddish coloured in appearance with a caramel and toffee avour. Crystal malts are often used in English style bitter recipes and give the nished beer a nutty avour.

MALT

descriptors 2
CHOCOLATE MALTS Chocolate malts are whole dried roasted malted barley, dark brown coloured in appearance. Chocolate malts are often used in porters, mild and some bitter recipes. They have a distinct roasted and coffee-like aroma with a mild bitter taste. BLACK MALTS Black malts are whole dried dark roasted malted barley, black coloured in appearance. Black malts are often used for additional colour and avour in mild, porter and stout recipes. They have a pronounced roasted and burnt-like aroma with a bitter taste. ROASTED BARLEY Roasted barley are whole dried dark roasted unmalted barley, brown/black coloured in appearance. Roasted barley is used for additional colour and avour in mild, porter and stout recipes. It has a distinct roasted and coffee-like aroma with a pronounced bitter taste. TORRIFIED WHEAT Torried wheat is whole wheat grains expanded to varying degrees. It is medium brown coloured in appearance with some grains partially popped exposing white endosperm, with the addition of some dark brown grains also. It has a nutty aroma with a toasted wheat avour.

English Pale Ale

RECIPE

Recipe: 1HI - 211 pints Pale Ale Malt 18.5kg - 40.7 lb Crystal 150 1.5kg - 3.31 lb Amber Malt 1.0kg - 2.2 lb Mash Temperature: 66.5C for 70mins - 152F Additional Ingredient: 40g Gypsum (for calcium ions) - 1.41 oz Copper Boiling: 75mins total Challenger 60g at start of boil - 2.12 oz Bodacea 40g after 30mins - 1.41 oz Fuggles 50g 10mins from end - 1.76 oz Target EBU 35 Bitterness Sparge at 78C - 172F

Cool and pitch @ 20C Yeast Muntons Premium Gold 4 x 6g sachets (0.21 oz) 1 US barrel = 119 litres 1 barrel = 166 litres. Please multiply all ingredients by 1.66 to make a 1 barrel brew.

English Brown Ale

RECIPE

Recipe: Pale Ale Malt Crystal 150 Black Malt Torried Wheat Mash Temperature: Additional Ingredient: Copper Boiling: First Gold Fuggles Target Sparge

1HI - 211 pints 17.5kg - 38.58 lbs 1.5kg - 3.31 lbs 2.0kg - 4.41 lbs 0.5kg - 1.10 lbs 67C for 70mins - 153F 40g Gypsum (for calcium ions) - 1.41 oz 75mins total 60g at start of boil - 2.12 oz 50g at start of boil - 1.76 oz EBU 25 Bitterness at 78C - 172F

Cool and pitch @ 20C Yeast Muntons Premium Gold 4 x 6g sachets (0.21 oz) 1 barrel = 166 litres. Please multiply all ingredients by 1.66 to make a 1 barrel brew.

English Porter

RECIPE

Recipe: 1HI - 211 pints Pale Ale Malt 17.5kg - 40.7 lb Black Malt: 1.5kg - 3.31 lb Crystal 150: 1.2kg - 2.65 lb Torried Wheat 1.0kg - 2.20 lb Mash Prole: 65C for 60mins mashing @ 3:1 - 149F Sparge at 78C - 172F Boil: 65mins rolling Hops Fuggles: 100g (added at start of boil) - 3.53 oz Late Hops Fuggles: 10 mins from end 50g - 1.76 oz Copper Finings: Irish Moss 15g - 0.53 oz OG: 1046 FG: 1010 Yeast Pitching @ 20C Safale S04 24g Fermentation: 20-23C Tasting Notes: English Porter, strong roasted malts, hoppy and slightly bitter with a treacle and coffee after taste. 1 barrel = 166 litres. Please multiply all ingredients by 1.66 to make a 1 barrel brew. Yeast Muntons Premium Gold 4 x 6g sachets (0.21 oz)

English Golden Ale

RECIPE

Recipe: 1HI - 211 pints Pale Ale Malt 18.5kg - 40.7 lb Crystal 150 1.5kg - 3.31 lb Amber Malt 1.0kg - 2.2 lb Mash Temperature: 66.5C for 70mins - 152F Additional Ingredient: 40g Gypsum (for calcium ions) - 1.41 oz Copper Boiling: 75mins total Challenger 60g at start of boil - 2.12 oz Bodacea 40g after 30mins - 1.41 oz Fuggles 50g 10mins from end - 1.76 oz Target EBU 35 Bitterness Sparge at 78C - 172F

Tasting Notes: A true golden ale, hoppy and slightly bitter with a slightly sweet after taste 1 barrel = 166 litres. Please multiply all ingredients by 1.66 to make a 1 barrel brew. Yeast Muntons premium Gold 4 x 6g sachets (0.2oz)

improve beer colour

NATURALLY
Clarimalt XD Liquid - clarity without compromise
Clarimalt XD liquid is made to meet increasing demand for natural, readily dissolvable, avour 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 nest 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 1EBC. The clarimalt range is available in 25kg jerry cans. Muntons malt extracts contain no E numbers or articial additives which helps to keep your labels clean. The suggested ingredient declaration for Clarimalt XD liquid for retail packaging is Roasted Barley Malt Extract

product

RANGE
EBC
5-8 2.8 - 3.4 12 - 20 2.5 - 3.4 5-6 5-8 5-8 5-8 5-8 5-8

PRODUCT DESCRIPTION

LOVIBOND
2.9 - 4.3 1.8 - 2.0 6.2 - 10.0 1.7 - 2.0 2.9 - 3.3 2.9 - 4.3 2.9 - 4.3 2.9 - 4.3 2.9 - 4.3 2.9 - 4.3

USE
IPA, Ales, Bitter, Mild, Porter, Stout Lager, Golden Ales, Light Beers IPA, Ales, Bitter, Mild Pilsner and Lager Bitter, Mild, Porter, Stout IPA, Ales, Bitter, Mild, Porter, Stout IPA, Ales, Bitter, Mild, Porter, Stout IPA, Ales, Bitter, Mild, Porter, Stout IPA, Ales, Bitter, Mild, Porter, Stout IPA, Ales, Bitter, Mild, Porter, Stout

RATE
Up to 100% Up to 100% < 20% Up to 100% Up to 85% Up to 100% Up to 100% Up to 100% Up to 100% Up to 100%

Pale Malts
Whole Pale Maris Otter Blend Whole Lager Malt Munich Malt Pilsner Malt Whole Mild Malt Whole Pale / Pearl Blend Whole Ex Pale / Maris Otter Blend Whole Pale - Flagon Blend Whole Pale - Tipple Blend Whole Ex Pale / Spring Blend

Roasted Malts
Black Malt 25kg Chocolate Malt - 25kg Light Chocolate Malt - 25kg Caramalt in 25kg Amber Malt in 25kg 1200 - 1400 900 - 1100 380 440 22 - 43 40 - 75 512 - 598 384 - 427 162.6 188 11 - 19 18 - 32.5 Mild, Porter, Stout Mild, Porter, Stout, Bitter, Ales Mild, Bitter, Ales, IPA Mild, Bitter, Ales Mild, Bitter, Ales, IPA < 20% < 20% < 20% < 20% < 15%

Crystal Malts
Crystal Malt 110 - 25kg Crystal Malt 150 - 25kg Crystal Malt 240 - 25kg Crystal Dark - 25kg 95 - 125 130 - 170 210 - 270 360 - 440 41 - 54 56 - 73 90 - 116 154 - 188 Mild, Bitter, Ales, IPA Mild, Bitter, Ales, IPA Mild, Bitter, Ales Mild, Porter, Stout < 12% < 10% < 10% < 15%

Wheat Malts
Malt 600 Brewing Wheat 25kg Torried Wheat - 25kg Sack 5 MAX 2-6 2.9 MAX 1.4 - 3.3 Lager, Ales, Wheat Beers Lager, Ales, Bitter, Mild < 10% / up to 100% < 10%

Barley Malts
Roasted Barley 1050 - 1450 430 - 620 Mild, Porter, Stout < 10%

product

RANGE
EBC
<7 12 -16 24 - 28 < 10 680 - 925 750 - 850

PRODUCT DESCRIPTION

LOVIBOND
< 3.1 6.0 - 8.0 12 - 14 5 MAX 295 - 390 320 - 362

USE
Lager, Pilsner, IPA IPA, Bitter, Golden Ale Bitter, Mild, Porter Wheat Beers, Lager, Bitter IPA, Bitter, Mild, Porter, Stout IPA, Bitter, Mild, Red Beers

RATE
Up to 50% Up to 50% Up to 50% Up to 50% MAX 5% MAX 10%

Liquid Malt Extracts

Cedarex Light Malt Extract Cedarex Amber Malt Extract Cedarex Medium Malt Extract Wheat Malt Extract Clarimalt XD Liquid Extramalt Liquid EXD 800

Spraymalt
Extra Light Light Medium Extra Dark <7 8 - 12 24 - 42 70 - 120 < 3.1 3.5 - 6.2 9.5 - 18.6 30.3 - 51.6 Lager, Pilsner, Light Ales Lager, Light Ales, Pale Ales, Bitters Bitters, Real Ales, Dark Ales, Old Ale Mild, Porter, Stout Can be used @100% but normally 50% MAX MAX 50% MAX 40% MAX 33%

Speciality Malt Information

Pale Rye < 10 < 5.3 Speciality Beers, Rye Beers, Regional Milds 5% for standard Beers with Max 30% for Rye Beers MAX 10% MAX 20%

Crystal Rye Malted Oats

150-210 < 10

64.4 - 90.0 < 5.3

Speciality Beers, Red Ales and Stouts Speciality Beers, Oat Stouts

typical

ANALYSIS
MOISTURE % TOTAL NITROGEN % WORT COLOUR 515ml EXTRA CT (dwt) IoB SOLUBLE NITROGEN RATIO

IoB (Institute of Brewing)

MALT TYPE

Extra Pale Ale Malt Pale Ale Malt Wheat Malt Caramalt Malt Amber Malt Crystal Malt Dark Crystal Malt Chocolate Malt Light Chocolate Malt Black Malt Roasted Barley

<4.5 <3.7 <7.0 <8.0 <7.0 <6.0 <6.0 <6.0 <6.0 <5.0 <6.0

1.65 max 1.65 max 2.20 max 2.00 max 1.80 max 1.85 max 2.00 max 2.10 max 2.10 max 2.20 max 2.20 max

2.5 - 3.5 5.0 - 6.9 <5.0 25 - 40 40 - 75 130 - 170 360 - 440 850 - 1150 380 440 1100 - 1400 1100 - 1400

>308 >308 >315 >260 >300 >260 >260 >260 >250 >250 >250

38 - 44 38 - 44 30 - 45 N/A N/A N/A N/A N/A N/A N/A N/A

EBC (European Brewery Convention)

Lager <5.0 1.80 max <3.4 >80.0% EBC 38 - 44

Extra Pale Ale Malt

Pale Ale Malt

Wheat Malt

Amber Malt

Crystal Malt

Dark Crystal Malt

Caramalt Malt

Black Malt

Chocolate Malt

Roasted Barley

Lager Malt

MALT ANALYSIS parameters - 1

MOISTURE %
- The drier a malt is, the less potential it has for mould growth, and less potential for avour and aroma being lost during storage. The upper limit for acceptable moisture content is usually around 6%. The moisture content generally reects 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 (ne) 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 (ne) 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/COARSE DIFFERENCE
- This is the difference between coarse and ne grinds. If the difference is small then the malt is very consistent throughout and easily milled and extracted. High values reect that certain parts of the malt are not sufciently 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.

FINE EXTRACT, dwt, %

- Fine refers to the ne 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 ne 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.

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 modication 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.

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 modication 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.

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 modication during malting (and malt modication). The higher the number, the more highly modied 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 undermodication, and 37-40% indicates overmodication.

MALT ANALYSIS parameters - 2

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 modication during malting (and malt modication). The higher the number, the more highly modied the malt. It also gives an indication of how much nitrogen will be extracted into the mash.

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 =(DPIOB*1.07*3.5)-16

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.

ALPHA AMYLASE/DU @ 20C (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).

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 ltration. Also high beta-glucan indicates poor modication.

QUALITY ASSURANCE
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 Prociency 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 qualied Brewers and Maltsters.

TRACEABILITY
Traceability 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 nished 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 MALT
ISO 9001:2008 & ISO 50001:2011 ISO 14001:2004 & ISO 22000:2005

GM Declaration

At 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 Consortiums own code of practice and it enables much faster responses to supplychain dynamics. Above all, it sets UK malt apart from the competition. Muntons are accredited to the Assured UK Malt standard.

Vegetarian

Kosher

Halal

Organic

PACKAGING

IBC bags GRAIN MALT, MALT FLOUR and FLAKES

1 tonne

steel and plastic drums LIQUID EXTRACTS

300kg

polypropylene sacks GRAIN MALT, MALT FLOUR and FLAKES

25kg

jerry can

25kg

cartons SPRAY and BAND DRIED EXTRACTS

25kg

9kg and 10.8kg

Cases of HOMEBREW BEER and WINE KITS

25kg POLYPROPYLENE

handling of sacks

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.

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

Pull the middle thread to open the sack.

LIFTING AND TIPPING THE POLYPROPYLENE SACK

Muntons cannot advise on manual handling practices. Please look to your own company manual handling instructions for recommended lifting points.

DISPOSING OF THE THE POLYPROPYLENE SACK

Bags can be disposed of in general waste once you have nished emptying the product out or they can be re-used as the customer wishes.

AUTOMATED processing at the mill

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

MALT avour wheel

MALT SENSORY ANALYSIS
Currently malt tasting is not part of any malt specication, but offers possibilities to differentiate both positive and negative avours. Conventional malt analysis may suggest that malts are identical, yet the processing parameters used could have been different and therefore the avour prole also slightly different (Chandra et al, 1997). It is thus important to have a sufciently discriminatory method to avour prole malts that reects the range of malt avours available. Some customers require tasting of worts for the correct avour prole. This doesnt reect contribution of the husk and the sweetness of worts predominates, making full proling impractical. A method that fully describes the prole 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 avours, 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 prole for the entire range of malts (Murray et al, 1999). This malt avour wheel allows distinct proles to be created for the wide range of malts and malted ingredients we produce.

Berry, Jam

Malty, Biscuit, Hay, Husky, Rusk T

C TREACLE

Beany

Card, Mouldy

Veg, Sulphidic Sulphic

MALT avour types

FLAVOUR MALT TYPES SHOWING THIS CHARACTER
CEREAL Wheat, Ale SWEET Ale, Amber, Munich BURNT Black, Roasted Barley or Malt NUTTY Caramalt, Ale GREEN Lager, High Enzyme, Diastatic SULPHURY Positive DMS: Lager Negative: Sulphitic and Sulphidic SOLVENT Should not be present in any malt type TOFFEE Crystal up to colour 240 EBC CARAMEL Crystal up to colour 110 EBC, Caramalt COFFEE Chocolate, Black CHOCOLATE Very dark Crystal TREACLE Crystal over 240 EBC colour SMOKY Peated PHENOLIC Peated FRUITY Crystal colour up to 110 EBC, Munich BITTER Chocolate, Black

BEER avour wheel

Beer avour wheels are designed to describe the full range of taste and aroma detectable in beer. Originally developed by Meilgaard in the 1970s 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 subdescriptors. 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 avours through to Maillard which develop in speciality malts that are stewed and roasted or Sweet notes that are more honey-like. Other avours 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 ngerprint 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.

MALT WORT avour proles

avour wheel 1
TIPPLE ALE MALT Tipple has a predominantly malty avour with little or no bitter/ astringent characteristics. Mildly sweet with nutty and cereal back notes but low on green off notes. The overall balance is strong in Malt with sweetness coming through.

avour wheel 2
MARIS OTTER 2010 CROP This Maris Otter is predominantly sweet and cerealy with a good malty after taste. Slightly astringent but with a low bitter note but balanced with hint of nut and toffee with little greenafter taste.

Malty 5 Toffee 4 3 2 1 Nutty 0 Bitter Nutty Sweet Toffee

Malty 4 3 2 1 0 Bitter Sweet

Green Cereal

Astringent

Green Cereal

Astringent

avour wheel 3
MARIS OTTER 2011 Malty, sweet and cereal are dominant but with a balance of toffee and nut. Slightly astringent but not too bitter giving a mildly green aftertaste.

avour wheel 4
MARIS OTTER/TIPPLE BLEND A malty taste backed by cereal with sweetness coming through. Slightly astringent but not too bitter balanced with nut and a hint of toffee. A slight green after taste does not detract from the overall malty characteristics.

Malty 4 Toffee 3 2 1 Nutty 0 Bitter Sweet

Malty 5 Toffee 4 3 2 1 Nutty 0 Bitter Sweet

Green Cereal

Astringent

Green Cereal

Astringent

CONCLUSIONS:
Both Maris Otter and Tipple and very malty with sweetness and cereal notes. Maris Otter being slightly sweeter but Tipple more malty. The blend gives more of a balanced avour to the wort with nutty and toffee notes coming through but the astringent and bitter notes only just noticeable. The green avours are curtailed by the addition of Tipple which will enhance the malty avours in the beer.

TROUBLE SHOOTING
Trouble Shooting - Flavour
Action Check yeast handling and general hygiene (Zymononas, Acetobacter). Avoid oxidation. Check yeast handling and general hygiene (Lactobacillus, Acetobacter). Check yeast handling and general hygiene. Reduce oxygen in headspace for packaging / storage. Check water (brewing liquor) supply. Check fermentation control. Check yeast handling and general hygiene. Reformulate amount of speciality malt or hops. Can be positive in stouts and porters.. Adjust grist specification (less highly roasted product). Check pasteurisation control. Reduce oxygen ingress in packaging / storage. Can be positive if in ale. May need longer maturation or fresh yeast. Check hygiene particularly in fermentation (Pediococcus, Lactobacillus). Condition for longer. Increase yeast count. Consider raising temperature. Optimise wort specification. Can be due to low valine level. Check hygiene and cleaning processes. Check gas specifications and equipment serviceability. Check storage temperature and stock rotation. Flavour Acetaldehyde (Green apple). Cause Bacterial contamination. Acetic (Vinegary). Astringent. Bacterial spoilage. Bacterial spoilage. Oxidation. Pesticide residues. Over attenuation. Bitter. Wild yeast. Grist. Bready / Harsh / Drying. Speciality malt. Over pasteurisation. Oxidation. Butterscotch (Diacetyl, Buttery, Milky). Yeast. Bacterial contamination. Maturation. Low wort FAN. Pipe lines. Carbonation. Catty / Blackcurrent leaves / Conditioning. Over aged product.

avour 1

Milky). Bacterial contamination. Maturation.

May need longer maturation or fresh yeast. Check hygiene particularly in fermentation (Pediococcus, Lactobacillus). Condition for longer. Increase yeast count. Consider raising temperature.

TROUBLE SHOOTING
Low wort FAN. Optimise wort specification. Trouble Shooting Flavour Can be due to low valine level. Flavour Carbonation. Acetaldehyde (Green apple). Catty / Blackcurrent leaves / Ribes / Cat Urine (Tom cat). Acetic (Vinegary). Astringent. Cheesy / Sweaty / Rancid. Pipe lines. Cause Conditioning. Bacterial contamination. Over aged product. Bacterial spoilage. Overpasteurisation. Oxidation. Bacterial spoilage. Aged or Stale Hops. Oxidation. Pesticide residues. Bacterial spoilage. Cause Over attenuation. Check hygiene and cleaning processes. Action Check gas specifications and equipment serviceability. Check yeast handling and general hygiene (Zymononas, Acetobacter). Checkoxidation. storage temperature and stock rotation. Avoid Check yeast handling and general hygiene Check pasteurisation regime. (Lactobacillus, Acetobacter). Prevent / minimise air and or oxygen entry during filling. Check yeast handling general hygiene. Do not use old hops. Reduce oxygen in headspace for packaging / storage. Check store temperature and stock rotation. Check water (brewing liquor) supply. Check yeast handling and general hygiene. Action Check fermentation control.

avour 2

Flavour Cooked vegetable. Bitter.

Over pasteurisation. Wild yeast. Oxidation. Grist.

Check pasteurisation control. Check yeast handling and general hygiene. Check air/oxygen ingress in processing / packaging. Reformulate amount of speciality malt or hops. Check DMS precursor (S-methyl methionine, SMM) in Can be positive in stouts and porters.. malt. Adjust grist specification (less highly roasted product). Check hygiene in fermentation (O. proteus) Check pasteurisation control. Ensureoxygen a vigorous, evaporative boil./ storage. Reduce ingress in packaging Do be notpositive overattenuate. Can if in ale. May need longer maturation or fresh yeast. Seek specialist advice of water consultant. Check hygiene particularly in fermentation (Pediococcus, Lactobacillus). Check storage areas for dryness and hygiene.
Condition for longer. Increase yeast count. Reduce temperature and/or original gravity. Consider raising temperature.

Dimethyl sulphide (DMS, Bready / Harsh / Drying. Tomatoes, Sweetcorn).

Malt. Speciality malt. Bacterial spoilage. Over pasteurisation. Wort. Oxidation.

Dry. Butterscotch (Diacetyl, Buttery, Milky). Earthy / Musty / Rusty.

Fermentation. Yeast. Brewing liquor. Bacterial contamination. Mould growth.

Maturation. Fermentation.

Estery (Fruity solvent). Fishy. Fruity (Estery). Goaty. Carbonation. Grassy. Catty / Blackcurrent leaves / Ribes / Cat Urine (Tom cat). Honey.

Tank resin. Low wort FAN. Yeast

Pipe lines.

Check integrity of tank linings. Optimise wort specification. Can be due to low valine level. Check yeast strain. Check wort gravity is not too high. Check hygiene and cleaning processes. Check yeast strain, wort composition and oxygenation. Check gas specifications and equipment serviceability. Keep storage areas dry and clean. Check storage temperature and stock rotation. Check yeast strain.

Yeast. Conditioning. Malt or Hops. Over aged product. Yeast.

Mould growth. Estery (Fruity solvent). Fishy. Fermentation. Tank resin. Yeast

Check storage areas for dryness and hygiene. Reduce temperature and/or original gravity. Check integrity of tank linings.

TROUBLE SHOOTING
Fruity (Estery). Goaty. Check yeast strain. Check wort gravity is not too high. Yeast. Grassy. Flavour Honey. Acetaldehyde (Green apple). Malt or Hops. Cause Yeast. Bacterial contamination. Over ageing. Husky Grainy. Acetic / (Vinegary). Lab-ox. Mash conditions. Bacterial spoilage. Packaging (Lubricants in cans). Bacterial spoilage. Ultraviolet Oxidation. light on hops / hop products. Keep storage areas dry and clean. Action Check yeast strain. Check yeast handling and general hygiene (Zymononas, Acetobacter). Check storage times / conditions. Avoid oxidation. Adjust sparge pH downwards. Checkmash yeastand handling and general hygiene (Lactobacillus, Acetobacter). Wash cans correctly.

Trouble Shooting Check - Flavour yeast strain, wort composition and oxygenation.

avour 3

Astringent.
Lightstruck (Skunky). Meaty (Marmite). Medicinal. Bitter.

Check yeast handling and general hygiene.

Keep product outin ofheadspace direct sunlight. Reduce oxygen for packaging / storage.

Pesticide residues. Yeast. Over attenuation.

Plastic packaging or tubing. Wild yeast.

Check water (brewing liquor) supply. Yeast breakdown (autolysis). Check yeast strain and handling. Check fermentation control.
Check sanitizer formulation and usage. Checkintegrity yeast handling and general hygiene. Check of tubing and packaging.

Grist. Water. Flavour Bready / Harsh / Drying. Metallic / Inky / Tin-like. Cause Speciality malt. Contact with metalic surfaces. Over pasteurisation. Fat oxidation. Oxidation. Additives. Butterscotch (Diacetyl, Buttery, Milky). Yeast. Aged product. Brewing Bacterialliquor. contamination. Mouldy. Onion / Garlic. Parsnips. Storage area. Maturation. Aged hops. Low wort FAN. Bacterial spoilage. Pipe lines. Phenolic (Spicy, Herbal, Carbonation. Cloves, Bakelite). Catty / Blackcurrent leaves / Yeast. Conditioning. Over aged product.

Reformulate amount speciality malt or hops. Taste water and seek of specialist advice. Action Can be positive in stouts and porters.. Adjust grist specification (less highly roasted product). Check integrity of all vessels. Check pasteurisation control. Check pasteurisation and raw materials. Reduce oxygen ingress in packaging / storage. Check priming sugars, caramels and filter powder. Can be positive if in ale. Reduce storage time. May need longer maturation or fresh yeast. Seek specialist on water consumption. Check hygiene advice particularly in fermentation (Pediococcus, Lactobacillus). Fungal contamination. Check holding tanks, Increase packaging and count. fungicide stores. Condition for longer. yeast Consider raising temperature. Check hop storage and usage. Optimise wort specification. Can be due to low valine Check yeast handling andlevel. general hygiene (O. proteus). Pay particular attention to wort hygiene. Check hygiene and cleaning processes. Wild yeast Check gas infection. specifications and equipment serviceability. (Can be a desirable note if a speciality yeast for wheat beer or storage if peated malt is used). Check temperature and stock rotation.

Aged product. Brewing liquor. Mouldy. Storage area. Aged hops.

Reduce storage time. Seek specialist advice on water consumption. Fungal contamination. Check holding tanks, packaging and fungicide stores. Check hop storage and usage.

TROUBLE SHOOTING
Onion / Garlic. Parsnips. Bacterial spoilage.

Trouble Shooting Check - Flavour yeast handling and general hygiene (O.

avour 4

Flavour Phenolic (Spicy, Herbal, Acetaldehyde (Green apple). Cloves, Bakelite).

Cause Yeast. Bacterial contamination.

proteus). Pay particular attention to wort hygiene. Action Wild yeast infection. Check yeast handling and hygiene (Can be a desirable note if general a speciality yeast for wheat (Zymononas, Acetobacter). beer or if peated malt is used). Avoid oxidation. Check specification and integrity of tank and Check yeast handling and general hygiene packaging lacquers. (Lactobacillus, Acetobacter). Check integrity and sanitising CIP procedure for Check tubing. yeast handling and general hygiene. plastic Reduce oxygenadvice. in headspace for packaging / storage. Seek specialist Check yeast water handling (brewingand liquor) supply. Check general hygiene (coliforms). Check adjunct fermentation control. Check general hygiene (anaerobes). Check yeast yeast hygiene handlingin and general hygiene. Check fermentation and maturation (Zymomonas, Pectinatus). Check fermentation control (yeast malt strain, Reformulate amount of speciality or oxygenation, hops. pitching rate, temperature etc). Can be positive in stouts and porters.. Check strain. Adjust yeast grist specification (less highly roasted product). Check during maturation. Check yeast pasteurisation control. Reduce oxygen ingress in packaging / storage. Check pasteurisation control. Action Can be positive if in ale. May need longer maturation or fresh yeast. Reduce calcium chloride additions. Check hygiene particularly in fermentation Check coolant Lactobacillus). system for leaks. (Pediococcus, Check maturation conditions. Condition for longer. Increase yeast count. Consider raising temperature. Check yeast strain, oxygenation (before and during fermentation) wort composition. Optimise wort and specification. Can be due to low valine level. Check all detergent is rinsed away during CIP. Check hygiene and cleaning processes. Check integrity of tank lacquers. Check gas specifications and equipment serviceability. Check for leaks. Check storage temperature and stock rotation.

Acetic (Vinegary). Astringent.

Uncured lacquer. Bacterial spoilage. Dispense tubes. Bacterial spoilage. Oxidation. Brewing liquor. Pesticidespoliage. residues. Bacterial

Rancid (sick / vomit). Bitter. eggs (Hydrogen Rotten sulphide).

Over attenuation. Bacterial spoilage. Wild yeast. Bacterial contamination. Grist. Speciality malt. Yeast. Yeast breakdown. Over pasteurisation. Oxidation. Over pasteurisation. Cause Yeast. Brewing liquor. Bacterial contamination. Coolant leakage.

Bready / Harsh / Drying. Rotten vegetables (Leeks, Drains).

Flavour Butterscotch (Diacetyl, Buttery, Milky). Salty.

Sherry-like. Soapy.

Over-aged Maturation.product. Fermentation. Low wort FAN. Cleaning process. Pipe lines. Tank lacquer Conditioning. Plasticiser leaks. Over aged product.

Solvent (Nail varnish). Carbonation. Catty / Blackcurrent leaves /

Flavour Salty.

Cause Brewing liquor. Coolant leakage.

Action Reduce calcium chloride additions. Check coolant system for leaks. Check maturation conditions.

TROUBLE SHOOTING
Sherry-like. Soapy. Over-aged product. Fermentation.

Trouble Shooting

Check yeast strain, oxygenation (before and during Flavour and wort composition. fermentation) Check all detergent is rinsed away during CIP. Action Check integrity of tank lacquers. Check yeast handling and general hygiene (Zymononas, Acetobacter). Check for leaks. Avoid oxidation. Reduce fermentation temperature. Check yeast handling and general hygiene Check yeast strain and oxygenation. (Lactobacillus, Acetobacter). Yeast autolysis. Check hygiene and yeast handling. Check yeast handling and general hygiene. Contamination: Check hygiene throughout Reduce oxygen in headspace for packaging / storage. (Lactobabillus, Pediococcus). Check water (brewing liquor) supply. Check for wild yeast contamination. Renew yeast. Check fermentation control. Check storage temperature and stock rotation. Check yeast handling and general hygiene. Check for air/oxygen ingress in processing and Reformulate amount of speciality malt or hops. packaging. Can bepasteurisation positive in stouts and porters.. Check control. Adjust grist specification (less rate highly Overpasteurisation increases of roasted aging. product). Check yeast pasteurisation control. Check strain and condition. Reduce oxygenAntioxidants, ingress in packaging / storage. Other sources: Finings, Primings. Can be positive if in ale. Increase attenuation limit. May need longer maturation or fresh yeast. Reduce storage time. Check hygiene particularly in fermentation (Pediococcus, Lactobacillus). Check for air/oxygen ingress in processing and packaging. Condition for longer. Increase yeast count. Consider raising temperature. Incomplete. Increase fermentation time. Optimise wort specification. Ensure a vigorous evaporative boil to remove sulphury Can be due to low valine level. notes and DMS. Check hygiene and cleaning processes. Yeast breakdown. Improve yeast handling. Check gas specifications and equipment serviceability. Check storage temperature and stock rotation.

avour 5

Flavour Solvent (Nail varnish). Acetaldehyde (Green apple).

Cleaning process. Cause Tank lacquer Bacterial contamination. Plasticiser leaks.

Acetic (Vinegary). Sour. Astringent.

Yeast. Bacterial spoilage. Yeast. Bacterial spoilage. Bacterial spoilage. Oxidation.

Spicy stock Stale / Oxidised / Cardboard / Papery. Bitter.

Pesticide residues. Yeast. Over attenuation. Over-aged product. Wild yeast. Oxidation. Grist.

Bready / Harsh / Drying.

Speciality malt. Over pasteurisation. Over pasteurisation. Yeast. Oxidation.

Sulphitic (striking match).

Butterscotch (Diacetyl, Buttery, Sweet Milky). Toffee

Yeast. Fermentation. Overaging. Bacterial contamination. Oxidation Maturation.

Worty / Cereal.

Fermentation. Low wort FAN. Wort.

Yeasty. Carbonation. Catty / Blackcurrent leaves /

Pipe lines. Yeast. Conditioning. Over aged product.

TROUBLE SHOOTING
Trouble Shooting - Production
Beer fines then gets hazy
Cause Wild yeasts or bacteria. Cellar / dispense temperature. Cask disturbed. Action Improve hygiene. Fine at temperature lower than cellar or dispense. Check dispense python cooling. Re-roll and put onto stillage.

production 1

Cloudy Wort
Cause Partially degraded starch. Action Optimise temperature to 63-68C during mashing (all in temperature). Stand for 1 hour (minimum) after mashing. Husk pieces too small to form good filtration bed. Adjust mill to give less flour. Extend stand time. Reduce speed of run off. Check that plate holes are correct size and that plates are placed in the correct positions.

Milling too fine. Run-off too soon after mashing. Hole sizing in plates / plate placement.

Excess or fluffy bottoms

Cause Isinglass / Auxiliary finings addition rate. Too many fine particles. Yeast count low. Action Too much being added: optimise.

Optimise copper fining. Increase yeast count.

Hot/cold wort clarity poor

Cause Incorrect boiling regime. Action Time copper fining addition correctly.

Excess or fluffy bottoms

Cause Isinglass / Auxiliary finings addition rate. Too many fine particles. Yeast count low. Action Too much being added: optimise.

TROUBLE SHOOTING
Optimise copper fining. Increase yeast count.

production 2

Hot/cold wort clarity poor

Cause Incorrect boiling regime. Action Time copper fining addition correctly. Ensure boiling is vigorous and optimise evaporation rate and boil time. Use slower run off. Should be 5.1 - 5.3 for efficient copper fining. Seek specialist advice on water quality. Increase fining rate since hop tannins normally increase cold break.

Wort run-off clarity poor. Wort pH. Calcium level low. A reduction in hopping level.

Slow run-off
Cause Isinglass storage. Action Ensure Isinglass is fresh / within use by date. Store as cool as possible (but not below 4C). Change auxiliary. Change isinglass blend. Leave at least 30 minutes between addition of isinglass and auxiliary. Remove tank bottoms.

Auxiliary fining ineffective.

Dead yeast.

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

Loose / fluffy bottom

Cause Check grist composition. Action High sugar or syrup grist needs less copper fining. High dark malt grist needs less copper fining. Optimise fining regime according to grist.

Dead yeast.

Remove tank bottoms.

Layering

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

production 3

Loose / fluffy bottom

Cause Check grist composition. Action High sugar or syrup grist needs less copper fining. High dark malt grist needs less copper fining. Optimise fining regime according to grist. Too high: carageenans won't sediment.

Copper fining addition rate.

Low Extract
Cause Grind too fine or coarse. Poor mixing in mash tun. Leaks in system. Mash thickness. Action Adjust mill. Ensure even mixing. Check all pipe work, especially pump glands. Ensure liquor to grist ratio is about 2.5:1.

No flocculation or sedimentation
Cause Grease on tank or pipe work. Water quality (ionic balance). Suspended solids too low. Action Check cleaning regime. Seek specialist advice on water quality. Check brew house (mashing / copper) regime.

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

Slow fermentation
Cause Yeast pitching rate. Action Pitch more yeast. Normal pitching rate for worts up to 1060 is 1.7-

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

Over attenuation

production 4

Slow fermentation
Cause Yeast pitching rate. Action Pitch more yeast. Normal pitching rate for worts up to 1060 is 1.73.3g/l (pressed yeast, or about double for barm). This can be increased by up to 25% to compensate for poor viability. Pitch after vessel about quarter full of wort. Improve yeast handling. More frequent changes. Acid wash at 4C to remove bacterial contamination, but only every 6-8 generations. Yeast viability should be at least 90% (target 95%). Store yeast <4C, but do not freeze. Use within 72h. Slurry yeast in vessels at 1 to 2C. Pitching temperature: 15 to 17C. Correct at pitching. Too high creates yeast bite. 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. Add zinc salt or yeast food. Aim for 0.05 - 0.1 mg/litre. Levels up to 0.25 mg/litre may be necessary. Warm up room or vessels prior to use. Optimise copper finings. Check efficiency of wort separation.

Yeast pitching time. Low yeast viability.

Wort temperature too low/high. Wort oxygen level out of specification.

Zinc levels too low.

Low ambient temperature. Wort cloudy.

Slow fining
Cause Too many fine particles (<10mm). Excess copper fining. Yeast count too high or low.

Action Optimise copper fining. Optimise copper fining. Ensure yeast count about 1 million cells/ml. Rouse/mix racking tank to ensure even distribution of yeast count throughout racking. Improve hygiene of all vessels / attachments. Store as cool as possible (not <4C), but note: cold increases viscosity; heat denatures protein.

Wild yeast & bacteria. Finings temperature too low.

Wort oxygen level out of specification.

TROUBLE SHOOTING
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. Warm up room or vessels prior to use. Optimise copper finings. Check efficiency of wort separation. Low ambient temperature. Wort cloudy.

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.

production 5

Slow fining
Cause Too many fine particles (<10mm). Excess copper fining. Yeast count too high or low.

Action Optimise copper fining. Optimise copper fining. Ensure yeast count about 1 million cells/ml. Rouse/mix racking tank to ensure even distribution of yeast count throughout racking. Improve hygiene of all vessels / attachments. Store as cool as possible (not <4C), but note: cold increases viscosity; heat denatures protein. Check primings addition. Secondary fermentation increases CO2 absorption, causing flocs to float. Check wort for starch presence using iodine solution. Keep in range 3.8 - 4.2.

Wild yeast & bacteria. Finings temperature too low.

Residual fermentables too high.

Starch granules. pH.

Sticking fermentation
Cause Early / sudden cooling (thermal shock). Early flocculation. Action Adjust cooling sequence or raise temperature of attemperation coolant.

Increase rousing time. Investigate calcium / phosphate balance in water (seek specialist advice). Lower mash temperature. Acid wash yeast: 4C maximum. Replace cultures more often. Adjust wort aeration (see Slow fermentation).

Mash temperature too high. Yeast deterioration.

Lack of oxygen.

Patchy run-off / Intermittant cloudiness

Cause Channelled bed. Action Ensure good mixing during mashing. Coarse grist grind.

Early flocculation.

Increase rousing time. Investigate calcium / phosphate balance in water (seek specialist advice). Lower mash temperature. Acid wash yeast: 4C maximum. Replace cultures more often.

Mash temperature too high. Yeast deterioration.

TROUBLE SHOOTING
Lack of oxygen. Adjust wort aeration (see Slow fermentation).

production 6

Patchy run-off / Intermittant cloudiness

Cause Channelled bed. Action Ensure good mixing during mashing. Coarse grist grind. Check sparging doesn't create channels and is even.

Production of problem worts

Cause Last runnings too weak. Action Cut off collection at 1005.

Slow run-off
Cause Milling too fine. Blockages in mash system. Action Adjust mill. Check for blockages in: plate holes, underbed, pipe work leading from mash vessel. Check that sparging is even. Check sparge temperature is high enough, but not higher than 78C. Optimise stand time/temperature after mashing (63-68C, 1 hour minimum stand). Underlet bed and recirculate to refloat bed. Rake bed gently. Use higher percentage malt in grist. Bed is pulled down and slows run off. Underlet bed and recirculate to refloat bed. Clear blockage.

Sparge conditions.

Set mash.

Adjunct addition too high. Too fast a run off. Pump blockage.

Variation between casks

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

Muntons plc Cedars Maltings Stowmarket Suffolk IP14 2AG UK t. +44 (0) 1449 618300 www.muntons.com