SRM PRODEB INSTUTITE

Diploma in Craft Brewing - Syllabus :

Lecture Hours Lecture Hour

Grain: 19

Barley production, Barley Consumption, Malting Barley
Consumption, Taxonomy of Barley.

3

Barley – structure of barley and composition of Barley Grains,
Internal Structure – Embryo, Aleurone, Barley Husk.

3

Barley Endosperm - Barley Carbohydrates, Starch,
Non-starch polysaccharides, Grain Protein, Low protein barleys,
Storage proteins, Hordeins, malting and brewing quality.

3:

Malt Quality - Physical Structure, Grain Size, Dormancy,
Grain Hardness, Diastatic Power - α-amylase, β-amylase, Limit Dextrinase,
α-glucosidase, β-glucanase, Proteinase, Hot Water Extract.

4

Barley Carbohydrates, starch, Non-starch polysaccharides,
Grain Protein, Low protein Barleys, Storage proteins, Hordeins,
malting and brewing quality

3

Adjuncts – role of adjuncts in beer, Rice – structure,
composition, role in beer, Wheat, Rye, Maize, Millets,
Specialty Ingredients: sweets, fruits, spices.
Copper adjuncts, Priming sugars, caramels, malt colourants
and Farbebier Adjunct Mashing - Mashing with Barley
Adjunct, Mashing with Corn Adjuncts, Mashing with Very
High Rice Adjunct Addition (Up to 90%), Mashing with
Extremely High Rice Addition (Up to 98%), Mashing with
Sorghum Adjunct.

3

Physical Test Practical: 18

List of practical’s: Physical testing of grain:
Appearance
Kettle test
Moisture percentage
Thousand grain weight
Sieve analysis
Chemical test:
pH
Freshness
Colour
Bitterness
Specific gravity
Calcium test
CO2 content
Total Acidity
Nitrogen content
These test to be conducted on
i) Grain
ii) After malting
iii) Mashing
iv) Worting
v) Beer.

3

History of Brewing: 13

Early History – India, Asia, Medieval Europe, Early
modern Europe, United States, Mythology. Beer
production in various parts of world..

3

Post Discovery of Yeast - Yeast identification,
Measurement of yeast biomass, Yeast propagation,
Yeast ageing and Yeast propagation

3

Usage of Hops - Flavouring, stability agent and herbal medicine

3:

Early bittering - Bitter herbs, Hops bitterness

4

Native Africa Brewing - Indigenous beers, Central Africa,
Eastern Africa, Northern Africa and Southern Africa.

3

Monastery Traditional brews - Trappist beer, Abbey beer,
Enkel, Dubbel and Tripel.

3

Water cycle: 20

Water types :Municipal water, Bore well water
Characteristics of Constituents in water Relevant for Brewing .

3

Quality Criteria for Brew Water and Water mineral testing

3

Water Treatment-Common Processes for Brew Water Treatment

3:

Removal of Problematic Inorganic Substances,
Deferrization and Demanganization, Nitrate Reduction, Removal
of Problematic Organic Substances,

4

Aeration, Activated-Carbon Filtration, Combination
Processes Using Oxidation/UV Irradiation

3

Lime Softening, Ion Exchange,

3

Membrane Processes- RO water: process, RO water properties

3

Brewing waters in the world: Dublin, Burton on
trent, Munich, Pilzen, Beer styles and water.

3

Water Test Practical: 18

Practicals: Water test
pH;
Chlorine;
Total alkalinity;
Residual alkalinity;
Total hardness;
Calcium hardness;
Magnesium hardness;
Chloride;
Sodium; and
Sulfate.

3

Sugar: 12

Basic chemistry - Types of carbohydrates and sugar

3

Simple sugars: Monosaccharides- glucose, fructose,
and galactose. Disaccharides: sucrose, lactose.

3

Longer chains of sugars: oligosaccharides, polysaccharides.

3:

Poly saccharides - Basic structures and properties: starches

4

Sweeteners, Sugar derivatives: sugar alcohols,
sugar substitutes aspartame, sucralose, plant derivatives

3

Hops: 12

Plant anatomy : Grain structure, starch formation, Storage protein

3

Components of Hops: Aroma/ flavor compounds, polyphenols, Bitter Acids, Alpha Acids, Beta Acids Hop Oils.

3

Hop Products and preparation techniques: Isomerization, boiling, Dry hoping.

3:

Types of Hops: conventional, isomerized and special Hopes.

4

Hop handling storage.

3

Microbiology and Contamination issues after hops addition.

3

Malting: 16

Barley cleaning, steeping, germination, kilning,
Cleaning, Storage and Polishing of the Malt,
Malt Yield, Quality Criteria of Barley Malt – Cytolysis,
Proteolysis, Amylolysis, Color and Boiled Wort Color

8

Malting: Changes occurring in malting grain
Malting technology - Malt analyses, Types of
kilned malt, Special Malts - Dark Malt (Munich Type),
Caramel (Crystal) Malt, Roasted Malt,
Wheat Malt and Malt Made from Other Cereals,
Other Special Malt., Malt specifications.

8

Malting: 16

The preparation of grists - Intake, handling and storage of raw materials,
The principles of milling, Laboratory mills, Dry roller milling, Impact mills,
Conditioned dry milling, Spray steep roller milling, Steep conditioning,
Milling under water, Grist handling – transportation. Destoner, cyclone separator

8

Hops: 12

Introduction, Mashing schedules, Altering mashing conditions - The grist,
Malts in mashing, Mashing with adjuncts, The influences of mashing
temperatures and times on wort quality, Non-malt enzymes in mashing,
Mashing liquor and mash pH, Mash thickness, extract yield and wort quality,
Wort separation and sparging

5

Mashing biochemistry - Wort carbohydrates, Starch degradation in mashing,
Non-starch polysaccharides in mashing, Proteins, peptides and amino acids,
Nucleic acids and related substances, Miscellaneous substances containing nitrogen,
Vitamins and yeast growth factors, Lipids in mashing, Phenols,
Mashing and beer flavor, Spent grains.

5

Mashing technology - Introduction - Mashing in, The mash tun,
Construction, Mash tun operations.

5

Mashing vessels for decoction, double mashing and temperature-programmed
infusion mashing systems.

5

Lautering: 5

Technology of Lautering - Lauter Tun, Mash Filter, Strainmaster,
spent grain composition, disposal regulatory

5