Fermentation Proccess

Filling wort to PFT Yeast Pitching Yeast Storage in YST

 PFT  Code, Vol, YST  Tem 0÷20C
 Brew No  Consistency, dead cell  Time ≤72hr Yeast harvest
 Vol wort  Time, date  Code, quantity, YST End of storage
 Filling time (start, end, total)  Pitching rate 0.15÷0.17 kg100%/hl
 Pitching yeast:
Vertical
 tank
Time, date  pH
(FST)  OG
 1st , 2nd brew (6brew)-TR3ABC
Dosing yeast Yeast harvest  Colour
 1st brew (12brew)-TR3D
 Bitterness

Brewhouse Horizontal tank (PFT) Filter

e
Wort treament Fermentation at PFT Transfer from PFT to FST Fermentation at FST Of age
 O2 at pitching 8÷12 (mg/l)  Fer temperature:  Trans temperature:  Recovery CO2 after 2hr filling  Duration 28 days after filling PFT
 Wort cooling flow 400-500-220 (Hl/hr)  10.6÷10.70C (3brew)  10.90C (3brew)  Purging after 24 hr filling  Gelager 30th , 40th ,50th until beer
 Pressure wort 1.9 bar  10.60C (12brew)  10.9÷11.00C (12brew)  4Hl (TR4,5)  Purging before filtration until beer
 Brewcycle:  Fer first 5days 1.4÷1.8 0P/day  Keep pressure in PFT before  4Hl (TR6,7,8,9)  Counter pressure before filtration:
 Recovery CO2 after 24÷28hr trans 0.4 bar  Take Micro sample after 2nd filling 1 day (0.4 bar)
 2.75hr (3 brew)
 Take Micro sample after 2nd filling  Counter pressure FST 0.4 bar  Take 7th, 8th AE until start Ruh  Max process time 56 days
 1.5hr (12brew)
 Take 3th, 5th AE  2hr for TR4,5 (6Nm3/h)  Ruh:
 Maintain pressure at 0.4 bar, release
 Transfer after 5.5 days filling  4hr for TR6,7,8,9 (10Nm3/h)  Start AE =3.30P (16.50P) và 3.0 (15.50P)
after:
 Trans flow-rate:100-500-100  Keep pressure 0.25÷0.3 bar
 3hr
Hl/hr  Duration 6 days
 After fill 6th brew (TR3CD)-15.5oP
 Purging before harvest:
 Pitching temperature:
 1000kg (3brew-flow15Hl/h)
 8.50C (3brew)
 2500kg (12brew-flow15Hl/h)
 8.00C (12brew)
 2500kg (2YST)-5000Kg (1YST)-16.50P
 Yeast harvest after start Ruh

HEINEKEN FERMENTATION  24÷32 hr (3brew)

 26÷34 hr (12brew)
 Purging until beer before deep cooling 12hr
(Flow 15÷20Hl, density≤1.04-auto)

Deep cooling at FST Storage at FST

 Start at the end of Ruh  Start when reaching 0oC
 Stop when reaching 00C  Tem -20C
 Take EOS fisrt day after 0oC
 Gelager 96 hr after reaching 00C
(Flow 15÷20Hl, density≤1.04-auto)

Training cellar Page 1

 Fermentation Proccess

Filling wort to PFT Yeast Pitching Yeast Storage in YST End of storage
 PFT  Code, Vol, YST  Tem 0÷20C  pH
 Brew No  Consistency, dead cell  Time ≤72hr  OG
 Vol wort  Time, date Yeast harvest  Colour
 Filling time (start, end, total)  Storage time ≤ 72 hr  Code, quantity, YST  Bitterness
 Pitching rate 0.22÷0.23 kg100%/hl Vertical tankdate
 Time,
 Pitching yeast: (FST)
Dosing yeast  1st , 2nd brew-TR2 Yeast harvest
 1st brew-TR4,5,6,7,8,9

Brewhouse Filter
e
Wort treament Fermentation at FST Fermentation at FST Storage at FST Of age
 O2 at pitching 8÷12 (mg/l)  Fer temperature at  Ruh  Start when reaching 0oC  Duration 16 days after filling
 Wort cooling flow 400-500-3320  9.60C (15.50P)  Start AE=3.0 P (15.5)-3.3 P(16.5)  Tem
0 0
 Gelager 30th , 40th until beer
(Hl/hr)  9.50C (16.50P)  Tem 13.5÷150C  -1.50C (15.5)  Purging before filtration until beer
 Pressure wort 1.9 bar  Fer first 5days 1.5÷1.9 0P/day  Duration 3days  -20C (16.5)  Counter pressure before filtration:
 Brewcycle 1:50 hr  Purging after 24hr filling:  Purging before harvest:  Take EOS fisrt day after 0oC 1 day (0.8 bar)
 Maintain pressure at 0.75 bar-TR2  0.1Hl-TR2  1000kg TR2,4,5-flow15Hl/h)  Gelager 96 hr after reaching 00C  Max process time 37 days
release after 2hr filling 3th brew  0.3Hl-TR4,5  2500kg (TR6,7,8,9-flow15Hl/h) (Flow 15Hl, density≤1.04-auto)
 Pitching temperature at 8.50C  1.5 Hl-TR6,7,8,9  Yeast harvest after start Ruh
 Recovery CO2 after 24÷28hr  8hr (TR2,4,5)
 Take Micro sample after 2nd filling  24hr (12brew)
 Take 3th , 5th ,7th AE until start Ruh Purging until beer before deep cooling
 Purging before close cooling (Flow 15Hl, density≤1.04-auto)
 0.2Hl-TR2
 2.0Hl-TR4,5 Deep cooling at FST
 2.0Hl-TR6,7,8,9  Deep cooling:
 Close cooling :  Start at the end of Ruh
 15.5 at 6.50P (TR2,4,5), 6.60P  Stop when reaching 00C
(TR6,7,8,9)  CO2 bubbing
 16.5 at 6.90P  Start at the same time deep cooling
\  Keep pressure 0.8 bar
 Flow-rate :3bar-6Nm3/h (TR2), 6bar-6Nm3/h
(TR4,5), 6bar-10Nm3/h (TR6,7,8,9)
TIGER FERMENTATION  Stop when reaching 00C

Training cellar Page 2

 Fermentation Proccess

Filling wort to PFT Yeast Pitching Yeast Storage in YST End of storage
 PFT  Code, Vol, YST  Tem 0÷20C  pH
 Consistency, dead cell  Time ≤72hr  OG
 Brew No
 Time, date Yeast harvest  Colour
 Vol wort
 Storage time ≤ 72 hr  Code, quantity, YST  Bitterness
 Filling time (start, end, total)
 Pitching rate 0.18 (TR2) and 0.23(TR4,5) kg100%/hl Vertical
 tank
Time, date
 Pitching yeast:
 1st , 2nd brew-TR2
(FST)
Dosing yeast Yeast harvest
 1st brew-TR4,5

Brewhousee Filter
e
Wort treament Fermentation at FST Fermentation at FST Storage at FST Of age
 O2 at pitching 8÷12 (mg/l)  Fer temperature at  Ruh  Start when reaching 0oC  Duration 16 days after filling
 Wort cooling flow 400-500-320  9.30C (TR2)  Start AE=3.0 P
0
 Tem -1.5÷-1.70C  Gelager 30th , 40th until beer
(Hl/hr)  9.10C (TR4,5)  Tem 13.5÷14.5 C 0
 Take EOS fisrt day after 0oC  Purging before filtration until beer
 Pressure wort 1.9 bar  Fer first 5days 1.4÷1.80P/day  Duration 3days  Gelager 96 hr after reaching 00C  Counter pressure before filtration:
 Brewcycle 2.0 hr  Purging 0.1Hl after 24hr filling  Purging before harvest: 1 day (1.0bar)
 Maintain pressure at 0.75 bar-TR2  Recovery CO2 after 24÷28hr
 1000kg for pitching 1FST  Max process time 37 days
release after 2hr filling (Scandi brew setting 0 bar)
 500kg for pitching 2FSTs
 Pitching temperature at 8.50C  Take Micro sample after 2nd filling
 Yeast harvest after start Ruh 26÷38hr
 Take 3th, 4th , 5th ,7th AE until start
 Purging until beer before deep cooling
Ruh
 Purging 0.2Hl before close cooling Deep cooling at FST
 Close cooling at 6.60P  Deep cooling:
 Start at the end of Ruh
 Stop when reaching 00C
 CO2 bubbing
 Start at the same time deep cooling
 Supply CO2: 3.0 bar (6Nm3/h)
 Keep pressure 1 bar (TR2,4,5)
 Stop when reaching 00C

TIGER CRYSTAL FERMENTATION

Training cellar Page 3
 Fermentation Proccess

Propagation-step1 (in YPT)

 Vol wort (15.50P):
 35Hl (3kg)
 40Hl (4kg) Yeast harvest
 Air setting:350l/min (whole step)  Code, quantity, YST
YST
Rehydration  Tem: 9.80C -Take AE everyday  Time, date
 Quantity dried yeast: 3÷4kg YPT2  Take Micro sample after 2nd filling
Rehydration End of storage
 Vol wort: 0.5Hl  Duration: 4days  pH
 Start adding yeast: 150C Propagation-step2 (in YPT)  OG
 Stirrer time: 4 hr  Vol wort: 230 & 260Hl (15.50P) Vertical tank  harvest
Yeast Colour
 Rehyration tem: 15÷250C  Air setting:350l/min 24hr after  Bitterness
 Tem record: 10min/time finish topping up)
(FST)
 Tem: 9.80C -Take AE everyday
 Take Micro sample after 2nd filling
Brewhouse  Duration: 3.5days
Filter
e
Filling wort to PFT Fermentation at FST (inTR4,5) Fermentation at FST(inTR4,5) Storage at FST (inTR4,5) Of age
 PFT  Vol wort: 2 & 3brew  Ruh  Start when reaching 0oC  Duration 28 days after filling
 Brew No  0
Fer temperature at 10.5 c  Start AE = FA + 0.8  Tem -2.00C  Gelager 30th , 40th until beer
 Vol wort  Purging 1Hl after 24hr filling  Tem 10.50C  Take EOS fisrt day after 0oC  Purging before filtration until beer
 Filling time (start, end, total)  Recovery CO2 after 24÷28hr  Keep pressure 0.25÷0.3 bar  Gelager 96 hr after reaching 00C  Counter pressure before filtration:
(Scandi brew setting 0 bar)  Duration 6days (auto flow 15Hl/h) 1 day (0.4bar)
 Take Micro sample after 2nd filling  Purging 1000kg before harvest
Wort treament  Take AE everyday until start Ruh  Yeast harvest 3000 & 4000kg after start Ruh
 O2 at pitching 8÷12 (mg/l)
26÷34hr
 Transfer YPT to FST flow  Purging until beer 12hr before deep cooling –
100-500-100Hl/hr auto flow 15Hl/h
 Vol wort 3brew Deep cooling at FST(inTR4,5)
 Wort cooling flow 270 (Hl/hr)  Start at the end of Ruh
 Pressure wort 1.9 bar  Stop when reaching 00C
 Brewcycle 5.5 hr
 Pitching temperature at 7.00C

PROPAGATION RECIPE FOR YPT2

-3STEPS
Training cellar Page 4
 Fermentation Proccess

Rehydration Propagation-step1 (in YPT)

 Quantity dried yeast: 2kg  Vol wort: 21.2Hl (15.50P) Yeast harvest
 Hop isolone: 5kg  Air setting:110l/min (whole step)  Code, quantity, YST
 Vol wort: 0.4Hl  Tem: 9.80C -Take AE everyday YST
 Time, date
 Start adding yeast: 14.50C  Take Micro sample after 2nd filling
 Stirrer time: 3÷5 hr Rehydration YPT1  Duration: 4days End of storage
Propagation-step2 (in YPT)  pH
 Rehyration tem: 15÷250C
 OG
 Tem record: 10min/time  Vol wort: 45Hl (15.50P)
 Air setting: see recipe VerticaltankYeast harvest
Colour
 Bitterness
 Tem: 9.80C -Take AE everyday (FST)
 Take Micro sample after 2nd filling
 Duration: 2.8days

Brewhouse Filter
e Propagation-step3 at FST (inTR4,5)
 Vol wort :580Hl
Filling wort to PFT Fermentation at FST(inTR4,5) Of age
 Fer temperature at 10.50C
 PFT  Ruh  Duration 31days after filling
 Keep pressure 0.75bar (during filling wort)
 Brew No  Start AE = FA + 0.8  Gelager 30th , 40th until beer
 Do air bubbing within 6hr after filling
 Vol wort  Tem 10.50C  Purging before filtration until beer
(2bar-4Nm3/h) still keep pressure 0,75bar
 Filling time (start, end, total)  Release pressure after 6hr bubbing  Duration 3days  Counter pressure before filtration:
 Purging 1000kg before harvest 1 day (0.4bar)
 Duration: 3.5days
 Yeast harvest 4000kg after start Ruh 24÷30hr
Wort treament  Take AE until start Ruh
 Purging until beer 12hr before deep cooling
 O2 at pitching 8÷12 (mg/l)  Take Micro sample after 2nd filling
 Transfer YPT to FST flow Deep cooling at FST(inTR4,5)
Propagation-step4 at FST (inTR4,5)  Start at the end of Ruh
100-500-100Hl/hr
 Vol wort :1540Hl  Stop when reaching 00C
 Vol wort 3brew  Fer temperature at 10.50C
 Wort cooling flow 270 (Hl/hr)  Keep pressure 0.75bar (during filling wort) Storage at FST (inTR4,5)
 Pressure wort 1.9 bar  Release pressure after 2hr filling  Start when reaching 0oC
 Brewcycle 5.5 hr  Duration: 2.8days  Tem -2.00C
 Pitching temperature at 7.00C  Take AE until start Ruh  Take EOS fisrt day after 0oC
 Take Micro sample after 2nd filling  Gelager 96 hr after reaching 00C
 Cut cooling: NA

PROPAGATION RECIPE FOR YPT1 - 4STEPS (CRYSTAL)

Training cellar Page 5