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Visit To Holt’S Derby Brewery, Empire Street, Cheetham, Manchester.

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Introduction

Visit to Holt's Derby Brewery, Empire Street, Cheetham, Manchester. Shown round by Mr. K. Sheard - Chief Brewer. Each delivery of malt barley is 26 tons. This barley has to have a low N content (low protein) otherwise it tends to produce cloudy beer. Some nitrogen is needed however to encourage the yeast to cultivate, about 1.5% is needed. Other brewers dilute their malt barley with other starch grains including rice. A pneumatic conveyer passes the barley through a screen to remove rubbish such as mechanical parts of farming equipment on to a weigher that weighs out 37.5kg increments. After being weighed, the grain is milled between 4 rollers 30" wide and 10" in diameter to separate the starch from the husks. ...read more.

Middle

Alpha amylase would attack starch randomly and produce a much larger range of sugars. Hot water is then added to "sparge" the remnants. That is to remove residual sugars. In this way up to 955 of the possible sugar content is removed for fermentation. Too much sparging would mean that the husk was broken down and the phosphate content would affect the head of the beer. The wort, with added hops, is then heated by a heat exchanger called a callindria. It is boiled vigorously to: * Strip out grainy aromas. * Extract hop material. * Convert the acid to a different isomer that is more bitter. ...read more.

Conclusion

The specific gravity, which follows the formation of alcohol, is also closely monitored. This can be done automatically and the brewer can follow this on then screen either at the brewery or at home on his own PC. If any changes are needed e.g. to open or close valves or the control the temp. he can do this at home. The yeast is removed by vacuum skimming. Yeast is stored at 40 deg F. After fermentation, the vessels are washed with 2% and then cold water followed by peracetic acid, which stays, on the walls of the container only to be broken down into the harmless carbon dioxide and water. Overall a 450 batch uses 9.2 tons of grain, which would have needed 4.5 acres of land. Every barrel needs 5 barrels of water to make. ...read more.

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