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
