In the brewing industry, barley malt is often partially replaced with adjuncts (unmalted barley, wheat, rice, sorghum and corn in different forms). It is crucial, however, to preserve constant quality in the beer to meet the expectations of consumers. In this work, how the addition of corn grist (10 and 20%) influences the quality of wort and beer was examined. The following parameters were analysed: wort colour, dimethyl sulphide (DMS) and protein content, non-fermentable extract, extract drop during fermentation, alcohol content and the attenuation level of the beer, together with filtration performance. The samples (all-malt, and adjunct at 10 and 20% corn grist) were industrial worts and the beers produced in a commercial brewery (3000 hL fermentation tanks). The application of 10 and 20% corn grist had an effect on the wort colour, making it slightly lighter (11.1 and 10.5°EBC, respectively) than the reference barley malt wort (12.2°EBC). The free amino nitrogen level, DMS and nonfermentable extract were significantly lower in the worts produced with the adjunct; the alcohol content and attenuation levels were higher in the beers produced with adjunct. The use of corn grist, at the level of up to 20% of total load, appears to affect some of the technological aspects of wort and beer production, but it does not significantly influence the final product characteristics.
The ionic composition of brewer's wort depends on the raw materials and processing employed. The macroelement content is usually sufficient for yeast, but some of the microelements (mainly zinc) often need to be supplemented to the wort. Wheat malt is used as an adjunct in the production of beer, replacing up to 60% of barley malt. In this study, the effect of replacing barley malt with wheat malt on the concentration of magnesium, manganese, iron and zinc ions in brewer's wort was investigated. The ionic content of both the raw materials and by-products were analysed. Similar amounts of magnesium ions were found in wheat malt and barley malt, whereas, manganese, zinc and iron were more abundant in the wheat malt. Nevertheless, wheat malt did not cause a significant change in ion concentration in the first wort (except for magnesium; its content decreased). The ionic content in the spent grains increased owing to wheat malt addition; the concentration of ions in the wort decreased after wort boiling (Mn 2+ and Fe) or remained unaffected (Mg 2+ and Zn
2+). It was concluded that the ionic composition of the wort depends mainly on the removal rate of ions from the wort during mash filtration and hot trub separation, rather than on the actual amount of ions in the raw materials.
The whirlpool separator, used for hot trub separation, is prevalent in the brewing industry. It is a kind of a hydrocyclone inside of which a tea leaf effect occurs, which is sediment accumulation into a cone shape at the central part of the tank's bottom. This manner of sediment accumulation is caused by the secondary flow occurring in the so-called Ekman boundary layer. This article is a summary of the research, which has been conducted for many years and involved observation, simulation and experimental research on the recognition and formation of the secondary flow accumulating the sediment cone. Secondary flows occurring in a whirlpool were identified through CFD simulation and PIV experiments, and are presented in this paper. Based on their location and direction, an attempt to determine their impact on the separation process taking place in the whirlpool has been made. The secondary flow identification methods proposed in this paper can be successfully applied in other solutions, e. g. structural ones, which involve rotational-flow-based separation.
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