Category Archives: Brewing

Don’t miss out, join us for drinktec 2017!

Drinktec 2017, 11th to 15th September, Munich
Visit us at stand 217 – hall B1

There’s a buzz in the air, and we here at Murphy & Son are thrilled to be a part of it. Yep, it’s not long until drinktec 2017, are you going? We look forward to seeing you there!

Drinktec is the world’s leading trade fair for the beverage and liquid food industry; attended by manufacturers from across the world, who come together to meet with suppliers and distributors, and generally expand all areas of their network.

With a real sense of growth and innovation gaining momentum in our company this year, the opportunities of drinktec feel all the more valuable and exciting. We look forward to seeing many friends and building new commercial relationships across the industry in Munich.

Drinktec has been held by Messe Muenchen in Munich since 1951, and the four-year event cycle we know today was introduced in 1985. It is expected that approximately 1,600 exhibitors and 70,000 visitors will attend drinktec 2017, occupying 14 exhibition halls, totalling 150,000 square meters!

But, what can you expect from the Murphy & Son Ltd stand at this year’s show?

At the heart of our drinktec venture is our philosophy of quality, consistency and support.

  • Learn about our extensive range of products, formulated and manufactured to improve the quality of your brew.
  • Expand your knowledge of the methods that will ensure consistency across your production line, every time you brew.
  • Talk with our technical team of Master Brewers, here to support you every step of the way and answer any queries, big or small.

We couldn’t be more proud of our 130-year history as manufacturers and experts within the brewing industry, as part of a global and passionate community looking forward to another 130 years of great brews. We would like to thank Black Sheep Brewery, Nick Stafford’s Hambleton Ales, Rooster’s Brewing Co, Theakston Brewery, Tiny Rebel, Wild Beer Co and Wold Top Brewery for supporting our stand with samples this year. So, we hope you’ll join us for a beer as you investigate drinktec 2017.

Drinktec 2017: The entire world of brewing expertise

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Water, Water Everywhere. Murphy and Son Ltd

Water, Water Everywhere

We take treating your liquor very seriously at Murphy’s. If you purchase any of our liquor treatments please remember you are entitled to a free liquor analysis and our technical support. We will recommend the most suitable treatment for your brewery.
Send in 50ml of your water to our Laboratory

Send in 50ml of your water to our Laboratory

Introduction

Beer contains approximately 90% water, and the importance of the liquor to final beer quality cannot be over-estimated. Historically a correlation was observed between the liquor composition of an area and the type of beer that the region could best brew. The Pale Ales of Burton-on-Trent and Edinburgh, Porters of London, Stouts of Dublin and Lagers of Pilsen are classic examples. Water falling as rain, hail, sleet or snow is pure, but dissolves gasses such as oxygen and carbon dioxide from the atmosphere. On reaching the ground the water runs off into rivers, streams and lakes and on in some cases to reservoirs. The composition of the water in the reservoirs is dependent upon the nature of the catchment area. In areas where the rocks are hard, the water will not penetrate deeply, and will be ‘soft’ – that is low in dissolved salts. In areas where the rocks are more permeable – gypsum obrewing liquorr limestone for example – water will penetrate readily and dissolve many minerals on its way to the reservoirs to become ‘hard’.

The water supplied by local Water Authorities is required to be potable – that is fit to drink and free from pathogenic organisms. In order to reduce microbiological counts chlorine will usually be added, but the water is not sterile. Fortunately however the micro organisms found in water are not beer spoilage organisms, being unable to survive the conditions of high ethanol and hop resin levels and low pH found in beers. So the objective of liquor treatment is to convert the water sent to us by the Water Authorities into acceptable brewing liquor. This we achieve by the removal of unwanted ions and addition of required levels of desirable ions

DWB Liquor Treatment from Murphy's

DWB Liquor Treatment from Murphy’s

Calcium

Of the ions required for brewing, calcium is by far the most important. This is because of the acidifying effect that calcium has on the wort.

Wort contains large amounts of phosphates derived from the malt, and these have a buffering effect – that is they tend to mop up hydrogen ions and keep the pH higher than desired. Calcium ions precipitate phosphates as insoluble calcium phosphate and release hydrogen ions into the wort. It is worth mentioning at this point that whilst the pH of the wort is critical, that of the water in the HLT is not. The pH of water may vary from about pH 5 to pH 8 dependent upon the levels of dissolved carbon dioxide – even de-ionised water can have pH levels as low as 5 after exposure to the air. However the carbon dioxide is driven off by heat in the HLT and the pH of the water will rise.

A combination of the presence of calcium ions and the decrease in pH has a number of effects on the brewing process:

The lower pH improves enzyme activity and thus wort fermentability and extract.

The optimum pH for ß-amylase activity is about 4·7. Wort produced from liquor containing no calcium has a pH in the order of 5·8 – 6·0, compared to values in the range of 5·3 – 5·5 for worts produced from treated brewing liquor. The activity of the ß-amylase then is greatly enhanced by the addition of calcium, this exo enzyme increasing the production of maltose from Amylose, and thus making worts more fermentable.

Calcium has an almost ‘chicken and egg’ effect in the precipitation of wort proteins, both during mashing and during the boil.

Protein-H + Ca2+ Protein-Ca + 2H+

The hydrogen ions released further reduce the pH which encourages further precipitation of proteins. Proteins are also degraded, that is converted to simpler substances by proteolytic enzymes called proteases. These are found in the malt, and have optimum activity at pH values of about 4·5 – 5·0. The reduction in pH then caused by the presence of calcium encourages proteolysis, further reducing protein levels and increasing wort Free Amino Nitrogen levels (FAN). FAN compounds are utilised by the yeast during fermentation for the manufacture of Amino acids, and an increase in FAN levels in the wort improves the health and vigour of the yeast. High protein levels in beers also have negative effects, making beer more difficult to fine and encouraging formation of hazes, in particular chill hazes. Product shelf life can also be adversely affected.

Calcium ions protect the enzyme a-amylase from inhibition by heat.

a-amylase is an endo enzyme, cleaving the internal 1,4 glucosidic links of amylopectin resulting in a rapid reduction in wort viscosity.

It can be seen then that the presence of calcium has positive effects on the activity of both a-amylase and ß-amylase, two of the most important enzymes in the brewing process.

The drop in pH encouraged by Calcium ions in the mash and copper helps afford the wort and subsequent beer produced a greater resistance to microbiological infection.

The reduced pH of the sparge liquor reduces extraction of undesirable silicates, tannins and polyphenols from the mash bed.

The extraction of such materials is encouraged by alkaline sparge liquor. These materials are very undesirable, contributing to harsh flavours, hazes in the finished beer and decreased beer stability.

Calcium precipitates oxalates as insoluble calcium oxalate.

This again occurs in both the mash tun and the copper. Oxalates cause hazes in finished beers and also contribute to the formation of beerstone in FV’s, CT’s and casks. Oxalates are also thought to promote gushing in certain beers, although this is not generally a problem to the micro brewer.

The presence of calcium reduces colour formation in the copper.

This is due to the reduction of extraction of colour forming compounds such as anthocyanogens and pro-anthocyanidins during the sparge. The reaction: Reducing Sugar + Heat Melanoidins is also inhibited.

Calcium ions improve beer fining performance.

Calcium ions encourage yeast flocculation – being a divalent Cation it has a natural affinity for negatively charged yeast cells.
With all the above advantages of the presence of calcium and reduction in pH there is one minor disadvantage.

The reduction in pH causes a decrease in hop utilisation, giving less bitter beers.

This increases hopping costs, since more hops will be required to achieve a desired level of bitterness. However the optimum pH for hop isomerisation as used in the commercial production of isomerised hop extracts is about pH 10, so a reduction from pH 5·8 in a mash with untreated liquor to pH 5·1 out of copper for a treated brew is not too critical.

You will see that much of the calcium added to the mash is lost – precipitated out as phosphate, proteinate or oxalate. Since calcium is specifically required in the copper for further precipitation of these materials it is common to add calcium to the grist or Hot Liquor Tank and to then make a second addition to the copper. Where this is not practical it is quite acceptable to make a larger addition to the grist or to the H.L.T.

Bicarbonate

This ion needs to be very closely controlled in order to achieve good beer. High levels of bicarbonate cause high pH values throughout the brewing process according to the equation:

It should be noted that bicarbonate ions are rather more effective at raising wort pH than calcium ions are at reducing it.
The conversion of bicarbonate to carbonic acid is reversible until heat is applied, which drives off the carbon dioxide. This effectively removes the acidic hydrogen ion from the system by using it to form a stable water molecule. The wort pH therefore remains high and all the advantages derived from the presence of adequate calcium levels and reduced pH are lost.

We therefore see the following:

  • Harsh after-tastes in the finished beer
  • Extract will be reduced due to lower ß-amylase activity
  • Reduced protein precipitation due to high pH
  • Worts and beer more prone to infection
  • Increased extract of undesirable materials in the sparge, notably silicates, polyphenols and tanning

The net result of this is then to decrease beer stability and shelf life and to increase the likelihood of troublesome hazes. Colour will be darker, and flavour will be detrimentally affected. Hop utilisation will be increased, giving more bitter beers. It is then essential to ensure removal of excess bicarbonate. You will recall from Figure 1 that a hard water may contain 250 mgs/l of bicarbonate. The maximum level that can be tolerated without adverse effect for the production of pale ales is 50 mgs/l, and the preferred level would be about 25 mgs/l. It should also be noted that whilst additions of calcium may be made to HLT, grist and copper, the removal of bicarbonate must be achieved in the Hot Liquor Tank.

This may be done in a number of ways:

Deionsiation: Very effective, but high capital and revenue costs.

Lime treatment: Addition of carefully controlled amounts of lime (calcium hydroxide) to the HLT will precipitate the bicarbonate as calcium carbonate.

There are 2 major drawbacks:

  1. The amount added needs to be exactly calculated and over addition may result in an overall increase in alkalinity.
  2. The precipitated calcium carbonate can form a sludge on the bottom of the HLT that will need periodic cleaning.

Boiling: This again is a traditional method of removal of bicarbonate (Temporary Hardness) but again has 2 drawbacks:

  1. Very expensive.
  2. Only effective where the alkalinity is present as bicarbonate. If the levels of sodium, potassium or magnesium carbonates or hydroxides present are significant boiling will not be effective.

Acid Treatment: Now the most widely used method, for a number of reasons:

  1. Relatively inexpensive.
  2. Easy to use and does not produce sludge in the HLT
  3. May add desirable anions – sulphate or chloride.
  4. Can use phosphoric or lactic acids if no anions are wanted – eg for lager beers.
AMS Murphy and Son Liquor Treatment

AMS Murphy and Son Liquor Treatment

It is essential to rouse the liquor when acid treating in order to encourage the removal of the carbon dioxide. This can have corrosive effects on the materials of construction of HLT’s if left in solution.

Magnesium:

Is an essential element of brewing liquor because it is required by yeast as a co-factor for the production of certain enzymes required for the fermentation process. It is invariable formulated into liquor treatments at relatively low levels.

However caution must be exercised for 3 reasons:

  1. Excess magnesium can interfere with the reactions of calcium because its phosphates are more soluble
  2. Above about 20 mgs/l magnesium can give beer a sour and bitter taste
  3. In excess magnesium has a laxative effect

Sodium:

Is present in all beers. Excessive levels are undesirable as it imparts a sour and salty taste at high concentrations. The flavour is more acceptable when the sodium is present as chloride than as sulphate.

Potassium:

Is, like magnesium, a yeast co-factor and is required at trace levels for satisfactory fermentations. It is more acceptable than sodium from a flavour point of view, giving a salty taste without the sour notes. It is also gaining some favour as Doctors warn of the effects of high sodium intake on blood pressure. However potassium salts are very much more expensive than the sodium equivalents, and in excess potassium has laxative effects on the beer.

Sulphate and Chloride:

It is convenient to discuss the effect of these two ions together. Much is made in brewing literature of the impact of these ions on beer flavour characteristics – sulphate gives beer a drier, more bitter flavour, whilst chloride imparts palate fullness and to an extent sweetness. However what must be noted is that it is the ratio of the concentrations of these two ions that is significant, rather than simply the actual concentrations. A ratio of about 2:1 sulphate to chloride is about right for a bitter beer, and it makes little difference if the actual values are 500:250 or 350:175 mgs/l. As will be seen in Figure 3 ratios of 1:2 sulphate:chloride are recommended for mild ales, whilst a ratio of 1:3 may give best results for stouts or porters.

Sulphate and Chloride: It is convenient to discuss the effect of these two ions together. Much is made in brewing literature of the impact of these ions on beer flavour characteristics – sulphate gives beer a drier, more bitter flavour, whilst chloride imparts palate fullness and to an extent sweetness. However what must be noted is that it is the ratio of the concentrations of these two ions that is significant, rather than simply the actual concentrations. A ratio of about 2:1 sulphate to chloride is about right for a bitter beer, and it makes little difference if the actual values are 500:250 or 350:175 mgs/l. As will be seen in Figure 3 ratios of 1:2 sulphate:chloride are recommended for mild ales, whilst a ratio of 1:3 may give best results for stouts or porters.

Sulphur is essential for the fermentation process, since the yeast needs to manufacture the two sulphur containing amino acids, cysteine and methionine. Some yeast strains will use sulphur from sulphate ions for this purpose and will then excrete any excess as sulphite ions. These can then be reduced to form hydrogen sulphide or sulphur dioxide. Both of these materials have characteristic pungent odours and even at low levels can give unacceptable sulphury noses to the beer. Bacteria also have the ability to produce a wide variety of sulphury off flavours, including rubber, garlic and cooked vegetable.

Nitrate:

Levels of Nitrate are beginning to drop generally due to greater control of the use of nitrogenous fertilisers. Nitrates themselves are not a problem at levels below 50 mgs/l, however they can be reduced by yeast or bacteria to form Nitrites. These ions can then react with wort amines to form Nitrosamines, which are carcinogenic.

Trace Ions:

Metals such as Iron, Manganese, Copper and Zinc may be found in small quantities in water and are all utilised by yeast at levels below 1 ppm. Higher levels can cause colloidal hazes and metallic off flavours, particularly with higher levels of Iron. Silica should also be at very low levels in brewing liquor because of the likelihood of colloidal hazes being formed. Ammonia should be absent in brewing liquors, being indicative of contamination by sewage. Fluorine, present in most waters at about 1 ppm for dental purposes, has no detectable effect on the brewing process. However Chlorine, used for sterilisation, may be at relatively high levels at certain times of the year. This can cause problems since chlorine is a very reactive chemical and will readily react with organics to form chlorophenols. These have a medicinal (T.C.P.) flavour which is in some cases detectable at levels below 1 ppb. Chlorine will be lost to some degree by the heat in the Hot Liquor Tank, but not all water used within the brewery is from that source. Some brewers may use untreated liquor to break down to gravity in fermenter, and rinsing following caustic or acid cleaning cycles will typically be with untreated mains liquor. One solution is to treat both Hot and Cold Liquor Tanks with 10 ppm of Salicon Liquid 169 (20 mls in 10 brls liquor) and rouse vigorously to remove the chlorine. The sulphur dioxide reacts with chlorine in the manner described below – reducing reactive, undesirable and potentially harmful chlorine ions to chlorides.



Typical Liquor Analyses for Beer Types:
Bitter Mild Porter Lager
Calcium 170 100 100 50
Magnesium 15 10 10 2
Bicarbonate 25 50 100 25
Chloride 200 200 300 10
Sulphate 400 150 100 10

Nitrate – As low as possible
Metals – Zn, Cu, Fe,Mn Less than 1 ppm All figures are in ppm (mgs/ltr)

ams200

AMS Liquor Treatment

Please take a look at Murphy’s Liquor treatment range.

 

LET MURPHY & SON LTD HELP YOU ACHIEVE BEER STABILITY

Murphy and Son Ltd are proud to be the main UK distributors of a large range of stabilisers supplied by the following leading companies:

ASHLANDLOGO

Ashlands Stabilisers recognised worldwide for its Polyclar® range of products (PVPP) used for the stabilisation (longer shelf life and improved flavour) and clarification of beer and wine. ISP range includes products to remove haze-causing polyphenols (Polyclar®10 and Polyclar Super R), and for the simultaneous, balanced removal of haze causing polyphenols and proteins (Polyclar® Plus 730).

Polyclar® V and Polyclar® VT are available for wine clarification and removal of astringent flavours.

wr-grace--co-logo

Grace Stabiliser Grace has over 70 years of experience in the development of silica technology for the food industry, and actually pioneered the developed of a selective adsorbent for beer stabilisation.

DARACLAR® silica, made from silica gel, is a highly selective adsorbent developed specifically for breweries. With its specialised surface characteristics and unique pore structure.
DARACLAR® silica adsorbs only those proteins which cause haze formation in beer
DARACLAR® silica requires only a short period of time to work
DARACLAR® silica does not affect the flavour, clarity, colour and foam quality of beer
DARACLAR® silica may even eliminate the need for foam stabilisers in some cases.

Gold murphy logo

Murphy’s recommendations:

Polyclar 10 is a PVPP to remove polyphenols/tannins. Depending upon the beer and the shelf life required, dose rates vary from 10 g/hl  to 40 g/hl

DARACLAR® 920 is a silica hydrogel to remove proteins (It is a combination of proteins and tannins that produces haze). Dose rates 50g/hl to 100g/hl

polyclar and daraclar

It is important to chill beer to about -1 degrees centigrade  and hold for at least 24 hours (preferably longer) and maintain that temperature during filtration. It is also important to minimise oxygen in the product.

Tanks and lines may be purged with CO2 or N2. Ensure calm filling of vessels. But a little bit of fobbing into final container helps.

 

 

Diacetyl Control: Using ALDC to brew the beer you intended

What is ALDC? Alpha acetolactate decarboxylase.

Benefits of ALDC:

·        Reduces Diacetyl production
·        Significantly reduces maturation times
·        More efficient vessel utilisation
·        Improves beer quality

Diacetyl is well known among brewers and beer drinkers – distinctive for its buttery aroma and flavour. It is both produced and removed naturally by ale and lager yeast strains alike during the course of a typical fermentation and many reliable house yeasts leave a little residual diacetyl in the finished beer. As such it is fairly common with many traditional and popular beer styles to contain some level of diacetyl in their flavour profile.

Murphy and Son has worked with a number of craft breweries in the USA and United Kingdom who wanted to produce modern, hoppy pale ales without any flavour of diacetyl, but that was brewed using their existing house ale strain of yeast. The concentration of diacetyl was initially monitored to see how it was being lowered by the breweries controlled fermentation and how effective the yeasts own ability to reabsorb and reduce the diacetyl during maturation was.

Murphy and Son analysed this beer for diacetyl levels in their laboratory in Nottingham, England. It was found that by applying ALDC to the wort at the same time as the yeast was added in a concentration of 3 to 4 grams per hectolitre, the flavour would be brought below threshold in the finished beer as desired (figure 1).

text

ALDC is commonly used in lager production to lower maturation time, the rate-limiting step, by converting acetolactate (the precursor of diacetyl) to a flavourless end-product called acetoin. (figure 2 below).

capture

In this instance the ALDC was able to boost the diacetyl lowering effect of the yeast in the same way, culminating in the desired low concentrations of diacetyl in the finished beer and allowing the brewer to broaden the spectrum of beers produced without the need for another yeast.

As ale fermentations are much faster a little more ALDC was required than may be needed for lager, but at 3 to 4 grams per hectolitre of ALDC it was still found to be an economical solution to the brewer.

Murphy and Son Ltd sell ALDC in 1kg pack sizes!

Murphy & Son’s 2017 On Site Training Day Dates 2017

Why not take part in one of our training days either at your own site or at our historic Prince of Wales Brewery Site in Nottingham?

You will be able to discuss the brewing process with one of our master brewers. Either learning for the first time or retraining in one or more of our specific categories.

All courses cost £85 + vat and include food and drink. Each delegate is given a USB containing the presentations to take home on the day.

All courses here at Nottingham start around 9.30am and finish around 4.30pm.

Available dates are shown below, please book as soon as possible to avoid disappointment.

If travelling is an issue, you can arrange a training day at your own brewery or at a local location. We can help you create a bespoke course for you. We will charge you our daily consultancy rate plus travel expenses and you can have as many delegates as you wish. We can even arrange for other brewers in your  area to attend, who will pay you for the course.

Please contact Frances Maud on Frances.maud@murphyandson.co.uk for more details or to make a booking.

LABORATORY DAY 2017

  • Thursday 27th April
  • Thursday 24th AugustCANCELLED!

Introducing you to basic science to produce beer with consistent quality. This course will cover the malting process, the mash, enzymes, pH buffering, the boil, protein coagulation, colour increase and flavour changes. You will be advised what equipment can be used to monitor pH’s, colour and bitterness and haze and there will be a demonstration on how to perform an optimisation and much more.

training-day-2

QUALITY ASSURANCE AND QUALITY CONTROL AWARENESS 2017

  • Thursday 25th May
  • Thursday 28th September

A training day that runs through the “world” of QA and QC. Aim is to arm the brewer ready for their initial foray with the subject. The course will cover: process monitoring and the process, microbiology, record keeping and quality systems i.e what does SALSA and HACCP want and what is it?

kettle-fining-addition

adding-isinglass

 

(PAST) BEER CLARITY 2017

  • Thursday 16th February
  • Thursday 29th June

adam-finingkettle-optimisations

This course will cover liquor composition and effect on stability, Brewhouse control, carrageenan, isinglass and auxiliary finings and cask preparation. The day ends with a very constructed troubleshooting session which leads to question and answers.

(PAST) YEAST MANAGEMENT 2017

  • Thursday 30th March
  • Thursday 13th July

This will cover the general overview of yeast, the fermentation process, handling live yeast, microbiology and cleaning and basic CIP.

trioSafeDepositNCYC

Please contact emily.kerrison@murphyandson.co.uk for more details or to make a booking.

Murphy and Son Ltd now supply Tate and Lyle products

We will now distribute Tate and Lyle products to the brewing industry.

TL_logo_white

Tate and Lyle products from Murphy and Son

We have recently reached an agreement with ASR, more commonly known as Tate and Lyle, to become their distributor to the brewing industry. This arrangement opens up their full portfolio of products to ourselves and gives significant benefits to ourselves as well as strengthening a product line in which we have historically been able to offer relatively few materials. We will look to hold limited quantities of golden caster sugar, replacing the material we use at present. All other lines will be bought to order as customers require them.

Tate & Lyle® is the largest cane sugar brand in the United Kingdom and has been produced at the same refinery on the banks of the River Thames in London since 1878. Tate & Lyle Sugars are part of ASR Group – the largest vertically integrated cane sugar producer in the world. They focus principally on bringing specialty sugars and functional ingredients made from sugar cane to the EU marketplace.

Sugars in Brewing

Advantages

-High fermentability of sugars allows extended brew lengths for more efficient brewing

-Add colour and flavour

-Reduced Nitrogen content vs Malt or other adjuncts

-Add body to Low Alcohol Beers

Liquid Sugars

Comprising almost entirely of Sucrose and water our sugar syrups are an easy to use option for including sugar in your brews. From the pure sweetness of White Sugar Syrup to the darker more complex flavours of Amber and Black Sugar syrups.

Invert Syrups

LGS 454g-Pouring_CO

Invert sugars

‘Inverting’ the di-saccharide Sucrose into the mono-saccharides Fructose and Glucose creates ‘Invert Sugar.’ As well as being directly fermentable, Invert Sugar is sweeter than conventional Sugar (Sucrose) and allows for a higher solids level syrup with a longer stable life. Our extensive range of Invert Syrups including the world famous ‘Lyle’s Golden Syrup’ is a flavourful and efficient alternative to conventional sugar

Treacles/ Molasses

Black Treacle-Pouring_CO

Mollases from Murphy and Son

Treacles (also known as Molasses) have a long history of use in brewing. Milds, Porters and Stouts can all benefit from the colour and flavours of these dark cane syrups

 

Traditional Cane Sugars

As well as normal white granulated sugar we, as Sugarcane refiners, are able to offer the full range of brown sugars. Our range spans from the light, dry Golden Granulated sugar to the dark, sticky, liquorice tasting Muscovado, adding unique flavours to any beer.

Unrefined Demerara Sugar from our mill in Belize is particularly suited to giving caramel flavour notes to your product.

Brown sugar close-up on wooden spoon with Sugar cane

Can sugars from Murphy and Son

Qwik Flo Sugars

Our newest range of sugars. Using an innovative process we are able to make very dry, quick dissolving granules from almost any syrup. Ideal for processes where traditional sugars take too long to dissolve or syrups are difficult to handle. These products are a perfect way of adding Honey or Molasses to your brew in an easy to handle format.

Please take a look at the Tate and Lyle Range for 2016

Tate and Lyle Sugar Range 2016

Please contact Frances.maud@murphyandson.co.uk  or the sales office if you are interested or would like more information about these products.

Murphy and Son: HOPS SALE FROM CROPS 2010 to 2013

hops

If you are interested in any of these hops please contact Frances Maud. All hops are sold in 5kg pack sizes, and prices are per kg and exclude carriage.

frances.maud@murphyandson.co.uk.

First come first serve

Freshpak Whole Hops Crop Quantity (kg) Price per Kg
Atlas 2010 15 £3.21
Bramling Cross 2013 (bb 30/06/16) 5 £5.76
Bullion 2011 5 £6.06
Glacier 2011 5 £5.61
Hersbruker 2013 (bb 30/06/16) 330 £3.41
Junga 2013 (bb 30/06/16) 5 £2.40
Liberty 2011 10 £5.67
Lubelski 2011 10 £3.31
2012 5
Millenium 2011 5 £3.76
Newport 2011 10 £4.48
NZ DR Rudi 2012 20 £5.82
NZ Pacifica 2012 20 £7.35
Premiant 2012 5 £2.75
Pride of Ringwood 2011 5 £6.03
10
Magnum 2012 5 £2.23
Sonnet 2011 5 £6.06
5
Sovereign 2013 15 £3.59
Spalt Select 2013 5 £2.68
2011 5

Ammonium Tetraformate Solution – Spent grain treatment

ryeAMMONIUM TETRAFORMATE SOLUTION is used for killing yeast or grain prior to use as animal feed.

Benefits

  • Improves digestion and absorption of nutrients in livestock.
  • Prevents contamination and recontamination by pathogens in animal feed.
  • Assists compliance with:
    FEMAS
    BFBi Feed Assurance Scheme
    BFBi Code of practice for moist feeds
    HACCP
  • Suitable for Organic Feedstuffs
  • Permitted Preservative in Feedstuffs

Principle

Brewery and distillery co-products that are sent for animal feed must be “safe” for animal and human consumption. “Feed ingredients shall be deemed safe if they do not have an adverse effect on human or animal health and do not make food derived from food producing animals injurious to health or unfit for humans consumption” Regulation (EC) 178/2002 adapted)

To ensure the safety of co-products, HACCP assessments have to be carried out in order to minimise chemical, physical or microbiological contamination.

In yeast slurry the possible microbiological contamination include:

  • Bacteria including Salmonella – from birds, pests, environment or operatives within the brewery
  • Mould – From the environment
  • Mycotoxins – Produced from mould growth

Controls needed to eliminate microbial contamination in yeast slurry may include:

  • Prevent ingress of birds, insects and other pets
  • Ensure a clean environment within the brewhouse and yeast storage areas
  • Treat yeast slurry with Ammonium Tetraformate Solution to kill micro organisms and prevent further growth of mould and myco-toxin production.
  • These steps will become Critical Control Points (CCP’s) identified in the HACCP assessment to either eliminate or reduce the hazards to an acceptable level.

Application and Rates of use:

The product can be diluted prior to use to ensure even distribution throughout the grains.

Mix the product evenly throughout the surplus yeast at a rate of: 1 litre per 300 litres of yeast slurry for up to 12% dry solids up to 1 litre per 275 litres of yeast slurry for more than 12% dry solids.

Rates of use

Check that the product is within its shelf life before use.
Experiment with additions to determine the minimum effective rates.
Read the Safety Data sheet prior to use.
Do not mix with alkaline products.

Great British Beer Festival – CONGRATS TO OUR CUSTOMERS

Murphy’s are really proud and delighted to announce that over 92% of the competition winners were our customers and we would like to say a huge “CONGRATULATIONS!!”

Champion Beer of Britain 2015:

  • Gold: Tiny Rebel Brewing, Cwtch
  • Silver: Kelburn Brewery, Kelburn Jaguar Bronze: Dancing Duck Brewery, Dark Drake

Class winners Milds: Williams Bros, Black Bitters: Pheasantry Brewery, Best Bitter Best Bitters: Tiny Rebel Brewing, Cwtch Golden Ales: Kelburn Brewerty, Kelburn Jaguar Strong Bitters: Dark Star, Revelation Speciality Beers: Titanic Brewery, Plum Porter Real Ale in a Bottle: Harveys Brewery, Imperial Export Double Stout

Winter Beers (announced at CAMRA Winter Ale Festival):

  • Gold: Elland Brewery 1872 Porter
  • Silver: Purple Moose, Dark Side of the Moose Bronze: Dancing Duck Brewery, Dark Drake