BeerCraft User Guide Introduction Getting Started The Thermo Scientific™ BeerCraft™ software is a valuable addition to any brewery for the testing of wort, yeast, malt, hops and finished beer samples to ensure the perfect batch every time. It features 20 of the most important ASBC methods which are programed into the software enabling simple sample analysis and results calculation. The selection of methods is easy with the GENESYS™ UV-Vis spectrophotometer’s large high-resolution touch screen and convenient method descriptions. Results can be saved using custom batch names to associate each experiment with a particular brew and printed or saved locally, to a USB stick, or to a network with a Wi-Fi adapter. If not done so already, refer to the GENESYS Family Spectrophotometers User Guide for information on how to update your GENESYS software and activate methods packages using the following sections: • Updating Software • Activating Methods Packages Once this has been completed and the BeerCraft software has been activated, select the BeerCraft icon on the GENESYS Home Screen to access the available beer methods. Revision A 269-336400 © 2019 Thermo Fisher Scientific Inc. All rights reserved. BeerCraft Methods Beer Bitterness Units ASBC. Beer 23. Beer Bitterness, A. Bitterness Units. This method serves as a measurement of the overall bitterness of beer by measuring the absorbance of an acidified and extracted beer solution at 275 nm. Iso-α-Acids ASBC. Beer 23. Beer Bitterness, F. Iso-α-Acids by Solvent Extraction. This method determines the concentration of iso-α-acids in beer by measuring the absorbance of the sample at 255 nm. 2 Wort Bitterness Units ASBC. Wort 23. Wort Bitterness, A. Bitterness Units by Spectrophotometry. The international bitterness units in wort are determined by measuring the absorbance of an acidified and extracted wort solution at 275 nm. Alcohol Low Concentrations ASBC. Beer 4. Alcohol, F. Enzymatic Method for Low Alcohol Concentrations. The ethanol content in low or no alcohol samples is determined using an assay kit by measuring the absorbance of NADH at 340 nm. Adjust the parameters to correspond to your assay kit. Measure the absorbance of the pre-reagent blank, standard, and samples before adding alcohol dehydrogenase reagent. Then take the post-reagent measurements. 3 Free Amino Nitrogen ASBC. Beer 31. Free Amino Nitrogen. The free amino nitrogen in wort or beer is determined by measuring the absorbance at 570 nm after reacting with ninhydrin color reagent. Enter the sample dilution Measure the Blank, Standard, and Samples in triplicate Flocculation ASBC. Yeast 11. Flocculation, B. Absorbance Method. The flocculation of a yeast sample is determined by reacting with a buffered calcium sulfate solution and measuring the absorbance at 600 nm. Measure the absorbance of Tube A and Tube B. The degree of flocculence will be reported as nonflocculent, moderately flocculent, or very flocculent. 4 Thiobarbituric Acid Index ASBC. Wort 21. Thiobarbituric Acid Index 2009. The thiobarbituric acid index of beer and wort is determined by measuring the absorbance at 448 nm following a colorimetric reaction. Enter the sample dilution Measure the Blank, Standard, and Samples in triplicate Total Polyphenols ASBC. Beer 35. Total Polyphenols. The concentration of polyphenols in beer is determined by measuring the absorbance of a solution at 600 nm following a colorimetric reaction. 5 Total Carbohydrate ASBC. Beer 41. Total Carbohydrate, A. By spectrophotometry. Dextrin, the primary carbohydrate present in beer reacts to produce a colored complex that is measured spectrophotometrically at 490 nm to determine the total carbohydrate in beer. Enter the sample dilution Measure the Blank, Standard, and Samples in triplicate Beer Color ASBC. Beer 10. Color, A. Spectrophotometric Color Method. The color of beer is determined by measuring the absorbance at 430 nm of a sample free of turbidity. Enter the sample dilution Enter a Pathlength Conversion Factor of 1.27 if using a 1-cm cell or 1 if using a ½-in cell. 6 Beer Protein ASBC. Beer 11. Protein, C. By spectrophotometer. The protein content of beer stabilized with polyvinyl polypyrrolidone (PVPP), beer not treated with PVPP, or dark beer is determined using absorbance measurements at 215 nm and 225 nm. Select Unstabilized, Stabilized, or Dark Enter the sample weights Enter the Total Polyphenol concentration Enter a value for density of sample to calculate the protein concentration in mg/mL. Otherwise leave blank to obtain the concentration in %wt/wt. Tristimulus Color ASBC. Beer 10. Color, C. Tristimulus Analysis. This method provides a representation of beer color in three-dimensional color space by mathematically transforming %T values measured between 380 nm and 780 nm into L*, a*, b* values. 7 α-and ß-Acids ASBC. Hops 6. α-and ß-Acids in Hops and Hop Pellets, A. α-and ß-Acids by Spectrophotometry. The percentage of α- and ß- acids in hops is determined by measuring the absorbance of an extracted hops solution at 275 nm, 325 nm, and 355 nm. The hop storage index (HSI) is also calculated. Enter the sample dilution Diacetyl ASBC. Beer 25. Diacetyl. The diacetyl content in beer is determined my measuring the absorbance of a sample solution at 530 nm. The workflow is similar to the Quant application described in the GENESYS Family Spectrophotometers User Guide. 8 Alpha-Amylase Beer Total Sulfur Dioxide ASBC. Malt 7. Alpha-Amylase, B. Fixed Time and Variable Color Method. This method evaluates the activity of α-amylase in malt using a fixed time and variable color procedure where the %T at 650 nm is measured. The workflow is similar to the Quant application described in the GENESYS Family Spectrophotometers User Guide. ASBC. Beer 21. Total Sulfur Dioxide, A. p-Rosaniline Method. The total sulfur dioxide content of beer is measured using the p-rosaniline method by measuring the color development at 550 nm. The workflow is similar to the Quant application described in the GENESYS Family Spectrophotometers User Guide. 9 Iron ASBC. Beer 18. Iron, A. Analysis by Colorimetry. The iron content in beer is determined spectrophotometrically by measuring the absorbance at 520 nm when using 2,2-bipyridine as a color reagent or at 505 nm when using orthophenanthroline as a color reagent. The workflow is similar to the Quant application described in the GENESYS Family Spectrophotometers User Guide. Select 2,2-bipyridine or orthophenanthroline Malt Sulfur Dioxide ASBC. Malt 11. Sulfur Dioxide. The sulfur dioxide content of malt is measured using the p-rosaniline method by measuring the color development at 560 nm. The workflow is similar to the Quant application described in the GENESYS Family Spectrophotometers User Guide. 10 Reducing Sugar ASBC. Malt 6. Diastatic Power, B. Diastatic Power (Rapid Method). The production of reducing sugars in malt is determined by measuring the absorbance at 415 nm of a digested starch solution. The workflow is similar to the Quant application described in the GENESYS Family Spectrophotometers User Guide. Dissolved Oxygen ASBC. Beer 34. Dissolved Oxygen. This method determines the amount of dissolved oxygen in beer by the reaction of oxygen with reduced indigo carmine by measuring the absorbance of the solution at 615 nm. The workflow is similar to the Quant application described in the GENESYS Family Spectrophotometers User Guide. 11 Cell Changer Operation with Beer Methods The following beer methods can utilize a cell changer for more efficient measurement: • Beer Bitterness Units • Iso-α-Acids • Wort Bitterness Units • Total Polyphenols • Beer Color • Tristimulus Color • α-and ß-Acids • Diacetyl • Alpha-Amylase • Beer Total Sulfur Dioxide • Iron • Malt Sulfur Dioxide • Reducing Sugar • Dissolved Oxygen For general operation of GENESYS cell changers, refer to the GENESYS Family Spectrophotometers User Guide. Select SETUP Select the currently installed cell changer 12 Saving with a Batch Name When ending an experiment, the option is available to save the results using a batch name in addition to the individual name of the saved experiment. If multiple beer methods are being utilized on the same batch of beer, the batch name will enable these experiments to be associated together as a specific batch. This will enable the results of multiple tests on the same batch to be easily compiled together in the Data Viewer. Enter batch name 13 Filter results in Data Viewer for a specific batch Using SmartStart with Beer Methods SmartStart™ can be used to create shortcuts to favorite beer methods on the Home screen using the same procedure highlighted in the GENESYS Family Spectrophotometers User Guide under the SmartStart section. Selected Smart Methods will be highlighted Mark method as Smart Method Toggle to unselect 14 Navigate to Settings and then to SmartStart and select Switch to SmartStart Mode. Only Smart Methods are displayed Reset to Factory Default Reset to Factory Default can be accessed from the beer methods home page. It removes all user settings for every beer method and resets the software back to the default settings. This can be utilized if a user changes the settings in multiple beer methods and would like to revert them all back to the original settings at once. Select to gain access to factory settings reset Select to reset settings 15
