The Brewing Process

Unit Outline (Higher Education)

Level of Unit in Course

AQF Level(s) of Course

Level of Unit in Course

Introductory

Intermediate

Effective Term:

2024/20

Institute / School :

Institute of Innovation, Science & Sustainability

Unit Title:

The Brewing Process

Unit ID:

SCBRW5082

Credit Points:

15.00

Prerequisite(s):

(SCBRW5081 or SF480)

Co-requisite(s):

Nil

Exclusion(s):

(SF481)

ASCED:

019905

Other Change:

Brief description of the Unit

This unit will present a description of the production of wort in the brew house. It will include the chemical, biochemical and physical principles of unit operations, as applied in the brew house. This will include: physical principles of milling; mashing technology and biochemistry; wort separation and boiling; and wort cooling and aeration.

Grade Scheme:

Graded (HD, D, C, P, MF, F, XF)

Work Experience Indicator:

Placement Component: No

Supplementary Assessment:

Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment

Course Level:

Learning Outcomes:

Knowledge:

K1.	Describe the biochemical and technological processes involved in wort production.

K2.	Compare and contrast the principles and processes of wort separation.

K3.	Compare and contrast the principles and processes of wort boiling.

K4.	Describe the appropriate analyses and specifications to assess wort quality.

Skills:

S1.	Formulate beer recipes and calculate brewery efficiencies using first principle calculations.

S2.	Effectively and efficiently access information relevant to brewing.

Application of knowledge and skills:

A1.	Evaluate extract efficiencies in the brewing process.

A2.	Critically assess scientific data.

Unit Content:

This unit will describe the process of wort production in the brew house and the scientific principles underlying it. It will include the concepts of:
Topics may include:
1. Principles of milling.
2. Mashing technology and biochemistry.
3. Separation of wort from spent grains.
4. Wort boiling.
5. Separation of trub from the wort.
6. Wort cooling and aeration.
7. Basic brewing calculations.

Graduate Attributes:

	Learning Outcomes Assessed	Assessment Tasks	Assessment Type	Weighting
1.	K1-K4, S2, A2	Tutorial questions based on problem based learning.	Tutorial questions.	20-40%
2.	K1-K4, S2	On-line multiple choice tests.	On-line tests.	20%
3.	S1, S2, A1	Brewing calculation - design a beer recipe and calculate efficiencies. Determine efficiency of brewery at workshop.	Calculations assignment.	20-40%
4.	K1-K4	Written answers at the residential workshop.	Exam.	20%
5.	K1-K4, S1, A1, A2	Attendance at workshop (partake in practical aspects of the workshop including brewing, sensory evaluation and analytical activities). Students are also required to give a short oral presentation.	Attendance (hurdle requirement).	S / U

Adopted Reference Style:

Australian Harvard

Professional Standards / Competencies:

Standard / Competency

Threshold Learning Outcomes - Science: Initial

Attribute			Assessed	Level
1 Understanding Science
	1.1 Demonstrate a coherent understanding of science.
		1.1.1 Articulating the methods of science and explaining why current scientific knowledge is both contestable and testable by further inquiry.	No	Intermediate
		1.1.2 Explaining the role and relevance of science in society.	No	Intermediate
2 Scientific Knowledge
	2.1 Exhibit depth and breadth of scientific knowledge.
		2.1.1 Demonstrating well-developed knowledge in at least one disciplinary area.	Yes	Intermediate
		2.1.2 Demonstrating knowledge in at least one other disciplinary area.	No	Intermediate
3 Inquiry and Problem Solving
	3.1 Critically analyse and solve scientific problems.
		3.1.1 Gathering, synthesising and critically evaluating information from a range of source.	Yes	Intermediate
		3.1.2 Designing and planning an investigation.	Yes	Intermediate
		3.1.3 Selecting and applying practical and / or theoretical techniques or tools in order to conduct an investigation.	Yes	Intermediate
		3.1.4 Collecting, accurately recording, interpreting and drawing conclusions from scientific data.	Yes	Intermediate
4 Communication
	4.1 Be effective communicators of science.
		4.1.1 Communicating scientific results, information, or arguments, to a range of audiences, for a range of purposes, and using a variety of modes.	Yes	Intermediate
		4.1.2 Communication to other audiences.	No	Intermediate
5 Personal and Professional Responsibility
	5.1 Be accountable for their own learning and scientific work.
		5.1.1 Being independent and self-directed learners.	Yes	Intermediate
		5.1.2 Working effectively, responsibly and safely in an individual or team context.	No	Intermediate
		5.1.3 Demonstrating knowledge of the regulatory frameworks relevant to their disciplinary area and personally practising ethical conduct.	No	Intermediate