Unit of competency Outline

Date retreived
23/07/2026 6:24 PM AWST

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Manage wort production for brewing

Manage wort production for brewing

Unit of competency
National Code
FBPTEC4013
State Code
OBN37
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
030307 - Food Processing Technology
Original Release Date
14/05/2020
Nominal Hours
60
Description
This unit of competency describes the skills and knowledge required to manage the production of wort that will be fermented and used in the production of beer.This unit applies to workers who have responsibility for overseeing the production of wort for fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.Legislative requirements relating to producing alcohol apply to this unit. Users are advised to check current requirements with the Australian Taxation Office and state/territory liquor licensing and health agencies.
Notes
Elements and Performance Criteria
1. Prepare to produce wort
  • 1.1 Identify and apply standards, regulations and guidance materials that cover the risks associated with working in hazardous environments, including potentially explosive environments, dust, heat and steam
  • 1.2 Wear appropriate personal protective equipment (PPE) to ensure personal safety
  • 1.3 Apply effective clean-in-place (CIP) and sanitation procedures
  • 1.4 Identify specification for product
  • 1.5 Ensure adequate quantities of raw materials for specification
  • 1.6 Check quality of raw materials meets quality specifications and record details
2. Mill grain
  • 2.1 Set mill to crush malted grain to specification
  • 2.2 Carry out test run to ensure malt is crushed to specification
  • 2.3 Operate mill to crush malt and produce grist
3. Convert mash
  • 3.1 Transfer grist to mash tun
  • 3.2 Set water level, temperature and time in line with product specification, to convert starches to sugars
  • 3.3 Operate mash tun to produce and convert mash
  • 3.4 Monitor quality of mash using simple tests
  • 3.5 Analyse test results and adjust process as required
4. Separate mash
  • 4.1 Transfer mash into separation vessel
  • 4.2 Monitor separation process by using simple tests
  • 4.3 Dispose of spent grist in line with environmental requirements
  • 4.4 Complete processing and batch records in line with workplace procedures
5. Boil wort
  • 5.1 Transfer wort into kettle
  • 5.2 Set temperature of kettle for controlled boil
  • 5.3 Add hops and adjuncts to influence flavour, in line with specifications
  • 5.4 Monitor quality of wort using simple tests
  • 5.5 Analyse test results and adjust process as required
  • 5.6 Complete processing and batch records to ensure traceability
6. Cast wort
  • 6.1 Set operating parameters of equipment for wort transfer to cellar/fermentation vessel
  • 6.2 Monitor quality of wort using simple tests
  • 6.3 Analyse test results and adjust process as required
  • 6.4 Cool and oxygenate wort to fermentation specification
  • 6.5 Complete processing and batch records to ensure traceability
7. Conduct housekeeping activities
  • 7.1 Clean equipment and work area in line with workplace procedures
  • 7.2 Conduct routine maintenance activities
  • 7.3 Dispose of waste in line with regulatory requirements
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