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.2536laboratorium voor Chemische Technologie
Verslag behorende
bij het fabrieksvoorontwerp
van
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onderwerp:
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adres: v. Hasseltlaan 574, 2625JK Delft R. Holstlaan 227, 2624HG Delft
opdrachtdatum: dec. 1981
I feel no pa~n, dear mother, now
But oh, I am 80 dry!
o
take me to a brewery And leave me there to die.•
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DELFT UNIVERSITY OF TECHNOLOGY
DEPARTMENT OF CHEMICAL TECHNOLOGY
Jos Janssen v. Hasseltlaan 574 2625JK Delft BREWERY DESIGN Hans Kruyt Start: dec. 1981 Report: may 1982 R. Holstlaan 227 2624HG Delft
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SUMMARYA brewery with an annual capacity of 500,000 hl lager beer (12 %) ~s designed. The brewhouse operates 5 days a week, 250 days a year, producing 4 brews of 500 hl each day. One brew of the full malt beer is composed of 8600 kg malt, 8 kg hop extract, 13 kg hop pellets and 6600 kg water.
The different apparatus which are available are discussed. The most important ones chosen are the wet milling system, a combined wort copper/whirlpool with an external heater, vertical cylindroconical fermenters and lager tanks
and an absorption cooling system.
The wort is produced according to a two-mash decoction method. The desired beer properties are obtained af ter
7 days fermenting and 28 days lagering.
The brewer and his master piece.
Every brewer has his own ideas about brewing. It is therefore difficult to design a brewery without consulting the brewer of the company for which it is built. Ris professional skill
~s supplemented with personal preference to produce his own unique heer.
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TABLE OF CONTENTS
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1. Introduction1.1. Short outline of the brewing process 3
2. Starting points for design 4
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2.1. External data 42.2. Specifications raw material 6
2.2.1. Halt 6
2.2.2. Hop 6
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2.2.3. \-later 72.3. Physical data 8
3. Description brewing process and apparatus used
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3. I. Malt storage
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3. 2. Hop storagela
3. 3. Crushingla
3. 4. Mashing 11 3.4. I . Mash-tun 13•
3.4.2. Hash-copper 13 3. 5. Lautering 13 3.5. I . Lautertun 143. 6. Last running water 14
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3. 7. Wort holding tank IS3. 8. Wortbo~ling - Hot trub removal 15
3.8. I • \.Jort-copper/ whirlpool 16
3.8.2. Economiser 16
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3. 9. Spent hop/hot trub holding tank 163. 10. Wort cooling 16
3.10.1. Wort cooler 17
3. 1 1 . Aeration 17
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3.12. Yeast pitching 173.13. Cold sludge removal 18
3.14. Fermentation 19
3.14.1. Method 19
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3.14.2. Time 203.14.3. Tanks 20
3.14.4. Carbon dioxide collection 21
3. IS. Yeast handling 21
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3.15.1. Yeast harvest 213.15.2. Screening 22
3.15.3. Yeast washing 22
3.15.4. Yeast storage 22
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3.15.5. Pure yeast culture 3.15.6. Yeast propagation 3.16. Lagering 3.16.1. Lager tanks 3.17. Beer filtration 3.17.1. Buffertanks 3.17.2. Beer cooler 3.17.3. Kieselguhr filter 3.17.4. Sheet filter 3.17.5. In line carboniser 3.17.6. Bright beer tank 3.18. Bottling hall
3.19. primary cooling system
.. 3.20. Cleaning in place
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4.
Mass - and Heat balance 5. Equipment design5.j l. Hopstorage, MI
5. 2. Malt storage, M2,Tr3,H4,Tr5,M6,Tr7 5 .. 3. Storage bin / weigher, V8
5. 4. Presteeping vessel, V9
5.J5. Malt mill, MlO 5. 6. Pump, P 1 1 5. 7. Mash-tun, VI3
5.7.1. Heat loss 5.7.2. Power stirrer 5. 8. Collecting tank, VI2 5. 9. Mash pump, PI4
5.10. Mash-copper, VIS
5.10.1. Heat transfer during heating period 5.10.2. Heating time
5.10.3. Heatloss to surrounding 5.10.4. Stèam required
5.10.5. Power stirrer 5.11. Collecting tank, VI6 5.12. Lautertun, VI7
5.12. I. Power stirrer 5.13. Pump, P 18
5.14. First wort holding tank, VI9 5.15. Wort-copper,whirlpool, V20 5.15. I. Heating device 23 23 23 24 24 24 25 25 25 25 25 26 26 28 29 39 39 39 40 40 40 40 41 41 43 43 43 44 44 46 46 47 48 48 48 49 49 49 49 49
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5.15.1.1. 5.15.1.2. 5.15.1.3. 5.15.2. Heating timeVertical tube heat exchanger
Shell
&
tube heat exchangerPlate heat exchanger
5.15.3. Steam requirement wortboiling
5.16. Economiser, H21 5.16.1. Pressure drop 5.17. Wort pump, P23 5.18. Wort cooler, H25, H26 5. 18.1. First section 5.18.2. Second section 5.18.3. Residence time 5.18.4. Pressure drop 5.19. Yeast handling plant
5.19.1. Vibration screen, M31
5.19.2. Washing funnel, M33
5.19.3. Yeast storage vessels, V34, V35
5.19.4. First yeast propagator, V36
5.19.5. Second yeast propagator, V37
5.20. Flotation tank, V39 5.21. Pump, P40 5.22. Fermenter, V42 5.22.1. Dimensions 5.22.2. Insulation 5.22.3. Cooling of a fermenter
5.22.4. Required cooling surface area
50 51 53 55 57 57 59 60 60 61 62 63 63 64 64 64 64 64 65 65 65 66 66 66 68 69
5.22.5. Situation and dimensions cooling jackets 70
5.23. Young beer pump, P43 7J
5.23.1. Pump capacity 71
5.23.2. The rotor diameter 5.23.3. Cavitation
5.24. Lager tank, V44 5.24.1. Dimensions 5.24.2. Insulation
5.24.3. Cooling of a lager tank
5.24.4. The required cooling surface area
5.24.5. Dimensions of the cooling jackets
5.25. Rough beer pump, P45
5.26. Buffer tanks and collecting tank, V46,V55,V56
5.27. Heat exchanger in filterline, H48
5.28. Clear beer tanks, V59
71 72 73 73 73 73 74 74 75 75 75 76
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5.29. Bottling plant 77
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5.29.1. Steam requirement 775.30. The primary cooling system 78
5.30.1. Total cooling need 78
5.30.2. The absorption cooling system 78
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5.31. Time schedule brewhouse 795.32. Utilities 81 5.32.1. ~.,Tater consumption 81 5.32.2. Consumption of electricity 81
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5.32.3. Cooling 81 5.32.4. Steam consumption 82 6. List of symbols 83•
7. Literature 86 Appendix 1 - 5 88•
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-1-1. INTRODUCTIONThis report is concerned with the design of a brewery with an
annual capacity of 500,000 hl. The final product is a full-malt beer. No rice, maize, sugar, etc. is used. The only raw material besides malt is hop (both pellets and extract). Malt and hop are
ready for use when they arrive at the brewery.
The wort is produced according to a two mash decoction method. Thereupon the wort undergoes a primary
~days
and a maturation or secondary fermentation of 28-days to obtain a 12 weight % lager beer.Some of the desired properties of the final product are: carbon dioxide: 0.53 weight %; real extract: 3.6-3.7 weight %; original extract: 12 weight % (original gravity: 1048 kg/m3); and alcohol content: 4 weight
%.
The brewery will be erected ~n Nigeria, a tropical country in Africa. Important data for cooling are: water temperature
~n the rainy season 20
°c
and up to 28°c
in the dry season. Average ambient air temperatures are: 28°c
in the rainyseason and 36
°c
in the dry season. A maximum ambient airt empera ure t 0 f 50
°c
s ou h ld b e ta k en ~nto . account.Attention ~s payed to the energy-balance (heating ~n brewhouse and cooling before and during fermentation and maturation) .and to the dimensions of the most important equipment.
No special attention is payed to the utilities such as steam supply, water supply and t~eatment, and electric power supply. Waste water treatment, the primary cooling system, cleaning ~n place (ClP) , the bottling hall, and the CO
2 recovery system are not treated extensively as well.
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SPARGIXG I,ATER•
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SPENT HOP, HOT TRUB
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COLO TRUB•
YEAST•
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Figure I. S TEI:ll [:;c; ITI(;Il::.\TlU:: :J!Z\ 1::(; YOUNG BEER ROUW !lEER CLEAR !lEER (tL\L 1)11 LU (tL\SII TU:;)LAST RU~:H:;r. \'ATER
(I<ORT COPPER)
(FERHENTER)
(LAGERTII.."lK)
The brewing process
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-3-1.1 SHORT OUTLINE OF THE BREWING PROCESS
A scheme of the brewing process lS given ln figure I.
Af ter the barley is harvested, it lS steeped in water, whereupon germination takes place. The germinated barley, called malt, is dried in air. The produced malt is then crushed in a maltmill. The crushed malt, together with the required amount of water, lS
transported to the mash-tun. The mixture is cal led mash. If desired, a part of the mash is brought to the boil in the mash-copper. Af ter boiling it lS pumped back to the rest of the mash in the mash-tun. Several different infusion- and decoction methods are possible; these methods are temperature - time schedules.
The mash is filtered af ter this so called mashing. The husk remains as residue in the filter and is washed with sparging water to gain as much dissolved sugars as possible. ~. ~-...
The mixture (filtrate and spar ging water), called wort, _.is
bOile
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in the wort-copper af ter hop has been added. ,The last running-S-tlf--j/'
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pargi'~g
water can be used __ /---'Next-t~hot frub (pro ei etc.) and the husk, coming from the hop, are seperated from the rest of the mixture, the hot wort. The hot wort is cooled to the pitching temperature and the, so called, cold trub is partly removed.
Yeast is added (y.east pitching) and the liquid, green beer, is fermented in a fermenter, During fermentation, sugars are converted to ethanol and carbon dioxide. Af ter fermentation, the yeast lS seperated from the young beer. The young beer is transported to a lagerering tank for maturation or secondary fermentation.
Next a filtration must take place to prepare the beer for bottling. The beer is pasteurized to destroy the last remaining yeast in the beer •
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-4-2. STARTING POINTS FOR DESIGN 2.1. EXTERNAL DATA
Desired annual capacity Ra\v materials Storage capacity Mashing procedure Original extract Brewhouse operates Fermentation time Maturation time
Bottling plant operates
Size of bottle
Number of bottles per case
Water temperature Air temperature Final product 500,000 hl Water Malt
Hop (both pellets and extract)
3 month production
two mash decoction method 12 weight % 5 days/week 3 shifts/day (8 houres) 250 days/year , 20 brews/week S)~ 7 days 28 days 5. days/week 2 shifts/day (8 houres) 0.6 1 12 rainy season 20 oe dry season 25 - 28 oe rainy season 24 28 oe dry season 32 - 36 oe maximum ambient 50 oe
12 weight % lager beer
0.53 weight % carbon dioxide
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-5-Material of construction~he equipment must be constructed of a material which will not adversely affect the quality of the produced beer.
Copper is the traditional material for the construction of the heating devices. Stainless steel is used nowadays because of the detergents used for "Cleaning In Pi ace" (CIP) and partly because of the high initial cost and maintenance of the copper.
The only disadvantage is the fact that stainless steel ~s not wetted by aqueous solutions and therefore steam teri~s to form a
gas-film (Leidenfrost regime) over the steel surface during boiling. A relatively low heat-flux and thus a low pressure steam is recommanded(l).
Stainless steel AISI type 316 is used in order to have no problems with sodium hydroxide solutions which are used during
"Cl ean~ng . I n Pi ace. A surface roughness of " -x = 4.5x10 -5 rn ~s . assumed.
Steam
There ~s no advantage in supplying steam to the heaters at a temperature higher than at which film-boiling begins to predominate.
For stainless steel heaters this corresponds to a steam pressure of about 3 bar.
Steam with a pressure of 3 bar and a temperature of 190
°c
~s used, according to "Handleiding Fabrieksvoorontwerp" (I).Refrigerant
A mixture propylene-glycol/water is chosen as refrigerant. propylene-glycol has the same advantages of low corrosivity and low volatility as ethylene-glycol. It is not considered toxic and propylene-glycol can be used in direct contact with food. Although ethylene-glycol solutions are less toxic than methanol/water
solutions, both are not suitable.
Propylene-glycol is higher in cost, more viscous, and gives a poorer heat-transfer than ethylene-glycol.
Ethanol/water mixtures has the advantage of being non toxic and less expensive than propylene-glycol. For its higher volatility and being a more flammebie liquid, this mixture is not chosen.
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-6-2.2. SPECIFICATIONS RAW }~TERIALS
2.2.1.
The brewer judges malt-quality by comparing it to his personal specifications and its performance during the brewing process.
The specifications reflects the individual philosophy of a
brewery and therefore they differ. Au average malt is assumed:
- moisture 4 weight %
- extract yield 76 %
- density 600 kg/m 3 (wet: 1300 kg/m ) 3 - specific heat 1675 J/(kg °C)
Other specifications like fine course difference, colour, growth
categories, and range on soluble protein are of less importance
on the design and are assumed constant. These specifications become important during production, when a tastefull, well defined, and
constant quality beer is recornrnanded.
2.2.2. Hop (~)
In this process, two processed types of hop are used.
- Hop-pellets are the latest convenience offered to the brewers
and have found wide acceptance. A standardized pellet is used:
- àlpha acids - moisture - density 10 weight % 10 weight % 160 kg/m3 - specific heat: 1850 J/(kg °C) 3 (wet: 1300 kg/m )
Au average utilization of 30 weight % is assumed.
- Hop-extracts are almost invariably used more efficiently ~n a
brewing process than the corresponding hops and the economics
achieved are usually greater than the costs of extraction. The use
of extract is sufficiently attractive to make it a widespread
practice. A standardized hop-extract is used:
- àlpha acids 17 weight %
- Water 25 weight %
- density 1000 kg/m 3
:- specific heat: 2250 J/(kg °C)
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-7-2.2.3. Water Brewing water (~,~Brewing water is any water that is used directly in the product or in other service, where residual amounts may contact the product. Water to be used must not only meet the general requirements for potable water, but must also comply with specific requirements to insure proper mash pH, proper hop extraction, good kettle break, sound fermentation, proper flavour, and colour development in the finished beer.
Most brewers consider it advantageous to control the composition of their brewing water by the addition of a mixture of salts. This process is of ten referred to as "Burtonizing" the brewing water.
Basic requirements for good brewing water: - It must meet the standards for potable water
It should be clear, colourless, oderless, and free from any objectionable taste
The pH value should be between pH 6 and 8
- Foundation water for the mash-tun should have about 50 ppm of
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calcium. Slightly more than half of the calcium either from malt or salt addition is lost during mashing. Because of loss,
it is advisable to add a substantial portion of the calcium requirement directly to the kettle. A level of 80 -100 ppm calcium in the wort will help to control pH, to improve yeast growth, yeast flocculation, oxalate removal, and reduce wort colour.
- The chloride level (as NaCl) may vary according to taste preference.
Service - and boiler feed water ~,11)
Normally water from municipal water treatment plants will have been processed through several operations, which means that it can be used directly as service water.
Treatment of boiler feed water is usually needed to pro long the useful life of boilers, steam distribution and condensate return systems. Analysis of boiler water should not exceed 3500 ppm total solids, 700 ppm alkalinity, 300 ppm suspended solids, and
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-8-2.3. PHYSICAL DATAThe physical data are obtained from:
- Chemical Engineers's Handbook (Jl)
- Handbook Chemistry and Physics (l!:)
- Uliman (16)
- Properties of gases and liquids (J.2)
- Principles of sugar technology (~)
The viscosity and the thermal conductivity are given 1n Appendix I.
The following assumptions are made:
- The produced wort is comparable to a sugar solution with the
same original extract content.
The density of a liquid stream 1S predicted from the specific
density and the weight fraction.
- The specific heat is concerned to be constant in the temperature
range used and is calculated from the specific heats of the
constituents and their weight fractions.
- The specific heat of a sugar solution is described by: (12) -
r.yW.-C
P 4186.8 x ( I - 0.006 x B
Dl
7'
(I)j,'J
- The specific heat 1S adjusted for the presence of ethanol by
the addition of 2? J/(kg °C) for each weight percent.
The viscosity of a sugar solution 1S described by: (18)
(Kaganoff equation)
n
=
a + 10( b x B x ( 100 - B ) (2)- It is ussumed, that the thermal conductivity of beer, wort,
and mash are the same as that of water.
Other properties are:
Stainless steel 316: Steam (p = 3 bar) : Water Coolant ~ \~ , À
=
16.3 ss o J/(m ~? (Q - JOO °C)-
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temperaturecondensation temperature
specific heat (average) heat evaporation specific heat heat evaporation temperature specific heat density (20 °C) 190 143.5 2190 2.13 4187 2.26 -4 3638 1027
°c
°c
J/(kg °C) x 106 J/kgJ/
(kg °C) x 106 J/kg°c
J/(kg °C) kg/m3•
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thermal conductivity (20 oe) 0.42 W/(m oe)viscosity (20 oe) 3.3 x 10- 3 Ns/m 2
( 0 oe) 4.8 x 10- 3 Ns/m 2
freezing point -32 oe
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Prandtl number ( 0 oe) 41.6•
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.~-10-3. DESCRIPTION BREHING PROCESS AND APPARATUS USED 3.1. MALT STORAGE
Batches of malt arriving ~n bulk transporters are conveyed into seperate stores by elevator and conveyor. The grain is held in silos with smooth walls and hopper bottoms.
The malt is maintained at the moisture level at which it arrives
(3.5-4.0 7. (2» in order to:
discourage the breeding of insects and
- prevent the malt from changing biochemically, because of the presence of water, that is from becoming slaek.
Adequate facilities for receiving-ànû-;toring malt for 3 months production are required to obviate unforseen delays in delivery.
It is assumed that the malt has areasonabIe consistency in
cornsize and that foreign matter such as straw, stones, strings,
and sacking are absent. Otherwise screens must be instalIed.
3.2. HOP STORAGE Pellets:
In order to prevent auto-oxidation of the alpha-acids, it is necessary to store the hop-pellets at 0
°c
or under an inert atmosphere (4). The moisture must be-
under 10 %. This is normally.,---/'-. '~
the level at which it is delivered (2). The humidity must be low
«
65 % (2».~
Extract:
Hop-extracts do not undergo appreciable change , when stored in
o 0
sealed containers either at 0 C or 25 C and even, when exposed
to the atmosphere, lose little brewing value.(4).
3.3. CRUSHING
The amount of malt for one brew is weighed by a storage-bin,
\vhich ~s equiped with weighing sensors. This bin makes i t also
possible to prepare malt with a desired average composition by
combining malt from different silos. The weighed amount is then
; : " c) . Arbeitsweise .des Maischefertigers a) Weichen b) Maischwasser c) Einmaischen d) Spülen . (1) l\Ialzrumpf (2) Spcisewalze (3) Quetschwalzenpaar (4) Maischemischkammcl' mit Spritzdüsen (5) automatische ' Wasser-regulierung (6) Maischepumpe - _. - ------ - , ...
Figure 2. The wet-milling operation
(2,1.
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-11-The objectives are:
- to split the husk, preferable longitudinally, to expose the inner portion of the kernel, the endosperm
- to bring about, by a crushing action, a complete disintegration
of the endosperm to make all of its constituents accessible to
enzymatic action
- to keep the quantity of fines (flour) to a m~n~mum to prevent
the formation of substances which will cause excessive dough in the mash.
In practical terms a weIl crushed malt will contain:
- no uncrushed kernels
- the majority of the husks split end to end with no endosperm
particles adhering
the endosperm reduced to uniform small part iele s~ze
- a minimum of snowy white flour.
To meet these objectives, a wet-milling system ~s chosen. This
process claime to give uniform crushing to a slurry of fine grist
and thereby give both high yield of extract and speedy filtration.
This system also has the advantage to prevent hazard related to
dust and explosions during crushing (~,~,~).
The system has a magnetic seperator which will retain any
metallic particle from: .the mal t.
In the wet-milling operation (see figure 2), the whole uncrushed malt is presteeped in hot water (30-50 °C) to a point, where .the
endosperm of the kernel takes on a semiplastic consistency with
up to 30 weight % moisture. Absorpti0.n of the moisture also toughens the husk tremendously.
Af ter about 15 minutes (~,2), the steeped malt is passed through a relatively simple two roll mill, in which the endosperm is squeezed
out of the surrounding husk.
3.4. MASHING
The objectives of mashing are:
to dissolve the substances in the grist which are immediately soluble. This fraction constitutes only 10-15 % of the total weight of the ingredients
to dissolve, through enzymatic action, substances which are
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-12-- to change the chemical structure through simultaneous enzymatic
action of some of the constituent substances in a planned and
predictabie manner.
To accomplish these objectives, the two mash decoct ion method is chosen. The advantages of this method, compared to the infusion method, are:
- less weIl modified malt can be used
- the system is more flexible and adjuncts like malze and rlce can be used.
The way the two mash decoction method lS executed lS determined by the brewer.
In this two mash method the bulk, coming from the malt-mill, is prepared at about 40 oe (peptonizing rest temperature). The mash
is then heated to 50 oe (protein rest temperature) by adding the "Last running" water.
Af ter about one houre, a small portion, the thick mash, is
removed and heated to boiling in the mash-copper. This portion is returned to the main mash af ter about 10 minutes boiling, to
o
raise the temperature to 65 e (conversion or saccharification
temperature). Af ter a suitable time again a portion of the mash
is removed and boiled for 10 minutes. It is returned to raise the temperature to 78 oe (mashing off temperature). The mash is then ready for lautering.
A complete temperature - time relation lS given ln figure 3.
100
oe
T
&,0 6040
I 1,
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n
\ \ \,
\ \ i2
n
I \ I \ I \ I I I I t3
----1Hr•
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\
-13-The mash must be handled as gently as possible at each processing
stage. Mash transfer pumps must therefore be designcd with low head
and low velocity, high volume characteristics to minimize shearing
and impact damage to the husk.
The mash-tun is a vertical cylindrical vessel in which height
to diameter ratio ~s close to two. The vessel is equipped with a
mixer which provides quick and uniform mixing with the gentlest possible action.
The heating steps are accomplished through the heat input from
the boiled mash, coming from the mash-copper. and from the "Last
running" water. The rate of rise is controlled by the rate at which
the boiled mash ~s pumped over.
If the proces ~s working adquately, no extra heat input is
necessary which means that no heating surface has to be installed.
The vessel must be insulated properly.
The mash-copper is a vertical cylindrical vessel with a bottom drive variable speed mixer. It must be equipped with a sanitary,
easily cleaned vent, which will carry off the steam and vapour
generated during heating and boiling.
The mixing should be as gentle as possible to avoid unnecessary
damage to the husk.
Heating ~s accomplished by double wall steam jacketing. The
surface area must be sufficient to increase the mash temperature with at least 2 oe per minute.
3.5. LAUTERING
The produced mash still contains a considerable amount of
insoluble matter (husk). This matter has to be removed in order
to obtain a bright and tastefull beer.
Figur,e 4. Lautertun (~) (1) Dunstschlot (2) Dlln5thauhe (3) Läuterbottichboden (4) eingclcgter Senkboden (5) Isolation (6) Abrnaisehleitung
(7) Schneidwerk rnit :\Iessern
(8) Antrieb flir das Schneidwerk (9) Hubvorrichtullg flir das
, Schneidwerk
(10) Zuleitllng von Dampf oder Druckwasser (11) Anschwänzwasser-zuleitung
,
(12) schottischcs Dl'chkrcllz (13) Liillterrohrc (14) Lällterbattel'ic (15) Schwanenhalswechsel (16) Treberll1keFigure 5. Slotted steel plate, (~)
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-14-3.5. 1 .A lautertun is chosen although a mash-filter:
- requires minimal space - is cheaper to construct
- can operate with less sparge water
- bas a high extraction efficiency in terms of both wort and
brewhouse cycle time.
This descision ~s based on the following disadvantages of the
mash-filter:
the mash-filter can only rece~ve a predetermined volume of
mash and is therefore less flexible in throughput
- it requires extra labour for opening, cleaning, and reassembling
- it has a higher water (cleaning) and energy demand
- the filter sheets and the rubber sealing must be replaced regularly.
The strainmaster, the two double stage horizontal decanting
centrifuge, and the rotary vacuum filter are not chosen because
of their higher energy and water demand.
The lautertun ~s a vertical cylinder of large diameter to depth
ratio. (see figure 4) Suspended above the true bottom of the tun is a false bottom of precisely slotted stainless steel plates. (see figure 5)
The tun is equipped with a lautering machine which consists of a heavely constructed shaft positioned in the center of the tun.
It is connected from below to a multispeed drive by which it can
be rotated, raised, and lowered. Connected vertically downward from the arms are lautering blades which can be positioned to almost touch the false bottom.
The tun is also equipped with a sparg~ng system ~n order te
run off the second and subsequent wort.
The wort can be circulated to assist in the establishment of
the filter bed and clarification before further processing.
3.6. LAST RUNNING WATER
In order to increase the extract yield, it is advisible to collect
the last sparge water. This last runn~ng water which can still
contain 0.5 weight
%
extract, ~s used in the mashing stage as•
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A wort holding tank lS installed to give a more flexible time
scheme and offers the opportunity to increase the capacity of the brewery. The installation of a tank of sufficient size is provided to hold the initial running until the wort-copper/whirlpool is ready for use.
3.8. WORTBOILING - HOT TRUB REMOVAL
Wort boiling is in itself a relatively simple operation, but the complexities of the interactions which affect the wort constituents during boiling tend to frustrate attemps to refine the proces (~).
Although the organic changes within the wort may be complex, the objectives to be achieved can be simply defined:
- stabilization
- flavour development.
An evaporation rate of between 5 and 10 % of the initial wort volume in one houri is considered satisfactory.
Af ter the wort has been boiled for the desired time, the hop must be removed together with an insoluble coagulum, the hot trub. A development for this purpose of the last ten years is the
whirlpool tank. In ·new brewhouse designs, the wort-copper and the whirlpool are combined in one vessel.
An external heating system is chosen to overcome problems like: - the brew size must always be sufficiently large to cover all
heating surface
internal heating units 1n the form of coils or percolators are not permitted because then the whirl lS disturbed
- internal heating units are difficult to clean by elP
considerable foaming which may occur 1n achieving a good
vigorous boil
"Advantages are:
- high and low pressure steam or superheated water can be used - no hot spots occur which means no caramelization
- the boiling time can be reduced from about 2 houres to 70 minutes
C!J .
- it 1S possible to have boiling under exclusion of air which
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-16-The advantages of a whirlpool seperator, eompared to other types, are:
- the running eost ~s one third of that of a self ejeeting centrifuge (~)
- the spent hop in a hopback seperator should be sparged with
hot water to recover the absorbed wort (4)
- the hot trub is not largely removed ~n a hopstrainer. The losses
are generally excessive: 0.5 - 1 % (4)
- the cost of kieselguhr whieh is neeessary ~n a hot wort filtration
unit, makes this system more expensive
(i)
- in operation it is relatively simple (3).
3.8.1. Wort-eopper/ whirlpool
The wort-eopper/ whirlpool consists of a eylindrieal tank with
a liquid height to diameter ratio never greater than one. The wort is pumped into the vessel tangentially at the periphery. The inlet should be at least 0.5 - I meter above the bottom of the tank.
During the whirl initiation, the wort ispumped at a velocity
of 2 - 10 mis. Af ter about half an houre, the elear wort is withdrawn (5). The hot trub and spent hop rema~n ~n the eentre
of the base of the tank. Wort losses up to 0.5 weight hare
eneountered for a whirlpool tank. (3) 3.8.2. Eeonomiser
The largest cost ~n wort boiling is the heat requirement for evaporation. This energy is reeovered by heating some of the large quantities of washwater needed for the elP system.
Recovery of 75 % of the heat in the vapor is possible
(i).
Thewater used must have a low salt content in order to prevent sealing. A fan must be installed to aehieve a forced conveetion in the
heat-exchanger.
3.9. Spent hop/hot trub holding tank
The spent hop/hot trub retain a reasonable amount of wort. (up to 0.5 %)
Returning the spent hop/hot trub to the lautertun gives the opportunity to
gain the wort by sparging and remove the break together with the spent grain.
3.10. WORT eOOLING
The objeetives of the cooling are:
- reduction of wort temperature from approximately 100 oe to the
pitching temperature of 5 - 12 oe
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-17-3.10.1. Wort coolerToday, plate heat exchangers are normally used. An adequate
surface area is necessary for rapid cool down in order to prevent the growth of injecting organisms, specially in the temperature range 50 to 20
°c.
This can be achieved by running cold brewing water counter current to the hot wort and th en decrease the wort temperature by using a cold water ~ propylene glycol mixture.3.11 . AERAT10N
Wort aeration is necessary for a healthy fermentation and to remove a part of the cold break ln a flotation process.
The main object appears to be to oxidize and precipitate potential hazeforming proteins. (3)
3.12. YEAST PITCHING
The amount of added yeast must be enough to start fermentattion at a pitcching temperature of 5-6 oe within 12 - 16 houres. The usual amount of yeast, added to one hl wort (12 % original extract),
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is 0.5 I thick yeast mixture. This corresponds with + 15 x 10 yeast
cells in I mI wort. Less yeast is sufficient in : - biological clean wort
- warm fermentation processes - weIl insulated fermenters
- wort with a higher pitching tempereature. More yeast is necessary in:
- termobacteria infected wgrt (1 - cold fermentation processes
- uninsulated fermenters and when
- the yeast has been stored for a longer period than usual - the wort is insufficiently aerated
- fermentation must be accelerated.
A higher yeast addition results in a relatively low yeast harvest.
pitching yeast fermentation time yeast harvest
l/hl wort days I/hl wort
0.5 9 2
7 2.5
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-18-An adjustable yeast pump (gear-, diaphragm-, or monopump) or
a venturi ean be used to injeet the yeast in the wort. Thus the
yeast is distributed uniformly over the whole brew. Before the
pitehéd wort is pumped in the fermentation tank, a seeond aeration of the wort ean take plaee in order to adjust the oxygen
eoneentration to a value of 7 - 8 mg O
2 per liter. 3.13. COLD SLUDGE RENOVAL
Complete or partial removal of eold sludge is neeessary before
fermentation. (~) Cold sludge removal ean be done in different
ways:
Centrifugation. Centifuges for eold sludge seperation have lower eapaeities than for hot sludge seperation (30-80 hl against 150-350 hl wort hourly). Cleaning must be done with hot lye (2-3 %) .
- Kieselguhr Filtration. Kieselguhr filtration is hardly used for
eold sludge removal beeause of high operating eosts.
- Sedimentation in a settling tank. Wort is eooled to pitehing temperature. The unaerated and unpitehed wort is pumped in the settling tank. Af ter 12-16 hours 50 % of the eold sludge is settled. Addition of kieselguhr results in more trub removai. Sedimentation in a starting tank. Yeast
is
added to the eoid and aerated wort and pumped into the starting tank. The yeastthen passes through the induetion phase (growing and multiplieation starts) and simultaneously, the eold sludge is allowed to se~tle
( 12-16 hours is usual). Af ter 12 hours about 30 % of the sludge ~s
removed.
Flotation. Flotation ~s the preferred method for eold sludge removal. When the hot wort is aerated thoroughly, 50-60 % of the eold sludge ean be removed from the eold wort. The presenee of yeast does not disturb the flotation proeess, but will only result
in a small yeast loss. A big advantage of yeast addition before flotation is that the yeast is offered a lot of air whieh direetly
results in strong yeast growth and gives a yeast with good
fermenting qualities. Removal of the higher earbohydrates during
flotation has a positive effect on the filterability of the beer.
Flotation ean be performed in any starting- or fermentation-tank
A freeboard of 30-50 % of the tank content is neeessary. An
over-pressure of Q.5 to 0.8 bar ean be used to avoid too mueh foam. The
'r [ - .
extract Cwt
%)
temp.CoC)
12
...<
"
9
8
6
'
4
3
1
2
3
4
5
6
timeCdays)
Figure 6. The fermentation process
. . - . ~~.::J ~:~-: ~~_C!~ . . l •. . -." ....-..:. r-. -~ '--',' -' ~-.' - ._~ . _. --,\~:;.:~:, ,-', - -'.-... ~r, . •• -.; ~ .'~ ._! • . ' _.-- - '-' - "--~::-=:-:~')" -'" . ~ .. . _' _, .l ... <". , -. . . . . v •. ~ .. . ',"- .-. ~.::.~ - - . ... r . _ ( ,_ •
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-19-Flotation can be stopped af ter 2-4 hours, depending on the level
height, but a period of 6-8 hours give better results.
Flotation is a flexible process; the period can be adapted to any
desired working rythm, provided that the cold sludge does not fall,
through the foam, back in the wort.
At the end of the flotation process, the wort ~s pumped to the
fermenter and the foam remains in the tank.
3.14. FERMENTATION
Different stages ~n the fermentation process can be observed.
(see figure 6) Start
The newly pitched wort ~s covered with white foam af ter
12-16 hours,and the temperature rises with 0.5-1 oe. The extract
concentration decrease ~s 0.3-0.5 % in the first 24 hours. Phase of low kraeusen
This situation lasts about two days. The foam disappears at the
edges and the rest gets a brown colour. The temperature r~ses
1.5-2 oe each day, when no cooling takes place. The extract concentration
decreases 0.6-1.0 % each 24 hours. Phase of high kraeusen
This phase begins at the third day and lasts 2 to 3 days. Now fermentation is most intensive. The maximum temperature will be reached at the third or fourth day. This temperature is maintained
by means of cooling. The extract concentration decrease is 1.2 - 2 %
each day. Then yeast multiplication collapses and the yeast will
slowly settle. Yeast settling
By means of cooling, which must be done slowly, is the fermentation terminated and yeast sedimentation accellerated. The extract
concentration decrease is 0.2-0.4 % in the last 24 hours.
3.14.1. Method
The fermentative activity of the yeast is influenced by the
fermentation temperature. Therefore the intensity is adjustable
by regulating the temperature. The release of heat during sugar
convers ion results in a rise of temperature so cooling of the
fermenting wort is necessary.
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-20-oAccelerated fermentation is carried out at temperatures up to 20 e. Both fermentation methods guarantee a good beer, but in the near future the conventional method will be preferred more of ten (~).
In the conventional fermentation method is a difference between "cold" fermentation, pitching temperature 5 oe v,ith a maximum
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temperature of 7-9 e; and "warm" fermentation, pitching temperature 7-8 oe with a maximum temperature of 10-12 oe. The "warm" method is somewhat similar to forced fermentation methods; it requires a smaller fermenting cel lar capacity, but
quality beer.
produces a lower
In this design the aerated and pitched wort enters the fermenter at a temperature of 5 oe. A maximum temperature of 10 oe and a hosing temperature of IOC (final temperature) are used.
3.14.2. Time
The fermentation time ~s closely related to the fermentation method and may vary from 6 to 10 days for a 12 % beer. Host
favourable for conduct of business is a fermentation time of 7 days. This time can be realized even with the cold fermentation method, on èondition that the wort is sufficiently aerated and that the amount of pitching yeast is adjusted.
3.14.3. Tanks
The vettical cylindroconical fermentation tank is the desired type. Hoggan (24) favours this choice and gives some advantages. The fermentation time can be reduced to 5 or 6 days in a
cylindroconical fermentation tank.
The rising carbon dioxide causes convection. When one of the different cooling zones is in operation, also convection ~s
introduced. This convection promotes the contact between yeast and
fluid and thuswise causes faster fermentation.
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The amount of pitching yeast must be 0.7 I/hl, that ~s 20xl0 cells/ml. During fermentation the yeast concentration increases up to 70-75 x 106 cells/ml.
The yeast harvest, before hosing, ~s 3 to 3.5 times the amount
of pitching yeast.
The cooling to the hosing temperature is mainly done by means of co ne cooling, the yeast will settie for the greater part and
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-21-the collection can be done without any problems. The yeast is
simply harvested by draining it from the bottom of the cone.
The first fraction, mainly sludge and dead yeast, is drained.
Thereupon the seed-yeast is collected and transported for further treatment. Finally the young beer is hosed. The yeast should be
drained slowly (30-60 minutes) in order to avoid to much beer loss.
3.14.4. Carbon dioxide collectian
<1,2)
A part of the carbon dioxide, that leaves the fermenter, is collected. Af ter purification, compression, and liquefaction the
carbon dioxide is ready for reuse in the brewery. The carbon dioxide is used:
to provide for counter pressure 1n vessels and tanks for adjustment of the CO
2 concentration 1n the final product.
- when waste water treatment is required, for neutralization of caustic waste.
The recovered carbon dioxide which is not used can be sold. During the first day of fermentation the carbon dioxide is
vented until all air is displaced. During the following 3.5 days
the CO
2 is collected. The gas is during that period of adequate purity to be treated without any problems. During the last days of fermentation the carbon dioxide production is too low to collect.
In this manner 2 kg carbon dioxide 1S recovered per hl beer.
3.15. YEAST HANDLING
3.15.1. Yeast harvest
At the end of fermentation the layer of settled yeast consists
of waste-, seed-, and top layer yeast. The seed yeats is preferred
as pitching yeast.
Harvesting yeast from cylindro-conical fermenters means that the waste yeast is drained first, followed by simultaneously
draining the seed - and top layer yeast. This amount is transported
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-22-3.15.2. ScreeningThe contamination, coming from the top layer yeast, ~s removed by screening. Vibrating screens with stainless steel nets, average mesh width 0.4-0.5 mm, are used. Af ter screening the yeast ~s ready
for pitching. When pitching takes place within two days af ter
harvesting, the yeast is stored in the beer in which it was harvested.
3.15.3. Yeast washing
The yeast .is washed with cold (4-5 °C) and sterile water to
remove dead yeast celIs, contamination, and possible bacteria, when the time before pitching takes longer than two days.
Yeast washing can be done in a yeast-tub, a washing tun or a washing funnel.
Yeast-tub
Water is added to the yeast and the mixture ~s stirred. The water,
containing the contaminations, is decanted af ter settling of the
yeast. This procedure is repeated a few times.
Washing vessel
Water is added to the yeast at the bottom of the vessel. The
water, containing the contaminations, leaves the vessel by way of
an overflow.
Washing funnel
The water is also added at the bottom of the funnel shaped vessel. The yeast LS only whirled up to a certain height in the funnel
and ~s easily pressed out by the water above it af ter settling. A washing funnel is chosen here.
3.15.4. Yeast storage
Stainless steel tanks with conical bottoms (60-90 0), cooling
jackets and provided with stirring and cleaning equipment, are used
for yeast storage. Automation of yeast pitching is possible with
these tanks.
A storage tank ~s able to contain the yeast amount coming from
one fermenter. The total yeast storage capacity is enough for the
yeast demand of two days.
For lengthened storage the yeast can be added to cold wort under weakly fermenting conditions or can be pressed in tins and stored below 0
°c
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-23-3.15.5. Pure yeast culture
The yeast is replaced by a new strain af ter it has been used
8 to 10 times for pitching.
In the laboratory a yeast culture, that has shown good quality,
is chosen. Some of this yeast is inoculated in 5 ml sterilized
wort. The amount of yeast cells will increase and af ter a while
some more wort, 50 ml, lS added. In this way the yeast propagation
is continued until 8 1 yeast containing wort is obtained.
3.15.6. Yeast propagation
Further yeast growth takes place near the ferrnenter at the
ferrnentation temperature ln "open" or "closed" yeast propagators,
until the desired amount of pitching yeast is obtained.
The propagator section consists of a wort sterilizer (350-650 1),
two ferrnentation cylinders (150-360 1), where the pure yeast culture,
made in the laboratory, is oculated ln the sterilized wort, and an
attenuation apparatus (1350-5000 1).
It is more difficult to avoid infect ion and tiredness of the
yeast in a "closed" than in a "open" propagator. The "open"
propagation is also preferred, because of its simplicity, low
labour cost, and low investment (5).
The propagation is carried out in the same way as i t is done
in the laboratory. The ratio between yeast containing wort and
new sterile wort .is given by a ratio of 1:9 or 1:10.
3.16. LAGERING (or MATURATION)
The objectives of lagering are:
to make the ferrnentation of the remalnlng part of the ferrnentable
extract complete or almost complete
- for enrichment of the beer with carbon dioxide
- for natural clarification of the beer by means of yeast and
sludge sedimentation
- improvement of the taste
During the first 2-3 days 0.5-0.6 % of the extract lS converted
(this is about half of the amount of extract entering the lagertank:
1.2-1.4 %). From the third day on the beer is slowly cooled to the
final temperature of 0 oe. This temperature is maintained the rest
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3.16.1. Lager tanksThe cylindro-conical tanks are mostly favoured for lagering. (~,
27). The maturation or secondary fermentation is regulated by means of cooling.
There are no extract and carbon dioxide concentration differences in the tank as long as convection takes place. The convection 1S forced by injecting carbon dioxide at the bottom of the tank, when the natural convection diminishes. This appliance is especially necesarry when the beer must be cooled from a temperature above, to a temperature below the temperature with the highest density.
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The beer (I C) enters the lager tank at the bottom to avoid excess foaming. The tank 1S normally almost completely filled (1-2 % headspace) and provided with an automatic valve for pressure control (pressure 0.5 bar (eff.)).
The amount of yeast (10-15 x 106 cells/l) entering the tank is decreased to 2-5 x 106 cells/l during the maturation period.
The precipitated part of the yeast is drained apart from the rest of the beer.
3.17. BEER FILTRATION
Woelfel _(25) compares different filter systems in beerprocessing and gives the following outline for a modern filterline:
- Buffertank for rough beer Beer cooler
Kieselguhr filter - Sheet filter
- Buffertank for bright beer - In line carboniser
- Bright beer tank
3.17.1. Buffertanks
The buffertanks are instalied to avoid sudden pressure differences in the kieselguhr filter and to m1X the beer before filtration. In this way the contamination, present in the beer, is offered uniformly to the filter. A longer running and much better results with cell-count are achieved which naturally reduces the running cost and 1ncreases the shelf live .
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3.17.2. Beer coolerThis heatexchanger ~s used to cool the filter before filtration and to adjust to or maintain the beer at a temperature of -I A small plate cooler is used.
3.17.3. Kieselguhr filter
o C.
possible filters are the kieselguhr frame filter and the candle filter. Removal of oxygen from the filter during precoating ~s more difficult in a frame filter. Favourably for the candle filter
~s the simplicity in operating it, as only a relatively short time
~s needed for preparation, cleaning, sterilizing, and precoating. Advantageous for the candle filter is that the volume of diluted beer at the beginning and end of filtration is 33 h less compared with the frame filter.
Sudden pressure changes affect candle filtration more harmfully than frame filtration, but are precluded by the use of the
buffer-tanks. For these reasons a candle filter ~s prefered.
3.17.4. Sheet filter
The sheet filtration ~s not really necessary, if the right type of kieselguhr is used effectively in the preceding filtration. However, no kieselguhr filter works for hundred percent and therefore the sheet filter is a very good safeguard.
3.17.5. In line carboniser
The carboniser adjusts the carbon dioxide concentration to the desired value (0.53 weight
%2.
Carbon dioxide is injected into the beer through a fritted stainless steel diffusor. Sometimes a venturi is placed in line, following the injection, to create momentary highpressure to accelerate the CO
2 absorption. Full automatic carbonisers are able to raise the carbon dioxide concentration with 0.3 %.
3.17.6. Bright beer tank
Af ter passing through the filter line the beer is stored ~n the bright beer tanks. The filtration and bottling capacity do not
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3.18. BOTTLING HALLThe brewery receives empty bottIes in cases on pellets. The
pellets are put into storage. The cases are put on a conveyor to
the bottle-uncaser, where the bottIes are removed and transferred
to the bottIe cleaner.
Af ter cleaning and inspection the empty bottIes are conveyed to
the filling unit. The bottIes are filled, with taking care of
introducing air, and are sealed with a crown. From there the bottIes
pass over to the pasteurizer.
Af ter labeling the bottIes are packed into the cases and put into
storage, ready for transport.
3.19. PRIMARY COOLING SYSTEM
Usually breweries are equipped with compression cooling systems.
The purchase costs of a compression cooling system with a spare
compressor are lower than those of an absorption cooling system
with a spare (strong aqua) pump. (Both systems serving to cool a
brine and functioning at an evaporation temperature of -10 °C).
The absorption system becomes cheaper than the compression system
if the evaporation temperature is chosen below -ISoC.
A disadvantage of the absorption system is the higher labour
requirement for cleaning the condenser and absorber.
Besides the lower investment at lower evaporation temperatures
the absorption system shows more advantages-above the compression
system (~,~,1Q).
The absorption system ~s quiet and subject to limited \-Jear.
This system hardly needs lubrication and the pump only uses 5 to
10 % of the energy demand of the compressor in the compression
system.
The absorption cooling system is easy to control at a lm.,er load,
maintaining full load efficiency.
There is a limited decrease in capacity if the evaporat6r pressure
ofthe absorption system is radueed. This ean be compensated for
by increasing the steam pressure in the generator. By contrast, the
capacity of the compression system decreases rapidly if the
evaporator pressure is lowered .
The cooling-water demand is equal for both systems if the cooling
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-27-electrical energy, obtained from a steamgenerator with condensrecycle, the actual cooling-water demand of the compression system will be higher. This is not a big advantage for a absorption cooling system in a brewery, because af ter the generation of the electricity, the steam can be used for heating purposes in the brewhouse. This dual
purpose use of the steam diminishes the advantage for the absorption
system.
Any liquid refrigerant (water/propylene glycol) ~n the absorption system merely unbalances the system. By comparison, preventive measures must be taken in the compression system in order to avoid
damage to the compressor.
The absorption system occupies more space, but can be located outdoors as a vertical unit. Néither housing nor foundation is required.
The costs for spare parts and repair are lower for a absorption
system.
The most important advantage of the absorption system is that this unit can be fed with a low pressure steam, which is available in a brewery as waste.
The low pressure steam, coming from the wort-copper, ~s only
available when the brewhouse is in operation. During the weekends
the necessary steam must be provided by the boilerhouse. The degree of utilization of the boilerhouse therefore increases which is an
advantage to the absorption system.
Felgentraeger (20) considersthe productiveness of the absorption cooling system in breweries. The result is in favour of the absorption
system, being an economical way to recover energy from brewhouse exhaust vapours.
Wort-boiling under pressure ~s advised in order to make this system most profitable. The higher vapour temperature (100-110
°c
instead of 97-100 °C) and the smaller amount of air results in a higher possibleenergy recovery. Boiling under pressure is possible if an external heat er is used.
The latent heat of the vapour is not completely reeovered in the
generator of the absorption system. This ean still be used for
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-28-3.20. CLEANING IN PLACE (CIP)
Claaning in place is best defined as the circulation of cleaning
solution~hrough equipment or plant that otherwise would have been
dismantled to performe cleaning.
The circulation system includes all types of wort and beer mains,
hoses, pumps, vessels, etc .. The saving in time, labour, and costs
are considerable and bet ter standards of cleanliness and sterility
are achieved.
There is also a significant drop in replacement costs for damage
in taking apart and reassembling mains.
In some cases, circulation of a hot detergent solution g~ves
better results, while in other cases the use of rubber balls or
moles helps to remove deposit which has been loosened, but not
rernoved by flushing and cleaning.
The cleaning in place systern is not drawn in the flowdiagram
in order to keep surveyability. No special attemtion is given to the design.
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-29-4.
MASS - AND HEAT BALANCEThe mass - and heat balance lS based on the following data and
data given 1n chapter 2 .. (2,~,26)
- Spent grain
- First wort extract content
- Last running extract content
- Loss wort boiling
- Wort loss with spent hop
- Hot trub removed
( moisture 80 %)
(time 70 minutes) (output basis) (dry basis)
- Water used for spent hop/hot trub removal
- Density thick yeast
Specific heat thick yeast
- Cold slude removal during flotation
- Cold sludge content 12 % full malt wort
- Wort loss due to flotation
- Oxygen content of the wort af ter flotation
- Degree of attenuation young beer (limit 70 %)
- Carbon dioxide content young beer
- Wetting losses fermenter
- Amount harvested thick yeast lS 3.25 times the
amount of pitching yeast
- The small amountof dead yeast removed by
screening is added .to excess yeast to be sold
- Water used for washing the harvested yeast
- Degree of attenuation at output (rough beer
leaving the lager tank)
- Carbon dioxide content at output(0.5 bar, OOC)
- Sediment and wetting losses lager tank
(15 % of this amount is settled dry matter)
- The (yeast) loading of rough beer
- Losses kieselguhr filtration
- Losses plate filter
1.2 kg/kg (malt) 18 % 0.5 % 15 % 0.8 weight % 0.06 kg/hl hl/kg 1130 kg/m 3 3935 J/(kg °C) 60 % 289 mg/l 0.4 % 10.4 mg/l 58 % 3 g/kg 0.2 % 5000 kgf (4 brews) 68 % 4.6 g/kg 0.3 % 40 g/hl 0.4 % 0.4 %
Tr3
Q
M4
M2 Ml
MI HOP STORAGE VI) MASH TUN M28
M 2 nEvATOR V 15 MA$H COPPER M29 Tr ) BELT CONVEYOR/WEl(;HER V 16 COLLEClING TANK M)1
M4 MALT S TORAGE V 17 LAUTERTUN M3]
Tr ~ BHT CONVEYOR V 19 COLLECTING TANK V34
M6 CLEVATOR V20 WORT COPPER I WHIRLPOOL V]5
Tr 7 BELT CONVEYOR/MAGN SCP H21 ECONOMISER VJ6
v 8 STORAGE BIN/WEIGHER M22 BLOWER V37
V 9 PREST[[PING VESSH H24 [XTERNAL HEATER P38
MlO MALT MILl H25 PLATE COOLER V39
P PUMP HlS PLAT[ COOLER V42
V 12 COLLECTING TANK M27 AlR rilTER V44
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YEAST
AIRATION DEVICE V46 BurrER TANK
SPENT GRAIN CONTAINER H46 PLATE COOLER
VIBRATION SCREEN V50 KIESELGUHR TANK
WASHING rU'<NEL P 51 M(T[RING PUMP
YEAST STORAGE VESSCL M52 CANDLE nLTER
YEAST STORAGE VESSEL M54 PLATE nLTER
OPEN YEAST PROPAGATOR V5~ BUrrER TANK
OPEN YEAST PROPAGATOR V56 COLLECTING TANK DILUTE
METERING PUMP M58 CARBONISER
rLOTATION TANK 2x V59 CLEAR BEER 5 TORAGE
rERMENTER 7x LAGERTANK 28x P PUMP
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BREWERY DESIGN J Kruyt J Jon)seno
flownumber [î] l~",pe,.otu,.e' (·C)operohng pressure O!mospher.e
C : cOid brew ... Qwoter
H worm brt"Wlngwoter wO wOler/propylenC'ÇJfyc:OI mlJth .... e
