How to separate wort and spent grains as soon as possible after mash?
After mash, the mash must be separated as soon as possible, that is filtration, so as not to affect the quality of semi-finished wort. Because the polyphenols contained in the spent grains will bring bitter and astringent taste to wort after soaking for a long time, and increase the color of wort.
Therefore, wort filtration should achieve the following goals: separation of solid matter in mash as soon as possible to obtain clear wort; guarantee wort quality and high utilization rate of raw materials; shorten the filtration time of each batch of wort to improve daily saccharification times. Filtration takes the longest time in the whole wort preparation process, which is the key operation affecting wort yield and quality.
Wort filtration methods Wort filtration methods mainly include filter tank method and filter press method. Filter tank method is a traditional wort filtration method, which is easy to operate and the wort quality is easy to control. The filter press method is characterized by large pressure difference, fast filtering speed and low sensitivity to the grinding degree of malt and accessories, but it has the disadvantages of poor brightness of wort and high cost. In recent years, the modern filter tank developed on the basis of traditional filter tank has made great improvement in equipment level and process operation, which can well meet the needs of modern beer production.
The influence of various factors on wort filtration should be considered in filtration operation, and the negative effect of adverse factors on filtration should be eliminated or reduced as far as possible, so as to achieve the purpose of separating wort and spent grains as soon as possible.
The main factors affecting wort filtration are as follows. (1) Wort made from malt with good quality of raw materials and suitable grinding degree can be filtered faster, and vice versa.
(2) The higher the concentration of mash, the higher the viscosity, the lower the fluidity of wort and the slower the filtration rate. Therefore, it is necessary to control the appropriate ratio of material to water, so that the first wort concentration is in the range of 0
16-18 ° P, no more than 20 ° P.
(3) When the filtration temperature is high, the viscosity of wort is low, the layer of wheat grains is loose, and the filtration speed is fast, so the filtration temperature is generally controlled at 76 ~ 7 ℃, and attention should be paid to the heat preservation in the filtration process.
(4) The thickness of the layer of wheat straw is 30 ~ 40cm, which should not be more than 45cm. Too thick grain layer will reduce the filtering speed, but too thin is difficult to ensure the clarity of wort.
(5) The results showed that the pH and hydrogen ion concentration of mash had a certain influence on the viscosity of mash and the dehydration and expansion of colloidal substances. The most favorable pH for filtration was 5.5 ~ 5.8, and the filtration rate decreased with the increase of pH.
(6) The operation of the filter operators also has a great influence on the wort filtration speed, so we should develop standardized operation habits, including reasonable control of wort outflow speed, appropriate reflux time, top-down cultivation method, timely top water loosening, reasonable washing technology, etc.
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