What should be paid attention to when filtering wort in beer equipment?
As we know, numerous factors should be taken into consideration during wort lautering, such as malt quality,Target wort focus, lautering temperature,the density of grain bed, mash ph, lautering procedure and also etc.
We need to try to get rid of or reduce the unfavorable effect that brings by numerous elements.
1. The malt high quality
The malt with great dissolution and also milling level can achieve a much better lautering.
2. Target wort concentration
All of us understand the higher target wort concentration requires a greater mash focus.
While the mash with greater concentration will certainly have a higher viscosity,
which will make the wort with inadequate fluidity and also slow-moving lautering speed.
It is better to make the focus of the very first wort at 16-18 ° P (not surpass 20 ° P).
if we brew 600L wort with 600l brewhouse.
So we ought to well control the proportion of the material and water,.
we require a bigger capacity tank if we want to attain a higher wort concentrate.
For instance, we can brew 600L wort with a 1000l brewhouse.
3. The lautering temperature.
The mash at greater temperature level have a lower thickness, and also the higher temperature level can loose grain bed,.both of them will certainly speed up the lautering.
According to our experience, the lautering temperature level between76-78 ℃ is the appropriate temperature,which is the last mashing temperature level.
4. The grain bed thickness.
As all of us recognize, the grain bed is recommended between 30-40cm, max can not surpass 45cm.
As well slim or too thicker is bad for lautering.
As well thicker will extend the lautering time, which is bad for lautering,.
while too thinner will be hard to obtain clear wort.
The best thickness of grain bed is recommended concerning 35cm,.
which can attain a great lautering result.
5. The mash ph.
The hydrogen ion concentration will certainly effect the mash viscosity.
as well as the colloidal substance in grain, the PH between 5.5-5.8 will certainly assist for wort purification,.
greater ph will decrease the lautering rate.
6. The lautering procedure.
The last but extremely vital, the operation of makers during beer mashing.
also has large influence for the lautering speed, so brewers ought to manage the wort outflow rate,.
correct refluxing time, the grain rake rate etc.
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