Brewery Setup Blog

Technology of Wort Filtration in Beer Brewing

Filtration is used throughout the brewing process, and most beers sold today are filtered to some degree. At the end of the saccharification process, the excipients have completed the decomposition of macromolecular substances. So, the wort (a water-soluble extract) and the spent grains (residues, macromolecular proteins, cellulose, fat, etc.) must be separated in the shortest time. This separation process is called the filtration of the mash. Wort filtration includes mash filtration and spent grain cleaning.

The wort brewing system includes all the equipment required for malting, mashing the malt in hot water, filtering the wort, boiling the wort with hops, swirling the wort, and cooling the wort before beer fermentation.

 

Wort Filtration Overview
Wort filtration is the process of removing solids from a liquid by passing through a porous medium. Filtration effectiveness depends on particle size and filter media porosity. If the materials suspended in the liquid are more significant than the pore size, they will remain on the filter media.
 

Wort Filtration Process And Method
Wort filtration with filter tank and filter press；
Filtration of the first wort, filtration of the washed grain wort.
 

Wort Filtration Process Objectives
Get high-quality wort Clear
low solids wort;

The enzymatic oxidation process of wort, mash with little oxygen uptake or occurring during whole wort filtration low degree;

Less harmful substances leached from wheat husks;

And ensure that the full pot of wort meets the iodine test qualification；

Thorough washing of spent grains to obtain high saccharification yield

On the premise of ensuring the quality of filtered wort and thorough washing, the filtration time is short and the use rate of equipment is improved.