​112. Compact brewhouse for up to ten brews/day and 250,000 hL/year

​Brewhouse Operations Session

Fred M Scheer, KRONES Inc, Franklin, TN USA
 
ABSTRACT: The individual configurations and characteristics of brewing vessels allow customized solutions for particular requirements and optimum flexibility for brew sizes and brewing processes. Three to five vessels can be combined in a modular framework concept, depending on the mash process involved (infusion or decoction) and the daily output needed. These modules can be arranged in a row, at an angle, or in a square. The space required is only about 110 m2 for a complete four-vessel brewhouse. All media connections and pipe systems are standardized for all variants; extensions are easy to implement. The framework concept allows high flexibility in the combination of the vessels and is also standardized. The modules are supplied completely installed in two to four parts, while the vessels are inserted into the modules during final assembly. This modular design allows minimized installation and commissioning times. With four optional components, all needs can be satisfied: our well-known wet mill (Variomill 5.2), a combined trub and weak wort tank, a single tank CIP system, and for energy recovery a vapor condenser for production of hot water. All vessels are equipped with our approved Steinecker technologies for maximized wort quality. The heating process, for both mashing and wort boiling, is implemented with ShakesBeer Pillow plates, which generate a turbulent mash flow directly on the heating surface for ultra-effective heat transfer. The lauter principle is based on the field-proven level control of Pegasus, and the size decision criterion is the specific false bottom load in dependence on the targeted brewing rhythm. The Stromboli Venturi nozzle is integrated into the vessel for the wort boiling variants. During the boiling phases, the wort can be circulated with an external pump and the Venturi nozzle alone, without any heating. Stromboli allows the circulation of the wort to be separated from the evaporation for a reduction in free DMS content with reduced energy input. Hot sludge separation is effected by a state-of-the-art whirlpool with the right ratio between the wort level and vessel diameter. The wort cooling system can be fitted with a one or two-stage heat exchanger, depending on the customer’s requirements. The fully automatic brewing and cleaning processes are managed by the batch-oriented technology software BOTEC. This software has an integrated order and recipe management system, batch logging and trend image recording, and a remote maintenance capability. In a word—big business in small vessels.
 
Fred Scheer graduated in 1976 as brew and malt master from the Doemens Brewing Academy in Munich, Germany. After that, he worked in several breweries and alcohol-free operations in Europe. In 1985 he immigrated to the United States and started and operated several microbreweries. Currently he is director of brewing and process technology for Krones Inc. in Franklin, WI.
 
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