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O-30. Pioneer wort boiling process with innovative internal calandria

Presenter: Tobias Becher, Ziemann International GmbH, Ludwigsburg, Germany
Coauthor: Klaus Wasmuht, Ziemann International GmbH, Ludwigsburg, Germany

Modern wort boiling systems must work with individual process recipes, which can be divided into three phases: heating, simmering, and evaporating. To provide these three phases, an internal calandria usually relies on additional wort circulation pumps. Otherwise a huge effort is necessary for cleaning if the boiling time is increased and heat supply is damped down. The innovative design introduced here provides a solution without such disadvantages. It consists of two interconnected heating segments, each of which can be activated separately. The two segments reflect three boiling phases. The essential function is achieved by means of Venturi effects. The required product circulation can be combined with the lowest possible heat supply. The heating segment in use always operates in optimum heating-flow conditions. Simmering can be introduced as a rediscovered procedure. A series of tests was performed in a pilot brewery to prove functionality. In 2013 two breweries with a cast out wort of approximately 80 bbl successfully installed the novel equipment. Using the same occupancy time, a lower evaporation rate can be achieved, the tendency to fouling can be reduced, and thus, product quality (TBI, free DMS, DMS precursor, protein fractions, aroma profile) can be maintained. Moreover, an efficient use of energy can be achieved. The presentation describes the novel calandria design, the respective process technology, and the technological results in practice.

Tobias Becher graduated as a diploma engineer of brewing science and beverage technology in 2001 from the Technical University of Munich in Freising-Weihenstephan (Germany). He apprenticed as a brewer and maltster before, worked afterward as a process engineer for beer filtration systems, and later worked as a technical consultant for environmental issues in the brewing sector. Since 2005 he has been employed by Ziemann. Today he is head of research and development within the Process Technology Division at Ziemann International GmbH (Germany).

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