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27. Novel approach of a universal milling system considering any brewing grains and each mashing-in strategy and mash filtration system

T. BECHER (1), W. Karstens (1), K. Wasmuht (1); (1) Ziemann International GmbH, Ludwigsburg, Germany

Brewhouse Operations II
Friday, October 9
10:00–11:45 a.m.
River Terrace 2

In the past, at least three milling systems have established themselves in the brewing industry. Steep-conditioning mills, as well as dry-roller mills, are applied if mash filtration is subsequently done by a lauter tun. In the course of lautering by mash filters the grist is prepared by means of hammer mills. However, each type reveals several disadvantages. Steep-conditioning mills cause high maintenance costs for riffles. Dry-roller mills result either in higher investment costs or lower throughput. Hammer mills have high electricity consumption, and the installed engine power is huge. In addition, all these systems are tailored to treat only one or two different brewing grains. If more grains are used, further machines are necessary. In contrast, the novel approach of a universal milling system is presented, describing in which way sophisticated milling technology has recently been transferred from the agricultural sector to the brewing industry. This system was initially developed in pilot operation and adapted to the needs of the brewing process and its different raw materials. All kinds of grain were tested regarding their usability. Respective grist compositions were investigated if they met required specifications. Subsequent mash filtration was done either by lauter tun or mash filters. The results of the pilot operation are presented in detail. Furthermore, industrial-scale applications in the brewing industry are introduced. Beneficial results are described in terms of throughput, maintenance, power consumption, quality, and yield of mash filtration. The innovative aspects of the new milling system are as follows: compensation for current disadvantages, exceeding previous performances, and unique characteristic through flexibility concerning both upstream material flow and downstream brewing processes.

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

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