CA1329563C - Method and apparatus for sugar extraction from ground malt in brewing - Google Patents
Method and apparatus for sugar extraction from ground malt in brewingInfo
- Publication number
- CA1329563C CA1329563C CA 545012 CA545012A CA1329563C CA 1329563 C CA1329563 C CA 1329563C CA 545012 CA545012 CA 545012 CA 545012 A CA545012 A CA 545012A CA 1329563 C CA1329563 C CA 1329563C
- Authority
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- Canada
- Prior art keywords
- wort
- zone
- extraction
- lauter tun
- pipes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000000605 extraction Methods 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 20
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 13
- 235000000346 sugar Nutrition 0.000 title description 7
- 239000007787 solid Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000012544 monitoring process Methods 0.000 claims abstract description 9
- 238000013124 brewing process Methods 0.000 claims abstract description 6
- 235000013339 cereals Nutrition 0.000 claims description 7
- 238000005070 sampling Methods 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 230000002411 adverse Effects 0.000 claims 1
- 239000000284 extract Substances 0.000 abstract description 7
- 241000209219 Hordeum Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 235000013334 alcoholic beverage Nutrition 0.000 description 3
- 235000013405 beer Nutrition 0.000 description 3
- YSGSDAIMSCVPHG-UHFFFAOYSA-N valyl-methionine Chemical compound CSCCC(C(O)=O)NC(=O)C(N)C(C)C YSGSDAIMSCVPHG-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000015107 ale Nutrition 0.000 description 1
- 210000005056 cell body Anatomy 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000015095 lager Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000020004 porter Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000015106 stout Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
- C12C7/17—Lautering, i.e. clarifying wort by straining in lautertuns, e.g. in a tub with perforated false bottom
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C13/00—Brewing devices, not covered by a single group of C12C1/00 - C12C12/04
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
- C12M41/12—Means for regulation, monitoring, measurement or control, e.g. flow regulation of temperature
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
- C12M41/30—Means for regulation, monitoring, measurement or control, e.g. flow regulation of concentration
- C12M41/36—Means for regulation, monitoring, measurement or control, e.g. flow regulation of concentration of biomass, e.g. colony counters or by turbidity measurements
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Sustainable Development (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Analytical Chemistry (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
ABSTRACT OF THE INVENTION
The present invention relates to a method of monitoring the quantity of extract from mash in a brewing process. A mash, typically made up of ground malt and water is introduced in a lauter tun having, typically, a first, central core zone, a second zone surrounding the first zone and a third zone surrounding the second zone, around the periphery of the lauter tun, there being extraction pipes for extracting wort from each of the zones in said lauter tun. Saccharified wort is extracted from the lauter tun, via the extraction pipes from the zones, the pipes leading to a wort kettle, and sparge water is added to the lauter tun as wort is extracted to extract further solids from the ground malt in the mash. The extractable solids in the extraction pipe from each said zone are monitored by sequentially passing samples of wort from each pipe through a densimeter. Then, the flow of wort from the extraction pipe from each said zone is adjusted by automatic flow adjustment means to obtain a flow of wort in each extraction pipe having approximately the same extractable solids.
The present invention relates to a method of monitoring the quantity of extract from mash in a brewing process. A mash, typically made up of ground malt and water is introduced in a lauter tun having, typically, a first, central core zone, a second zone surrounding the first zone and a third zone surrounding the second zone, around the periphery of the lauter tun, there being extraction pipes for extracting wort from each of the zones in said lauter tun. Saccharified wort is extracted from the lauter tun, via the extraction pipes from the zones, the pipes leading to a wort kettle, and sparge water is added to the lauter tun as wort is extracted to extract further solids from the ground malt in the mash. The extractable solids in the extraction pipe from each said zone are monitored by sequentially passing samples of wort from each pipe through a densimeter. Then, the flow of wort from the extraction pipe from each said zone is adjusted by automatic flow adjustment means to obtain a flow of wort in each extraction pipe having approximately the same extractable solids.
Description
^ :` 1329~63 The present invention relates to the field of brewing.
More specifically, the present invention pertains to a process for monitoring and controlling the lautering process in brewing, thereby to economize the brewing process and optimize the quantity of brewed alcoholic beverages obtainable from a given quantity of starting materials.
To brew beer (which will in the disclosure and claims appended hereto mean any brewed alcoholic beverage including ale, lager, stout, porter, neutral brewed alcoholic beverages and so on) one begins with water, barley and optionally, other cereal adjuncts. The barley is first malted; that is, it is permitted to germinate so that the naturally occurring enzymes of the barley convert the starch in the barley into fermentable or non fermentable sugars. The thereby obtained malt i5 then ground and mixed with water which has been purified and treated, as is known generally in the brewing art, to obtain the proper chemical balance ~or brewing beer. The other cereal adjuncts may be added at this time. These adjuncts include corn and rice.
The mixture of water, ground malt and cereal adjuncts, known as mash, is heated to obtain a wort, which is a solution of water and solids extract. The wort is then transferred to a lauter tun which is a large generally cylindrical vessel with a false bottom which is provided with an abundance of perforations so that the solids can settle while extractable solids are , ~
'', extracted from the wort. This process of extraction of wort i5 known as lautering.
The wort is then withdrawn from the lauter tun, via a system of piping which draws solution from a number, typically three, approximately equal zones in the tun. Taking a three~zone tun as an example, zone one is the centre of the tun, zone two is the middle band surrounding zone one, and zone three extends around zone two, about the periphery of the tun~ For each zone, there is a circle of piping underneath the false bottom.
The concentration of extract of the solution which is drawn from each zone is monitored as the solution is drawn from the tun and transferred to a wort kettle. This is because it i5 essential to know when all o the extracts which can practicably be obtained from the mash have been obtained. After most of the wort solution has been withdrawn from the tun, the malt is rinsed, or sparged, with sparge water which is showered into the tun to dissolve as much extract of the malt and cereal adjuncts as possible.
As the concentration of extract of the solution which is O withdrawn decreases, maximum yield of sugar and other extractable solids in the solution withdrawn is obtained by ensuring that the solids content in the solution drawn from each zone is as nearly equal as possible. Accordingly, as the wort solution is withdrawn from the lauter tun, its concentration of extract, in degrees , . , ~
~: ; .
.
1329~3 Plato, i~ checked with a saccharameter on a zone by zone basis.
The process of checking with a saccharameter takes about ten minutesj because a quantity of the warm solution must be tapped by hand into a vessel, and then cooled to 20C before it is checked.
If it is found that the solution from a zone is of a relatively low density, the sparge water will be given greater residence time in that zone to increase the sugar and extractable solids content thereof~ Thi~ is e~sentially a hit and mi~ procedure which depends for its success upon the skill and experience of the LO brewmaster. Generally, a good run using this technique will result in a final sugar content of about ~.5 to 3.0~ Plato before the ground malt and cereal adjuncts will be considered to be exhausted of solids which are economically obtainable.
The object of the present invention is to provide a method and apparatus of obtaining a much greater yield of sugar and other extractable solids from mash in the lautering process. It has been found that using the present invention, a final solids content of 1 Plato can be obtained on a f airly consistent basis.
In one broad aspect, the present invention relates to a method for monitoring and controlling the e~tractable solids concentration of wort in a brewing process, including the steps of: ~a) introducing a mash including ground malt and water into a lauter tun having a least two concentric extraction zones, there being extraction pipes for extracting wort from each of said zones in said lauter tun; b) extracting saccharified wort from said .
;,, - 1329~63 lauter tun, via said extraction pipes from said zones, said pipes leading to a wort kettle, and adding sparge water to said lauter tun as said wort is extracted to extract further solids from said ground malt; c) monitoring the extractable solids in the extraction pipe from each said zone by sequentially passing samples of wort from each said pipe via sampling lines, through a densimeter, to obtain density readings of the wort from each said zone; and d) adjusting the flow of wort from the extraction pipe from each said zone in response to said density readings by automatic flow adjustment means in said extraction pipes to obtain a flow of wort in each said extraction pipe having app.roximately the same extractable solids concentration.
In another broad aspect the present invention relates to an apparatus for monitoring the quantity of extractable solids extracted during lautering in a brewing process, including:
(a) sampling lines connected to extraction pipes leading from .. :~
concentric zones of a lauter tun; (b) a densimeter connected to said sampling lines, for determining density, and thereby the extractable solids content of the wort in each said extraction pipe; tc) flow adjustment means in said extraction pipes; and (d) means for automatically adjusting said flow adjustment means ~c) depending on the reading of said densimeter (b) to obtain an approximately equal extracted solids content in each of said extraction pipes.
In drawings which illustrate, by way of example, the present invention:
-4- :
,., . ., ': ~
132~5~3 Figure 1 is a schematic of a lauter tun piping system embodying the present invention;
Figure 2 is a side view of the densimeter used in the present invention; and Fiyure ~r is a top view o~ the densimeter used in the present invention.
Referring to Figure 1, it will be seen that small pipes 11,12,13, lead from each of the three zones 1,2,3 of the lauter tun 4 (indicated generally) to a densimeter 5. It will be understood specifically that a three zone lauter tun is described herein for illustrative purposes only. It will be clear that the present invention is equally workable on lauter tuns having any number of zones.
These small pipes 11,12,13 are branches from large pipes or "zone lines" 21,22,23 which lead to the wort kettle 5 (generally). Downstream (i.e. toward the wort kettle) o the point at which each small pipe branches off of the large pipe, there is an electronically controlled zone valve 31,32l33. By varying the degree to which each valve is opened, the relative quantity o wort extracted from each zone can be varied.
The total quantity of wort flowing through the main valve 7 to the wort kettle will, of course, be 100~ at any given time, so the quantity flowing through any of the three zone valves 31,32,33 can be expressed as a portion of 100, with the total flowing through the three valves equalling 100.
.
~, ' , .
-`- 132~3 ~ s the malt and cereal is sprayed with sparge water, and wort is drawn out of each o~ the zones 1,2,3 of the lauter tun by zone lines 21,22,23, small valves (the general locations indicate~
at 41,~2,43) in each o~ the three small or "monitoring" lines 11,12,13 will open and close in sequence, permitting wort ~rom a particular zone, one, two or three as the case may be, to flow through the densimeter 5 and to the main llne leading to the wort kettle 60 After the wort from one zone has flowed through the densimeter 5 so as to flush out the wort from the zone previously -~
flowing through same (a process which takes about 45 seconds to ensure that only wort from a given zone is present) a reading from the densimeter is taken for about 15 seconds, to very accurately gauge the extracted solids content of the wort from a zone.
Depending on the reading taken, the corresponding zone valve 31,32,33 will be opened more or closed more either to withdraw more wort, if the density reading in a zone is higher than the other zones, or to withdraw less wort (and thereby give the sparge water more residence time to take extractable solids into solution) i~ the reading in that ~one is lower than other zone.
As the density readings are checked, zone by zone, one zone per minute, the extracted solids content in each zone can be kept at very consistent levels. Beariny in mind that all sparge water that is sprayed into the lauter tun must be withdrawn, the present invention thereby ensures that no solution is withdrawn ~' -.:
': . ' ', ~ ~.3~9~3 which is practically devoid of extracted solids. Also, no wort with acceptable extracted solids content will be left in the lauter tun, as was often the case previously if a quantity of very low density wort was, because of the time necessar~ to take readings, allowed to fill the wort kettle. However, if it does happen that after the wort kettle is full, appreciable qu~ntities of wort can still be withdrawn from the lauter tun (and this will happen, because of the economy of the present invention) this "sweet water" solution can be kept in a holding tank and added ~o the next run in the lauter tun. Alternatively, a larger wort kettle (meaning a greater quantity of end product beer) can be used. Either of these two possibilities was un~easible with the prior method o~ checking sweetness by hand, because of the time involved and the undesirability of obtaining and storing from a zone, water with practically no extracted solids, even though soma solids could be extracted from the other zones. Such extraction would have tied up equipment and labour for too long a time.
As noted above, the present invention utilizes a densimeter 5. A suitable densimeter is a DENS-ELI~, made by Valmet Instrument Works of Tampere, Finland. To the best of the Applicant's knowledge, a densimPter has never before been used in a process like that of the present invention. A thorough description of a DENS-EL~ is to be found in the technical specifications for same, available from Valmet Instrument Works.
A brief discussion of the device, relevant to the present invention, follows.
.
: .
~329563 The DENS-EL~ is an electronic density transmlt~er operating on the force-balance principle. Referring now to Figures 2 and ~a, the DENS-EL~ density transmitter is a balance comprised of a U-tube 51 through which the wort flows. The U-tube is hingedly connected, via a bellows 52, to a main body 33. The U-tube moves about an axis. Change in the density of the wort flowing through it (which will be caused by a change in the extracted solids content of the wort) causes a change in the vertical forces acting on the tube, causing it to move about its axis. This vertical change is electronically measured and transmitted to a central processing unit, which converts the reading from the densimeter to a measurement in degrees Plato of the sweetness of the wort passing through the tube. This measurement is compared to the latest measurement of the sweetness of the wort from the other zones, and -the zone valve 31,32,33 of the zone line from which wort is being drawn fractionally or wholly opened or closed accordingly.
It will be understood, then, that each of the three zone line valves is controlled by the central processing unit which receives the readings from the densimeter.
It will further be noted that a temperature compensator is installed in the densimeter. This is basically a tensioning line attached to the U-tube. As the densimeter reads the temperature of the warm wort passing through it, the tension of this line is increased or decreased accordingly, so that a true reading of the sweetness of the wort can be made, regardless of , .: . . .
~` 1329~i~3 the temperature thereof. In this way, a fur-ther draw-back of the prior art method of lautering (i.e. sugar ex*rac-tion) - that of having to cool the wort before each measurement - is obviated.
It is to be understood that the methods and apparatus described above are not meant to limit the scope of the present invention. It is expected that numerous variants will be obvious to the person skilled in the brewing art, without any departure from the spirit of the present invention. The appended claims, properly construed, form the only limitation upon the scope of the present invention.
~; ,
More specifically, the present invention pertains to a process for monitoring and controlling the lautering process in brewing, thereby to economize the brewing process and optimize the quantity of brewed alcoholic beverages obtainable from a given quantity of starting materials.
To brew beer (which will in the disclosure and claims appended hereto mean any brewed alcoholic beverage including ale, lager, stout, porter, neutral brewed alcoholic beverages and so on) one begins with water, barley and optionally, other cereal adjuncts. The barley is first malted; that is, it is permitted to germinate so that the naturally occurring enzymes of the barley convert the starch in the barley into fermentable or non fermentable sugars. The thereby obtained malt i5 then ground and mixed with water which has been purified and treated, as is known generally in the brewing art, to obtain the proper chemical balance ~or brewing beer. The other cereal adjuncts may be added at this time. These adjuncts include corn and rice.
The mixture of water, ground malt and cereal adjuncts, known as mash, is heated to obtain a wort, which is a solution of water and solids extract. The wort is then transferred to a lauter tun which is a large generally cylindrical vessel with a false bottom which is provided with an abundance of perforations so that the solids can settle while extractable solids are , ~
'', extracted from the wort. This process of extraction of wort i5 known as lautering.
The wort is then withdrawn from the lauter tun, via a system of piping which draws solution from a number, typically three, approximately equal zones in the tun. Taking a three~zone tun as an example, zone one is the centre of the tun, zone two is the middle band surrounding zone one, and zone three extends around zone two, about the periphery of the tun~ For each zone, there is a circle of piping underneath the false bottom.
The concentration of extract of the solution which is drawn from each zone is monitored as the solution is drawn from the tun and transferred to a wort kettle. This is because it i5 essential to know when all o the extracts which can practicably be obtained from the mash have been obtained. After most of the wort solution has been withdrawn from the tun, the malt is rinsed, or sparged, with sparge water which is showered into the tun to dissolve as much extract of the malt and cereal adjuncts as possible.
As the concentration of extract of the solution which is O withdrawn decreases, maximum yield of sugar and other extractable solids in the solution withdrawn is obtained by ensuring that the solids content in the solution drawn from each zone is as nearly equal as possible. Accordingly, as the wort solution is withdrawn from the lauter tun, its concentration of extract, in degrees , . , ~
~: ; .
.
1329~3 Plato, i~ checked with a saccharameter on a zone by zone basis.
The process of checking with a saccharameter takes about ten minutesj because a quantity of the warm solution must be tapped by hand into a vessel, and then cooled to 20C before it is checked.
If it is found that the solution from a zone is of a relatively low density, the sparge water will be given greater residence time in that zone to increase the sugar and extractable solids content thereof~ Thi~ is e~sentially a hit and mi~ procedure which depends for its success upon the skill and experience of the LO brewmaster. Generally, a good run using this technique will result in a final sugar content of about ~.5 to 3.0~ Plato before the ground malt and cereal adjuncts will be considered to be exhausted of solids which are economically obtainable.
The object of the present invention is to provide a method and apparatus of obtaining a much greater yield of sugar and other extractable solids from mash in the lautering process. It has been found that using the present invention, a final solids content of 1 Plato can be obtained on a f airly consistent basis.
In one broad aspect, the present invention relates to a method for monitoring and controlling the e~tractable solids concentration of wort in a brewing process, including the steps of: ~a) introducing a mash including ground malt and water into a lauter tun having a least two concentric extraction zones, there being extraction pipes for extracting wort from each of said zones in said lauter tun; b) extracting saccharified wort from said .
;,, - 1329~63 lauter tun, via said extraction pipes from said zones, said pipes leading to a wort kettle, and adding sparge water to said lauter tun as said wort is extracted to extract further solids from said ground malt; c) monitoring the extractable solids in the extraction pipe from each said zone by sequentially passing samples of wort from each said pipe via sampling lines, through a densimeter, to obtain density readings of the wort from each said zone; and d) adjusting the flow of wort from the extraction pipe from each said zone in response to said density readings by automatic flow adjustment means in said extraction pipes to obtain a flow of wort in each said extraction pipe having app.roximately the same extractable solids concentration.
In another broad aspect the present invention relates to an apparatus for monitoring the quantity of extractable solids extracted during lautering in a brewing process, including:
(a) sampling lines connected to extraction pipes leading from .. :~
concentric zones of a lauter tun; (b) a densimeter connected to said sampling lines, for determining density, and thereby the extractable solids content of the wort in each said extraction pipe; tc) flow adjustment means in said extraction pipes; and (d) means for automatically adjusting said flow adjustment means ~c) depending on the reading of said densimeter (b) to obtain an approximately equal extracted solids content in each of said extraction pipes.
In drawings which illustrate, by way of example, the present invention:
-4- :
,., . ., ': ~
132~5~3 Figure 1 is a schematic of a lauter tun piping system embodying the present invention;
Figure 2 is a side view of the densimeter used in the present invention; and Fiyure ~r is a top view o~ the densimeter used in the present invention.
Referring to Figure 1, it will be seen that small pipes 11,12,13, lead from each of the three zones 1,2,3 of the lauter tun 4 (indicated generally) to a densimeter 5. It will be understood specifically that a three zone lauter tun is described herein for illustrative purposes only. It will be clear that the present invention is equally workable on lauter tuns having any number of zones.
These small pipes 11,12,13 are branches from large pipes or "zone lines" 21,22,23 which lead to the wort kettle 5 (generally). Downstream (i.e. toward the wort kettle) o the point at which each small pipe branches off of the large pipe, there is an electronically controlled zone valve 31,32l33. By varying the degree to which each valve is opened, the relative quantity o wort extracted from each zone can be varied.
The total quantity of wort flowing through the main valve 7 to the wort kettle will, of course, be 100~ at any given time, so the quantity flowing through any of the three zone valves 31,32,33 can be expressed as a portion of 100, with the total flowing through the three valves equalling 100.
.
~, ' , .
-`- 132~3 ~ s the malt and cereal is sprayed with sparge water, and wort is drawn out of each o~ the zones 1,2,3 of the lauter tun by zone lines 21,22,23, small valves (the general locations indicate~
at 41,~2,43) in each o~ the three small or "monitoring" lines 11,12,13 will open and close in sequence, permitting wort ~rom a particular zone, one, two or three as the case may be, to flow through the densimeter 5 and to the main llne leading to the wort kettle 60 After the wort from one zone has flowed through the densimeter 5 so as to flush out the wort from the zone previously -~
flowing through same (a process which takes about 45 seconds to ensure that only wort from a given zone is present) a reading from the densimeter is taken for about 15 seconds, to very accurately gauge the extracted solids content of the wort from a zone.
Depending on the reading taken, the corresponding zone valve 31,32,33 will be opened more or closed more either to withdraw more wort, if the density reading in a zone is higher than the other zones, or to withdraw less wort (and thereby give the sparge water more residence time to take extractable solids into solution) i~ the reading in that ~one is lower than other zone.
As the density readings are checked, zone by zone, one zone per minute, the extracted solids content in each zone can be kept at very consistent levels. Beariny in mind that all sparge water that is sprayed into the lauter tun must be withdrawn, the present invention thereby ensures that no solution is withdrawn ~' -.:
': . ' ', ~ ~.3~9~3 which is practically devoid of extracted solids. Also, no wort with acceptable extracted solids content will be left in the lauter tun, as was often the case previously if a quantity of very low density wort was, because of the time necessar~ to take readings, allowed to fill the wort kettle. However, if it does happen that after the wort kettle is full, appreciable qu~ntities of wort can still be withdrawn from the lauter tun (and this will happen, because of the economy of the present invention) this "sweet water" solution can be kept in a holding tank and added ~o the next run in the lauter tun. Alternatively, a larger wort kettle (meaning a greater quantity of end product beer) can be used. Either of these two possibilities was un~easible with the prior method o~ checking sweetness by hand, because of the time involved and the undesirability of obtaining and storing from a zone, water with practically no extracted solids, even though soma solids could be extracted from the other zones. Such extraction would have tied up equipment and labour for too long a time.
As noted above, the present invention utilizes a densimeter 5. A suitable densimeter is a DENS-ELI~, made by Valmet Instrument Works of Tampere, Finland. To the best of the Applicant's knowledge, a densimPter has never before been used in a process like that of the present invention. A thorough description of a DENS-EL~ is to be found in the technical specifications for same, available from Valmet Instrument Works.
A brief discussion of the device, relevant to the present invention, follows.
.
: .
~329563 The DENS-EL~ is an electronic density transmlt~er operating on the force-balance principle. Referring now to Figures 2 and ~a, the DENS-EL~ density transmitter is a balance comprised of a U-tube 51 through which the wort flows. The U-tube is hingedly connected, via a bellows 52, to a main body 33. The U-tube moves about an axis. Change in the density of the wort flowing through it (which will be caused by a change in the extracted solids content of the wort) causes a change in the vertical forces acting on the tube, causing it to move about its axis. This vertical change is electronically measured and transmitted to a central processing unit, which converts the reading from the densimeter to a measurement in degrees Plato of the sweetness of the wort passing through the tube. This measurement is compared to the latest measurement of the sweetness of the wort from the other zones, and -the zone valve 31,32,33 of the zone line from which wort is being drawn fractionally or wholly opened or closed accordingly.
It will be understood, then, that each of the three zone line valves is controlled by the central processing unit which receives the readings from the densimeter.
It will further be noted that a temperature compensator is installed in the densimeter. This is basically a tensioning line attached to the U-tube. As the densimeter reads the temperature of the warm wort passing through it, the tension of this line is increased or decreased accordingly, so that a true reading of the sweetness of the wort can be made, regardless of , .: . . .
~` 1329~i~3 the temperature thereof. In this way, a fur-ther draw-back of the prior art method of lautering (i.e. sugar ex*rac-tion) - that of having to cool the wort before each measurement - is obviated.
It is to be understood that the methods and apparatus described above are not meant to limit the scope of the present invention. It is expected that numerous variants will be obvious to the person skilled in the brewing art, without any departure from the spirit of the present invention. The appended claims, properly construed, form the only limitation upon the scope of the present invention.
~; ,
Claims (8)
1. A method for monitoring and controlling the extractable solids concentration of wort in a brewing process, including the steps of:
a) introducing a mash including ground malt and water into a lauter tun having a least two concentric extraction zones, there being extraction pipes for extracting wort from each of said zones in said lauter tun;
b) extracting saccharified wort from said lauter tun, via said extraction pipes from said zones, said pipes leading to a wort kettle, and adding sparge water to said lauter tun as said wort is extracted to extract further solids from said ground malt;
c) monitoring the extractable solids in the extraction pipe from each said zone by sequentially passing samples of wort from each said pipe via sampling lines, through a densimeter, to obtain density readings of the wort from each said zone; and d) adjusting the flow of wort from the extraction pipe from each said zone in response to said density readings by automatic flow adjustment means in said extraction pipe to obtain a flow of wort in each said extraction pipe having approximately the same extractable solids concentration.
a) introducing a mash including ground malt and water into a lauter tun having a least two concentric extraction zones, there being extraction pipes for extracting wort from each of said zones in said lauter tun;
b) extracting saccharified wort from said lauter tun, via said extraction pipes from said zones, said pipes leading to a wort kettle, and adding sparge water to said lauter tun as said wort is extracted to extract further solids from said ground malt;
c) monitoring the extractable solids in the extraction pipe from each said zone by sequentially passing samples of wort from each said pipe via sampling lines, through a densimeter, to obtain density readings of the wort from each said zone; and d) adjusting the flow of wort from the extraction pipe from each said zone in response to said density readings by automatic flow adjustment means in said extraction pipe to obtain a flow of wort in each said extraction pipe having approximately the same extractable solids concentration.
2. A method as claimed in Claim 1, wherein said lauter tun is divided into three zones, a first, central core zone, a second zone surrounding the first zone and a third zone surrounding the second zone around the periphery of the lauter tun.
3. Apparatus for monitoring the quantity of extractable solids extracted during lautering in a brewing process, including:
a) sampling lines connected to extraction pipes leading from concentric zones of a lauter tun;
b) a densimeter connected to said sampling lines, for determining density, and thereby the extractable solids content of the wort in each said extraction pipe;
c) flow adjustment means in said extraction pipes; and d) means for automatically adjusting said flow adjustment means (c) depending on the reading of said densimeter (b) to obtain an approximately equal extracted solids content in each of said extraction pipes.
a) sampling lines connected to extraction pipes leading from concentric zones of a lauter tun;
b) a densimeter connected to said sampling lines, for determining density, and thereby the extractable solids content of the wort in each said extraction pipe;
c) flow adjustment means in said extraction pipes; and d) means for automatically adjusting said flow adjustment means (c) depending on the reading of said densimeter (b) to obtain an approximately equal extracted solids content in each of said extraction pipes.
4. Apparatus as claimed in Claim 3, wherein said lauter tun includes concentric inner, middle and outer zones.
5. A method as claimed in Claim 1, wherein said mash further includes cereal adjuncts.
6. A method as claimed in Claim 1, 2 or 5, wherein said automatic flow adjustment means comprise electronically controlled valves on said extractor pipes, said valves being controlled by a central processing unit capable of computing the correct flow of wort in each extraction pipe to obtain approximately equally sweet wort in each pipe.
7. An apparatus as claimed in Claim 3, wherein said flow adjustment means comprises electronically controlled valves on said extractor pipes, said valves being controlled by a central processing unit capable of computing the correct flow of wort in each extraction pipe to obtain approximately equally sweet wort in each pipe.
8. An apparatus as claimed in Claim 7, wherein said densimeter includes a temperature sensor and a temperature compensator, whereby wort at super-ambient temperatures can be passed therethrough without adversely affecting the reading thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 545012 CA1329563C (en) | 1987-08-20 | 1987-08-20 | Method and apparatus for sugar extraction from ground malt in brewing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 545012 CA1329563C (en) | 1987-08-20 | 1987-08-20 | Method and apparatus for sugar extraction from ground malt in brewing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1329563C true CA1329563C (en) | 1994-05-17 |
Family
ID=4136314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 545012 Expired - Fee Related CA1329563C (en) | 1987-08-20 | 1987-08-20 | Method and apparatus for sugar extraction from ground malt in brewing |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1329563C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016166029A1 (en) | 2015-04-16 | 2016-10-20 | Heineken Supply Chain B.V. | Method of monitoring extract content of spent grains in a brewing process |
| CN109647022A (en) * | 2018-08-20 | 2019-04-19 | 宁波乐惠国际工程装备股份有限公司 | A kind of lautertuns |
-
1987
- 1987-08-20 CA CA 545012 patent/CA1329563C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016166029A1 (en) | 2015-04-16 | 2016-10-20 | Heineken Supply Chain B.V. | Method of monitoring extract content of spent grains in a brewing process |
| CN109647022A (en) * | 2018-08-20 | 2019-04-19 | 宁波乐惠国际工程装备股份有限公司 | A kind of lautertuns |
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