DE102008019499A1 - Process and device for beer production - Google Patents

Abstract

A process is described for beer production, wherein a mash is made from malt, a wort is obtained from the mash, the wort is subjected to a temperature treatment, the hot wort is separated from the treated wort and, after the hot trub separation from the wort, is obtained by fermentation of beer. It is envisaged to produce the mash substantially free of husks and to undergo heat treatment directly as wort. The efficiency of such a beer preparation is significantly increased compared to conventional methods. Next, a corresponding device (1) is specified.

Description

The The invention relates to a process for beer production, wherein from malt a mash produced from the mash a seasoning, the wort then one Subjected to heat treatment, from the treated wort of the hot break deposited, and after the hot trub separation from the wort through a fermentation Beer is won. The invention is particularly concerned with the, To increase the efficiency of beer production. The invention relates about that addition to the implementation of the Method suitable device.

to Beer production is known mashed with malt and possibly also with raw fruit. A raw fruit is to be understood as the unmalted grain. The malt is in a conventional manner from the grain thereby that won the grains be germinated with the addition of water. By germination Among other enzymes are formed to break down the starch, the later in the mash of starch fermentable Malt sugar to emerge. Germination is achieved by heating, The so-called Darren, finished, and then dried the malt. As a raw fruit or for the production of malt various cereals, especially barley or wheat, but also rice or corn used become.

At the Mashing is done by adding water at certain temperatures especially strength and proteins washed out of the malt, and the starch by means of those present in the malt Enzymes too fermentable Malt sugar converted and mined other ingredients. At the Mashed by raw fruits are the starch and other ingredients thermally-physically open-minded. The partial mash produced in this way or raw fruit mash is then added to the mashed mash. If necessary, in addition Added enzymes. It is also possible to use a part of the malt mash subtract and just like a raw fruit mash a physical Splitting - under In the wake of enzyme destruction - to undergo. After this thermal treatment, the pulled Teilmaische added back to the remaining mash, in which the enzymes are still intact and thus also the physically split ingredients can handle. This so-called decompression mashes are mainly temporal Benefits as well as a higher one coloring reached the mash. The energy consumption is higher.

to further treatment, the wort required for beer production is extracted from the mash. being the predominant one Fraction of solids contained in the mash separated by lautering becomes. Here are the husks contained in the mash of the Malt and / or the raw fruit itself exploited. Under husks should here generally the outer sheaths and Shells of cereal grain are understood in essence made of cellulose. The husks sink and form on the ground the so-called lauter tun a filter cake through which the mash is derived becomes. In this case, the continue in the filter cake formed contained solids. The filter cake with the other solids is here referred to as Marc. To achieve the desired filter effect, There must be a certain minimum content of husks. May be to the laughter additional husks or cereal husks fed separately.

task The invention is the efficiency of a beer preparation of the beginning type to improve further. For this purpose, a method for Beer preparation and a correspondingly suitable device specified become.

These Task is for a process for making beer, wherein a mash is made from malt, from the mash a seasoning won, the seasoning subjected to a temperature treatment, from the treated wort of the hot break deposited, and after the hot trub separation from the wort through a fermentation Beer is obtained, inventively solved in that the mash produced essentially free of husks and immediate as a seasoning subjected to the temperature treatment.

The Invention goes first from the consideration from that the necessary separation of the solids from the mash requires a lot of time and insofar the maximum possible Limited number of south of a brewery per day.

Surprisingly, the invention then solves the previous prejudice of the art that for the separation of solids from the mash a minimum amount of husks must be present to form the filter cake. The invention recognizes for the first time that the solids contained in a mash in addition to the husks can be separated easily into the later necessary for beer preparation later deposition processes, such as a hot trub separation. In addition, the invention recognizes that, in the case of spice-free mash preparation, the solids content of the resulting condiments, but also their content of highly viscous liquids, can be significantly reduced anyway by suitable process variants. In this respect, the mash, if it is produced spelled-free, no longer be subjected to a separation process for the separation of the solids to obtain the wort, but rather can be subjected directly to the subsequent heat treatment as wort. On the time elaborate solid-liquid separation of the mash can be completely dispensed with. Since no formation of a filter cake is more necessary, no husks are required. Since the mash is made flaky, the husks themselves do not have to be separated. The efficiency of the specified method for beer production increases considerably compared to the previously known methods.

extensive Investigations have also shown that even a certain amount of residual on husks or a certain residual shell content in the mash tolerable is, as well as this easily after the temperature treatment of Seasoning the hot trub separation is separated with. The investigations have shown in particular that a content of cellulose or of glumes of less than 100 mg / l in the mash, which is used directly as wort, tolerable is.

Furthermore Studies have shown that unwanted flavors and impurities predominantly in the extreme Layer of the cereal, ie in or directly under the shell. In particular, the husks contain a number of tannins and bitter substances, their excessive leaching will adversely affect the beer taste can. If the mash is therefore produced without flakes, the result is Accordingly, the taste benefits of the resulting Beer. At a lower content of undesirable flavorings in the resulting seasoning is it about it also possible with lower total evaporations during the temperature treatment the seasoning to work to get the same end values in the wort. As a result, can There are also clear energetic benefits. Usually contains used malt about 10% of husks. In this respect, in a spelled-free mash one significantly lower amount than previously heated, resulting in can result in further energy savings. There, as later explained, not the entire amount of water must be added to the mash the quantity of mash or wort to be heated and cooked continue to decrease dramatically, resulting in more energy savings result. Because of the elimination of a refining process, it is beyond with suitable process control also possible, more zinc in the Anstellwürze to convict. by virtue of the fact that for a good, fast-starting and clean zinc fermentation in large quantities available in the Anstellwürze should be, but the zinc content decreases during refining can become also advantages in the area of the downstream fermentation and thus also in the taste of the finished beer and in its taste stability.

The spelled-free mash can, for example, by a chemical removal the husks by suitable chemical means, in particular acids obtained become.

According to one first advantageous variant, the spelled-free malt is by crushing of the malt and separating the scraps remainders won. this happens for example, by means of a mill, the the malt to Semolina or Comminuted flour, using a sieve or a blower Spelled or the spelled remnants are separated. Here can be the cheapest Case a conventional one Grist mill to Are used, which is equipped with sieves for separating the husks. The malted malt, freed from the husks, then becomes mashed used. In particular, the malt can be described in detail later becomes - finer be crushed, as was previously possible because of training the filter cake a certain minimum size of the husks was necessary. This embodiment has the advantage that except a separating device No additional equipment required to remove the husks is. To produce the spelled-free mash can be an existing Schrotmühle be used.

According to one another variant, a spelled-free mash is produced by that the grains used before the introduction freed in a conventional manner from the husks and then separated become. To remove the husks are from the grain processing corresponding peelers known. The separation of the removed husks from the grain can be done for example by means of a blower or the like. To the malting to enable must with a peeling The raw fruit should be taken to ensure that the seedling in the grain remains intact. Own experiments have indicated that it possible is, cereal grains also to be made without husks, as long as the seedling is intact.

In In a further advantageous embodiment, the malt, d. H. the cereal grains after the malting, peeled off. Since malt, in contrast to the raw fruit is mürber, it is designed Peel more complex. For this reason, peeled malt also a higher in itself Contain residual shell content. The peeling of the malt can advantageously also be designed so that not only the husks, but also a certain proportion of other layers of cereal debris removed so that's mentioned Impurities and unwanted Flavorings are significantly reduced.

In a preferred development, the malt is separated from the husks immediately before the production of the mash. In other words, the Removal of the husks as described above, and in particular the peeling, depending on demand directly in the brewery instead. The removal of the husks can be carried out either continuously before or during the malting of the malt or in individual batches, which are then fed to the brewing process at the respective brewing start.

By Such a design can be a brewery their malt as before in unpeeled Form and is therefore dependent on the presence of special products as already peeled Malt independently. About that In addition, the malt may be stored in the brewery as before, without special storage conditions caused by the absence of the outer grain layers conditional to have to comply. To separate the malt from the husks, the methods mentioned performed directly on the site of the brewery. In particular, the grains are through an aforementioned peeling machine guided, in which the husks and preferably a certain part of the upper Layers are removed and separated. After removing the Spelled is then the malt in a known manner in the brewing process on processed.

In an alternative embodiment of the malt are first the Spelled in the brewery removed, or the malt is first peeled, and then store the malt without husks before leaving the warehouse for the particular one Sud taken and processed further.

Of course it is but it is also possible that Malts already in the supply industry, such as one malthouse, to free from the husks, in particular to peel. Another apparative Effort in the respective brewery can thus be avoided whereby the process at the location of the brewery as such are carried out inexpensively can. On the whole, in particular, the number of peeling machines required is this is lower because of the number of maltings compared to breweries is lower. Overall, it will be decided from a cost point of view whether a brewery owns a peeling machine or that already peeled Malt from a supplier relates.

Prefers In addition to malt, a spelled-free raw fruit content is used to make the mash used. For this purpose, the raw fruit - as already mentioned - again by peeling to be freed from the husks. Since this is not an intact seedling is to pay attention, is preferred by the peeling process in addition to the There is also a certain proportion of other layers of cereal grain away. Alternatively, for a spelled-free raw fruit first crushes the raw fruit. Then be the husks are separated from the resulting flour or semolina.

Also the peeling process the raw fruit or its comminution and separation of the husks can as for described the malt, directly at the place of the brewery or at one Supply industry. The ones for removing the husks from the malt and especially for the peeling of the malt described variants and storage types can hereby mutatis mutandis, too the peeling transferred to the raw fruit become.

When a peeling machine for peeling of barley or malt is, for example, the peeling machine type DC Peeler MHXL-W by Bühler AG, Switzerland, known. Such a peeling machine will also become one Type "peeling" of cereal grains of all kinds then processed into so-called breakfast cereals become. For the supplementary Raw fruit use is the separation of the husks after the peeling process known.

As a general rule can the beer preparation described with a spelled-free malt and, where appropriate, a prickly raw fruit other than the no longer required solid-liquid separation after mashing like a conventional one Brewing process to be made. The specified method can be found in all common brewing methods to get integrated. For example, the spelled-free malt or the spelled-free raw fruit is crushed and added with the addition of water be mashed a predetermined temperature. To oxidations To avoid the mashing process is advantageously under exclusion of air completed. Preferably, a nitrogen atmosphere can be generated in the container. The nitrogen required for this can be prepared in a simple manner from the ambient air by so-called nitrogen generator become.

In one of energetic as well as process-related and taste aspects, advantageous variant the malt only the main cast or not the whole, to reach the desired wort needed Amount of water added. The Nachgussmenge, which in common brewing ultimately only for the overcrowding at Purify and thus for The leaching and leaching of the husks is required by the elimination a lautering process also only later Steps are added again in the brewing process.

Here, this amount of water is added again only after the temperature treatment of the wort again. This ensures that a much smaller amount must be heated and cooked, resulting in enormous energy savings. In addition, lies with such Process variant also a significantly higher Pfannevollwürzekonzentration undesirable flavors before. However, since these concentrations are still in infinite dilution, the vapor-liquid partition factor of the individual flavorings is identical and constant with the higher dilutions, resulting in higher absolute evaporated levels of flavors with higher initial concentrations for the same total evaporations. In other words, it is possible to work with a significantly lower total evaporation in order to achieve the same absolutely evaporated aroma substance quantities, which in turn results in a lower required main casting quantity with the associated energy savings during heating. After admixing the restli chen amount of water, the concentrations of flavors in the resulting wort or in the resulting beer again with those of conventional methods in which the Nachgussmenge is added before the cooking, identical. This results in additional energy savings.

The remaining amount of water or the "Nachgussmenge", can but also only during or after fermentation or storage are added, resulting in more energetic Advantages, which mainly from the lower to be cooled Quantities result.

Furthermore is it with a peeled malt or when peeled Crude fruit also conceivable without einzumaischen a previous grinding, since the cereal grains through the peeling process already pretreated.

ever According to type of beer or grain used can be any mashing process be applied, with the respective notches in different Length complied be to the cereal grains almost complete in solution bring to. If necessary, some catches for an almost complete solution and thus prolonged to reduce or avoid solids in the resulting wort. at These rest are mainly the cytolytic and the proteolytic rest, in addition to solids also the concentration of Dough in the resulting seasoning to keep low. Under dough here is one among others Protein components, Hemicelluloses and gums, but also of higher fatty acids and water, higher viscosity liquid understood, which during mashing depending on malt quality and mash process can arise in different quantities and in common brewing processes too big Parts remain in the marc. The dough is part of the seasoning and thus also to be understood as such. This dough can be in high concentrations if necessary for latter Stages of the brewing process, such as filtration, of Be a disadvantage. By saving time due to the omission of the purification is an extension individual rest but easily possible. In particular, but can also an extensive and intensive Deko tion mash method for extensive thermal-physical cleavage, by which the content of solids in the resulting wort continues can be reduced. The mashing is for better homogenization advantageously in addition by stirring the Improved mash or vibration.

After this the mashing is finished with or without previous grinding, will be unlike traditional ones Process now liquid, So almost no solids containing mash or wort directly subjected to a temperature treatment, without having been previously purified. This is the essential difference to the conventional beer preparation process.

By the new procedure, it is possible that also comparatively higher Fatty acids in the seasoning are introduced, which in conventional methods to a large extent remain in the marc. Because these fatty acids are strong with water Non ideality and thus represent the lower boiler in water here are these fatty acids without problems during wort boiling evaporated, so that they no longer result in disadvantages. This has already been shown in experiments.

As However, in the new method can also be a certain Proportion of dough in the wort which may be negative on later stages in the brewing process. However, this dough is already in large part in the hot and before especially the cooling trub separation with excreted. Negative changes in the Ausschlagwürze - so the Season the temperature treatment -, which from the remaining small amounts of dough during wort boiling could result could not be determined in experiments, so that a late Mitausscheiden the dough in the course of Trubabscheidungen be carried out easily can.

In order to avoid any disadvantages, which can be caused by a high proportion of dough, but certainly avoid this is separated in an advantageous imple mentation of the remaining wort. This is a liquid-liquid separation because the dough is also a liquid, albeit higher viscosity. Such a liquid-liquid separation can be carried out by a common mechanical method, advantageously by pure separators or decanters. Such procedures make the differences in the Density and the viscosity of the dough and the remaining wort to use, optionally with the aid of centrifugal force.

The mechanical separation of the dough is advantageously before or while the hot or Kühltrubabscheidung. About that In addition, this separation is carried out before wort boiling and also advantageous because the dough is thus not cooked with got to. The mechanical separation of the dough can here depending on Sud and malt quality individually performed be or not.

During the Temperature treatment becomes the liquid Mash or seasoning heated and depending on the desired Cooking process kept hot or cooked. After cooking or keeping hot, the seasoning is a Heißtrubabscheider fed in which the hot trub and the solids and residual clots incorporated in the process or the minor is separated with introduced residual shell of the wort. hereupon becomes the spice chilled and fermentation and fed to a further processing. Alternatively, the seasoning can the hot trub separation also fed to an evaporator become replicated undesirable flavors expel. About that also can the common ones Procedure for increasing the evaporation or the evaporation rate can be applied.

In a particularly preferred variant is the malt before mashing to a meal with a predominant one Proportion of flour crushed, the flour being a particle size of less than 0.2 mm, in particular less than 0.125 mm. at The previously practiced process for beer production is a predominant Malting down to a particle size of less not possible as 0.2 mm, because then due to the comminution of the husks of the filter cake while the refining process can not be formed anymore. Will a spelled-free mash used, so that a filtering of solids is omitted, so The malt can go down to a particle size of less than 0.2mm and preferably up to a particle size of less than 0.125 mm be broken. Such a flour has compared to the previously permitted scrapings the advantage that a much higher yield of extracts and a lower solids content in the resulting wort same malting can be achieved. In a conventional Process for beer production can namely be a part of extract due the higher one Particle size of the shot while Mash preparation should not be disrupted or washed out. In addition, over the Spelzen again carried a certain amount of extract with.

It In this respect, it can be seen that the method described here the possibility offers, same beer over a conventional brewing process produce with a significantly reduced malting use. Even though the percentage of husk of conventional malt is only about 10% only about brewhouse yields of about 76% are achieved in practice. achieved. In general, this is under the concept of a brewhouse yield the amount of extract obtained in relation to the amount of malt supplied Understood. The brewhouse yield indicates what percentage of the fill quantity as extract amount are present in the wort. The difference comes This is because not all of the extract contained in solution is, that is usually still present as a solid, or after overcrowding yet remains in plain water or in the filter cake. By a distance of the husks and in particular by a finer grinding can the entire flour body in solution walk. Furthermore can also no already solved Extracts retained in the filter cake which will once again increase the brewhouse yield can result. Ideally, therefore, the entire flour body in solution brought.

at an annual Ejection of about 1 million hectoliters of beer and an increase in the brewhouse yield of 76% to just 79% means an annual malt saving of over 600 Metric tons. By an increase the brewhouse yield at 84% can exceed 1500 Saved tons per year. By increasing the Sudausausbeute becomes so far also allows a huge cost savings.

In contrast to the previously usual malting of the malt, in which the malt is processed to about 22% husks and almost Ungeschrotetes, 12% coarse grits, 46% fine Riesling and about 20% flour, it is now also possible to malt with a shot a proportion of flour between 60 and 90% to crush. While until now the scraps are to be preserved as far as possible while shredding, so that later clarification is facilitated, this is no longer necessary. The finely ground flour meal, which is now predominantly contained in the meal, is saccharified more quickly and completely during mashing, which in turn means that the possible degree of final fermentation of the wort increases. The increased tightness of the filter cake due to the increasing fineness of the shred during the clarification, which lengthens the skimming off, no longer presents any problem in the present process. A solid-liquid separation of the mash has been completely eliminated. For a finer trimming or grinding of the malt, a slightly increased energy input is required, which is naturally associated with costs. These are the savings in the malting area but much more than just kom compensated.

In A further advantageous embodiment is the specified method operated continuously or in a continuous manner. By the specified Namely procedure will the possibility a completely continuous seasoning or even beer preparation given. This is so far due to the batch-wise carried out solid-liquid separation not possible. In Combination with continuous wort boiling process as well as continuous Trub separation process can be the process of wort preparation now be done in the pass. In combination with continuous Fermentation or Storage process can even complete the process of beer production to filtration and bottling done in the pass, which brings enormous benefits, especially in the Range of control, result.

Furthermore allows it the specified method first, the process of wort preparation, from mashing about the temperature treatment of the wort until hot trub separation, or even until fermentation and storage, in a single container, thereby the equipment cost is significantly reduced. Such a procedure The beer preparation can be described as an example as follows.

One for example by peeling prepared spelled-free malt is crushed and in a corresponding Device mashed at a predetermined temperature. alternative can the scraping as mentioned also omitted. This is followed by the mash, with the mash heated and for certain time intervals is kept at different temperatures, in particular cytolysis, proteolysis and amylolysis sufficiently can expire (Notches). This triggers the flour body and the spice is created. The essentially spelled-free mash or wort is added to the Mash work in the same container directly subjected to the subsequent temperature treatment. For example becomes the mash or wort heated directly to boiling temperature and cooked. In connection to the wort boiling the hot trub separation takes place, which is due to the time gained by the absence of solid-liquid separation also in the same container, for example, by a pure sedimentation run off. Also the container can do this be designed as a whirlpool pan. Alternatively, the seasoning can follow at the temperature treatment and a further separation vessel for hot trub separation supplied become. Subsequently becomes the spice chilled and led to hiring in a fermentation tank, which also the same container, However, in combination with a way to cool the Wort, can be. As mentioned can the seasoning optionally after the hot trub separation fed to an evaporator be unwanted to Evaporate simulated flavorings. The further beer preparation takes place in a conventional manner.

Furthermore can also methods for energy recovery, such as the vapor compression or steam condensation with heat recovery, be used. Of course, the latter also applies if the Procedure in several containers carried out becomes. In a continuous seasoning or beer preparation in a single container this consists for example of a long pipeline, through which the seasoning or the beer in a given volume flow, with the addition of Additives such as hops - or at complete continuous beer production also yeast - is passed through. The residence time depends on the volume flow and the free pipe surface and in this case set so that all needed Process steps can run one behind the other in a sufficient manner.

Of course, at All methods described for mashing in per se known Also, the pulling of sub-mashes, such as in the decoction mashing process, as well as all other common process variants be used. Of course, this can also be done continuously.

In addition, in an advantageous procedure to avoid a high hemicelluloses and gum content (or its viscosity-promoting degradation products) and thus to reduce the dough content or the viscosity of the wort, the mash program modified novel. For this purpose, a certain proportion of the mash, in particular about half of the total amount, after mashing at low temperatures, in particular below 50 ° C, withdrawn and heated separately to higher temperatures, in particular between 65 and 70 ° C, and for a a predetermined period of time kept at different temperature levels. This can be achieved that high molecular weight hemicelluloses in the sub-mash at the higher temperatures prevailing there enzymatically (solubilases have their optimum effect at these temperatures) are degraded. However, due to the higher temperatures - due to the inactivation of other enzymes (endo-glucanases) already required at temperatures above 60 ° C. - the decomposition products are no longer degraded in the sub-mash and thus increase the viscosity of this seasoning part or its dough portion. An increase in the wort viscosity at higher temperatures is inevitably also in conventional mashing process, since the mash for the amylolysis are heated to these temperatures and must remain there. Here remain the hö However, hermolekularen degradation products almost unchanged in the mash and thus inevitably also increase the dough content or the viscosity of the resulting wort (however, this is reduced by the remaining of a portion of the dough in the grains again something). By a process-related return of the pulled Teilmaische to the rest of the mash, in which the enzymes required for further degradation due to the low temperatures are still intact, a degradation here, however, again, resulting in the viscosity of the entire mash and thus the resulting wort and their Dough content significantly reduced in contrast to conventional mashing process. Thus, any viscosity or dough-related differences in the resulting seasonings can be compensated for as compared to conventional processes wherein part of the dough remains in the spent grains.

By the longer one In particular, the remaining mash at temperatures around 50 ° C can remain also the protein degradation stronger expire, as with conventional Procedure, which is especially positive for malts with poor protein solution on the specified method, but also on the resulting beers can affect. For malts with good protein dissolution or in such with too strong, can about it In addition, only the Teilmaische mashed and on the higher temperatures heated and kept there. Only towards the end of this step Then the remaining part of the malt is mashed and with the first Teilmaische blended, so that again one to the other Depletion of hemicelluloses (and thus resulting dough) needed low Setting temperature in the overall mash. This can be a too extensive protein degradation, which adversely affects the later Beer can be avoided. This new way of mowing due to the time savings by eliminating a refining process carried out easily and is due to the lower temperature differences and the Lack of cooking the Teilmaische significantly energy-saving as conventional Decoction. Thereafter, the Gesamtmaischemenge as usual continued.

at In a further preferred embodiment, the by separation or peeling obtained both in the malt and optionally in the raw fruit Husks used for energy production, especially for beer production. In particular, due to the dryness of the obtained husks and their high calorific values on a firing. In the previous ones Processes for beer production fall in contrast to the husks in the form of a moist filter cake after the refining process. The energy production By firing these husks and shells designed so far consuming because the filter cake must first be dried before firing. The energy balance worsens for this reason, which is why the burning of the husks in the brewing process so far none Spread has found. Here offers the above-described method Further clear advantages, since prior to firing no time-consuming drying more must be done. The energy balance is thereby significantly improved.

Also a higher, Extract content remaining in the husks has no such negative Effects more, which in the removal of husks and in particular when peeling a lower separation efficiency can be tolerated. Furthermore can said separation of other layers to reduce the contribution unwanted substances continue to be driven forward. This is due to the fact that also the extract content remaining in the husks is not insignificant Has calorific value, whereby such yield losses less in the Weight fall. A brewery can thus by the burning of the while The husks of the brewing process consume a considerable part of their required energy win by yourself.

In In a further advantageous variant, the husks are optionally with the addition of other substances such as wood, as a fuel shred processed and pressed here in particular to pellets or the like. This can be either in the brewery or in the processing industry respectively. These pellets can then either for stored within the brewery or to other consumers, especially to end consumers. Because the house Heating by burning due to rising energy prices has increased dramatically in recent years, opening up completely here New opportunities the paragraph of an actual waste product (husks / grains), For which currently there is already a final supply bottleneck. Furthermore can new sales markets be opened.

In a further advantageous embodiment, the separated husks, or a part thereof, are added to a container or bag which works on the principle of a tea bag or tea egg and thus allows liquids such as wort to flow in and out, but solids such as husks inside holds. As mentioned, husks contain partly undesirable flavors, but also zinc and coloring substances. By adding this container incl. The husks for mashing process, but also for wort boiling, these flavors or trace elements and dyes of mash or condiment can be supplied. Since a small proportion of - in high concentrations - actually unwanted flavors but can contribute quite positively to beer flavor, In this way, these substances can get into the beer. Zinc, on the other hand, is needed for yeast nutrition as described. Since the zinc content of the malt is mainly found in the outer malt grain layers, here also in the husks, the portion of this trace element located in the husks can be partially added and dissolved again in this way. By adding the container or bag with the husks during wort cooking or towards its end, it is also possible because of the higher temperatures, to introduce a higher zinc content in the resulting wort than in conventional mashing process. As a result, as described, further advantages, in particular in the area of fermentation, can result. In addition, by this "addition" of the husks can also be done influencing the color of the wort and thus the subsequent beer. Overall, the brewer thus greater variation options in the production of different beers are given.

By an addition of such a container or Bag, can Consequently, the properties of flavored condiments or Beers are evoked without the due to the husks a refining process must be completed. After completion of the mash preparation or the cooking is the bag or the container with it Simply remove the spice from the remaining wort and empty. Optionally, the bag or container can also be pressed out before be back to the remaining wort remains out of the husks separate. About that In addition, the container may or the bag is also inside the mash or wort device and be connected to it. Here the husks stay behind Emptying in the device and may subsequently, possibly after squeezing, be removed. Also, this container or Bag be arranged so that it is continuously flowed through by the wort.

The A device directed object is for a device for beer production with a container for mashing, with a container for temperature treatment the seasoning, with a hot trub separator and with a fermentation tank according to the invention solved, that they are free from a separator for separating the wort from the mash is.

As for the Process described above can be achieved by the preparation of a spelled-free Mash the previous expenditure on equipment for filtering or clarifying the Mash be drastically reduced. A device for filtering or clarify the mash, especially a lauter tun, can be completely eliminated. This results in significant cost advantages for the brewery.

there can the for The advantages mentioned above are transferred to the device become. Further advantageous embodiments can be found in the directed to a device dependent claims.

Conveniently, are the container for mashing and the container connected directly to each other for temperature treatment. This allows a direct transfer the essentially solids-free mash from the container for mashing in the container for temperature treatment. A device for solid-liquid separation is completely omitted. In other words, solids-free mash becomes direct as a seasoning used further.

In a further preferred embodiment is the container for Mash preparation process technology a separation device for removal the husks of malt and / or a raw fruit upstream. A Such separator is advantageously a mill for Crushing the malt or the raw fruit with a corresponding Separating device for separating the husks or a peeling device for peeling of the husks. In particular, the separation device is located on Place of the brewery, so the removal of the husks, in particular by peeling of the malt and / or the raw fruit, directly before the brewing process, if necessary can be done. Also, the peeled malt or the peeled raw fruit stored and then, if necessary, fed to the container for mashing. The separating and in particular the peeling device can also stand with a supply industry and is also in this sense as process-technical the container to be considered upstream of the mash preparation.

Prefers the separator is a combustion system for combustion and / or previous pellet pressing the peeled husks downstream. The accordingly for a method mentioned advantages are hereby transferred analogously.

In a further advantageous embodiment is the container for Mash preparation process technology a grist mill for malting and / or malting preceded by the raw fruit, which can be adjusted to a predominant Vermueller is. In particular, this grist mill for crushing the Malt or raw fruit with removal of the husks configured be. More preferably, the grist mill is process technology in particular between a peeling device and the container arranged for mashing. Again, here the grist mill on the spot the brewery, or away from a supply industry are located.

In addition, the device is vorteilhaf terweise connected to a line through which the described amount of residual water, in particular the amount of water that is used in current processes for overcrowding, at other points of the brewing process, especially after wort boiling or fermentation, can be added.

In a further advantageous embodiment, the device with an apparatus for liquid-liquid separation connected. This is advantageously in front of the container for Temperature treatment of the wort or on or in the device for hot or cooling trash separation.

to Creation of a nitrogen atmosphere and thus avoidance of oxidations in or in parts of the device is this advantageously connected to a nitrogen generator.

In a preferred embodiment is as part of the device beyond a bag or a container provided by which ingredients of the husks according to the principle a teabag or tea-egg into the mash or wort introduced can be. This is advantageously located in or on the container for Mash preparation.

In a particularly preferred embodiment is - as already with regard to of the beer preparation process - for mashing, for Temperature treatment of the wort and for hot trub separation a single container intended. Advantageously, this is provided with a device for Homogenizing the content, for example, with a Rohrer provided. The device is optionally also with cooling devices, in particular with a jacket cooling, provided so that even the fermentation and storage in the same container can take place. For a pure continuous wort or beer preparation is the container advantageously in the form of a long tube with the associated valves and branches built.

A exemplary device for carrying out the specified method For example, a shot mill, a mashiner, a container for Mash preparation, a container for the temperature treatment of the wort, such as a Sudpfanne, and a Heißtrubabscheider on which each over Pipelines are interconnected. The promotion of mash or wort takes place especially by pumping. Through valves, the individual containers and Pipelines are completed. The control of the process as such, this is done by a control unit.

in the Case of providing a single container for mashing, for temperature treatment of the wort and for hot-trub separation this over corresponding lines, for example, with the spelled-free malt and / or the cloy-free raw fruit and water fillable. In the common container can be mashed, heated and cooked in particular. In addition, serves the container also the hot trub separation, what for example, by pure sedimentation or by design a whirlpool pan can be done. To heat the mash or seasoning and to be able to temper is the container provided with corresponding heating elements or connected, via which also the boiling of the wort done can be. For a quick heat transfer to ensure, is the container in an alternative embodiment with an outside or internal boiler provided. To the evaporation efficiency undesirable To increase flavoring in the temperature treatment of the wort, the container is in a further variant connected to a rectification column.

It is also conceivable, the device for beer production with a common container for mashing and for heat treatment of wort, while a separate hot trub separator is provided, through which the separation of the hot troll of the seasoning can be facilitated or accelerated. The wort preparation needed Process time can thus be shortened. Advantageously, the Heißtrubabscheider constructed in the form of a so-called whirlpool, wherein the deposition supported by a circulation becomes.

The addressed separation device for removing the husks from the malt and / or of the raw fruit is particularly preferred in a pipe, the the grain or malt transported to the grist mill integrated. Thus, can the malt or the raw fruit continuously before the grinding or be treated before mashing. The pipe, the malt or the raw fruit is transported to the mash vessel or to the grist mill preferably over Flange connections with the peeling device connected. Thus, the malt or the raw fruit directly into the machine promoted into become. From the separator, for example, another Line to the container intended for mashing, which also in particular with Flanged connections is attached. This line is in an advantageous execution about that also connected with a so-called Einmaischer.

The device including the containers and lines is preferably constructed of stainless steel. Alternatively, the device may consist of a metal or optionally also of a suitable plastic. The container and the corresponding connecting lines are optional insulated to avoid radiation losses.

Around For example, to take into account the traditional feeling the container for mashing and for the temperature treatment of the wort as well if necessary, for hot trub separation a conventional one Sudpfanne be constructed and in particular be clad with copper.

One embodiment The invention will be explained in more detail with reference to a drawing. The only one shows Figure schematically a device for beer production.

In 1 is schematically a device 1 presented for beer production. The device 1 this includes a mash tun 3 which serves the preparation of mash, in particular with the use of malt. To the mash tun 3 is a wort kettle 5 connected, in which the temperature treatment of the wort is carried out for depleting unwanted and for enriching desired flavors. In conventional brewing processes, this is also referred to as "wort boiling". However, the wort can also be subjected to a rectification or be treated in any other way temperature. The wort kettle 5 is a hot trub separator 7 downstream, in which the proteins formed during the temperature treatment of the wort and other solids are deposited. If this happens through a circulation, it is also called a "whirlpool". The from the Heißtrubabscheider 7 won wort finally reaches a cooling tank 9 in which the wort is cooled to a desired temperature. Subsequently, the wort is optionally with the addition of yeast in a fermentation tank 11 fermented to beer.

In contrast to a conventional device for beer production is in the in 1 shown device 1 no solid-liquid separation of the mash for the separation of husks and other solid malt components carried out. Rather, a device for such a separation of the solid components from the mash is completely absent. The one in the mash tun 3 prepared mash flows directly and without intermediate steps as wort for temperature treatment in the wort kettle 5 , The mash tun 3 and the wort kettle 5 are directly connected.

The absence of a device for solid-liquid separation of the mash is made possible by the fact that in the mash tun 3 a spelled-free mash is prepared. These are at the mash tun 3 a peeling device 13 as well as a grist mill 14 connected. The peeling device 13 From malt, by a careful peeling process, both the husks and a certain proportion of other cellulosic layers of the cereal grains are removed. The thus prepared or peeled malt becomes the grist mill 14 which crushes the malt to flour to a major extent of about 80%. The flour has a particle size of less than 0.125 mm. The flour thus prepared is now directly in the mash tun with the addition of water 3 led, which is accomplished over several notches with appropriate temperature setting a complete solution of the ground malt. By means of a gentle peeling, combined with a predominant meal to flour, it is possible to increase the brewhouse yield to over 79%, whereby malt can be saved. A residual proportion of cellulose which may be present in the mash is easily produced in the following process steps in the hot trash separator 7 deposited.

At the mash tun 3 is still a raw fruit container 16 is attached, in which shelled as a raw fruit, spelled-free barley is stored. The peeled barley is fed to a grist mill and reduced to flour. Then the flour is added to a cooking container with the addition of water 17 led, in which by cooking the strength of the raw fruit is physically thermally digested. The resulting mash is then the mash tun 3 fed.

The through the frame 18 circumscribed device for additional raw fruit introduction is optional at best and can be completely eliminated.

The inside of the frame 19 arranged container, wort kettle 5 and hot trub separators 7 , In an alternative embodiment of the device 1 eliminated and together with the mash tun 3 in a single container 20 be summarized. In this single container 20 Both the mash preparation, the temperature treatment of the wort and the hot trub separation by sedimentation take place one after the other. The equipment required for beer production is significantly reduced in this variant.

For energy production for beer production in the peeling device 13 accumulating husks directly a firing system 21 fed. For example, the energy released during combustion is converted into electrical energy and used to operate the device 1 used for beer production. Alternatively or additionally, the heat released during the burning of the husks can be used directly to produce hot water or steam and thus used to heat the wort.

1

contraption

3

mash tun

5

wort kettle

7

Heißtrubabscheider (Whirlpool)

9

Cooler

11

fermenter

13

peeler

14

Schrotmühle

14 '

Schrotmühle

16

Rohfruchtbehälter

17

cooking vessel

18

frame

19

frame

20

individual containers

21

furnace

Claims (27)

Process for beer production, wherein a mash is prepared from malt, a wort is obtained from the mash, the wort is subjected to a heat treatment, the heattrub is separated from the treated wort, and after fermentation with hot trub from the wort is obtained by fermentation of beer, characterized in that the mash is produced essentially free of husks and is subjected directly to the heat treatment of the heat treatment. Method according to claim 1, characterized in that that the mash with a proportion of husks of less than 100 mg / L is produced. Method according to claim 1 or 2, characterized that used for the production of mash a spelled-free malt becomes. Method according to claim 3, characterized that the spelled-free malt by crushing the malt and separating the scrape remains is won. Method according to claim 3, characterized that a peeled malt is used as a spelled-free malt. Method according to one of claims 3 to 5, characterized that the malt is prepared immediately before the production of the mash Spelzen is freed. Method according to one of claims 3 to 6, characterized that the spelled-free malt is obtained by peeling the raw fruit under preservation of the seedling and a subsequent malting of the thus peeled raw fruit will be produced. Method according to one of the preceding claims, characterized characterized in that for the production of the mash in addition to Malt a spelled-free Rohfruchtanteil is used. Method according to claim 8, characterized in that that as spelled-free Rohfruchtanteil a peeled raw fruit is used. Method according to claim 8 or 9, characterized that the raw fruit is ground immediately before the production of the mash becomes. Method according to one of the preceding claims, characterized characterized in that for producing the mash a reduced Partial amount of water is used, and the remaining water after the temperature treatment the seasoning is added. Method according to one of the preceding claims, characterized characterized in that the removed husks for energy be more expensive. Method according to one of the preceding claims, characterized characterized in that the malt before mashing with a a predominant one Proportion of flour is crushed, the flour being a particle size of less than 0.2 mm, in particular less than 0.125 mm. Method according to claim 13, characterized in that that the malt to be crushed with a proportion of flour between 60 and 90% is crushed. Method according to one of the preceding claims, characterized characterized in that by means of a mechanical liquid-liquid separation optionally existing dough is separated from the wort. Method according to one of the preceding claims, characterized in that the mashing, the temperature treatment of the wort and the hot trub separation successively in a single container ( 20 ) respectively. Method according to one of the preceding claims, characterized characterized in that it is a continuous flow method is operated. Method according to one of the preceding claims, characterized characterized in that at a low temperature, in particular at a temperature below 50 ° C, a proportion of the mash is subtracted, separately to a higher one Temperature, in particular to a temperature between 65 ° C and 70 ° C, heated, and kept hot will, and that the kept Share subsequently is returned to the remaining mash of low temperature. Contraption ( 1 ) for beer production, with a container ( 3 ) for mashing, with a container ( 5 ) for the temperature treatment of the wort, with a hot trash separator ( 7 ) and with a fermentation tank ( 9 ), characterized in that it is free of a separator for separating the wort from the mash. Contraption ( 1 ) according to claim 19, characterized in that the container ( 3 ) for mashing and the container ( 5 ) are directly connected to each other for temperature treatment. Contraption ( 1 ) according to claim 19 or 20, characterized in that the container ( 3 ) for mash-making process-technically a mill for crushing malt and for removing the husks or the scrape remains is connected upstream. Contraption ( 1 ) according to claim 19 or 20, characterized in that the container ( 3 ) for mashing a process peeling device ( 13 ) for peeling malt and / or a raw fruit is connected upstream. Contraption ( 1 ) according to claim 21 or 22, characterized in that a firing system ( 21 ) is connected downstream of the combustion of the removed husks. Contraption ( 1 ) according to one of claims 19 to 23, characterized in that the container ( 3 ) for mashing a process grist mill ( 14 . 14 ' ) is arranged upstream of the crushing of malt, which is adjustable to a predominant Vermueller. Contraption ( 1 ) according to claim 24, characterized in that the grist mill ( 14 . 14 ' ) process technology between the mill or the peeling device ( 13 ) and the container ( 3 ) is arranged for mashing, or the mill with the grist mill ( 14 . 14 ' ) is identical. Contraption ( 1 ) according to one of claims 19 to 25, characterized in that for mashing, for temperature treatment of the wort and for hot trub separation, a single container ( 20 ) is provided. Contraption ( 1 ) according to one of claims 19 to 26, characterized in that an apparatus for a liquid-liquid separation of the wort is provided.