WO2020070523A1 - Appareil de brassage - Google Patents

Appareil de brassage

Info

Publication number
WO2020070523A1
WO2020070523A1 PCT/GB2019/052828 GB2019052828W WO2020070523A1 WO 2020070523 A1 WO2020070523 A1 WO 2020070523A1 GB 2019052828 W GB2019052828 W GB 2019052828W WO 2020070523 A1 WO2020070523 A1 WO 2020070523A1
Authority
WO
WIPO (PCT)
Prior art keywords
primary vessel
basket
tank
sparge
liquid
Prior art date
Application number
PCT/GB2019/052828
Other languages
English (en)
Inventor
Daniel GASCOYNE
Antony John FENN
Original Assignee
Enviroflex Limited
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Enviroflex Limited filed Critical Enviroflex Limited
Publication of WO2020070523A1 publication Critical patent/WO2020070523A1/fr

Links

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
    • C12C7/04—Preparation or treatment of the mash
    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • C12C11/006—Fermentation tanks therefor
    • 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
    • C12C13/02—Brew kettles
    • 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
    • C12C13/02—Brew kettles
    • C12C13/08—Brew kettles with internal heating elements
    • 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
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/042—Mixing malt with water
    • 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
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/044—Cooling the mash
    • 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
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/06—Mashing apparatus
    • 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
    • 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
    • C12C7/20—Boiling the beerwort
    • 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
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • 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
    • C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
    • 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
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • C12C7/22—Processes or apparatus specially adapted to save or recover energy

Definitions

  • This invention relates to brewing apparatus and, in particular an apparatus in which substantially the whole brewing process is performed and a method of brewing using such apparatus.
  • brewing apparatus for use in the brewing of potable liquids such as beer or lager comprises a number of separate elements all of which have different purposes in the brewing process. Those elements include:
  • a sparge tank also known as a hot liquor tank (HLT) which is used for the purpose of heating strike water and the sparging / lautering water for use in the brewing process.
  • a mash tun used for the process of mashing in which crushed grains are soaked in the strike water. This soaking converts starches in the crushed grains into sugars for fermentation, the liquid gained from the mashing is called the wort (which term collectively describes both the sweet wort obtained at the mashing stage, and the hopped (or bitter) wort obtained once the hops have been introduced to the sweet wort).
  • the mash is lautered in a lautering tank in which the wort is recirculated through the grains with a view to using the grains to filter out particulates (small bits of grain and husks) from the wort. This is an optional step.
  • the wort In the mash tun, lautering tank, or other tank the wort is drained from the grains and then sparged using clean hot water.
  • the wort is boiled in a kettle tank. Hops and any other flavourings such as fruits are added to the wort during the boiling to add flavour.
  • a cooling jacket or immersion cooling system is used to cool the wort after it has been boiled.
  • the wort is added to a fermentation tank after boiling. Once the wort in the fermentation tank is sufficiently cooled, yeast is added to the wort and the wort is fermented to form beer or lager. Once fermentation of the wort is complete the beer or lager is transferred to suitable containers such as a conditioning tank, barrels or kegs, or bottles.
  • a brewing apparatus comprising a primary vessel, and an outer tank, characterised in that the primary vessel comprises a primary vessel base, one or more primary vessel side walls and at least one liquid inlet / outlet means,
  • the edges of the primary vessel side walls remote from the base define a primary vessel mouth
  • the outer tank surrounds the primary vessel side wall or walls and extends between the primary vessel base and the primary vessel mouth
  • the outer tank is provided with at least one liquid input means and at least one liquid output means, in which the at least one liquid input means is in fluid communication with one or both of the inside of the primary vessel and an external liquid source, and the at least one liquid output means is in fluid communication with one or both of the inside of the primary vessel and an external liquid disposal means.
  • a brewing apparatus comprising a primary vessel, and an outer tank, characterised in that the primary vessel comprises a primary vessel base, one or more primary vessel side walls and at least one liquid inlet / outlet means,
  • the edges of the primary vessel side walls remote from the base define a primary vessel mouth
  • the outer tank comprises a cooling jacket and a sparge tank
  • the cooling jacket comprises a heat exchange means
  • the cooling jacket surrounds a portion of the primary vessel side wall or walls adjacent the primary vessel base
  • the sparge tank comprises at least one inlet / outlet port
  • the sparge tank surrounds a portion of the primary vessel side wall or walls adjacent the primary vessel mouth.
  • the apparatus can function as all of a sparge tank, mash tun, lautering tank, kettle tank, cooling jacket, and fermentation tank. This results in significant space and cost savings as well as other advantages described below.
  • Brewing apparatus is designed to brew up to a predetermined maximum volume of liquid which is hereafter referred to as the“brew volume”. It is preferred that the primary vessel defines a volume larger than the brew volume. In some embodiments of the present invention it is preferred that the configuration of the primary vessel is such that the dimensions of the surface of the liquid held in in the primary vessel, when the vessel contains the brew volume, are about equal to or smaller than the depth of the liquid.
  • the primary vessel has a primary vessel base that is a substantially bowl shaped with the inside of the bowl facing into the primate vessel. In some embodiments of the present invention the primary vessel has a primary vessel base that is a substantially torispherical dish. In some
  • the primary vessel has a primary vessel base that is substantially hemispherical. In some embodiments of the present invention the primary vessel has a primary vessel base that is substantially ellipsoidal. In such embodiments, the side wall of the primary vessel is substantially cylindrical or tubular. In some embodiments of the present invention the primary vessel has a primary vessel base that is substantially the shape of an inverted cone or inverted conical frustum. In such embodiments, the side wall of the primary vessel is substantially cylindrical or tubular. In some other embodiments of the present invention the primary vessel has a primary vessel base that is substantially the shape of an inverted pyramid or inverted pyramidal frustum. In such embodiments, the primary vessel has four side walls which are arranged as two pairs of parallel walls each pair being separated by the walls of the other pair.
  • At least one primary vessel inlet / outlet means is located to pass through the primary vessel base.
  • the primary vessel base is configured to narrow to a vertex or narrowed portion relative to the side wall or walls of the primary vessel
  • at least one primary vessel inlet / outlet means is located at or close to the vertex or narrowed portion of the primary vessel base.
  • At least a first primary vessel inlet / outlet means is located at or close to the vertex or narrowed portion of the primary vessel base, and at least a second primary vessel inlet / outlet means is located to pass through the primary vessel base at a location further from the vertex or narrowed portion of the primary vessel base than the location of the first primary vessel inlet / outlet means.
  • the primary vessel has a primary vessel base that, when the primary vessel is orientated for use in that the side walls are substantially vertical and the primary vessel base is lower than the side walls, comprises a primary vessel inlet / outlet passing through the primary vessel base at or closely adjacent to the lowest portion of the primary vessel base.
  • the or each primary vessel inlet / outlet comprises a flow control valve, a flow control pipe having first and second ends, and a flow control pipe mount, in which the flow control valve is mounted at or close to a first end of the flow control pipe, the flow pipe passes through the flow control pipe mount, the flow control pipe mount is adapted to engage with an aperture in the primary vessel base, and in which when the flow control pipe mount is engaged with an aperture in the primary vessel base the second end of the flow control pipe is inside the primary vessel.
  • the flow control pipe is so configured that the second end of the flow control pipe is spaced from the flow control pipe mount.
  • the flow control pipe mount is so configured that the flow control pipe may be moved through the flow control pipe mount to vary the spacing between the flow control pipe mount and the second end of the flow control pipe.
  • the embodiment has the benefit that the height of the second end of the flow control pipe above the surface of the primary vessel base may be altered. This allows the second end of the flow control pipe to be placed in a position where removal of liquid from or introduction of liquid into the primary vessel does not disturb any sediment in the primary vessel. This is particularly important where it is desired to remove freshly fermented beer from on top of the yeast from the fermentation that has settled out of the beer.
  • the or each primary vessel inlet / outlet means has a mouth which mouths into the inside of the primary vessel.
  • there is a shield associated with the or each primary vessel inlet / outlet means in which the or each shield is located vertically above the mouth of the primary vessel inlet / outlet with which it is associated and each shied is adapted to minimise the likelihood of material settling out of liquid in the primary vessel and entering the mouth of the primary vessel inlet / outlet.
  • the shield comprises one or more shield faces adapted to deflect material settling out of liquid in the primary vessel away from the mouth of the primary vessel inlet / outlet.
  • at least one shield comprises first and second rectangular faces joined to each other along one edge and defining an acute angle between them. In such embodiments the shields are orientated so that the joined edge is uppermost and the shield forms a pitched roof over the mouth of the primary vessel inlet / outlet means.
  • each shield is mounted on the primary vessel inlet / outlet means with which it is associated. In some embodiments each shield is mounted on the primary vessel base or wall adjacent to the primary vessel inlet / outlet means with which it is associated.
  • the apparatus of the present invention may further comprise a lid which reversibly closes the mouth of the primary vessel. In some embodiments of the present invention the lid may tightly or sealingly reversibly close the mouth of the primary vessel.
  • the outer tank comprises an outer tank inlet means and an outer tank outlet means.
  • the outer tank inlet and outlet means are in fluid communication with each other via the inside of the outer tank, and the inside of the primary vessel and the inside of the outer tank are in thermal communication with each other
  • the cooling jacket comprises a cooling tank having a cooling jacket inlet means and a cooling jacket outlet means.
  • the cooling jacket inlet and outlet means are in fluid
  • the thermal communication between the inside of the primary vessel and the inside of the outer tank or cooling tank may, in some embodiments of the present invention be the result of the use of metallic materials to construct the primary vessel and the outer tank or cooling tank.
  • the inside of the outer tank or cooling tank may include one or more walls or baffles which have the effect of directing the flow of cooling liquid in the tank as a cooling liquid travels from the outer tank or cooling jacket inlet means to the outer tank or cooling jacket outlet means.
  • the cooling liquid is preferably cold water.
  • the various liquid inlet and or outlet means of the apparatus of the present invention are preferably comprised of a connection means suitable for reversible connection to an end conduit or a connection means attached to an end of a conduit. It is preferred that the connection means are of a standard known configuration for ease of operation and interchangeability. TRI-CLAMP (registered trade mark) fittings available from Alfa Laval are a preferred known connection means.
  • at least one of the various liquid inlet and or outlet means of the apparatus of the present invention comprise an isolation valve means so that flow of liquid through the inlet and or outlet means can be allowed or prevented as appropriate.
  • the primary vessel side wall or walls are substantially surrounded by the outer tank and also comprise a wall or walls of the outer tank. This is advantageous because the commonality of the wall will maximise the rate of heat transfer between the contents of the primary vessel and the outer tank. It is also advantageous because this construction saves construction materials
  • the portion of the primary vessel side wall or walls that is / are surrounded by the cooling jacket also comprises a wall or walls of the cooling tank. This is advantageous because the commonality of the wall will maximise the rate of heat transfer between the contents of the primary vessel and the cooling tank. It is also advantageous because this construction saves
  • the portion of the primary vessel side wall or walls that is / are surrounded by the sparge tank also comprises a wall or walls of the sparge tank. Again, this is advantageous because this construction saves construction materials.
  • a further advantage of this approach is that whilst the mashing step of the brewing process is occurring the temperature of the air in the primary vessel above the strike water and grains helps to keep the sparge tank heated. This is particularly so when the lid is used to close the mouth of the primary vessel.
  • the volume of the sparge tank will be at least 50% of the volume of liquid that is intended to be brewed.
  • the outer tank or sparge tank further comprises an overflow port which forms a conduit between a portion of the outer tank or sparge tank that is furthest from the primary vessel base and the inside of the primary vessel.
  • the outer face of the outer tank is provided with thermal insulation.
  • the thermally insulation may be permanently fixed to the outer face of the outer tank or may be reversibly removable.
  • At least the outer face of the sparge tank, the face remote from the primary vessel, is provided with thermal insulation.
  • the thermally insulation may be permanently fixed to the outer face of the sparge tank or may be reversibly removable.
  • the portion of the cooling jacket furthest from the primary vessel base abuts the portion of the sparge tank closest to the primary vessel base.
  • the cooling jacket and the sparge tank share a common wall where they abut.
  • the portion of the cooling jacket furthest from the primary vessel base is separated from the portion of the sparge tank closest to the primary vessel base by an air gap, or a gap filled with a thermal insulation material.
  • the primary vessel further comprises at least one basket support means, and the or each basket support means is adapted to support a basket in a plurality of positions within the primary vessel. In some embodiments of the present invention there are two, three or four basket support means.
  • the basket support means may be integral with the primary vessel side wall or walls, independent of the primary vessel side wall or walls, or fixed to one or more of the primary vessel side wall or walls.
  • the plurality of positions in which a basket may be suspended within the primary vessel are at a plurality of distances from the primary vessel base. This has the result that a basket can be supported at a range of distances from the primary vessel base, in particular, the basket can be positioned so that it is wholly, partially or not immersed in liquid when the primary vessel contains the brew volume.
  • each basket support means is comprised of a plurality of support surfaces, and each support surface is a different distance from the primary vessel base.
  • each basket support means may, in some embodiments of the present invention, comprise a longitudinally extending bar having a first and second end and a plurality of teeth or pegs extending approximately laterally from a longitudinally extending side of the bar.
  • each tooth or peg may have a face on the side of the tooth or peg proximal to the first end of the bar that is about perpendicular to the longitudinal axis of the bar, and the bar is adapted to be fixed in the primary vessel with the second end of the bar proximal to the primary vessel base and the first end of the bar proximal to the primary vessel mouth.
  • the apparatus further comprises a basket, and the basket is dimensioned and configured to be reversibly insertable into the primary vessel via the primary vessel mouth.
  • the basket is comprised of one or more lifting means and one or more walls, in which a portion of at least one of the walls is perforated, or formed from a mesh.
  • the basket walls may be approximately vertical, horizontal or between vertical and horizontal when in use and located in the primary vessel.
  • the lifting means is a handle.
  • the lifting means is a means for engaging the basket with a pully or a winch.
  • the basket is comprised of one wall (if the basket is
  • a portion of the basket wall or walls proximal to the mouth of the basket are not perforated and a portion of the wall or walls and / or the basket base are perforated or formed from a mesh.
  • the perforations / mesh portion are so located that when a quantity of grain suitable for the brew volume is located in the basket and approximately evenly distributed therein, the perforations or mesh portion are covered by the grain.
  • the depth of the basket which is the distance between the mouth of the basket and the portion of the basket furthest from the mouth of the basket, is sufficient that when a quantity of grain suitable for the brew volume is located in the basket, and approximately evenly distributed therein, the grain is fully submerged in liquid in the primary vessel and the mouth of the basket is above the liquid level.
  • the mouth of the basket is at least 5 cm, 10 cm or 15 cm above the liquid level.
  • the perforations / mesh apertures are less than 5mm, less than 4mm, less than 3mm, less than 2mm or less than 1 mm in their shortest dimension. It is desired that the perforations / mesh apertures do not allow the grains to exit the basket via the perforations / mesh during the mashing and / or sparging processes. In some embodiments of the present invention the mesh apertures / perforations are differently sized at different locations on the basket base and or side walls.
  • the basket is further comprised of one or more means suitable to reversibly engage with one or more basket support means within the primary vessel.
  • the basket is comprised of one or more side walls of a continuous unperforated material, and a basket base extending between the one or more side walls.
  • the side wall or walls have first and second free edges which are the edges which are not abutting an edge of a side wall.
  • the basket base is fixed to extend between the side wall or walls by conventional techniques at a predetermined distance from the first free edge of the side wall or walls.
  • the second free edge of the side wall or walls defines the basket mouth and is, in use, vertically uppermost.
  • the predetermined distance between the first free edge of the basket side wall or walls and the basket base is preferably at least 10, 20, 30, 40 or 50mm and in the range of 10 to 200mm.
  • the basket base is, in these embodiments, a perforated sheet or formed from a mesh. The perforations or mesh size being such that the ingredients for brewing do not pass through the perforations / mesh.
  • the portion of basket side wall or walls that extends between the position where the basket base is attached to the side wall or walls and the first free edge of the side wall or walls (the basket flanges) causes any rising liquid or bubbles (rising as a result of heating of the liquid by the heater element incorporated in the apparatus of the present invention) to be directed through the mesh and any content of the basket.
  • the basket flanges deters rising liquid or bubbles from flowing around the outside face of the basket.
  • a further advantage of the use of the basket flanges is that they will prevent the basket base being rested directly on the heating element of the present invention. This minimises the risk of damage to the basket and or heating element and or burning the contents of the basket.
  • the basket of these embodiments may further comprise a number of location tabs fixed to the basket side wall or walls. Those location tabs are adapted to engage with the or each basket support means of the present invention.
  • the apparatus further comprises at least one liquid heating means.
  • the heating means may be an appropriate known liquid heating means such as an electrical resistance heating element.
  • the liquid heating means is located adjacent the primary vessel base.
  • the apparatus further comprises at least one conduit (which term is to be understood to include pipes and hoses) and at least one pump in which the or each conduit and the or each pump are configured and dimensioned to allow the conduit to extend between the various liquid inlet and or outlet means of the apparatus of the present invention. It is preferred that the conduits and the liquid inlet or outlet means are adapted to be reversibly connected to each other.
  • a conduit may connect to and extend between a primary vessel liquid inlet / outlet means and the outer tank or sparge tank inlet means, and a pump may be configured and located so as to be able to pump liquid from the primary vessel to the outer tank or sparge tank.
  • any excess water pumped into the outer tank or sparge tank will flow through the overflow and back into the primary vessel.
  • This ability to pass water through the outer tank or sparge tank and back to the primary vessel is advantageous because it allows the outer tank or sparge tank to be heated up by passing hot water through it before the sparge water is stored in the outer tank or sparge tank. This will lessen the temperature loss of the sparge water whilst the grains are mashing in the primary vessel.
  • a conduit may extend between the outer tank or sparge tank inlet / outlet means and a sparge water introduction means.
  • the pump may be configured and located so as to be able to pump liquid from the outer tank or sparge tank to the sparge water introduction means.
  • the sparge water introduction means may be a sparge ball, spray head, one or more spray arms or other means for gently distributing sparge water over the surface of the mashed grains.
  • a conduit may extend between the primary vessel inlet / outlet means and a recirculated liquid introduction means, and the pump may be configured and located so as to be able to pump liquid from the primary vessel to the recirculated liquid introduction means.
  • the recirculated liquid introduction means is in some
  • a liquid inlet means located in a side wall of the primary vessel and mouthing into the primary vessel.
  • the recirculated liquid introduction means further comprises a conduit connected to or connectable to the mouth of the recirculated liquid introduction means within the primary vessel.
  • the recirculated liquid introduction means further comprises a nozzle or spray head attached to the end of the conduit inside the primary vessel. The said conduit and, optionally, nozzle or spray head are in liquid communication with a liquid inlet means located in in a side wall of the primary vessel.
  • the recirculated liquid introduction means is the sparge water introduction means.
  • the primary vessel is provided with a plurality of primary vessel liquid inlet / outlet means at least one of which may be connected via a conduit to the outer tank or sparge tank inlet / outlet means, and one of which may be connected via a conduit to the recirculated liquid introduction means.
  • each conduit may be associated with an
  • a method of brewing a beer utilising apparatus comprising the steps of:
  • step (x) placing a predetermined quantity of hops and any other flavourings such as fruits in the basket and placing the basket into the wort at a point in time during the performance of step (ix).
  • the basket is placed so that the hops etc are submerged and retained in position on one or more basket support means;
  • a further step (i)(a) may occur between steps (i) and (ii) when the outer tank is provided with an overflow means that feeds to the primary vessel.
  • Optional step (i)(a) comprises pumping the heating strike and sparge water into the outer tank and allowing excess water in the outer tank to return to the primary vessel via the overflow means of the outer tank.
  • Optional step (i)(a) has the benefit that the outer tank is pre-heated before the sparge water is introduced to the outer tank. As a result, the temperature loss experienced by the sparge water is lessened relative to using an outer tank that has not been pre-heated.
  • a further step (iv)(a) may occur between steps (iv) and (v) when the apparatus of the present invention is provided with a conduit means extending between a liquid outlet means in the primary vessel base and a recirculated liquid introduction means and an associated pump.
  • Optional step (iv)(a) comprises pumping liquid from adjacent the primary vessel base to the recirculated liquid introduction means.
  • the recirculated liquid introduction means is located so that liquid exiting the recirculated liquid introduction means is above (when the apparatus of the invention is orientated for use) the grains in the basket and may flow through those grains.
  • step (x)(a) may occur between steps (x) and (xi).
  • step (x)(a) comprises removing the basket containing the hops and any other flavourings such as fruits from the wort.
  • a method of brewing a beer utilising apparatus comprising the steps of:
  • step (x) placing a predetermined quantity of hops and any other flavourings such as fruits in the basket and placing the basket into the wort at a point in time during the performance of step (ix).
  • the basket is placed so that the hops etc are submerged and retained in position on one or more basket support means;
  • a further step (i)(a) may occur between steps (i) and (ii) when the sparge tank is provided with an overflow means that feeds to the primary vessel.
  • Optional step (i)(a) comprises pumping the heating strike and sparge water into the sparge tank and allowing excess water in the sparge tank to return to the primary vessel via the overflow means of the sparge tank.
  • Optional step (i)(a) has the benefit that the sparge tank is pre-heated before the sparge water is introduced to the sparge tank. As a result, the temperature loss experienced by the sparge water is lessened relative to using a sparge tank that has not been pre-heated.
  • a further step (iv)(a) may occur between steps (iv) and (v) when the apparatus of the present invention is provided with a conduit means extending between a liquid outlet means in the primary vessel base and a recirculated liquid introduction means and an associated pump.
  • Optional step (iv)(a) comprises pumping liquid from adjacent the primary vessel base to the recirculated liquid introduction means.
  • the recirculated liquid introduction means is located so that liquid exiting the recirculated liquid introduction means is above (when the apparatus of the invention is orientated for use) the grains in the basket and may flow through those grains.
  • a further step (x)(a) may occur between steps (x) and (xi).
  • Optional step (x)(a) comprises removing the basket containing the hops and any other flavourings such as fruits from the wort.
  • Figure 1 shows a schematic view of an embodiment of a brewing apparatus according to the first aspect of the present invention containing the strike water and sparge water in the primary vessel;
  • Figure 2 shows the brewing apparatus of Figure 1 when the sparge water is in the sparge tank
  • Figure 3 shows the brewing apparatus of Figure 1 when the basket containing grains is in the primary vessel
  • Figure 4 shows the brewing apparatus of Figure 1 when the grains are being sparged
  • Figure 5 shows the brewing apparatus of Figure 1 when the wort is being heated in the primary vessel
  • Figure 6 shows the brewing apparatus of Figure 1 when the wort is being boiled and the hops and any other flavourings such as fruits are in the wort
  • Figure 7 shows the brewing apparatus of Figure 1 when the wort is being fermented.
  • Figure 8 shows a schematic view of an embodiment of a brewing apparatus according to the second aspect of the present invention containing the strike water and sparge water in the primary vessel;
  • Figure 9 shows the brewing apparatus of Figure 8 when the sparge water is in the sparge tank
  • Figure 10 shows the brewing apparatus of Figure 8 when the basket containing grains is in the primary vessel
  • Figure 11 shows the brewing apparatus of Figure 8 when the grains are being sparged
  • Figure 12 shows the brewing apparatus of Figure 8 when the wort is being heated in the primary vessel
  • Figure 13 shows the brewing apparatus of Figure 8 when the wort is being boiled and the hops and any other flavourings such as fruits are in the wort;
  • Figure 14 shows the brewing apparatus of Figure 8 when the wort is being
  • a brewing apparatus (2) is comprised of a primary vessel (4), and an outer tank (106).
  • the apparatus (2) is supported on and held above a surface supporting the apparatus on legs or other suitable support means (not shown).
  • Such support means may comprise means, such as wheels, that render the apparatus (2) mobile.
  • Such support means may further or in the alternative comprise for attaching the apparatus (2) to a wall, a floor, or other structure to ensure stability of the apparatus (2) when in use.
  • the primary vessel (4) has a substantially torispherical primary vessel base (10) and a substantially tubular side wall (12).
  • the primary vessel (4) includes a liquid outlet means (14).
  • the primary vessel (4) has a mouth defined by the upper edge of the side wall (12) and is releasably closed by a lid (16).
  • the lid (16) is adapted to releasably close the mouth of the primary vessel (4) in a gas tight fashion.
  • the inside of the primary vessel (4) is marked, engraved or embossed with calibrations which show the volume of liquid in the primary vessel (4) when it is orientated for use.
  • the primary vessel (4) may further comprise a sight glass tube extending from the primary vessel base (10) to the primary vessel mouth which includes volume calibrations.
  • the sparge head (18) is comprised of a passage (not shown) extending through the sparge head (18) from the first end (20) of the sparge head (18) above the lid (16) to the second end (22) of the sparge head (18) below the lid (16).
  • the first end (20) of the sparge head (18) is adapted to be connected to an end of a conduit (not shown) using a releasable clamping system (not shown) such as the TRI-CLAMP (registered trade mark) system available from Alfa Laval.
  • the passage (not shown) of the sparge head (18) terminates at the second end (22) in a plurality of small nozzles (not shown) which are orientated to cause pressurised liquid exiting the sparge head (18) to exit in a plurality of differently oriented small flows, that is to spray out of the sparge head (18).
  • a lower portion (24) of the side wall (12) is adjacent the primary vessel base (10) and is surrounded by the outer tank (106).
  • the outer tank (106) is a tank extending around the circumference of primary vessel (4), and the lower portion (24) of the side wall (12) is also part of one of the walls of outer tank (106). This has the effect that there is a good thermal communication between the contents of the primary vessel (4) and outer tank (106) via the lower portion (24) of the side wall (12).
  • the outer tank (106) has a tank liquid inlet means (126) and a tank liquid outlet means (128).
  • the tank liquid inlet means (126) and tank liquid outlet means (128) are both adapted to connect to conduits (not shown) using a releasable clamping system such as the TRI-CLAMP (registered trade mark) system.
  • the tank liquid inlet means (126) and tank liquid outlet means (128) both include an isolation valve (not shown).
  • the conduits are connected to a cold water source for the tank liquid inlet means (126) and a water disposal system (such as a drain or water storage tank) for the tank liquid outlet means (128).
  • outer tank (106) would be to have the tank liquid inlet means (126) and tank liquid outlet means (128) adjacent to each other and a baffle (not shown) located between the tank liquid inlet means (126) and the tank liquid outlet means (128) preventing direct flow between them.
  • An upper portion (30) of the side wall (12) is adjacent the mouth of the primary vessel (4) and is also surrounded by outer tank (106).
  • the upper portion (30) of the side wall (12) is also part of one of the walls of outer tank (106). This has the effect that there is a good thermal communication between the contents of the primary vessel (4) and the outer tank (106) via the upper portion (30) of the side wall (12).
  • the outer tank (106) is provided with an overflow (32) which comprises a passage between the inside of the outer tank (106) and the inside of the primary vessel (4).
  • the overflow (32) may include an isolation valve (not shown).
  • Fixed to the inside face of the primary vessel (4) are four basket support means (36) of which only two are shown.
  • the basket support means (36) are each comprised of a support bar (not shown) from which extends a plurality of teeth (38).
  • the teeth (38) are spaced along the support bar and each tooth has a substantially horizontal face which faces toward the lid (16) and the mouth of the primary vessel (4).
  • the basket support means (36) are arranged so that corresponding teeth on each support means are all at substantially the same vertical height as each other.
  • the heating element (40) is located approximately at or around the centre of the primary vessel (4) horizontally and adjacent to the primary vessel base (10).
  • the heating element (40) is an electrical resistance heating element which is controlled by suitable known control means (not shown).
  • the control means may include one or more temperature sensors to determine the temperature at one or more locations inside the primary vessel (4).
  • the brewing apparatus (2) further comprises a basket (142).
  • the basket (142) is open mouthed and has a substantially tubular basket side wall (144) and a basket base (146).
  • the basket base (146) is attached to the basket side wall (144) so that a portion (145) of the basket wall (144) extends below the basket base (146).
  • Attached to a second upper edge of basket side wall (144) are four support projections (148) of which only two are shown in the Figures.
  • the basket side wall (144) is not perforated and is dimensioned so that the outer face of the cylinder is close to the teeth (38) of the basket support means (36) when the basket (142) is placed in the primary vessel (4).
  • the basket base (146) is a mesh or perforated plate with a mesh size / perforations that are dimensioned so that the grains used in brewing do not pass through the mesh / perforations, in the illustrated embodiment that mesh size / perforation size is about 0.8 mm. In other embodiments the mesh size / perforation size is about 1.0 mm.
  • the basket (142) is formed from metal or other material with a good thermal conductivity.
  • the support projections (148) are configured and dimensioned to allow the basket (142) to be supported on the horizontal surface of a tooth (38) at a given vertical height on each basket support means (36).
  • the basket (142) may be lowered into the primary vessel (4) with each support projection (146) between a pair of the basket support means (36) until the desired vertical position of the basket (142) is reached.
  • the basket (142) is then rotated in the horizontal plane so that the support projections (148) each come into engagement with a tooth (38) of a basket support means (36).
  • Support projections (148) are then rested on the substantially horizontal surface of the tooth (38).
  • the portion (145) of the basket wall (144) is un-perforated.
  • the portion (145) of the basket wall (144) is of sufficient vertical dimension (when in use and orientated as shown in Figure 3) that the lower edge of the portion (145) of the basket wall (144) will rest on the primary vessel base (10) before the basket base (146) contacts the heating element (40).
  • the portion (145) of the basket wall (144) will also have the effect that water or gas bubbles rising below the basket (142) will be inhibited from flowing around the outside of the basket (142) by the portion (145) of the basket wall (144). Instead, that liquid flow and gas bubbles will be encouraged to flow through the perforations in the basket base (146) and through the content (54) of the basket (142).
  • the basket (142) is provided with one or more means (not shown) to allow a user to lift the basket either between the vertical positions with in the primary vessel (4) or in to and out of the primary vessel (4).
  • the nature of those means will depend on the scale of the brewing apparatus (2) and may be one or more handles for a small brewing apparatus (2) or lifting points suitable for the attachment of hooks for a hoist for a larger brewing apparatus (2).
  • the brewing apparatus (2) may further include one or more conduits (not shown) and at least one pump (not shown).
  • the conduits are adapted to be releasably connected to the various liquid inlet and or outlet means of the apparatus and may be used to introduce liquid into the primary vessel (4) and or outer tank (106) from an external liquid source; remove liquid from the primary vessel (4) and or outer tank (106) for transfer of liquid to an external location; or transfer of liquid between two of the primary vessel (4) and outer tank (106) or the sparge head (18).
  • the pump may be a pump suitable for use in association with potable liquids, for example a peristaltic pump.
  • a peristaltic pump for example a peristaltic pump.
  • water (50) is introduced into the primary vessel (4) via the primary vessel liquid inlet / outlet means (14).
  • the isolation valve incorporated in that liquid inlet / outlet means (14) is then closed.
  • the volume of the water (50) is the combined strike water and sparge water volume which will be calculated by a brewer or the volume of water may be related to that volume.
  • the water (50) may optionally be chemically treated using known methods to adjust the mineral content of the water and stirred and / or allowed to stand until that treatment is complete.
  • the water (50) is heated to a predetermined temperature using the heating element (40). Whilst the heating is taking place a conduit and pump are set up to allow the pumping of water (50) out of the primary vessel liquid inlet / outlet means (14) and into the outer tank (106) via the tank liquid inlet means (126). The water (50) is continuously pumped into the outer tank (106) and when the outer tank (106) is full, the water (50) flows through the overflow means (32) back into the primary vessel (4). This has the effect of heating the outer tank (106) to the same temperature as the water (50).
  • temperature adjustment of the water (50) in the primary vessel (4) can now occur, either by heating using heating element (40), or by the addition of cold water via liquid inlet / outlet means (14) or via the mouth of the primary vessel (4).
  • grains (54) for use in brewing are placed in the basket (142) and the basket (142) moved into the primary vessel (4).
  • the basket (142) is lowered into the water (50) so that the grains (54) are submerged.
  • the grains (54) are allowed to soak (mash) in the water (50) for a predetermined length of time.
  • the controller for the heating element (40) can be set to monitor the temperature of the water (50) and energise the heating element (40) if the temperature needs to be increased.
  • a conduit may be attached to the primary vessel liquid inlet / outlet means (14) and the sparge head (18) or a recirculated liquid introduction means (not shown) via a pump (not shown).
  • the water (50) which is now becoming wort (56) may then be withdrawn from the bottom of the primary vessel (4) and reintroduced to the primary vessel (4) above the basket (142). This can create a flow of wort (56) through the grains (54). When this occurs, the grains (54) act as a filter and the flow of wort (56) through the grains (54) cleans small particulates out of the wort (56). It also significantly increases the brewing efficiency of the mash process.
  • the basket (142) is, as shown in Figure 4, lifted and engages with the basket support means (36) in such a position that the basket (142) is clear of the wort (56).
  • a conduit is attached to tank outlet means (128) and, via an associated pump, the upper end (20) of the sparge ball (18).
  • the isolation valve of the sparge tank outlet means (128) is opened and the pump used to pump the sparge water (52) into the sparge head (18) and out of the second end (22) of the sparge head (18) as a spray (58) of sparge water (52). That sparge water (52) will percolate through the grains (54) washing them of the desirable sugars and other substances developed by the grains during the mashing.
  • the sparge water (52) will then drain out of the basket (142) via the mesh / perforations of the basket base (146) and mix in with the wort (56).
  • the lid (16) of the primary vessel (4) is removed, the basket (142) removed from the primary vessel (4), and the lid (16) returned to the position where it closes the mouth of the primary vessel (4).
  • the wort (56) is now left in the primary vessel (4) and heated using the heating element (40). The heating of the wort (56) occurs until it is boiling.
  • the wort (56) is maintained at a boiling temperature until a predetermined period has passed.
  • the basket (142) containing some hops and any other flavourings such as fruits (60) (hereafter collectively“hops”) is reintroduced into the primary vessel (4) and located so that the hops (60) are submerged in the wort (56).
  • the basket (142) is removed from the primary vessel (4) and the hops (60) likewise removed.
  • first and second conduits Whilst the wort (56) is boiling, if it has not occurred before, the first ends of first and second conduits (not shown) are connected to the tank inlet means (126) and tank outlet means (128). The second ends of the first and second conduits are connected to a cold water source (not shown) and a drain (not shown) respectively.
  • cold water (62) is caused to flow from the cold water source into the outer tank (106) via the first conduit and the tank inlet means (26), through the outer tank (106), and out of the cooling tank to the drain via the tank outlet means (128) and the second conduit.
  • Heat energy passes through the wall portion (24) from the wort (56) into the cold water (62) and as a result the wort (56) is cooled.
  • yeast is added to the wort and the wort fermented until fermentation is complete.
  • the resultant beer or lager is then transferred to one or more suitable vessels such as bottles, kegs or barrels for storage and maturation via the primary vessel inlet / outlet (14).
  • a brewing apparatus (2) is comprised of a primary vessel (4), a sparge tank (6), and a cooling tank (8).
  • the apparatus (2) is supported on and held above a surface supporting the apparatus on legs or other suitable support means (not shown).
  • Such support means may comprise means, such as wheels, that render the apparatus (2) mobile.
  • Such support means may further or in the alternative comprise for attaching the apparatus (2) to a wall, a floor, or other structure to ensure stability of the apparatus (2) when in use.
  • the primary vessel (4) has a substantially torispherical primary vessel base (10) and a substantially tubular side wall (12).
  • the primary vessel (4) includes a liquid outlet means (14).
  • the primary vessel (4) has a mouth defined by the upper edge of the side wall (12) and is releasably closed by a lid (16).
  • the lid (16) is adapted to releasably close the mouth of the primary vessel (4) in a gas tight fashion.
  • the inside of the primary vessel (4) is marked, engraved or embossed with calibrations which show the volume of liquid in the primary vessel (4) when it is orientated for use.
  • the primary vessel (4) may further comprise a sight glass tube extending from the primary vessel base (10) to the primary vessel mouth which includes volume calibrations.
  • the sparge head (18) is comprised of a passage (not shown) extending through the sparge head (18) from the first end (20) of the sparge head (18) above the lid (16) to the second end (22) of the sparge head (18) below the lid (16).
  • the first end (20) of the sparge head (18) is adapted to be connected to an end of a conduit (not shown) using a releasable clamping system (not shown) such as the TRI-CLAMP (registered trade mark) system available from Alfa Laval.
  • the passage (not shown) of the sparge head (18) terminates at the second end (22) in a plurality of small nozzles (not shown) which are orientated to cause pressurised liquid exiting the sparge head (18) to exit in a plurality of differently oriented small flows, that is to spray out of the sparge head (18).
  • a lower portion (24) of the side wall (12) is adjacent the primary vessel base (10) and is surrounded by the cooling tank (8).
  • the cooling tank (8) is a tank extending around the circumference of primary vessel (4), and the lower portion (24) of the side wall (12) is also one of the walls of cooling tank (8). This has the effect that there is a good thermal communication between the contents of the primary vessel (4) and cooling tank (8) via the lower portion (24) of the side wall (12).
  • the cooling tank (8) has a cooling jacket (cooling tank) liquid inlet means (26) and a cooling jacket (cooling tank) liquid outlet means (28).
  • the cooling tank liquid inlet means (26) and cooling tank liquid outlet means (28) are both adapted to connect to conduits (not shown) using a releasable clamping system such as the TRI-CLAMP (registered trade mark) system.
  • the cooling tank liquid inlet means (26) and cooling tank liquid outlet means (28) both include an isolation valve (not shown).
  • the conduits are connected to a cold water source for the liquid inlet means (26) and a water disposal system (such as a drain or water storage tank) for the liquid outlet means (28).
  • the cooling tank inlet means (26) and cooling tank outlet means (28) and the internal configuration of the cooling tank (8) are so arranged that the flow path of cooling water from the cooling tank liquid inlet means (26) to the cooling tank liquid outlet means (28) is around the whole circumference of the primary vessel (4).
  • One possible configuration of the cooling tank (8) would be to have the cooling tank liquid inlet means (26) and cooling tank liquid outlet means (28) adjacent to each other and a baffle (not shown) located between the cooling tank liquid inlet means (26) and the cooling tank liquid outlet means (28) preventing direct flow between them.
  • An upper portion (30) of the side wall (12) is adjacent the mouth of the primary vessel (4) and is surrounded by the sparge tank (6).
  • the sparge tank (6) is a tank extending around the circumference of primary vessel (4), and the upper portion (30) of the side wall (12) is also one of the walls of sparge tank (6). This has the effect that there is a good thermal communication between the contents of the primary vessel (4) and sparge tank (6) via the upper portion (30) of the side wall (12).
  • the sparge tank (6) is provided with a sparge tank inlet / outlet means (34) mouthing into the lowest portion of the sparge tank.
  • the mouthing of the sparge tank inlet / outlet means (34) into the lowest portion of the sparge tank allows the sparge tank to be fully drained if desired.
  • the sparge tank inlet / outlet means (34) includes an isolation valve (not shown).
  • the sparge tank (6) is provided with an overflow (32) which comprises a passage between the inside of the sparge tank (6) and the inside of the primary vessel (4).
  • the overflow (32) may include an isolation valve (not shown).
  • the basket support means (36) are each comprised of a support bar (not shown) from which extends a plurality of teeth (38).
  • the teeth (38) are spaced along the support bar and each tooth has a substantially horizontal face which faces toward the lid (16) and the mouth of the primary vessel (4).
  • the basket support means (36) are arranged so that corresponding teeth on each support means are all at substantially the same vertical height as each other.
  • the brewing apparatus (2) further comprises a basket (42).
  • the basket (42) is open mouthed and has a substantially tubular basket side wall (44) and a basket base (46) attached to a first lower edge of the basket side wall (44). Attached to a second upper edge of basket side wall (44) are four support projections (48) of which only two are shown in the Figures.
  • the basket side wall (44) is not perforated and is dimensioned so that the outer face of the cylinder is close to the teeth (38) of the basket support means (36) when the basket (42) is placed in the primary vessel (4).
  • the basket base (46) is a mesh or perforated plate with a mesh size / perforations that are dimensioned so that the grains used in brewing do not pass through the mesh / perforations, in the illustrated embodiment that mesh size / perforation size is about 0.8 mm. In other embodiments the mesh size / perforation size is about 1.0 mm.
  • the basket (42) is formed from metal or other material with a good thermal conductivity.
  • the support projections (48) are configured and dimensioned to allow the basket (42) to be supported on the horizontal surface of a tooth (38) at a given vertical height on each basket support means (36).
  • the basket (42) may be lowered into the primary vessel (4) with each support projection (46) between a pair of the basket support means (36) until the desired vertical position of the basket (42) is reached.
  • the basket (42) is then rotated in the horizontal plane so that the support projections (48) each come into engagement with a tooth (38) of a basket support means (36). Support projections (48) are then rested on the substantially horizontal surface of the tooth (38).
  • the basket (42) is provided with one or more means (not shown) to allow a user to lift the basket either between the vertical positions with in the primary vessel (4) or in to and out of the primary vessel (4).
  • the nature of those means will depend on the scale of the brewing apparatus (2) and may be one or more handles for a small brewing apparatus (2) or lifting points suitable for the attachment of hooks for a hoist for a larger brewing apparatus (2).
  • the brewing apparatus (2) may further include one or more conduits (not shown) and at least one pump (not shown).
  • the conduits are adapted to be releasably connected to the various liquid inlet and or outlet means of the apparatus and may be used to introduce liquid into the primary vessel (4), cooling tank (8) and or sparge tank (6) from an external liquid source; remove liquid from the primary vessel (4), cooling tank (8) and or sparge tank (6) for transfer of liquid to an external location; or transfer of liquid between two of the primary vessel (4), cooling tank (8), sparge tank (6) and sparge head (18).
  • the pump may be a pump suitable for use in association with potable liquids, for example a peristaltic pump.
  • water (50) is introduced into the primary vessel (4) via the primary vessel liquid inlet / outlet means (14).
  • the isolation valve incorporated in that liquid inlet / outlet means (14) is then closed.
  • the volume of the water (50) is the combined strike water and sparge water volume which will be calculated by a brewer or the volume of water may be related to that volume.
  • the water (50) may optionally be chemically treated using known methods to adjust the mineral content of the water and stirred and / or allowed to stand until that treatment is complete.
  • the water (50) is heated to a predetermined temperature using the heating element (40). Whilst the heating is taking place a conduit and pump are set up to allow the pumping of water (50) out of the primary vessel liquid inlet / outlet means (14) and into the sparge tank (6) via the sparge tank liquid inlet / outlet means (34).
  • the water (50) is continuously pumped into the sparge tank (6) and when the sparge tank (6) is full, the water (50) flows through the overflow means (32) back into the primary vessel (4). This has the effect of heating the sparge tank (6) to the same temperature as the water (50).
  • grains (54) for use in brewing are placed in the basket (42) and the basket (42) moved into the primary vessel (4).
  • the basket (42) is lowered into the water (50) so that the grains (54) are submerged.
  • the grains (54) are allowed to soak (mash) in the water (50) for a predetermined length of time.
  • the controller for the heating element (40) can be set to monitor the temperature of the water (50) and energise the heating element (40) if the temperature needs to be increased.
  • a conduit may be attached to the primary vessel liquid inlet / outlet means (14) and sparge head (18) or a recirculated liquid introduction means (not shown) via a pump.
  • the water (50) which is now becoming wort (56) may then be withdrawn from the bottom of the primary vessel (4) and reintroduced to the primary vessel (4) above the basket (42). This can create a flow of wort (56) through the grains (54).
  • the grains (54) act as a filter and the flow of wort (56) through the grains (54) cleans small particulates out of the wort (56). It also increases the brewing efficiency of the mash process.
  • the basket (42) is, as shown in Figure 11 , lifted and engages with the basket support means (36) in such a position that the basket (42) is clear of the wort (56).
  • a conduit is attached to sparge tank inlet / outlet means (34) and, via an associated pump, the upper end (20) of the sparge ball (18).
  • the isolation valve of the sparge tank inlet / outlet means (34) is opened and the pump used to pump the sparge water (52) into the sparge head (18) and out of the second end (22) of the sparge head (18) as a spray (58) of sparge water (52).
  • That sparge water (52) will percolate through the grains (54) washing them of the desirable sugars and other substances developed by the grains during the mashing.
  • the sparge water (52) will then drain out of the basket (42) via the mesh / perforations of the basket base (46) and mix in with the wort (56).
  • the lid (16) of the primary vessel (4) is removed, the basket (42) removed from the primary vessel (4), and the lid (16) returned to the position where it closes the mouth of the primary vessel (4).
  • the basket (42) has been removed from the primary vessel (4) it is emptied of grains, cleaned and made ready for future use.
  • the wort (56) is now left in the primary vessel (4) and heated using the heating element (40). The heating of the wort (56) occurs until it is boiling.
  • the wort (56) is maintained at a boiling temperature until a predetermined period has passed.
  • the basket (42) containing some hops and any other flavourings such as fruits (60) (hereafter collectively“hops”) is reintroduced into the primary vessel (4) and located so that the hops (60) are submerged in the wort (56).
  • the basket (42) is removed from the primary vessel (4) and the hops (60) likewise removed.
  • first and second conduits Whilst the wort (56) is boiling, if it has not occurred before, the first ends of first and second conduits (not shown) are connected to the cooling tank inlet means (26) and cooling tank outlet means (28). The second ends of the first and second conduits are connected to a cold water source (not shown) and a drain (not shown) respectively.
  • cold water (62) is caused to flow from the cold water source into the cooling tank (8) via the first conduit and the cooling tank inlet means (26), through the cooling tank (8), and out of the cooling tank to the drain via the cooling tank outlet means (28) and the second conduit. Heat energy passes through the wall portion (24) from the wort (56) into the cold water (62) and as a result the wort (56) is cooled.
  • yeast is added to the wort and the wort fermented until fermentation is complete.
  • the resultant beer or lager is then transferred to one or more suitable vessels such as bottles, kegs or barrels for storage and maturation via the primary vessel inlet / outlet (14).

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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

L'invention concerne un appareil de brassage (2) comprenant un récipient primaire (4) et un réservoir externe (106). Le récipient primaire (4) comprend une base (10) de récipient primaire, une ou plusieurs parois latérales (24) de récipient primaire et au moins un moyen d'entrée/de sortie de liquide (14) du récipient primaire. Les bords des parois latérales (24) du récipient primaire à distance de la base (10) du récipient primaire définissent une ouverture du récipient primaire. Le réservoir externe (106) entoure la ou les parois latérales (24) du récipient primaire depuis un point adjacent de la base (10) du récipient primaire jusqu'à proximité de l'ouverture du récipient primaire.
PCT/GB2019/052828 2018-10-05 2019-10-07 Appareil de brassage WO2020070523A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1816298.2A GB2577752A (en) 2018-10-05 2018-10-05 Brewing apparatus
GB1816298.2 2018-10-05

Publications (1)

Publication Number Publication Date
WO2020070523A1 true WO2020070523A1 (fr) 2020-04-09

Family

ID=68240766

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2019/052828 WO2020070523A1 (fr) 2018-10-05 2019-10-07 Appareil de brassage

Country Status (2)

Country Link
GB (1) GB2577752A (fr)
WO (1) WO2020070523A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023178361A3 (fr) * 2022-03-18 2023-10-26 Unique Bavarian Brewery, LLC Composant de lauter d'un systeme de brassage

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB190930476A (en) * 1909-12-30 1910-12-30 George Bedford Whitaker Improvements in and relating to the Process of Brewing and in Apparatus therefor.
US4653388A (en) * 1982-04-07 1987-03-31 Robert Morton Dg Limited Brewing
US20140234482A1 (en) * 2013-02-15 2014-08-21 Noel Robert Kempfert System and method for all-in-one wort preparation
GB2518810A (en) * 2013-07-29 2015-04-08 Brewers World Ltd Automated brewing kettle
US20160208205A1 (en) * 2013-10-04 2016-07-21 Gilbert Moser Method for production of beer

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB274225A (en) * 1926-04-26 1927-07-21 Hansena A G An improved method of fermenting and maturing beer and apparatus therefor
GB2118206B (en) * 1982-04-07 1985-06-19 Morton Robert Dg Ltd A brewing unit
US20050077029A1 (en) * 2002-10-03 2005-04-14 Jose Morales Cervantes Heat exchanger for fermentation tank

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB190930476A (en) * 1909-12-30 1910-12-30 George Bedford Whitaker Improvements in and relating to the Process of Brewing and in Apparatus therefor.
US4653388A (en) * 1982-04-07 1987-03-31 Robert Morton Dg Limited Brewing
US20140234482A1 (en) * 2013-02-15 2014-08-21 Noel Robert Kempfert System and method for all-in-one wort preparation
GB2518810A (en) * 2013-07-29 2015-04-08 Brewers World Ltd Automated brewing kettle
US20160208205A1 (en) * 2013-10-04 2016-07-21 Gilbert Moser Method for production of beer

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023178361A3 (fr) * 2022-03-18 2023-10-26 Unique Bavarian Brewery, LLC Composant de lauter d'un systeme de brassage

Also Published As

Publication number Publication date
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