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CONTINUOUS MASHING I. ESTABLISHMENT OF THE PROCESS *
Author(s) -
Davis A. D.,
Pollock J. R. A.
Publication year - 1959
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1959.tb01421.x
Subject(s) - mashing , spinning , brewing , sparging , chromatography , hop (telecommunications) , extraction (chemistry) , process engineering , raw material , chemistry , materials science , pulp and paper industry , mathematics , fermentation , food science , computer science , composite material , engineering , computer network , organic chemistry
In apparatus designed for continuous operation, the primary extraction (mashing) is carried out by controlled downward flow through a vertical tube, at the base of which the wort is separated by a specially‐designed spinning‐disc filter, the grains being carried by a screw conveyor to the top of a second vertical tube wherein a second extraction (sparging) takes place; the second wort is again separated by a spinning‐disc filter and the spent grains are conveyed to discharge. Satisfactory results are obtained with a total extraction time of 30 min. at 145° F. The wort obtained is turbid and, unless it is clarified before hop‐boiling, undue loss of hop bitter takes place. Otherwise, however, the wort does not deviate in composition and fermentability from what might be expected from normal batch‐wise brewery operations.