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Tyre Industry Uni Klinger delivers innovative Steam Engineering & Sealing technologies and solutions for all stages of Brewery and Distillation processing, including copper vessel, fermenter, pasteurizer, Bottling & canning, Boiler and more while also taking into account the need for regulatory compliance, reduced downtime, and ease of maintenance
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- Mashing is the process of combining a mix of milled grain & water and heat this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
- The milling of the malted barley is a very important step. Milling is done to better allow the mashing liquor to access the centre of the barley. This allows the enzymes secreted by the aleurone layer to act upon the starchy endosperm. It is important that the grain husk remain intact, as the husks are used to form a filter bed during lautering.
- The malting process converts raw grain into malt. The process of malting involves soaking the barley, allowing it to germinate, and then stopping germination with heat. The amount of heating that barley malt receives has profound effects on the sort of beer that will be brewed.
- Wheat, rye, oats, millet, sorghum, rice and corn are used for brewing but barley is the preferred grain for beer. The starch in a grain of barley is fermented into alcohol through Malting.
- A tank which receives condensate return from the steam system and make up water as required in a plant. Boiler feed water is an essential part of boiler operations.
- A boiler is a device used to create steam by applying heat energy to water.
- Lautering is the method use to separate the sweet wort from the mash. A lauter tun consists of a large vessel to hold the mash and a false bottom or manifold to allow the wort to drain out and leave the grain behind. Lautering can be conducted in several ways, but it usually consists of 3 steps. These are: mashout, recirculation, and sparging.
- The copper vessel is used to boil the wort after it’s been brewed in the Mashtun, At this stage the liquor contains all the sugar from the grains and requires boiling to remove any bacteria which may be in the newly brewed wort. Traditionally made from copper in a brewery
- The primary use of hops is for Bittering and Aroma. Hop section consists of adding a large portion of the finishing hops to the boil kettle as the wort is received from the lauter tun.
- At the end of the boil, it is important to cool the wort quickly. While it is still hot, bacteria and wild yeasts are inhibited. But it is very susceptible to oxidation damage as it cools, The objective of rapidly cool the wort is to avoid any oxidation or contamination.
- Fermentation is the process by which yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas -- giving the beer both its alcohol content and its carbonation. To begin the fermentation process, the cooled wort is transferred into a fermentation vessel to which the yeast has already been added.
- Packaging of bottled beer typically involves drawing the product from a holding tank and filling it into bottles in a filling machine (filler), which are then capped, labeled and packed into cases or cartons.
- Heating a liquid to a high temperature, the bacteria in that liquid can be destroyed. In the brewing process pasteurization is used to stop the growth of the yeast that might remain in the beer after packaging. The process involves running the package through a hot water spray for two to three minutes.
