Le rôle critique des loquets de brasserie

The lauter trough is an older and used type of wort filtration equipment. The brewery lauter trough is a cylindrical vessel with a perforated sieve plate installed in the trough. The sieve plate supports the wheat trough, and the wort is filtered. Do you know that the filtration project of the craft beer filter tank is divided into several steps? Next, let’s discuss it together.

Contents hide

1 hot water press

2 mash pumped in

3 stand still

4 Prespray and cloudy wort return

5 First wort filtration

6 Filtration of launder and ladle wort

7 Drain

hot water press

To filter , the sieve plate must be clean and free of dirt and air bubbles. For this purpose, hot water is pressed in from the bottom of the sieve plate and the sieve plate is preheated at the same time.

mash pumped in

The mash should be pumped into the lauter tank as as possible and distributed , otherwise it will lead to uneven dissolution of the extract and decrease the leaching rate.

stand still

After the mash is pumped in, a bad layer with a height of about 25 cm will be formed when the unit load is 150 kg/m, and the thickness of the bad layer is about 34 cm when the unit load is 200 kg/m. The first wort collects on the bad layer, this process is essential, because the wort trough is needed as a natural filter medium for wort filtration, this process is called filtration rest. The higher the temperature at which saccharification ends, the looser the wheat trough and the faster the filtration will be. For this reason, temperature drops must be avoided during filtration.

Prespray and cloudy wort return

Between the sieve plate and the bottom of the tank, some particles have passed through the sieve plate and these particles together with the wort that has been filtered out from turbid wort. The turbid wort must be refluxed, enter the trough from below the wort liquid surface of the lauter tank, and reflux for 5-10 minutes until the filtered wort is clear. The purpose of the return flow from below the wort level into the lauter tun is to cut oxygen uptake. For filter tanks that still use valves for filtration, always open the two filter valves in sequence at the same time and close them immediately when returning. In this way, a vortex will be formed in the cross-sectional area of the filter valve, thereby taking away the turbidity at the bottom of the tank. This process is called « pre-spraying », and the pre-spraying operation is repeated 2-3 times.

First wort filtration

The first wort should be filtered as as possible to avoid unnecessary time loss, as is the first wort coming out of each wort pipe. The first wort is filtered through the barley layer, and the barley creates resistance to the outflowing wort, which in turn causes suction. When the natural filtration amount is less than this amount, the tank layer is compressed, the resistance increases, and the outflow of wort is also less and less, which in turn will cause the filtration speed to slow down.

Filtration of launder and ladle wort

When the wheat grains in the tank are above the liquid surface, the first wort filtration should be stopped. Start to wash the grains, flood the grains with water and press out the wort from top to bottom to wash out the extract from the grains. The washing out of the extract is not fast and takes a certain amount of time. Before or during the washing of the grains, the tiller should be started, and the operation of the tiller depends on the filterability of the malt. First plow the surface of the wheat grains, and then lower the tiller until it is 5-10cm away from the sieve plate. Do not place the tiller knife too low, otherwise the filtered wort will be turbid again. The tillage operation determines the filtration time and the clarity of the filtered wort.

Drain

After the remaining water from washing the grains has run out, adjust the cultivator to discharge the grains. In the new filter tank, the waste discharge plate is opened downwards, and the wheat grains fall from the waste discharge port. Due to the large production capacity, the brewery tends to be large-scale and group-oriented. The time for each batch of brewhouse and filtration is limited, and the filtration equipment and other equipment are developing in the direction of large scale.

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