WEMAC Mash tun & Lauter tun introduction

WEMAC Mash tun & Lauter tun introduction

WEMAC Mash tun & Lauter tun introduction

WEMAC Mash tun & Lauter tun introduction
About our mash tun and lauter tun,now introduce to you:
Mash tun
Equipped with suitable jacket and mixer to ensure temperature rise rate, avoid coking
large volume, as well as wort boiling, improve the overall system’s efficiency.
Once the grain has been milled, it is added to a large vessel called the mash tun, and mixed with hot water to form the mash. That’s when the magic starts to happen. The heat from the water (referred to as liquor in breweries) activates the enzymes within the barley. These enzymes then begin to convert the starches in the grains into sugars.
Since there are several different types of enzymes within barley, each with a preferred temperature at which they like to work, brewers monitor the mash temperatures extremely close. By raising and lowering the temperature of the mash, brewers can control what types of sugars are produced by the enzymes. At lower temperatures, highly fermentable sugars are created, resulting in dry beers. At higher temperaturs, the sugars aren’t as easily digested by the yeast, resulting in a beer with some sugars left unfermented, and thus a sweeter, more full-bodied end product. The enzymes work quickly too. Within about an hour they will be done converting starch to sugar, at which point the brewer will end the enzymatic activity by raising the temperature of the mash to over 93 degrees Celcius, a process known as mashing out.
Lauter  tun:
Combined plow knife structure increase lautering efficiency,increasing the diameter of the center circular construction has improved lautering efficiency and spend grains discharge speed greatly. Because of the center circular construction basic design, the mash will be filled into the lauter tun steadily and speedily, the wort will be circulated with low oxygen uptake.Set more suitable wort outlets accord with hydrodynamics principle, assure wort flows through piping etc. long wort collection ring, make wort collection steadily and speedily.
Use specially designed raking arm to raise main shaft seal, avoid leaking to improve sanitation. Can be used as mash tun, meet a variety of process demands of craft beer. However, we cannot lose sight of the fact that the malt bed should not exceed 40 cm in height, as if it exceeds this range it can cover the false bottom and the batch will not work. On the other hand, if the malt bed is less than 25 cm, it does not perform a good filtering function and sugar collection is not adequate. To correctly determine the diameter of the Lauter Tun it is necessary to know the density of the beer you want to make.
The next step in the brewing process is the take the mash, and separate out the spent grain from the sugary liquid known as wort. This process is called lautering.
To begin the lautering process, the mash is transfered to vessel with a false-bottom called a lauter tun. Here the clear wort is drained away from the hulls and barley grist. Water is also added during lautering, in order to extract even more of the fermentable sugars from the grain. This is known as sparging. Sparging must be done very gradually as to not disrupt the grain bed that acts as a natural filter for the wort. Brewers typically add sparge water at the same rate as the wort is being drained below, although some English brewing methods call for completely draining the wort, then adding water and doing it all over again. This second go-round of lautering is called second runnings, and was historically made for small beers.
Brewers must be careful not the sparge for too long, as eventually the bitter tannins from the grain will also be stripped away.
The most import point in this step is the false bottom that it is the following configuration and the desing have be in “V”.
Contact Person:Areil  
Email:areil@bestbeerbrewingequipment.com
Mob/WhatsApp: +8615966077053
Facebook:+8615966077053
Beer Brewing is science,but also artical!
TAG: Mash tun / Lauter tun /

WEMAC

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