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The lauter tun is an important part of the beer brewing system. A false bottom is installed. The plate supports the grain trough and the wort is filtered.
In the past few decades, the structure and working methods of the lauter tun have been improved in the craft brewery. WEMAC combined with many years of customer experience will introduce the characteristics of the new lauter tun.
①The false bottom structure of the lauter tun has been improved, and the opening rate has been increased from the traditional 12% to 15-18%, which shortens the filtration time.
②A nozzle for cleaning the filter tank is installed between the false bottom and the bottom of the tank, which can thoroughly clean the tank. The number of backwash water pipes is increased from 1 to 1.5 to 1.8. The impact of CIP cleaning is strong, making the cleaning thoroughly clean.
③The density of wort filtering pipes has been increased from 1.1 to 1.2 per m21.
④Every 3~4 wort filter tubes are set as a group, and they are controlled separately, and the flow is controlled by the online instrument to avoid the hardening of the grains and the appearance of vacuum.
⑤Use the balance tank to control the level of the filtered wort and the operation of the wort pump, and send the wort to the boiling pot or the wort storage tank smoothly.
⑥The cultivator has increased from double arms to 4-6 arms, and the tillage knives have been increased from 0.9/m2 to 1.1-1.2/m2. Different tillage arms have different types of stirrer knives, and the tillage can reach vertical and horizontal levels. Operation methods such as lifting and lowering can realize continuous tillage and washing of lees, keeping the turbidity of wort below 10 EBC units, and making the lees faster.
⑦In order to control the oxidation of the filtration process, the mash enters from the bottom, and the return wort enters from the side under the liquid surface. At the same time, the entire filter tank has good airtightness and can be filled with CO2 or N2 gas as a protective layer.
⑧The thickness of the wheat grains layer can be increased to 28～38cm, and the filtration efficiency can be improved.
⑨The amount of outflow of wort and the amount of lees water can be measured, and the pH and temperature of the lees water can be automatically adjusted.
Learning the characteristics of beer brewing can help us better grasp the brewing technology and improve the quality of beer. Breweries can gain higher commercial value.
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