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WO2002012433A1 - Cuve destinee a la fabrication de la biere - Google Patents

Cuve destinee a la fabrication de la biere Download PDF

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Publication number
WO2002012433A1
WO2002012433A1 PCT/EP2001/008424 EP0108424W WO0212433A1 WO 2002012433 A1 WO2002012433 A1 WO 2002012433A1 EP 0108424 W EP0108424 W EP 0108424W WO 0212433 A1 WO0212433 A1 WO 0212433A1
Authority
WO
WIPO (PCT)
Prior art keywords
heating surface
wort
vessel
agitator
vessel according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2001/008424
Other languages
German (de)
English (en)
Inventor
Kurt Stippler
Klaus Wasmuht
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anton Steinecker Maschinenfabrik GmbH
Original Assignee
Anton Steinecker Maschinenfabrik GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Anton Steinecker Maschinenfabrik GmbH filed Critical Anton Steinecker Maschinenfabrik GmbH
Priority to AU2001287646A priority Critical patent/AU2001287646A1/en
Publication of WO2002012433A1 publication Critical patent/WO2002012433A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • C12C7/22—Processes or apparatus specially adapted to save or recover energy
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/06—Mashing apparatus
    • C12C7/065—Mashing apparatus with a vertical stirrer shaft

Definitions

  • the invention relates to a vessel for beer production, which is used both for mashing and for wort boiling.
  • Such a combined mashing and worting pan conventionally has a heating base and an agitator.
  • grist and water are added to the vessel and treated with stirring and heating.
  • Classic mashing methods provide that the mash is either gradually warmed up in the vessel itself and then pumped into the lauter tun (infusion method) or that only part of the mash is mixed and boiled and the rest of the mash is temporarily stored in the lauter tun ( decoction).
  • the lauter wort is then cooked in the same mash and wort pan. This is followed by the usual after-treatments, such as, if necessary, evaporating (stripping) and cooling.
  • the invention is based on the object of specifying a vessel for beer production, with which the mashing and boiling of wort is possible in an efficient and energy-saving manner in comparison with conventional systems.
  • the vessel according to the invention has the features specified in claim 1. Such a vessel can then be used to carry out a method as specified in claim 9.
  • a vessel can then be used to carry out a method as specified in claim 9.
  • the vessel With an inclined heating surface and a corresponding feed line, through which the wort can be applied to the heating surface in such a way that it is heated while flowing down in a thin layer, the wort boiling stage can be efficiently used to save energy Carry out the cooking process.
  • the vessel is equipped with an agitator, it is also suitable for mashing. All conventional mashing and wort boiling processes can be carried out efficiently and in an energy-saving manner with appropriate controls.
  • the heating surface is conical.
  • This conical heating surface forms the bottom of the general cylindrical vessel and allows symmetrical heat input with the formation of the largest possible surfaces during wort boiling.
  • the agitator is driven via a centrally arranged gear.
  • the shaft for the agitator opens from below at approximately the highest point of the heating cone and carries the agitator which acts with its stirring blades above the heating surface.
  • the gear unit can be attached to the center of the heating surface from below.
  • At least one agitator blade of the agitator which can otherwise have a conventional construction, is inclined so that its angle of inclination essentially corresponds to the angle of inclination of the heating surface, so that this blade sweeps a short distance over the heating surface. This enables an effective stirring effect to be achieved when mashing.
  • the impeller points preferably also has a stirring element acting in its groove. When transferring the mash, this ensures that the mash in the collecting channel runs reliably.
  • the wort can be applied from below into the upper area of the heating surface. However, it is also possible to feed the wort through an inlet line that opens from above.
  • the heating surface is preferably divided into at least two heating zones (in terms of height). Depending on which mashing method is used and whether it is mashed or boiled, it is easier to control the corresponding heat input.
  • the single figure shows a schematic, simplified representation of the structure of the vessel according to the invention.
  • the vessel is generally designated 1 and has a rotationally symmetrical, essentially cylindrical shape, as is generally known for combined mash and wort pans.
  • a conical heating surface 2 is arranged in the vessel, which is provided with heating channels 15 on its underside and merges into a circumferential collecting channel 12.
  • an agitator 4 is arranged in the vessel, the drive of which takes place via an approximately centrally arranged gear 8 and a shaft 8a guided through the heating surface and has the agitator blade 5 (two are shown), the inclination of which is adapted to the inclination of the heating surface and act at a short distance above the heating surface.
  • the stirring blades can have conventional constructions and stirring surfaces 7. They preferably have a stirring element 6 on their underside, which rotates in the channel 12 and prevents mash from being deposited there, but instead being fed back to the mashing process.
  • This combined mash and wort kettle is connected in a conventional manner to the lauter tun and a whirlpool via appropriate supply lines and drain lines as well as valves and control systems.
  • the amount of mash required for a brew is placed in vessel 1, or shot and water are fed via line 16 and processed (mashed) into mash by means of an agitator and heated there step by step with the agitator 4 being switched on temporarily. After the required temperature has been reached (e.g. 76 ° C), the mash is brought into the lauter tun 11 via the discharge lines 10 and 10b and is then submitted for purification.
  • the required temperature e.g. 76 ° C
  • the lauter wort is brought back into the vessel 1 via the whirlpool 13 and the line 9b, 9 for cooking, whereby it is applied to the heating surface 2 in such a way that it runs in a thin layer over the heating surface and is cooked in the process.
  • the wort boiled in this way passes via the collecting channel 12 and the conduit 10, 10a back into the whirlpool 13, from where it is circulated by pumping over the conduit 9b and 9 until the required evaporation figures have been achieved, i.e. the wort boiling process is complete.
  • the wort for stripping can be pumped over the heating surface 2 again, but the temperature of which is then reduced accordingly.
  • the wort can then be supplied to the usual cooling devices via the outlet 14 from the whirlpool 13.
  • the decoction process only a portion of the mash is mashed into the vessel or a portion is drawn from the lauter tun, suitable temperature control being possible by dividing the heating surface 2 into heating zones 2a and 2b.
  • the mash that is not in vessel 1 is left in the lauter tun as residual mash held.
  • the respective partial mash quantity is heated and pumped back into the lauter tun until the total mash quantity with the desired mashing temperature is present in the lauter tun.
  • this can be heated 1, 2 or 3 times as a partial mash (so-called 1, 2 or 3 mashing process) until the desired mashing temperature of 76 ° C is reached.
  • the cooking process takes place as in the infusion process, i.e.
  • the total mash present in the lauter tun 11 is drawn off from there into the whirlpool 13 and then transferred via line 9b and 9 to the vessel 1 for cooking.
  • the cooking process also takes place there in such a way that the wort supplied from below through the heating surface runs down the inclined heating surface in a thin layer and is heated in the process.
  • the heated wort is then held in the whirlpool via lines 10 and 10a.
  • the pumping between Whiripool and vessel 1 then continues until the cooking process for the entire brew is complete.
  • the stripping can then be carried out again by switching off or reducing the temperature of the heating surface, until finally in this process, too, the boiled wort is brought via the outlet 14 to known cooling devices.
  • the vessel according to the invention is therefore equally suitable for mashing and cooking, in particular for a small or medium-sized brewery with a three-vessel brewhouse, and leads to an energy-saving mode of operation.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

L'invention concerne une cuve destinée à la fabrication de la bière, servant aussi bien pour l'empâtage que pour la cuisson du moût. Cette cuve est caractérisée en ce qu'elle présente une surface de chauffage inclinée, sur laquelle le moût descend sous forme de couches minces lors de la cuisson, ainsi qu'un mélangeur-agitateur. Cette cuve assure ainsi une double fonction lors de la cuisson du moût.
PCT/EP2001/008424 2000-08-08 2001-07-20 Cuve destinee a la fabrication de la biere Ceased WO2002012433A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001287646A AU2001287646A1 (en) 2000-08-08 2001-07-20 Tank for producing beer

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE2000138682 DE10038682C1 (de) 2000-08-08 2000-08-08 Gefäß für die Bierherstellung
DE10038682.2 2000-08-08

Publications (1)

Publication Number Publication Date
WO2002012433A1 true WO2002012433A1 (fr) 2002-02-14

Family

ID=7651722

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2001/008424 Ceased WO2002012433A1 (fr) 2000-08-08 2001-07-20 Cuve destinee a la fabrication de la biere

Country Status (3)

Country Link
AU (1) AU2001287646A1 (fr)
DE (1) DE10038682C1 (fr)
WO (1) WO2002012433A1 (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005044971A1 (fr) * 2003-11-04 2005-05-19 Krones Aktiengesellschaft Procede pour la cuisson de mout
EP1688478A1 (fr) 2005-02-03 2006-08-09 KRONES Aktiengesellschaft Appareil pour le chauffage d'un fluide
EP1743692A1 (fr) * 2005-07-13 2007-01-17 KRONES Aktiengesellschaft Dispositif d'agitation
EP2022842A1 (fr) * 2007-08-02 2009-02-11 Krones AG Fond de cuve de trempage
WO2009077042A1 (fr) * 2007-12-14 2009-06-25 Krones Ag Dispositif et procédé de cuisson du moût en continu
JP2009524416A (ja) * 2006-01-27 2009-07-02 クロネス アクティェンゲゼルシャフト ワールプール
WO2010054755A3 (fr) * 2008-11-11 2011-02-24 Krones Ag Dispositif et procédé pour le strippage du moût
WO2012045440A1 (fr) * 2010-10-04 2012-04-12 Krones Ag Procédé et dispositif permettant notamment l'empâtage lors de la fabrication de bière
DE102020108681A1 (de) 2020-03-30 2021-09-30 Ulrich Kothe Umrüstsatz für eine Brauanlage sowie kombinierte Brau- und Brennanlage

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1055482B (de) * 1955-05-09 1959-04-23 Anneliese Hasenberg Braupfanne, Wuerzekessel und dergleichen Kocher fuer schaeumige Fluessigkeiten
DE3132205C1 (de) * 1981-08-14 1983-03-10 Bernhard Dipl.-Braum. 8710 Kitzingen Lenz Rührwerk für kreisrunde, kombinierte Maische- und Würzepfannen
DE4401543C1 (de) * 1994-01-20 1994-12-15 O Ing Alfons Wolfseder Sudhaus Sudwerk mit einem Maischbottich, einer Maischpfanne, einem Läuterbottich und einer Würzepfanne
DE19828686C1 (de) * 1998-06-26 1999-08-26 Steinecker Maschf Anton Gefäß zur Behandlung von Würze bei der Bierherstellung

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1055482B (de) * 1955-05-09 1959-04-23 Anneliese Hasenberg Braupfanne, Wuerzekessel und dergleichen Kocher fuer schaeumige Fluessigkeiten
DE3132205C1 (de) * 1981-08-14 1983-03-10 Bernhard Dipl.-Braum. 8710 Kitzingen Lenz Rührwerk für kreisrunde, kombinierte Maische- und Würzepfannen
DE4401543C1 (de) * 1994-01-20 1994-12-15 O Ing Alfons Wolfseder Sudhaus Sudwerk mit einem Maischbottich, einer Maischpfanne, einem Läuterbottich und einer Würzepfanne
DE19828686C1 (de) * 1998-06-26 1999-08-26 Steinecker Maschf Anton Gefäß zur Behandlung von Würze bei der Bierherstellung

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7781000B2 (en) 2003-11-04 2010-08-24 Krones Ag Method for boiling wort
DE10351426B3 (de) * 2003-11-04 2005-08-18 Anton Steinecker Maschinenfabrik Gmbh Verfahren zum Kochen von Würze
WO2005044971A1 (fr) * 2003-11-04 2005-05-19 Krones Aktiengesellschaft Procede pour la cuisson de mout
EP1688478A1 (fr) 2005-02-03 2006-08-09 KRONES Aktiengesellschaft Appareil pour le chauffage d'un fluide
CN101060916B (zh) * 2005-07-13 2012-08-22 克朗斯股份公司 搅拌装置
WO2007006349A1 (fr) * 2005-07-13 2007-01-18 Krones Ag Agitateur
EP1743692A1 (fr) * 2005-07-13 2007-01-17 KRONES Aktiengesellschaft Dispositif d'agitation
JP2009524416A (ja) * 2006-01-27 2009-07-02 クロネス アクティェンゲゼルシャフト ワールプール
EP2022842A1 (fr) * 2007-08-02 2009-02-11 Krones AG Fond de cuve de trempage
WO2009015817A3 (fr) * 2007-08-02 2009-04-02 Krones Ag Fond de cuve de brassage
CN101796177B (zh) * 2007-08-02 2013-08-28 克罗内斯股份公司 制浆容器的底部
WO2009077042A1 (fr) * 2007-12-14 2009-06-25 Krones Ag Dispositif et procédé de cuisson du moût en continu
CN101896597B (zh) * 2007-12-14 2013-11-06 克朗斯股份公司 用于连续煮沸麦芽汁的装置和方法
WO2010054755A3 (fr) * 2008-11-11 2011-02-24 Krones Ag Dispositif et procédé pour le strippage du moût
WO2012045440A1 (fr) * 2010-10-04 2012-04-12 Krones Ag Procédé et dispositif permettant notamment l'empâtage lors de la fabrication de bière
CN103228778A (zh) * 2010-10-04 2013-07-31 克朗斯股份公司 特别地用于啤酒生产中的糖化的方法和设备
DE102020108681A1 (de) 2020-03-30 2021-09-30 Ulrich Kothe Umrüstsatz für eine Brauanlage sowie kombinierte Brau- und Brennanlage

Also Published As

Publication number Publication date
DE10038682C1 (de) 2002-04-11
AU2001287646A1 (en) 2002-02-18

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