Worting and separation in beer production

The wort from the Lautering kettle is boiled in the wort kettle, and hops are added: this sterilises the wort and denatures the malt enzymes in the mixture. The concentration of the wort required for the type of beer to be brewed is set by evaporating the water. Similarly, the type and amount of hops to be added is dictated by the type of beer to be produced. Today hop pellets or honey-like hop extract are mainly used. In another whirlpool, the hot wort (at 72-75°C) is introduced tangentially, so that hop residues and precipitated protein (Known as ‘hot trub’) collect in a cone at the centre, and the clear, now homogenised wort (cast-out wort) can be drawn off from the side.

For these process steps, KROHNE offers the ideal measuring devices for determining flow, fill level, temperature and pH value. With a Coriolis mass flowmeter using a single straight tube design, the flow rates of viscous liquids, such as hops extract can be determined very precisely. Furthermore, the EGM™ technology by KROHNE (Entrained Gas Management) was developed to overcome problems caused by air or gas entrainments in a liquid. Powerful control algorithms allow the flowmeter to maintain operation over a wide range of gas fractions and complex flow conditions. Electromagnetic flowmeters with high accuracy and extensive diagnostic functions are also particularly suitable for these demanding hygienic applications. Fast acting, hygienic temperature sensors can be used to accurately measure the temperature. The pH value can be reliably checked with sterilisable, and autoclavable potentiometric pH sensors with an integrated transmitter. Compact and robust pressure transmitters offering a flush membrane, enabling a gap-free aseptic installation are ideal instruments for hygienic level measurement.