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Brewhouse Yield - In Brauwelt 6/04 pp 418 - 421 Professor H. Miedaner presents the challenge of how to determine the exact brewhouse extract loss. The topic is of interest to any brewhouse operation, small or large, and this topic disserves to be followed up. The following comments are therefore to be considered as addition to the views presented by Prof. Miedaner. therefore more comments.
Challenge Measurements of extract losses in brewhouse operations have over the years been attempted in various ways and with varying degrees of success, and Prof. Miedaner lists several problems not yet overcome (1):
--Hot wort yield has been defined through the Munich agreements of 1962/65 (2)
--The wort contraction factor 0.3 %.
lAnalysis of challenge
Prof. .. ...
When the going gets tough - Increased consolidation and aggressive sales promotions, rapacious bargain hunters and declining demand: Did the international brewers know what they were in for when they entered the German beer market?
It’s a funny old world. For months a rumour had gone round that the marriage of true minds between Germany’s hotelier-to-brewer Schörghuber and Heineken had hit the rocks. But come October and there were smiling faces all around when their vassals announced the acquisition of the Fürstenberg brewery - a brewery established in the 13th century and situated in the Black Forest. In 2003 Fürstenberg brewery, which was owned by the House of Fürstenberg, had sold 700,000 hl of beverages and achieved a turnover of EUR 57 million. Heineken got lucky.
Since the new "Stromboli" wort boiling system was introduced in the middle of last year, many new results and experiences in commercial operation in breweries have become available. Furthermore, numerous retrofits and new plants are in the planning stage or under construction. The results from commissioning show how Stromboli more than meets the specifications of customers in terms of wort quality and improved energy utilisation.
This paper is an attempt at critically assessing previously known possibilities for determination of yield and highlighting the risk of errors.
The purpose of a brewhouse is to produce wort of impeccable quality. For economic reasons, the focus is on maximum extract yield from malt. The totality of all soluble substances recovered from malt is defined as yield. There are various possibilities for determining such extract recovery or brewhouse yield. With increasing complexity, the information value decreases on account of increasing risk of errors. This paper is an attempt at critically assessing previously known possibilities for determination of yield and highlighting the risk of errors. The procedure is described, inter alia, in the Munich Agreements of 1962 (1)..
Formel.
Over past decades, cast volume in brewhouses of many breweries has been growing continuously. External and internal boilers have also been getting correspondingly larger, matching the required evaporation rates in keeping with the volume of wort coppers. What has not kept pace, however, is the ratio between cast volume and free wort surface area (wort level) to evaporate unwanted aroma substances.
At the 53rd Meeting of the Association of Austrian Brewmasters and Brewery Technicians held in Vorchdorf/Upper Austria on September 26th, 2003 Gerhard Schmidt, Doemens Academy, Gräfelfing, gave a very comprehensive lecture on the topic "Brewhouse Technology: Yesterday-Today-Tomorrow". He started by comparing the "good old days" ("Old-Tech") of 1900 with the "High-Tech" of 2003. Around 1900, brewing and cooling took 16 - 20 hours per brew, beer quality was not determinable, consumer taste was not highly developed. 5 - 6.5 hours are nowadays generally required per brew, beers have a pale colour, a smooth and full-bodied taste and are so appealing that consumers want to continue enjoying them. According to Schmidt, it is not sufficient to simply change the mashing programme or boiling..
For Huppmann, the year 2004 was record breaking in terms of commissioning of new brewhouses in all sizes: Grolsch
Brewery, Enschede/Netherlands, Brewery Warka, Poland (Hein-eken), Pilsner Urquell, (SABMiller), Vereinsbrauerei Apolda, Apolda, Birra Peroni, Bari, Italy (SABMiller), Deschutes Brewery, Bend, Oregon/USA, Asahi Brewery, Beijing/China (Asahi Group), Brauerei Camaguey, Kuba and Kulmbacher Brewery, Kulmbach. In addition this year brewhouses of brewery Baumgartner, Schärding (Austria), Rugenbräu, Interlaken/Swizzerland, and Kronenbourg, Obernai/France (Scottish & Newcastle) will go into production. In nearly all of these plants the standard is a Millstar with capacities up to 40 tons/hour and dynamic low pressure boiling, in combination with energy recovery systems..
In this article, the author discusses turbidity, the measurement of turbidity and the results of the latest series of comparisons carried out across some German breweries in view of a route to standardising the turbidity measurement for the brewing industry.
More than 3 years ago, a renewed discussion began about the standardisation of turbidity (haze) measurement in the brewing industry, in which the MEBAK institution (Mittel-europäische Brautechnische Analysen-kommission) played a key role. The subject of the discussion was the correlation between turbidity meters available on the market. Haffmans and other manufacturers took the lead, and MEBAK coordinated two series of comparisons to set up a standard procedure for turbidity measurement in beer. ...
On 9th September 2004 SAB/Miller, brewers of Pilsner Urquell, celebrated the inauguration of a new Huppmann brewhouse at the Plzensky Prazdroj Brewery in the Czech Republic. The newly constructed brewhouse increases capacity and preserves the traditional method of producing their world class beer.
Plzensky Prazdroj has completed stages one and two of the reconstruction and expansion of the Pilsner Urquell brewhouse at its Pilsen brewery. The new brewhouse is incorporated into the existing facility and is one of the most modern facilities of this kind in Europe reports Pilsner Urquell. The company required this strategic expansion to increase the Pilsner Urquell beer production for foreign markets. Pilsner Urquell is an international flagship brand of SAB/Miller global group. ...
The Finnish Hartwall Group consistently chooses the latest technologies for its brewing site in Lahti. This applies equally to the production, the filling plant and the warehouse. The brewhouse in particular reflects this philosophy and defines new standards for wort boiling. This article reports on the experiences made with this largest Merlin brewhouse in Europe up to now.
The heart of the plant, with its diameter of eight metres, is the largest Merlin® in Europe up to now. Merlin would make it possible to achieve the highest wort qualities with merely about half the energy consumption of a conventional boiling plant, forecast Jorma Rasi, responsible at Hartwall for the area Research and Development, on the occasion of the awarding of the contract...
At Beck & Co, it was necessary to replace the complete automation equipment in the brewhouse, and that with production running. This contribution reports on the required planning and installation works, all of which had to be carried out within a very narrow time frame. The internationally known Beck & Co brewery in Bremen, part of the Belgian Interbrew Group, produces some millions of hectolitres of beer per annum, with a rising trend. In October 2002, cleaning agent escaped while filling vessels in brewhouse 1. This caused irreparable damage to the process control equipment of all three production lines. After a short shutdown, it was possible to resume temporary production with restricted throughput. Medium term, however, the automation equipment had to be renewed completely....
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