Use of a flash evaporator for wort treatment
As a consequence of redesigning wort boiling, wort and beer quality as well as uniformity of product could be improved. Simultaneously, it was possible to reduce total evaporation, resulting in energy savings.
Before Rosen Brewery in Poessneck/Germany redesigned its brewhouse, wort was boiled atmospherically in an iron kettle. Boiling intensity was a function of atmospheric air pressure. It was thus practically impossible to achieve uniformity of product. Moreover, energy was not recovered.
The Nerb company and Dr.-Ing. Breywisch Engineering (1) were responsible for redesigning wort cooling. An external heating unit or calandria, a flash evaporator with a vacuum pump and an evaporative condenser with hot water reservoir were added to the iron kettle.
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