The Czech Republic is one of the motherlands of beer culture – beers of the pilsner brewing tradition and the aromatic Saaz hops are famous the world over. Brewing technicians and scientists from the Czech Republic have an excellent reputation and are constantly seeking an exchange and discussion of their research findings on the international scene. And the team of authors around Professor Basa?ová are all experienced technicians and scientists with a wealth of international experience."The Comprehensive Guide to Brewing" is a unique groundwork for brewing technicians which deals with all subject areas, from the raw materials to packaging. It also conveys advanced knowledge of the fundamentals of brewing research.Compulsory reading for anyone who wishes to gain in-depth knowledge of brewing technology.

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Yes, you can access The Comprehensive Guide to Brewing by Gabriela Basarová,Jan Savel,Petr Basar,Pavlína Basarová,Tomás Lejsek in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Fachverlag Hans Carl

Year

2020

eBook ISBN

9783418009247

Topic

Technology & Engineering

Subtopic

Food Science

Index

Technology & Engineering

PREPARATION 

OF

HOPPED 

WORT

2

155

The

layout 

and

design 

of

mashing 

equipment 

arrangements 

vary. 

The

mash 

tun

and

mash 

kettle 

are

fre-

quently 

combined 

into 

one

system, 

such 

as

the

two-vessel 

mashing 

system 

(Figure 

2.30) 

or

a

single 

mashing 

vessel 

(Figures 

2.31, 

2.32). 

Specialized 

design 

of

the

mash 

tun

agitators 

and

agitator 

blades 

ensures 

homog-

enization 

of

the

heated 

mash 

(Figures 

2.33, 

2.34). 

Power 

consumption 

per

1

hl

of

sweet 

wort 

depends 

on

the

type 

of

mashing 

process. 

The

following 

values 

have 

been 

reported 

[Petersen 

1987]:

multi-step 

infusion 

mashing 

8,454 

kJ

single 

decoction 

10,946 

kJ

double 

decoction 

11,568 

kJ

Figure 

2.31 

Combination 

mash 

tun/mash 

kettle 

(Company 

material 

from 

ZIEMANN 

HOLVRIEKA 

GmbH, 

Ludwigsburg)

Figure 

2.32

A

combination 

mashing 

vessel 

(Archive 

of

the

brewery 

Velké 

Popovice, 

Plzeňský 

Prazdroj, 

a.

s.)

2

1

–

condenser

2

–

condensate 

outlet

3

–

grist 

inlet

4

–

grist 

hydrator

5

–

strike 

water 

inlet

6

–

light

7

–

manway

8

–

CIP

arm

9

–

agitator 

blades

10

–

agitator 

drive

11

–

upper 

heating 

zone

12

–

lower 

heating 

zone

13

–

steam 

inlet

14

–

condensate 

outlet

15

–

mash 

outlet

16

–

temperature 

or

level 

sensors

About this book

Frequently asked questions

Information

Table of contents