Storage, mashing and lautering in beer production

The malt is produced from grain (e.g. barley) by germination and heating in a malt house: it is mainly used to obtain enzymes. It is stored in 20 to 30m high concrete silos and crushed in a mill before further processing. The next step, mashing, uses approx. 78°C brewing water to dissolve the substances contained in the malt. During this process, which takes about 1 to 2 hours, the starches are converted into sugar. The resulting hot brew (the mash) is then transferred to a special container, the lauter tun, to separate the solids. By using additional water, the remaining wort is extracted from the solids and the maximum amount of fermentable liquid is extracted from the grains. During the lautering, the solid particles settle on the ground and act like a coarse filter. The solids, called grains, are now separated from the liquid and typically used as animal feed. The pure wort is then pumped on into the wort boiler.

For this part of the process, KROHNE offers devices for level, flow and temperature measurement that are optimally adapted to the tasks. FMCW radar level transmitters are ideally suited for continuous, non-contact solids level measurement in large, narrow silos with a dusty atmosphere. Fast, very precise hygienic temperature sensors can also be used to monitor the temperatures in each stage. Capacitive level switches for point level detection and alarm protrude only slightly into the process, are not confused by foam and changes in media properties of the same liquid and are therefore very well suited for these demanding hygienic applications. Flow measurements can be implemented with magnetic inductive devices with high accuracy and extensive diagnostic functions, as well as with a large number of hygienic connections. Ultra-compact pressure transmitters or robust pressure transmitters with a flush diaphragm are ideally suited for hygienic liquid level measurement, thanks to their gap-free aseptic installation.