Mashing equipment composition and internal structure

mash tun，beer equipment

1. Configuration of mashing container

For the mashing part of the micro-beer production line, two or three mashing vessels are usually configured, and the mashing vessels generally have multiple functions, while the mashing workshops of large breweries are mostly equipped with "three pots and one tank" (namely mash pot, gelatinization pot , boiling pot, filter tank), relatively complete.

In order to increase the number of mashing pots per day, the mashing workshop is generally equipped with: a temporary storage tank (used to temporarily store the first wort when the boiling pot is occupied) and a whirling sedimentation tank.

The size of the mashing vessel varies according to the purpose, and the size of the mashing vessel depends on the amount of wort produced. Calculated on the basis of 100kg of malt feed, the volume of each container is: mashing pot 6~8hL; wort boiling pot 8~9hL; gelatinization pot 4~5hL; filter tank 6~8hL; wort temporary storage tank 3~4hL.

2. Mashing container

The mashing process usually requires two vessels, namely the gelatinization pot and the mashing pot, both of which are similar in type and structure. The mashing pot is mainly used for the decomposition of malt starch and protein. The saccharification mash is mixed with the gelatinized auxiliary material mash here to keep the mash at a certain temperature for starch saccharification; the gelatinization pot is mainly used for heating and boiling rice and other auxiliary materials. And part of the malt mash to gelatinize and liquefy the starch.

The mash tun has heating and stirring functions. Among them, the design of the size of the agitator is very important. Its rotating speed must be compatible with the diameter of the pot body, and the linear speed must not exceed 3m/s, otherwise it will generate shear force on the mash and change the content of the mash.

Like the mash pot, the gelatinization pot also has the functions of heating and stirring. Now, the heating method of the gelatinization pot has been greatly improved. Steam jackets used to be used for heating, and because it has a large surface area, if you forget to open the air valve at the end of the boil, a vacuum can easily form and suck the bottom of the pot. In addition, the heat transfer effect of the steam jacket is also poor. Nowadays, the method of welding semicircular tubes on the bottom and side walls of the pot is often used. Since the semicircular tubes are relatively stable, there will be no vacuum suction after closing the steam valve, so there is no need to communicate with the air at the end of boiling. Thereby avoiding lack of steam. At the same time, considering the cost and heat transfer effect, carbon steel plate is often used instead of stainless steel and copper to make the heating part of the pot body, and the inner layer is made of thin stainless steel. In this way, the heat transfer efficiency can be increased by more than 20%.

3. Mash mixing device

The basic requirement for the mash stirring device is to make the solid particles for material mixing be suspended and evenly distributed in the liquid, so as to avoid local overheating, burnt phenomenon, and affect the quality of wort and beer.

1. Features of the new stirring device

(1) The stirring blades are long, wide and symmetrically arranged

(2) Stirring blades are inclined and have holes

(3) Stirring device can be lifted

(4) The stirring device adopts frequency conversion adjustment, which greatly enhances the flexibility