DE669862C - Process for the production of wort - Google Patents
Process for the production of wortInfo
- Publication number
- DE669862C DE669862C DEK144234D DEK0144234D DE669862C DE 669862 C DE669862 C DE 669862C DE K144234 D DEK144234 D DE K144234D DE K0144234 D DEK0144234 D DE K0144234D DE 669862 C DE669862 C DE 669862C
- Authority
- DE
- Germany
- Prior art keywords
- wort
- lautermaische
- production
- thick mash
- mash
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000000034 method Methods 0.000 title claims description 4
- 238000009835 boiling Methods 0.000 claims description 6
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 7
- 240000005616 Vigna mungo var. mungo Species 0.000 description 7
- 235000013405 beer Nutrition 0.000 description 2
- 239000004458 spent grain Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
- C12C7/17—Lautering, i.e. clarifying wort by straining in lautertuns, e.g. in a tub with perforated false bottom
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
Verfahren zur Gewinnung von Bierwürze Das Hauptpatent 657 114 betrifft ein Verfahren zur Gewinnung vchn Bierwürze, das dadurch gekennzeichnet ist, daß die im Läuterbottich befindliche, nach dem Abziehen der Lautermaische von der Gesamt:maische zurückbleibende Dickmaische normal blarik abgeläutert wird, während die Lautermaische verzuckert und gekocht wird. Die gekochte Lautermaische wird filtriert oder zentrifugiert und dixekt der Würzepfanne zugeleitet.Process for the production of beer wort The main patent 657 114 relates to a process for the production of beer wort, which is characterized in that the thick mash that is located in the lauter tun and after the extraction of the Lautermaische from the total: mash remaining thick mash is lautered normally blue, while the Lautermaische saccharified and is cooked. The boiled Lautermaische is filtered or centrifuged and directly fed to the wort kettle.
Es hat sich nun erfindungsgemäß als vorteilhaft herausgestellt, die gesamte Lautermaische nach dem Kochen kochend heiß auf die bereits abgeläuterte Dickmaische im Läutexbottich zu pumpen und dort normal abzuläutern. Dabei wird die übliche Mischung der beiden Maischen und die Erreichung .einer einheitlichen Temperatur, wie es sonst beim Abmaischen der Fall ist, nicht angestrebt. Dies sei. besonders hervorgehoben. Von der bereits abgeläuterten Dickmaische liegen auch nur mehr Würzereste und die Treber im Läuterbottich, und die, kochend heiße Lautermaische wird nur daraufgepumpt, wobei die Schneidemesser des Läuterbottichs auch in Bewegung sein können. Die kochend heiße Lautermaische läutert sehr rasch ab, und etwa noch aufgeschlossene Stärke in der Würze wird in der Würzepfanne nachverzuckert. Die Abkürzung der Gesamtsuddauer ist hier etwas geringer als bei der unmittelbaren Zuleitung der Lautermaischewürze in die Würzepfanne, jedoch wird durch die fast kochend heiße Abläuterung der Lautermaische noch Stärke in den Trebern der Dickmaische aufgeschlossen und dadurch eine ganz beträchtliche Ausbeuteexhöhung !erreicht.According to the invention, it has now been found to be advantageous that Whole Lautermaische after boiling boiling hot on the already lautered To pump thick mash in the Läutex tub and to purify it there normally. The usual mixing of the two mashes and the achievement of a uniform temperature, as is usually the case with mashing, not aimed at. This is. particularly highlighted. From the thick mash, which has already been purified, there are only remnants of wort and the spent grains in the lauter tun, and the boiling hot Lautermaische is only pumped onto it, the cutting knives of the lauter tun can also be in motion. The boiling hot Lautermaische purifies very quickly, and any starch that is still unlocked in the wort is further saccharified in the wort kettle. The abbreviation of the total brewing time is a little less here than with the direct supply of Lautermaisch würz into the wort kettle, but the Lautermaische is almost boiling hot still strength in the spent grains of the thick mash opened up and thus a whole considerable increase in yield!
Auf Grund der Ausführungen im Hauptpatent ist die Arbeitsweise im Sinne des vorigen Absatzes ohne weiteres gegeben.Due to the statements in the main patent, the mode of operation is in The sense of the previous paragraph is given without further ado.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEK144234D DE669862C (en) | 1936-10-31 | 1936-10-31 | Process for the production of wort |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEK144234D DE669862C (en) | 1936-10-31 | 1936-10-31 | Process for the production of wort |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE669862C true DE669862C (en) | 1939-06-06 |
Family
ID=7250611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEK144234D Expired DE669862C (en) | 1936-10-31 | 1936-10-31 | Process for the production of wort |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE669862C (en) |
-
1936
- 1936-10-31 DE DEK144234D patent/DE669862C/en not_active Expired
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