Wort boiling method and device in beer brewing

Abstract

The invention provides a wort boiling method in beer brewing. The method includes the steps: primary boiling: performing primary boiling on wort in a boiler, concentrating the wort, and adding hops toenable the wort to have hops fragrance; secondary boiling: heating the wort acquired in the primary boiling step in heat exchange tubes by the aid of steam, and evaporating bad gas comprising gaseousdimethyl sulfur dissolved in the wort; gas-liquid separation: leading the steam acquired in the secondary boiling step and the wort into an evaporation chamber to perform gas-liquid separation. The invention further provides a wort boiling device in beer brewing. The device comprises the boiler, a tower evaporator and the evaporation chamber, the primary boiling of the wort is implemented in theboiler, the heat exchange tubes are parallelly arranged in the tower evaporator, so that the secondary boiling is implemented, the heat exchange tubes are connected with the evaporation chamber, and the evaporation chamber is used for gas-liquid separation. By the method, day batches are increased, efficiency is increased, production efficiency is improved, energy saving and consumption reducing are achieved, and economic benefits are increased.

Description

technical field [0001] The invention relates to the field of beer brewing, in particular to a method for boiling wort in beer brewing and a device thereof. Background technique [0002] In the process of beer brewing, the wort can achieve the purpose of sterilization, coagulation and protein separation, and removal of foreign smell after being boiled. [0003] In the prior art, the wort boiled in the boiling pot directly enters the sedimentation tank for precipitation, and in the boiling process, from the perspective of sterilization and coagulation separation of proteins, the goal can be achieved without a long boiling time, but the wort The harmful flavor substance DMS (also known as dimethylsulfide, molecular formula (CH 3 ) 2 S, the threshold of DMS in beer is 50-60μg / L, when the mass concentration of DMS exceeds the threshold, it will produce a smell similar to rotten vegetables) and must be boiled for a long time to remove it. Studies have shown that the precursor of...

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Problems solved by technology

[0008] The above-mentioned patent efficiently utilizes the secondary steam as a heat source to reheat the boiled wort, which strengthens energy recovery and saves production costs, but the boiling time of the wort in the boiling pot is relatively long and takes up less pot time. Long, the daily batch is difficult to be effectively improved

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