Cooking and boiling preparation vessel for fine spices

Abstract

The boiling and fermenting vessel is characterized by its use, which allows for a special separation of malt tannins prior to wort boiling. Treating the wort in the boiling and fermenting vessel (see figure 5 in the diagram) ensures that only the malt tannins react with the malt protein, and this occurs in a wort boil prior to the actual wort boiling (with hops).

Description

1)State of the art

[0001] The boiling and hopping of wort during beer production takes place in special heatable vessels, or via so-called internal or external boilers. The purpose of boiling the wort is, in addition to evaporating water, sterilizing the wort, and dissolving valuable hop components (bitter compounds), to inactivate enzymes, remove fatty acids from the malt, and reduce the coagulable nitrogen content, which precipitates in the form of "curd." To improve performance (brew sequence), a pre-run vessel (wort storage) is often placed upstream of the wort kettle, which can also be heated.

[0002] Almost all brewhouses are equipped with a pan vapor condenser for energy recovery. Proper operation requires a "closed" wort boil. This means that the manhole is closed during wort boiling to prevent cold air from entering, which would significantly reduce the efficiency of the pan vapor condenser.

[0003] Initially, this setup caused problems with foaming in the wort. As a result, the boil-over protection device repeatedly triggered, interrupting the heating for the wort boil. Proper operation was therefore impossible. To solve this problem, the first hop addition was made at the start of the boil, but also beforehand, which largely suppressed foaming in the wort. 2) Description and operation of the invention2.1 Fatty acids

[0004] Fatty acids come from the malt and are formed during germination. 1 Fatty acids in the finished beer promote the appearance of an aging taste 2 , and can affect the foam of the finished beer 3 .

[0005] Fatty acids are significantly reduced by wort boiling, but not completely eliminated. Tab.1 Free fatty acids during lautering (dry meal) (values ​​in milligrams per liter at 12% extract) according to Narziss 4. Information [mg / l] Sugared mash first wort Total spice Lauric acid C12 0,8 0,1 0,1 Myristic acid C14 5,4 2,2 3,4 Palmitic acid C16 231,3 2,5 12 Stearic acid C18 20,4 0,3 1,6 oleic acid C18:1 94,5 0,7 5,7 Linoleic acid C18:2 420,6 1,7 18,5 Linolenic acid C18:3 46,9 0,4 1,7 sum 819,9 7,9 43 Percentage share -- 0,96 5,24

[0006] On average, the finished wort before fermentation contains approximately 40 mg / liter of free fatty acids. Fatty acids are partially metabolized by the yeast. In the finished beer, the amount of fatty acids ranges from a few milligrams to a maximum of 20-30 mg. 5 2.2 Protein excretion during wort boiling

[0007] Approximately 20-30% of the tannins in the finished beer come primarily from the malt husks. These tannins are perceived as rather unpleasant in taste, in contrast to the tannins from hops. The reactivity of the tannins from hops with the protein in the malt is significantly higher than that of the tannins from malt with the protein in the malt. This means that if hops or hop products are added to a hot wort in the presence of protein from the malt, the tannins from the hops react very quickly with the protein in the malt. The tannins from the malt are thus protected.

[0008] By adding hops or hop products at the start of the boil or before the boil, their tannins react almost immediately with the protein from the malt. The unpleasant tannins in the malt are thus protected and remain in the wort and partly also in the finished beer. 2.3 Cooking and boiling vessel for the production of fine spices (sketch in the appendix)

[0009] The cooking and boiling vessel (number 5 sketch) for the production of fine spices consists of a unit of: • a cylindroconical tank (number 5 sketch) which is characterized by: ◯ a tangential inlet, preferably just above the cone, optionally in the cone ◯ a heating option, for example on the outer wall and / or the frame or cone (section 6 sketch) ◯ the possibility of pressurising the container ◯ an outlet of the cylindroconical tank with a turbidity meter (section 9 sketch) ◯ optionally a pan vapour condenser for energy recovery from evaporating vapours (section 4 sketch) ◯ optionally a CO2 dosing unit (number 8 sketch) before or after the heat exchanger (number 3 sketch) • a heat exchanger (number 3 sketch) between the lautering device and the cooking and boiling vessel (number 5 sketch), which makes it possible to increase the temperature of the lautered wort to more than 100 °C. 2.3 How it works

[0010] The cooking and boiling vessel for fine spices (number 5 sketch) allows the wort boiling to be separated into two different phases: ◯ Phase 1, wort boiling in a boiling and simmering vessel without hops, which forces the tannins of the malt to react with the protein from the malt (break) ◯ Phase 2, during wort boiling in the wort kettle, the hops / hop product are added, the wort boiling time can be shortened

[0011] The clarified wort from the lautering device (number 2 sketch) is heated by the heat exchanger (number 3 sketch) to temperatures between 95 °C and 105 °C, preferably to around 102-103 °C, and then fed to the boiling and fermenting vessel (number 5 sketch). To support the "outgassing process," a CO2 dosing unit (number 8 sketch) can be installed upstream or downstream of the heat exchanger (number 3 sketch), in which gaseous CO2, nitrogen, or another inert gas is added to the wort. This has the advantage that CO2 is released immediately upon entry of the first wort, displacing the air in the tank, particularly at the liquid / gas contact surface. This coats the liquid / gas contact surface with the protective gas CO2 or nitrogen, protecting the wort from oxygen.Due to an overpressure in the wort before it enters the cooking and boiling vessel (number 5 sketch), it relaxes when it enters the vessel and steam is immediately created, which displaces the air from the vessel.

[0012] The desired temperature can be maintained or increased using the frame / cone heating (number 6 sketch).

[0013] The temperature of the wort in the boiling vessel (number 6 sketch) is maintained until a breakage is observed. This can be expected to occur within approximately 10-20 minutes. The precipitated trub settles in the cone and is pumped out of the boiling vessel (number 5 sketch) before the wort is transferred to the wort kettle (number 5 sketch). The pumping process is controlled by a turbidity meter (number 9 sketch). The trub is returned to a trub collection vessel (number 10 sketch), or directly to the lautering device (number 4 sketch) or the mash tun (number 1 sketch).

[0014] After removing the trub from the boiling and cooking vessel (number 5 sketch), the wort is transferred to the actual wort kettle (number 5 sketch) and boiled there with the addition of hops.

Claims

[1] The cooking and boiling vessel is characterized by This process ensures that tannins from the malt are specifically extracted before the wort boiling. Treating the wort in the boiling vessel (item 5, diagram) guarantees that only the tannins from the malt react with the malt proteins, specifically in a wort boil preceding the actual wort boiling (with hops). [2] The cooking and boiling vessel is characterized by that its use results in improved beer quality. Increased excretion of tannins from the malt leads to an improvement in beer quality, particularly regarding the taste and bitterness of the beer. [3] The cooking and boiling vessel is characterized by, that by using it, the precipitation of protein from the malt (trub) in the cooking and boiling vessel (number 5 sketch) can significantly shorten the actual wort boiling in the wort kettle (number 7 sketch). [4] The cooking and boiling vessel is characterized by The use of this device reduces the amount of reactant (tannins) in the protein / tannin reaction that has already precipitated from the malt in the boiling vessel (item 5 of the diagram) when hops / hop products are added to the wort kettle (item 7 of the diagram). This results in fewer tannins from the hops / hop products precipitating. Consequently, more alpha acids can be isomerized, reducing the required dosage. The increased bittering yield leads to cost savings. [5] The cooking and boiling vessel is characterized bythat its use improves the beer's foaming properties. Due to the shortened boiling time during the actual wort boil in the wort kettle (number 7 in the diagram), more protein remains in the wort, which ultimately leads to improved foaming properties in the beer. [6] The cooking and boiling vessel is characterized by that its use causes the outgassing of undesirable components from the wort. By introducing CO2 nitrogen or another inert gas to the wort before the boiling vessel (item 5, diagram), this leads to a bubble-like "leaching" of undesirable wort components, for example, dimethyl sulfide. [7] The cooking and boiling vessel is characterized bythat its use results in further degassing of undesirable components from the wort. If counter-pressure is applied to the boiling vessel (item 5 in the diagram) to raise the wort temperature above the boiling point, it is possible to reduce the pressure in the boiling vessel (item 5 in the diagram) to atmospheric pressure before transferring the wort to the actual brew kettle (item 7 in the diagram). This results in a bubble-like extraction of the wort, which has a positive effect on the quality characteristics (aroma / flavor) of the finished beers. [8] The cooking and boiling vessel is characterized by , that its use enables a reduction in filter aids (protein stabilization). The increased precipitation of malt tannins reduces the amount of filter aids required for protein stabilization. [9] The cooking and boiling vessel is characterized byThis process eliminates fatty acids from the malt. By boiling, or optionally superbarometrically boiling, the wort before entering the boiling vessel (see diagram number 5), all fatty acids are 100% removed from the malt. This has a positive effect on the foam and flavor stability of the finished beers.

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