Recirculation Infusion Mash System for Wort Clarification
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Solution Overview
Problem
Traditional beer brewing methods, such as the 3-tier system and Brew in a Bag, face inefficiencies in wort clarification and temperature control, leading to extended processing times and suboptimal beer quality due to incomplete sugar extraction and scorching risks.
Innovation Solution
A two-pot process where a mash tun is elevated above a boil kettle, with a recirculation system and flow control mechanism, allowing for efficient wort circulation and clarification, reducing processing time, and enabling automated temperature control to prevent scorching.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a traditional 3-tier system is used for wort clarification and sparging, then wort clarity and extraction efficiency are improved, but processing time is significantly extended
Solution Approach 1:
The patent combines the clarification function and sparging function into a single integrated process. The mash tun serves both as the mashing vessel and the clarification filter, eliminating the need for separate vorlauf and sparging steps required in traditional 3-tier systems. This merging of functions significantly reduces processing time while maintaining wort clarity through the integrated filtration and rinsing mechanism.
2Use of energy by moving object
If direct heating is applied to the mash tun for temperature control, then heating efficiency is improved, but risk of scorching the wort increases
Solution Approach 1:
The patent introduces a heat exchanger as an intermediary between the heat source and the wort. Instead of directly heating the mash tun, the system circulates wort through a heat exchanger where thermal transfer occurs indirectly. This mediator approach maintains heating efficiency while eliminating the scorching risk associated with direct flame or contact heating.
3Ease of operation
If a Brew in a Bag system is used for simplicity and speed, then ease of operation and processing time are improved, but wort clarification quality and extraction efficiency deteriorate
Solution Approach 1:
The patent employs a porous false bottom in the mash tun that acts as a natural filter medium. This porous structure allows wort to pass through while retaining grain particles and proteins, achieving effective clarification without requiring a bag or complex filtration system. The porous material provides both simplicity of operation and high clarification quality, resolving the trade-off between ease of use and wort purity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach achieves efficient wort clarification and sugar extraction, reducing processing time and improving beer quality by eliminating the need for vorlauf and allowing for step mashing, while being more compact and safer than traditional methods.
Implementation Method 1
applying a preestablished quantity of heat to the first pot
Implementation Method 2
transferring at least a portion of the heated preestablished quantity of water within the first pot into the second pot
Implementation Method 3
the contents of the mash tun are drained into a grant (a smaller pot) and returned to the top of the mash. This is repeated until the wort runs clear, and in the art is called a vorlauf or simply 'setting the mash bed'. This step will allow the mash to act as the filter media for the wort, thus, clarifying the wort.
Data Source
AI summary
A process of mashing grain into fermentable sugar wherein two pots are used in the process. A first pot and a second pot is partially filled with water. Heat is added to the first pot. Heat is transferred to the second pot by transferring the water from the first pot to the second pot at a preestablished rate. Grain is added to the second pot which in conjunction with the water forms a wort. The wort is drained from the second pot to the first pot.