Brewhouse Operations Session
Fred M Scheer, KRONES Inc, Franklin, TN USA
ABSTRACT: The individual configurations and
characteristics of brewing vessels allow customized solutions for
particular requirements and optimum flexibility for brew sizes and
brewing processes. Three to five vessels can be combined in a modular
framework concept, depending on the mash process involved (infusion or
decoction) and the daily output needed. These modules can be arranged in
a row, at an angle, or in a square. The space required is only about
110 m2 for a complete four-vessel brewhouse. All media
connections and pipe systems are standardized for all variants;
extensions are easy to implement. The framework concept allows high
flexibility in the combination of the vessels and is also standardized.
The modules are supplied completely installed in two to four parts,
while the vessels are inserted into the modules during final assembly.
This modular design allows minimized installation and commissioning
times. With four optional components, all needs can be satisfied: our
well-known wet mill (Variomill 5.2), a combined trub and weak wort tank,
a single tank CIP system, and for energy recovery a vapor condenser for
production of hot water. All vessels are equipped with our approved
Steinecker technologies for maximized wort quality. The heating process,
for both mashing and wort boiling, is implemented with ShakesBeer
Pillow plates, which generate a turbulent mash flow directly on the
heating surface for ultra-effective heat transfer. The lauter principle
is based on the field-proven level control of Pegasus, and the size
decision criterion is the specific false bottom load in dependence on
the targeted brewing rhythm. The Stromboli Venturi nozzle is integrated
into the vessel for the wort boiling variants. During the boiling
phases, the wort can be circulated with an external pump and the Venturi
nozzle alone, without any heating. Stromboli allows the circulation of
the wort to be separated from the evaporation for a reduction in free
DMS content with reduced energy input. Hot sludge separation is effected
by a state-of-the-art whirlpool with the right ratio between the wort
level and vessel diameter. The wort cooling system can be fitted with a
one or two-stage heat exchanger, depending on the customer’s
requirements. The fully automatic brewing and cleaning processes are
managed by the batch-oriented technology software BOTEC. This software
has an integrated order and recipe management system, batch logging and
trend image recording, and a remote maintenance capability. In a
word—big business in small vessels.
Fred Scheer graduated in
1976 as brew and malt master from the Doemens Brewing Academy in Munich,
Germany. After that, he worked in several breweries and alcohol-free
operations in Europe. In 1985 he immigrated to the United States and
started and operated several microbreweries. Currently he is director of
brewing and process technology for Krones Inc. in Franklin, WI.
