FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Re: Commercial sparging ("Joe Walts")
wlp300 ("Darrell G. Leavitt")
Re: Commercial sparging (Kai Troester)
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Date: Tue, 18 Nov 2008 06:56:53 -0600
From: "Joe Walts" <jwalts at gmail.com>
Subject: Re: Commercial sparging
Hey Fred,
Both of the commercial breweries I've worked at collected the same
volume of wort regardless of the grainbill. The only exceptions were
for high-gravity beers that would have exceeded the capacity of the
mash tun. In those instances, they maxed out the mash tun and
collected as much wort as they could without sacrificing gravity. One
of the breweries had a two-vessel brewhouse and the other had a
four-vessel brewhouse. For what it's worth, here's a simplified
outline of how I formulate recipes:
-Start with a target end-of-boil volume and gravity.
-Determine the required runoff volume and gravity from the expected
boiling rate.
-Determine the brewhouse efficiency based on the required runoff gravity.
-Determine the grainbill from the runoff volume, runoff gravity and
brewhouse efficiency.
-Pick a target water-to-grain ratio and mash with an appropriate
amount of water.
-Sparge until the target runoff volume is collected.
Neither brewery really cared about hitting a specific mash WGR. Well,
maybe they did when they designed their grain augers and water
plumbing. I figured out the values at both places, but I don't
remember where I wrote them down. I want to say that a typical WGR at
the two-vessel brewery was around 1.8 qt/lb.
Is that the type of info you're looking for?
Joe
Madison, WI
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Date: Tue, 18 Nov 2008 08:23:11 -0500 (EST)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: wlp300
For those who were interested: I bottled the Hefe that I made with the
wlp300 yeast that smelled odd in the primary. I can report that the brew
tastes very good. I suppose that I was over-reacting.
Darrell
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Date: Tue, 18 Nov 2008 08:41:27 -0500
From: Kai Troester <kai at braukaiser.com>
Subject: Re: Commercial sparging
> I don't believe I have ever read how much wort volume is typically
> collected from a mash in a commercial brewery. I suspect it is
> directly proportional to mass of the grist, but it may vary
> significantly for very large beers and very small beers. Does anyone
> reading the Digest have any figures?
Fred
The amount of wort collected from a commercial lauter system is not
much different than from a home brewing system albeit a little less.
To calculate the amount you would need to know that the OBY (overall
brewhouse yield) of a commercial mashing and lauter system is between
96 and 99% and that the boil-off for a 60 min boil is about 6-7% (much
less than what home brewers usually get). Based on that 100 kg of
grist will give you about 660 l of 11.3 Plato kettle full wort
resulting in about 623 l 12 Plato cast-out wort. Also note that
commercial mash thickness is fairly thin (~ 4-5 l/kg) which is
necessary to be able to pump and stir the mash.
These numbers are for large commercial breweries with technologically
advanced brewhouses. I'm not sure about the situation in small scale
micro breweries. I'd assume that the brewhouse yield is lower and the
boil-off rate is higher.
Kai
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End of HOMEBREW Digest #5452, 11/18/08
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