Alfa Laval - Brewhouse

Brewhouse - challenges and solutions

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Wort preparation

Slow wort production, high energy usage, ingredient loss, high water consumption and spoilage are some of the issues in wort production and fermentation. Ordinary issues for which we have extraordinary solutions to raise brewhouse performance.

barlay in brewhouse

Challenge

  • Oxidation during mashing and risk of staling

Outcome

  • Increase in yield by pushing out all beer lines with deaerated water
  • Improved beer flavour stability and shelf life
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Whirlpool

Separation of trub, pelletized or whole hops from your wort.

Carlsberg Northampton case 640x360

Challenge

  • Loss of wort and considerable beer waste
  • High carry-over of solids to wort cooler may cause fouling 
  • Potential high disposal cost of waste trub

Outcome

  • Recover 99% of wort otherwise lost as trub, yielding more beer
  • Reduced whirlpool time and less energy and water consumption
  • Higher hop utilization from counter-current flushing of solids
  • Reduced disposal and reduced fouling/clogging in wort cooler
  • Convert trub into valuable by-product
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Wort cooling

Cool your wort after boiling.

Boston Beer case 640x360

Challenge

  • High energy cost

Outcome

  • Energy reduction of up to 40% by reuse of energy from wort boiling to heat subsequent brews
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