beer and brewing
DESCRIPTION
pRESENTATION OF BEER AND BREWINGTRANSCRIPT
Msch
Slide 1
22/04/2008
Beer & the Brewing Process
Instrument & Automation Solutions
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 2
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
The meaning of life!
Introduction
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 3
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
What do sensors mean for a brewing process?
How was brewing controlled 200 years ago?Introduction
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 4
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
What do sensors mean for a brewing process?
How does it look nowIntroduction
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 5
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Endress+Hauser products & services for brewing
Introduction
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 6
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Raw material preparation
Introduction
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 7
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Brewery Malting plants
Key production stages include:
Barley
Steeping
Germination
Kilning
The Maltings
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 8
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Barley dressing and drying
BarleyIncoming grain is received at moisture levels of between 14% and 20%. Every load is pH inspected and tested at the intake point. Once tipped the grain is cleaned through dressers to remove stones, foreign objects, dust and straw. The grain is then dried to achieve the desired moisture level of 12% - 12.5%. This process ensures that the grain is uniform and prevents natural germination and mould development.
Once the dressing and drying processes are complete, the grain is stored in silos.
The next step is steeping>
LF
TpHLevel
Flow
Analytical
LS
The Maltings
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 9
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Grain Silo Level management
Silo measurement for inventory reasons is one of the most important topics in a malting plant. Due to tracking and tracing reasons the demands have even increased.
Solid level measurement in barley and wheat silos.
A Good solution:
The Micropilot FMR250 is a good solution to tall grain silos. The radar offers an integral air purge which will blow cereal dust out of the measuring horn
The Best Solution:
Levelflex FMP, guided radar with rod or rope, gives a clear signal, even in dusty environments, even during filling cycles. The rope and sensor sensor can be installed even in silos that are already in use and half full.
Level
The Maltings
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 10
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Grain Silo Level managementMaintaining traditional values in a modern world
Digital display and programming
Up to 100 meter measuring range
Optional 6 programmable relay outputs & 0/4-20mA output
Cable or tape versions
500 Newton Motor Traction prevents cable breaks
Many cable weight options including malt bag
Level
The Maltings
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 11
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Steeping
SteepingSteeping or soaking in water is the first stage of malt production. Steeping typically takes between 40 and 56 hours during which time 2 or 3 water changes and corresponding air rests will take place. At the end of the steeping period the grain will contain approximately 45% moisture.
LS
LS
T
F
Level
Flow
Temperature
The Maltings
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 12
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Germination
Following steeping the grain is transferred to a germination unit. Over the next 4-5 days the grain is encouraged to grow under controlled conditions. It is during this time that natural enzymes are produced that will start the conversion of starch into sugars. At this stage the germinating grain is known as 'green malt'.
T
PTemperature
Pressure
The Maltings
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 13
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Malt Kiln
Green malt is transferred to kilns for warm air drying to arrest the germination process and reduce the moisture content of the grain to 3-4%.The kilning process takes around 18 - 24 hours. At this stage the malt takes on its distinctive flavour and colour.
T
P
The Maltings
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 14
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Brewhouse
The Brewhouse
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 15
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Mash tun Wort kettle
Level measurement mash tun and kettle with Multicap FMI 51 / Deltapilot DB 50L
Level
The Brewhouse
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 16
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Points for quality control: Brewhouse
Density Controls with Coriolis Flowmeter.
Lauter control
Boiling control
Flow
The Brewhouse
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 17
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Lauter control for lauter tun and mash filter
Application:
The differential pressure indicates the next steps at both systems. E.g. cutting deeper, use more or less water.
Solution:
DP measurement with Deltapilot
Pressure
The Brewhouse
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 18
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Wort kettle
Wort kettle: extract control in the kettle to optimize the boiling time
Savings in time, heat, better quality control
The Brewhouse
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 19
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Hop dosing with Promass
Flow
The Brewhouse
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 20
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Yeast handling and fermentation
Fermentation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 21
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Wort cooling
Heat exchanger monitoring with Promag
Wort pipe monitoring with Smartec conductivity
Pressure control in wort pipe with Cerabar
Pressure
Flow
Analytical
Fermentation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 22
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Points for quality control: Wort aeration
Oxygen measurement in wort aeration
Analytical
Fermentation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 23
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Yeast handling
Yeast Propagation with dosing stationYeast dosing Promag
Yeast dosing with Promag
Flow
Analytical
Fermentation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 24
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Points for quality control: Fermentation
• Temperature in the different zones
• Head pressure
• Level, including overspill and empty tank protection
• Extract measurement
Level
Flow
Analytical
Fermentation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 25
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Fermentation tank equipment
Hydrostatic level CO2-head pressure
Temperature control
Refrigeration plant monitoring with Cerabar
Pressure
Temperature
Fermentation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 26
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Fermentation, Extract measurement
Extract measurementPromass
Extract measurementDeltapilot
Pressure
Flow
Fermentation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 27
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Maturation and filtration
Maturation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 28
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Filtration
Kieselgur silos, level switch with Soliphant
Kieselgur dosingPressure with Cerabar
Level
Pressure
Maturation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 29
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Points for quality control: Filtration
Maturation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 30
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Filtration
Pressure monitoring Cerabar
PVPP dosing, pressure control with Cerabar Filter
Pressure
Maturation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 31
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Filtration
Sterile filter monitoring,differential pressure
Ultra filtration pressure monitoringPressure
Maturation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 32
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Points for quality control: Blending
Maturation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 33
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Carbonisation
Carbonisation, flow measurement
Hydrostatic level in CO2 tank
Pressure
Maturation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 34
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Flash pasteurization
MonitoringFlow, temperature and pressure
Heat exchanger monitoring with pressure
Maturation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 35
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Beer handling
Monitoring of plantFlow, temperature, pressure
Maturation
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 36
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Bright beer handling and filling
Filling
Msch
Slide 37
22/04/2008
Extract MeasurementPlatomass
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 38
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Extract measurement with PlatomassPlatomass supports automatically extract
measurement to make it easier for brewers and operators – saving time and money.
Less instruments are necessary and automatically electronic data transfer of °Plato values from measure unit to PLC.
E+H helps with knowledge for installation and pipe work design. Together with the customer the plant layout will be defined. All data for calculation of °Plato will collected and stored.
One solution for daily job of determination °Plato – important for product quality.
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 39
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Basics
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 40
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Spindle: The basic instrument for extract measurement
°Plato
Two times every dayDiscontinuousManualNeeds knowledge and experienceNecessary for quality
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 41
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Historical measurement of extract
Spindle for Extract measurement(Saccharometer)
Extract measurement is documented in curves of fermentation
Open fermentation tank
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 42
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Typical curves of fermentation
Temperature Extract
Pressure
Point of following process
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 43
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Measurement principles for extract determination
Bending oscillator
Refractometer Coriolis in bypass
Contigrad
Discontinuous, manual Continuous, automatic
Principle
Principle
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 44
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Measurement principle of Coriolis
fR
Qm
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 45
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Contigrad extract measurement (hydrostatic pressure measurement)
Differentialpressure
Density calculation
Pressure P3
Conversionin °Plato
delta P = P1-P2
delta pdensity= -------- delta h
distance [mm]temperature [°C]
°Plato
Ferm
enta
tion t
ank 1
Pressure 2
Pressure 1
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 46
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Solutions on green field sites
• new cellar
• long shutdown time
• money isn´t a problem
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 47
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Challenge and history
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 48
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Brewery Oettingen GmbH
Founded in early middle ages - documents are known from the year 1333 -; bought by family Kollmar in Fürnheim in 1956. The brewery was incorporated into the Oettinger Group.
Production of high quality beers with low price - has led the brewery into the top 5 german beer brewers.
Concentration on the typical business of brewers - avoiding extensive technical equipment plants as well as any form of media advertising.
Production of „Oettinger Pils“, 6 low fermentation beers, 5 high fermentation beers, 1 malt beer, 1 alcohol reduced beer and 1 alcohol-free beer. Softdrinks are also in the program.
Investment only in high quality technical equipment. Highly efficient systems which produce a high quality product, requiring a minimum of expenditure in operation and maintenance with a maximum in availability, are installed.
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 49
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Challenge
Because of reorganization process control and automatization of production areas, new ideas regarding process optimizations were found.
Daily control of fermentation, Sometimes two times a day, the brewer has to take samples of beer to define the extract.
Reducing time and money - but increasing the process quality.
Old cellar has four lines with seven tanks. Test line has to demonstrate efficiency of online extract measurement.
Construction of installation has to create stable conditions for the measurement.
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 50
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Method of Resolution
German Institute Weihenstephan was involved to find ideal construction for installation and probe reservoir - in preparation: degree dissertation.
Reducing of process troubles - small diameter (DN: 8mm) and using a sample reservoir (volume: 3 Liters).
Increasing the process control software for controlling extract measurement. Adjusting the software for several additional valves.
Taking beer probe into the probe reservoir, pressurizing the reservoir and do a concentration measurement with Proline Promass 83F08.
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 51
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Solution and realization
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 52
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Usual situation
Tank 1 Tank... Tank 7
Product line
Using “old”, but gold instruments.
Tank 2
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 53
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
New installation (hardware)
P
CIP/Water
Sample pipe
Product line
Flowing off
Promass 83F08
Sample reservoir
Tank 1 Tank... Tank 7Tank 2
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 54
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
New installation (software)
P
CIP/Water
Process software (PLC)
Sample pipe
Sample reservoir
Product line
Flowing off
Promass 83F08
Tank 1 Tank... Tank 7Tank 2
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 55
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Technical solution
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 56
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Bill of materialPlatomass measurement unit
Control unit compact
Aternative: control software for Simatic S7
Startup control unit
Alternative: startup Simatic S7
Planning and installation pipework
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 57
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Why Endress+Hauser
Based on worldwide experience in brewery technology, paperwork of engineering, drawings, and calculations, the customer was interested to continue the solution process.
Close teamwork with customer because salesman was interested in a good applicable solution.
Willingness for experience exchange with customer, Weihenstephan, and Endress+Hauser.
Development of customized solution, which was designed to a standard solution. Solution is now reproducible.
Customer was satisfied by motivated salesman and his engagement.
No flow competitors provide this kind of product or support for this solution.
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 58
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Conclusion: Solutions with Endress+Hauser
Contigrad
PlatomassExtract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 59
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Comparison: Solutions of Endress+Hauser
Platomass Contigrad
Installation easy (black box) extensive, because two new holes have to be drilled in tank
Accuracy ± 0,15 °Plato ~± 0,25 °Plato depends on: (Promass) - Distance of sensors
- Head pressure in tank- Environment temperature- Measure range of pressure
sensors
Requirements Beer sample will be lostabove DB sensor should be covered
(3-4 liters per with beermeasurement)
Additional pipes necessary
Prices € 19000.- up to 22000,- 1500 € / tank(min. 10 tanks) incl. Software and two DB sensors
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 60
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Success story Waldhaus
Michael Mies
09/08/2004
Slide 60
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 61
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
History of the Waldhaus Brewery
Small company with 5 employees for all production lines (6 types of beer) – beginning with brewing, filling, bottling, and finally packing the product.
Brewery started with 6 fermentation tanks, increased the number up to 9 tanks.
Target was to support small brewer team in their daily work. Accurate and repeatable measurement doesn't waste time anymore for controlling extract during the fermentation.
Platomass reduces costs, increases the flexibility for the company.
Application pictures
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 62
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Application pictures
Connection sample pipe to vessel
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 63
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Connections: sample pipes to valves node
Application pictures
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 64
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Valves node (front side)
Valve node (Platomass outlet)
Application pictures
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 65
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Valves node (back side)
Connection indicatorfor PLC
Application pictures
Control valve
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 66
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Screenshot PLC: Control of pipes and valvesfor Platomass (Extract measurement)
Application pictures
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 67
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Platomass (door opened)
Special installation with inspection glasses at sample bin.
Application pictures
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 68
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Filling sample bin with unfiltered beer including CO2
Application pictures
Beer incl. foamInspection glasExtract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 69
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Filled sample bin is pressurized for extract measurement
Application pictures
Unfiltered beer incl. foam, but pressurised
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 70
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Display of measured °Plato
Application pictures
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 71
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Cost effectiveness
Michael Mies
03/08/2007
Slide 71
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 72
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Cost effectiveness
Example for profit calculation
Number of tanks: 15
Days of measurement per year: 180
Cost per brewer: 30€/hour
Time needed per tank (average): 20min = 1/3 hour(Taking probe, filtering, degasing sample, and measuring)
Real time necessary, because doing things parallel: 5 tanks per hour = 3 hours/day per brewer and per shift
Costs based on manual measurement
15 tanks * 1/3 hour * 30€/hour * 180 days =
27.000€ per year / sampleHow many samples do you take in your brewery?
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 73
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Your own calculation (example)
Numbers of tanks 15 tanksSample taking per day 1 sample(s)/ dayRate for brewer 30 €/ hDays per year in use 180 daysTime per tank 20 minSaving per year 27.000 €
Extract Measurement