Microbrewery brewhouse equipment boiling intensity

For complete brewery equipment, brewhouse equipment is the most important part for beer brewing process. The brewhouse boiling intensity is one important keypoints for final beer quality.Brewhouse Boiling intensity in microbrewery, also known as evaporation intensity or evaporation rate, refers to the ratio of the amount of water evaporated per hour to the amount of mixed wort during wort boiling. Tiantai brewtech has professional design on the brewhouse equipment for make enough boiling intensity.

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Boiling intensity (%) = Initial mixed wort with water (HL) - Final wort (HL)
Mixed wort amount (HL) × boiling time (H) × 100%
Brewhouse Boiling intensity in microbrewery is an important parameter to measure the boiling effect of wort. The boiling intensity is closely related to the form of the boiling pot, the size of the heating area, the pressure of the heating steam, the height and cross-sectional area of the riser, the convection and boiling during boiling, and the cleanliness of the boiling pot. Under the same boiling time and pH, the transparency of wort is different with different boiling intensity, and the coagulable nitrogen in wort is also different, as shown in table 3-4

It can be seen from table 3-4 that the ideal boiling intensity should be 8% ~ 12%. In actual production, there is a corresponding empirical estimation method, that is, for 1000L wort, the water evaporation should be 1.2 ~ 1.5l/min.
If the boiling intensity is low, the protein coagulation is incomplete, and the coagulable nitrogen content in wort is high, which is not conducive to the non biological stability of beer, but also reduces the utilization rate of hops, prolongs the wort boiling time, makes the decomposition of dimethyl sulfide (DMS) precursor incomplete, or DMS can not be effectively volatilized and removed, which brings unpleasant odor to beer.
High boiling strength of wort is conducive to protein coagulation, reducing the coagulable nitrogen content in wort, effectively removing some bad flavor components, shortening wort boiling time, and improving the utilization rate of hops, so as to ensure that the final wort is clear and transparent, protein flocculent coagulation particles are large, and precipitation is fast. However, if the boiling intensity is too high and the churning is too violent, the dissolved oxygen in wort will be increased, the color of wort will be darkened, and the reducibility will be reduced, which will lead to the increase of volatilization of hops oil and the shortage of hops aroma. At the same time, the solidified protein will be destroyed again, and the small particles of protein will return to wort, which will affect the non biological stability of beer.

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Tiantai brewtech can provide you turnkey solution for microbrewery. If you require any microbrewery equipment, nano brewery equipment,commerical brewery equipment, feel free to contact us for a proposal.
Thanks for your reading.
Helen
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