What is Low pressure boiling in the brewing?
- Aug 20, 2022
- 199
- tiantai
Low pressure boiling is also known as external heating boiling method. It is a combination of external tubular or thin plate heat exchangers and wort boiling pots, and one external heater can be used with 2 to 3 boiling pots at the same time. The wort is pumped out from the boiling pot, heated to 102-110 ℃ by the heat exchanger under the condition of 0.20-0.25kPa, and then pumped back to the boiling pot, and the cycle can be carried out 7-12 times.
The boiling time is about 60~70min, and the boiling temperature can be controlled by the throttle valve at the outlet of the heat exchanger. When the wort is pumped back to the boiling pot, the pressure drops sharply, and the water evaporates quickly to achieve the purpose of wort concentration. Its advantages are that due to the increase of temperature, the protein coagulation effect is good (the content of soluble nitrogen in the final wort can be reduced to below 2.0mg/100mL), and the boiling time can be shortened by 20%~30% (about 50~70min), so it can be energy saving, the generated secondary steam can be recycled, and the isomerization of a acid and the utilization rate of hops are improved, which is conducive to the evaporation of bad odor substances, so that the pH of the wort is reduced, the color is light, and the taste is pure. The disadvantage is that the power consumption is large, and the local overheating will deepen the color of the wort.
Edited by Alisa
Email:[email protected]
The boiling time is about 60~70min, and the boiling temperature can be controlled by the throttle valve at the outlet of the heat exchanger. When the wort is pumped back to the boiling pot, the pressure drops sharply, and the water evaporates quickly to achieve the purpose of wort concentration. Its advantages are that due to the increase of temperature, the protein coagulation effect is good (the content of soluble nitrogen in the final wort can be reduced to below 2.0mg/100mL), and the boiling time can be shortened by 20%~30% (about 50~70min), so it can be energy saving, the generated secondary steam can be recycled, and the isomerization of a acid and the utilization rate of hops are improved, which is conducive to the evaporation of bad odor substances, so that the pH of the wort is reduced, the color is light, and the taste is pure. The disadvantage is that the power consumption is large, and the local overheating will deepen the color of the wort.
Edited by Alisa
Email:[email protected]
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