Calandria for Brew Kettle
- Mar 02, 2017
- 198
- beer
Calandria for Brew Kettle
Most large volume brewery use the Calandria for KTW boiling. The Calandria is set vertically in the brew kettle, when boiling the wort, it go trough the Calandria to be heated. For better controlling of the overflow, usually there is a umbrella type overflow cap, its function could make the up-flow wort to be distributed all round. At this process, it could avoid the foam production, and make the wort heat evenly.
Advantage of the Calandria technology
1.Less invest,no need maintain, and abrade.
2.Less electricity cost
3.Heat radiation loss less
4.The boiling temperature and the evaporated speed could be adjusted
5.It could use the low pressure saturated steam to heat the wort
6.The wort could flow through the Calandria pipe slowly
Disadvantage of the Calandria in KWT
1.it is difficult to clean the Calandria.After each batch, it need to spend much time for cleaning fully.
2.Since the wort go through the Calandria slowly, if it don’t control the steam pressure well, it will make the steam temperature more higher, and then part area of the wort temperature is more higher. So that the color of the wort will be deep, taste badly. it will influence the beer quality.
Alisa
Most large volume brewery use the Calandria for KTW boiling. The Calandria is set vertically in the brew kettle, when boiling the wort, it go trough the Calandria to be heated. For better controlling of the overflow, usually there is a umbrella type overflow cap, its function could make the up-flow wort to be distributed all round. At this process, it could avoid the foam production, and make the wort heat evenly.
Advantage of the Calandria technology
1.Less invest,no need maintain, and abrade.
2.Less electricity cost
3.Heat radiation loss less
4.The boiling temperature and the evaporated speed could be adjusted
5.It could use the low pressure saturated steam to heat the wort
6.The wort could flow through the Calandria pipe slowly
Disadvantage of the Calandria in KWT
1.it is difficult to clean the Calandria.After each batch, it need to spend much time for cleaning fully.
2.Since the wort go through the Calandria slowly, if it don’t control the steam pressure well, it will make the steam temperature more higher, and then part area of the wort temperature is more higher. So that the color of the wort will be deep, taste badly. it will influence the beer quality.
Alisa
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