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- Size: 50
- Place of Origin: jinan
- Brand Name: beer brewing equipment
- Model Number: 500L
- Weight: 2000.000 kg
Brewhouse: To finish the mashing-lauter-boiling-whirlpool process
Mashing:
In brewing, mash is the process of combining a mix of milled grain and water, and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grains into sugars. Mashing involves pauses at certain temperatures(notably 45-62-73℃ or 113-144-163℉), and take place in a mash tun.
Lautering:
In brewing, lauter is the spearation from the grains.The fales bottom in the lauter tun has thin slits to hold back the solids and allow liquids to pass through.The mash it self functions as a sand filter to capture mash debris and proteins through recirculation, and sparging also take place in the lauter tank after the first wort run-off, trickling water through the grain to extract sugars.
Boiling:
After mashing, the beer wort is boiled with hops( and other flavourings if used). The boil on average lasts between 45 and 90 minutes, depending on its intensity, the hop addition schedule and volume of water the brewer expects to evaporate.
Whirlpool:
At the end of the boil, solid particles in the hopped wort are separated out in the whirlpool tank. The wort will be cooled through the plate heat exchanger into the fermenter tanks for fermentation.
- Size: 50
- Place of Origin: jinan
- Brand Name: beer brewing equipment
- Model Number: 500L
- Weight: 2000.000 kg
Brewhouse: To finish the mashing-lauter-boiling-whirlpool process
Mashing:
In brewing, mash is the process of combining a mix of milled grain
and water, and heating this mixture. Mashing allows the enzymes in
the malt to break down the starch in the grains into sugars. Mashing
involves pauses at certain temperatures(notably 45-62-73℃ or
113-144-163℉), and take place in a mash tun.
Lautering:
In brewing, lauter is the spearation from the grains.The fales
bottom in the lauter tun has thin slits to hold back the solids and
allow liquids to pass through.The mash it self functions as a sand
filter to capture mash debris and proteins through recirculation, and
sparging also take place in the lauter tank after the first wort
run-off, trickling water through the grain to extract sugars.
Boiling:
After mashing, the beer wort is boiled with hops( and other
flavourings if used). The boil on average lasts between 45 and 90
minutes, depending on its intensity, the hop addition schedule and
volume of water the brewer expects to evaporate.
Whirlpool:
At the end of the boil, solid particles in the hopped wort are
separated out in the whirlpool tank. The wort will be cooled through
the plate heat exchanger into the fermenter tanks for fermentation.