High Efficiency Brewing System

High Efficiency Brewing System
HEBS
(High Efficiency Brewing System)
A Practical Approach to Craft Brewing Efficiency
Designed & Manufactured by;
Process & Packaging, Inc.
European Technology and American Innovation
HEBS
(High Efficiency Brewing System)
• What is HEBS?
• It’s a Brew House without a Lauter Tun
• In its place we have use a Mash Filter
• What’s a Mash Filter?
• It’s a multiple frame filter with chambers that
hold the mash
• The chambers contain bladders which can be
expanded with water
• The mash is compressed to squeeze out the wort
HEBS
(High Efficiency Brewing System)
• Why use HEBS?
• It can do a complete brewing cycle in 2 hours
• Work a normal day for 3 to 5 brews
• Brew a wide variety of beers (SKU’s)
• Fine milling (20% flour) produces a faster conversion
• It uses up to 10% less grain
• It uses 20% less water
• It produces 98% extract
• It produces 65% spent grains solid
HOT LIQUOR TANK
MASH COOKER
KETTLE
MASH FILTER
WHIRLPOOL
HEBS
(High Efficiency Brewing System)
ISOMETRIC OVERVIEW
HEBS
(High Efficiency Brewing System)
PLAN
WHIRLPOOL
KETTLE
MASH COOKER
HOT LIQUOR TANK
13 ft.
MASH FILTER
26 ft.
HEBS
(High Efficiency Brewing System)
ELEVATION
13 ft.
4 ft.
26 ft.
The HEBS Process (1)
Brewing
Materials
• Any suitable grains or cereals
can be used together with malted
grains for enzyme and starch
extraction
Milling
Grist Hopper
• Milling at floor level for
automatic and or manual loading
• Milling with a modified two roll
mill
• Fine groove rolls (10 grooves
per inch)
• Two speed rolls for grain
shearing
• Grinding and shearing of the
grain is preferable for up to 20%
flour
• Transfer of Grist to Grist Hopper
is typically by auger
• Covered grist hopper with
hinged access lid
• Access stairway
• 4 load cells with weigh indicator
and presets
• Preset weigh off with mill auto
shut off when target Grist weight
is reached
• Transfer of Grist to Mash Mixer
typically by auger
HEBS
ROLLER “STRIP” MILL, GRIST
HOPPER & AUGERS
The HEBS Process (2)
Hot Liquor
Tank HLT)
Mash Mixing
Vessel
• The insulated HLT holds double
brew volume
• Suitably filtered process water is
fed to the HLT from source
• Process water from the wort cooler
is recovered
• Heating by low pressure steam via
an internal coil
• Temperature control is automatic
from the central control panel PLC
(computer) and HMI (color touch
panel display)
• A pump transfers the hot water to
various areas of the HEBS
• Hot and Cold process water are
blended and controlled via the
PLC/HMI
• The Grist Hydrator blends grain
and strike water
• Algorithm software monitors grist
temperature and calculates and
controls strike water temperature
• A 4 step mash profiles and rests are
possible via the PLC/HMI software
• Temperature steps are achieved
from steam jacketed and insulated
mash vessel via the temperature
control at the HMI
• A vent damper can be set to assist
in the temperature control
• Mash mixer with VFD motor
control and two propellers
• Mash transfer from mash vessel via
a pneumatic double diaphragm
transfer pump
Mash Filter
• Mash filter chambers in three sizes
- 800, 1000 and 1200 mm
• Brew lengths ranging from 10 to
105 HL (8.5 to 90 BBL) possible
• Chambers are sealed with a
vegetable oil hydraulic ram
• Squeeze bladders are operated by
sanitized water
• 98% wort extract is squeezed from
the Grist using 20% less water
• 65% spent grains solids are
discharged from the filter chambers
with manual assist
• The spent grain conveyor under the
mash filter discharges the spent
grain to a FLT bin or auger bin
• The chambers are rinsed with
sanitizer water and reclosed for the
next brew
HEBS
HOT LIQUOR TANK
HEBS
MASH MIXING VESSEL
HEBS
MASH FILTER
HEBS
MASH FILTER CHAMBERS
The HEBS Process (3)
Grant
Kettle
Whirlpool
• The wort flows by gravity from the
mash filter chambers to the Grant
• The Grant level control sensors stop
and start the wort transfer pump
transferring the wort to the kettle
• When wort enters the kettle and the
bottom of the kettle is covered the
bottom steam jacket is turned on to
start the boil process while the
kettle is filling
• When the internal calandria top is
covered then the steam is turned on
to the calandria to get the rolling
boil started
• The kettle boil is controlled from
the HMI
• A “boil over” temperature sensor is
mounted below the kettle man way
door to prevent boil overs
• A vent damper can be set to assist
in the boil control
• At the end of the boil the wort is
transferred to the whirlpool by
pump controlled from the HMI
• Once the wort is in the whirlpool
the valves are set from the HMI to
recirculate the wort from the
whirlpool vessel and back via the
tangential inlet
• When the swirl is sufficient to bring
the solids to the vessel center the
pump is stopped and the wort is
allowed to settle so that the trub
settles to the center trub well within
the vessel.
• When settled the wort is slowly
pumped from the whirlpool vessel
to the wort cooler
• After the wort has been pump out
the residual trub/wort mixture is
pumped through the filter sock to
recover the residual wort.
HEBS
KETTLE
The HEBS Process (4)
Wort Cooler
• Wort entering the wort
cooler goes through a first
stage cooling utilizing
ambient process water
• The process water is
recovered to the HLT
• The second stage will
“trim” the wort to
fermentation temperature
using glycol at 27°F
Aerator
• After exiting the wort
cooler the wort will be
aerated with sterile air or
oxygen via an inline 2
micron stainless steel
candle.
• Control of the air entering
the wort will be manually
controlled via a needle
valve and rotometer
indicator.
Yeast Pitching
• The “Yeast Keg” is
connected to the pitching
port
• As the wort is pumped to
the FV the Yeast Keg is
pressurized with sterile air
so that the yeast is metered
into the wort stream for
even distribution.
HEBS
WHIRLPOOL, WORT COOLING,
AERATION & YEAST PITCHING
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertising