Continuous mash straining in beer brewery - in vat divided in upper mash and lower sedimentation space

摘要

Mash is strained continuously in beer breweries in a straining vat which is separated by a baffle plate in the shape of an inverted V into an upper mash space and a lower sedimentation space. Mash is continuously fed into the upper space and wort is extracted from it. Grains pass through a peripheral gap into the lower space where water is added, grains are extracted, and topping-up water is circulated. This removes the last obstacle to introduction of fully automated beer brewing in a continuous flow.