Verfahren zur kontinuierlichen Gewinnung von Malzwürze aus fein zerkleinertem Malz, insbesondere Gerstenmalz, sowie Vorrichtung zur Durchführung des Verfahrens

摘要

In producing malt wort, malt is comminuted, preferably to a particle size not exceeding 0.05 mm., and continuously subjected to continuous sequential mashing operations, including heating to an elevated temperature to cause saccharification and cooking of the mash (if necessary), and the resulting mashed mixture is subjected to concomitant suction and filtering in order to recover the wort. In certain cases it is possible to pass to the final mashing without boiling the mash. Ground malt and water are mashed in a series of vessels 6A, 6B, 6C and 6D, Fig. 1, in circuit with a plate-type heat exchanger 7, and the wort so produced is separated from spent grains on a rotary suction filter 8. The wort drawn off is conducted into a wort buffering vessel 9 and is then passed by way of kieselguhr filters 10 into one of the coppers 11 wherein hops and other adjuncts are added. A separator 10a may be employed instead of, or in addition to, the kieselguhr filters. The rotary suction filter, Figs. 2 and 3, consists of a perforated screening drum 8 within a container 16 having a trough-like bottom portion 17 conforming to the periphery of the drum and provided with a heating jacket 18, the lower part of the drum dipping into the mash. As the drum rotates, wort is sucked off through a conduit 19, while the cake of spent grains is cut into small pieces by series of radially-adjustable cutter discs 8a, 8b, 8c, rolling on the drum periphery, and is finally removed from the drum by a contra-rotating drum 20. The discs are supported on hollow shafts 23 provided with radial spray ducts 24, 25, Fig. 5, for spraying leaching liquid (hot water) on to the cake; alternatively sprinklers with nozzle-like outlets may be provided. The cutter discs 8b have zig-zag edges.