SEPARATION OF WORT FROM MASH

摘要

A barrier cross-flow separation method is used to separate wort from mash in beermaking. The separator medium is preferably a cylindrical (13) element with an internal diameter of at least 20mm and a pore size in a range of from 10 mu m to 100 mu m. High gravity wort is obtainable from a four-step separation process which can handle mash free of husk and including large amounts of cereal adjunct. The wort may be clarified in a subsequent filtering step.