Maschinen, Apparate und Anlagen für die Gärungs- und Getränkeindustrie - Teil 4

About the book

Technique of mashing, lautering, wort boiling and subsequent wort treatment up to the dosage of the pitching yeast in the brewery.

Beer production begins in the brewhouse with the preparation of wort from the crushed raw materials. Raw material processing, milling, and the subsequent mixing of the grist with water – mashing – were already covered in Volumes 1 and 3 of this series. The newly published fourth part follows directly on from this and describes the techniques of mashing, lautering, wort boiling, and subsequent wort processing, up to the addition of the yeast in the brewery.

subjects

The book provides information on the following key topics:

• to provide an overview of the available and used plant technology (including reference to historical circumstances),
• to convey the state of the art and an assessment of the advanced state of the art and to show trends,
• to provide an introduction to the function, calculation and operating conditions of machines and equipment,
• to create the conditions for the creative application and further development of machines, apparatus and plants, on the basis of which the brewery and malt technologist can communicate with designers and constructors of mechanical and plant engineering or can be involved in constructive work himself,
• to explain current requirements for wort preparation and
• To provide information on further sources of information.

This book is aimed equally at students and practitioners of the brewing industry. Basic knowledge of the brewing process and related technical knowledge are assumed.