Verfügbarkeit: Technology brewing and malting

Technology brewing and malting:

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Bibliographische Detailangaben
1. Verfasser:	Kunze, Wolfgang 1926-2016 (VerfasserIn)
Weitere Verfasser:	Hendel, Olaf (HerausgeberIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Berlin VLB Berlin 2019
Ausgabe:	6th English edition
Schlagworte:	Brauer und Mälzer Mälzerei Technik Malzherstellung Bierherstellung Bierwürze Brauerei The book addresses professional brewer in all sizes, from ambitious homebrewer, craft brewer, micro brewer, pub brewer up to industrial brewer. Beer Malt brewing craft brewing Lehrbuch
Online-Zugang:	Inhaltsverzeichnis Inhaltsverzeichnis
Beschreibung:	947 Seiten Illustrationen
ISBN:	9783921690871 3921690870

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MARC


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245	1	0	\|a Technology brewing and malting \|c Wolfgang Kunze ; edited by Olaf Hendel
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Datensatz im Suchindex

_version_	1804180499396034561
adam_text	CONTENTS THE CHAPTERS AT A GLANCE BEER-THE OLDEST DRINK 21 35 BEER - THE OLDEST FERMENTED DRINK FOR THE COMMON PEOPLE ....................... .... 25 1 RAW MATERIALS 2 MALT PRODUCTION 109 3 WORT PRODUCTION 199 1 RAW MATERIALS ............................. .... 39 4 BEER PRODUCTION 1.1 BARLEY ............................................ .... 39 (FERMENTATION, MATURATION, FILTRATION) 367 1.1.1 BARLEY CULTIVATION AND VARIETIES .... .... 39 5 FILLING THE BEER 537 - BARLEY CULTIVATION ...................... .... 39 6 CLEANING AND DISINFECTION 691 - BARLEY VARIETIES ........................... .... 40 7 FINISHED BEER 707 1.1.2 BARLEY CULTIVATION .......................... .... 41 8 SMALL SCALE BREWING 763 1.1.3 STRUCTURE OF THE BARLEY GRAIN ...... .... 42 9 WASTE DISPOSAL AND THE ENVIRONMENT 783 - EXTERNAL STRUCTURE ...................... .... 42 10 ENERGY MANAGEMENT IN THE BREWERY - INTERNAL STRUCTURE ........................ .... 42 AND MALTING 797 1.1.4 COMPOSITION AND PROPERTIES 11 AUTOMATION AND PLANT PLANNING 849 OF THE COMPONENTS ..................... .... 44 - CARBOHYDRATES ................................. 44 - PROTEINS ............................................ 48 - FATS (LIPIDS) ...................................... 50 - MINERALS ........................................... 51 - OTHER SUBSTANCES ............................ 52 - BARLEY ENZYMES ................................. 53 1.1.5 BARLEY EVALUATION .................................. 55 - HAND EVALUATION .............................. 55 - PHYSICAL AND CHEMICAL EXAMINATIONS 57 - PHYSIOLOGICAL EXAMINATIONS ............. 58 1.2 HOPS .................................................... 59 - GROWING REGIONS ............................. 59 1.2.2 HARVESTING, DRYING, STABILIZING HOPS ..62 - HARVEST ............................................. 62 - DRYING ................................................ 62 - STABILIZING THE HOPS .......................... 62 1.2.3 HOP CONE STRUCTURE ............................ 63 1.2.4 COMPOSITION AND PROPERTIES OF THE HOPS COMPONENTS ............................. 63 - BITTER SUBSTANCES OR HOP RESINS .... 63 -HOP OIL ............................................ 64 - TANNINS OR POLYPHENOLS ................... 66 - PROTEINS ............................................. 67 1.2.5 HOP EVALUATION ................................... 67 - HAND EVALUATION OF THE WHOLE CONE HOPS .................................................... 68 - BITTER SUBSTANCE CONTENT ................ 68 1.2.6 HOP VARIETIES ....................................... 69 1.2.7 HOP PRODUCTS ....................................... 70 - HOP PELLETS ....................................... 71 - HOP EXTRACTS ..................................... 73 R 1.3 WATER ................................................ 77 1.3.1 WATER CYCLE ........................................ 78 1.3.2 FRESH WATER USE IN THE BREWERY ...... 78 1.3.3 OBTAINING WATER ................................ 79 - EXTRACTING GROUNDWATER .................. 79 - EXTRACTION OF SPRING WATER ..............80 - EXTRACTION OF SURFACE WATER .............80 - IMPORTANCE PRIVATE WATER SUPPLY ... 80 1.3.4 WATER REQUIREMENTS ......................... 81 - DRINKING WATER REQUIREMENTS ......... 81 - BREWING WATER REQUIREMENTS ........ 82 - SIGNIFICANCE OF INDIVIDUAL IONS ..........84 1.3.5 WATER IMPROVEMENT PROCEDURES ...... 85 - PROCEDURE TO REMOVE SUSPENDED MATTER .............................................. 85 - REMOVAL OF DISSOLVED MATERIALS ....... 86 - IMPROVING THE RESIDUAL ALKALINITY OF WATER ............................................... 87 - WATER STERILIZATION ........................... 90 - DEGASSING OF WATER ......................... 91 1.3.6 POSSIBILITIES FOR SAVING WATER ............ 93 1.4 YEAST ................................................. 94 1.4.1 STRUCTURE AND COMPOSITION OF THE YEAST CELL ........................................... 94 1.4.2 METABOLISM OF THE YEAST CELL ........... 97 1.4.3 YEAST MULTIPLICATION AND GROWTH 98 1.4.4 CHARACTERISTICS OF BREWING YEASTS .. 100 - MORPHOLOGICAL CHARACTERISTICS ........ 100 - PHYSIOLOGICAL DIFFERENCES .............. 100 - FERMENTATION TECHNOLOGY DIFFERENCES ..................................... 100 - SYSTEMATIC CLASSIFICATION ............... 101 1.5 ADJUNCTS ......................................... 102 1.5.1 CORN ................................................... 102 1.5.2 RICE ................................................... 103 1.5.3 BARLEY ............................................... 104 1.5.4 MILLET AND SORGHUM ........................ 104 1.5.5 WHEAT .............................................. 104 1.5.6 SUGAR ............................................... 105 1.5.7 GLUCOSE SYRUP ................................... 106 1.5.8 COLORING SUGAR (ALSO COULEUR) ......... 106 2 MALT PRODUCTION ............................. 109 2.1 RECEIVING, CLEANING, GRADING, AND TRANSFER OF BARLEY .............. ............ 109 2.1.1 RECEIVING THE BARLEY .......................... 110 - RECEIVING FROM TRUCKS OR RAIL CARS 110 - RECEIVING FROM SHIPS ................... 111 2.1.2 CLEANING AND GRADING THE BARLEY ...111 - BARLEY PRE-CLEANING ......................... 112 - MAGNETIC DEVICES ........................... 113 - DRY DESTONER ................................. 114 - DEAWNER ......................................... 114 - GRAIN CLEANER ................................ 115 - BARLEY GRADING ............................. 116 2.1.3 TRANSFER OF BARLEY AND MALT ............. 120 - MECHANICAL CONVEYORS ................... 120 - PNEUMATIC CONVEYORS .................... 123 2.1.4 DUST REMOVAL EQUIPMENT ............... 125 - CYCLONES ........................................ 125 - DUST FILTERS ..................................... 126 2.2 DRYING AND STORAGE OF BARLEY ..... 128 2.2.1. RESPIRATION OF THE BARLEY ................. 128 2.2.2 DRYING THE BARLEY ............................. 130 2.2.3 COOLING THE BARLEY ........................... 130 2.2.4 STORING THE BARLEY ............................ 131 - STORAGE IN SILOS .............................. 131 - STORAGE IN GRANARIES ...................... 132 - PEST INFESTATIONS ............................ 133 2.3 STEEPING THE BARLEY ....................... 134 2.3.1 PROCESSES DURING STEEPING .............. 134 - WATER UPTAKE ................................. 134 - OXYGEN SUPPLY .............................. 137 - CLEANING ........................................ 137 2.3.2 STEEPING VESSELS ............................... 137 2.3.3 THE STEEPING PROCESS ....................... 142 2.4 GERMINATION OF THE BARLEY .......... 144 2.4.1 PROCESSES OCCURRING DURING GERMINATION ..................................... 144 - GROWTH PROCESSES .......................... 144 - ENZYME FORMATION ......................... 145 - SUBSTANCE CONVERSION DURING GERMINATION ................................... 147 - CONCLUSIONS FOR PERFORMING GERMINATION ................................... 154 2.4.2 GERMINATION METHODS ...................... 154 - FLOOR MALTINGS ............................... 154 - PNEUMATICALLY OPERATED MALTING SYSTEMS ......................................... 155 - CARRYING OUT GERMINATION ............ 165 - CONTROL OF GERMINATION ................ 166 2.5 KILNING THE MALT ............................. 167 2.5.1 CHANGES DURING KILNING .................. 167 - LOWERING THE WATER CONTENT ...... 167 12 13 \| - TERMINATION OF GERMINATION AND 2.9.1 PILSNER MALT (PALE MALT) ................... .187 MODIFICATION ................................. 167 2.9.2 DARK MALT (MUNICH TYPE) ................ .187 - FORMATION OF COLOR AND FLAVOR 2.9.3 VIENNA MALT .................................... .188 SUBSTANCES (MAILLARD REACTION) .... 167 2.9.4 BRUMALT/MELANOIDIN MALT ............... .188 - FORMATION OF DMS PRECURSORS AND 2.9.5 CARAMEL MALT ................................. .188 FREE DMS DURING KILNING ............. 169 2.9.6 ACID MALT ....................................... .189 - INFLUENCE OF THE KILNING TEMPERATURE 2.9.7 SHORT-GROWN AND CHIT MALT .......... .190 AND DURATION ................................ 169 2.9.8 SMOKED MALT .................................. . 190 - FORMATION OF NITROSAMINES ........... 170 2.9.9 DIASTASE MALT .................................. .190 - ENZYME INACTIVATION ..................... 171 2.9.10 ROASTED MALT .................................. .190 2.5.2 STRUCTURE OF THE KILN ........................ 171 2.9.11 ROASTED MALT BEER ......................... .190 - HEATING AND VENTILATION OF KILN .... 171 2.9.12 WHEAT MALT .................................... .191 - OLDER TYPE TWO-FLOOR KILNS .......... 174 2.9.13 MALT EXTRACT .................................... .192 - KILNS WITH DUMPING FLOORS ........... 174 2.9.14 MALT FROM OTHER BREAD CEREALS ..... .192 - HORIZONTAL KILNS WITH A LOADER AND 2.9.15 SORGHUM MALT ................................ .193 UNLOADER ....................................... 175 2.9.16 USAGE OF DIFFERENT TYPES OF MALT FOR - VERTICAL KILN .................................. 176 VARIOUS TYPES OF BEER ..................... .194 2.5.3 MANAGEMENT OF KILNING ................. 177 2.10 SAFETY PRECAUTIONS IN MALTINGS.... .196 - PRODUCTION OF PILSNER MALT ............ 178 - PRODUCTION OF MUNICH MALT .......... 179 3 WORT PRODUCTION .......................... .199 - UNLOADING THE KILN ...................... 179 3.1 MILLING THE MALT ............................ .199 - CONTROL OF KILNING ......................... 179 3.1.1 PRETREATMENT OF THE MALT ................ .200 2.6 TREATMENT OF MALT AFTER KILNING... 179 - REMOVAL OF DUST AND STONES ....... .200 2.6.1 COOLING OF THE CURED MALT ............. 179 - WEIGHING THE GRIST ...................... .201 2.6.2 MALT CLEANING ................................. 180 3.1.2 BASIC ASPECTS OF MILLING ................. .203 2.6.3 MALT STORAGE ................................... 180 3.1.3 DRY MILLING ...................................... .204 2.6.4 MALT POLISHING ................................. 181 - SIX-ROLLER MILLS .............................. .204 2.7 YIELD DURING MALTING .................. 181 - FIVE-ROLLER MILLS ........................... .206 2.8 MALT EVALUATION ............................ 181 - FOUR-ROLLER MILLS .......................... .206 2.8.1 HAND EVALUATION ............................. 181 - TWO-ROLLER MILLS ............................ .206 2.8.2 MECHANICAL EXAMINATIONS ............... 182 - GRIST MILL ROLLERS .......................... .206 - GRADING ......................................... 182 - CONDITIONED DRY MILLING .............. .208 - THOUSAND KERNEL WEIGHT ............. 182 - GRIST CASE ..................................... .209 - HECTOLITER MASS ............................ 182 - HAMMER MILLS ............................... .209 - SINKER TEST (FLOATERS) .................... 182 - OTHER MILLING SYSTEMS ................... .212 - GLASSINESS ..................................... 182 3.1.4 WET MILLING .................................... .212 - FRIABILITY ........................................ 182 3.1.5 STEEP CONDITIONING ........................ .214 - ACROSPIRE DEVELOPMENT ............... 182 3.1.6 FINE COMMINUTION WITH WATER ...... .216 - GERMINATION CAPACITY .................. 183 3.1.7 EVALUATION OF THE GRIST ................... .217 - DENSITY .......................................... 183 3.2 MASHING ........................................ .219 - CARLSBERG CALCOFLUOR METHOD ..... 183 3.2.1 TRANSFORMATIONS DURING MASHING ... .219 2.8.3 CHEMICAL-TECHNOLOGICAL EXAMINATIONS 183 - PURPOSE OF MASHING .................... .219 - WATER CONTENT ............................. 183 - PROPERTIES OF THE ENZYMES .......... .219 - CONGRESS MASHING METHOD ........ 183 - STARCH DEGRADATION ..................... .220 2.8.4 MALT SUPPLY CONTRACT ..................... 186 - BREAKDOWN OF THE P-GLUCAN ........ .226 2.9 SPECIAL MALTS AND MALTS FROM OTHER - BREAKDOWN OF PROTEINS ................ .230 CEREALS ........................................... 187 - CONVERSION OF FATTY ACIDS (LIPIDS) 231 - OTHER DEGRADATION AND BREAKDOWN PROCESSES ........................................233 - BIOLOGICAL ACIDIFICATION ................. 233 - COMPOSITION OF THE EXTRACT ...........237 - CONCLUSIONS FOR MASHING PROCESS.. 239 3.2.2 VESSELS FOR MASHING ......................... 239 - MASH VESSELS ................................. 239 3.2.3 MASHING-LN ....................................... 243 - MASHING PROCESS ............................ 243 - MASHING-LN TEMPERATURE .............. 244 - MIXING THE WATER AND MALT GRIST . 245 3.2.4 MASHING PROCESS .............................. 246 - PARAMETERS TO CONSIDER WHEN MASHING ..............................247 - INFUSION PROCESS ............................. 250 - DECOTION PROCESS ........................... 252 3.2.5 MASHING DURATION ............................. 264 3.2.6 CONTROL OF MASHING .........................265 3.2.7 MASHINGLNTENSITY ............................265 3.3 LAUTERING ....................................... 265 3.3.1 MASHING-LN LIQUOR & SPARGE LIQUOR . 265 3.3.2 LAST RUNNINGS .................................. 267 3.3.3 LAUTERING WITH THE LAUTER TUN ........ 268 - STRUCTURE OF THE LAUTER TUN .......... 268 - DESIGN OF NEWER LAUTER TUNS ...... 268 - OPERATING SEQUENCE WHEN LAUTERING WITH A CONVENTIONAL LAUTER TUN ...272 3.3.4 LAUTERING WITH THE MASH FILTER ....... 275 - CONVENTIONAL MASH FILTERS ............275 - MASH FILTERS NEXT GENERATION ...... 277 3.3.5 SPENT GRAINS .................................... 285 - TRANSFER OF SPENT GRAINS .............. 286 - SPENT GRAIN ANALYSIS ..................... 286 3.4 WORT BOILING ...................................289 3.4.1 PROCESSES DURING WORT BOILING ....... 289 - DISSOLUTION AND TRANSFORMATION OF HOP COMPONENTS .......................... 289 - PRECIPITATION OF PROTEIN ................. 290 - EVAPORATION OF WATER ................... 290 - WORT STERILIZATION .......................... 291 - DESTRUCTION OF ALL ENZYMES ........... 291 - THERMAL EXPOSURE OF THE WORT .... 292 - LOWERING THE PH OF THE WORT ...... 292 - FORMATION OF REDUCING SUBSTANCES (REDUCTONES) .............. 292 - STRIPPING OF VOLATILE FLAVOR SUBSTANCES .................................... 293 \| 14 - ZINC CONTENT OF THE WORT ............. 295 - COPPER WORT ................................. 295 3.4.2 DESIGN AND HEATING OF WORT KETTLE . 295 - BREW KETTLE WITH DIRECT HEATING ...296 - BREW KETTLE WITH STEAM HEATING.. 296 - WORT KETTLES WITH ......................... 299 - HIGH-TEMPERATURE WORT BOILING ... 307 - ENERGY-SAVING WORT BOILING SYSTEMS ..........................................307 - MODERN WORT BOILING SYSTEMS .... 310 - DYNAMIC LOW-PRESSURE BOILING .... 311 - ENERGY CONSUMPTION DURING WORT BOILING ................................. 320 - VAPOR CONDENSATE COOLER ........... 324 - PRE-RUN VESSEL ............................... 324 3.4.3 WORT BOILING PROCESS ........................ 324 - BOILING THE WORT ............................ 324 - ADDITION OF HOPS ...........................325 3.4.4 MONITORING THE CASTING WORT .......... 329 3.5 BREWHOUSE YIELD ........................... 330 3.5.1 CALCULATING THE BREWHOUSE YIELD ...330 - DETERMINING THE PERCENT BY MASS 330 - DETERMINING THE MASS OF EXTRACT PER 1 HL WORT ........................................ 332 - CONVERTING THE HOT CASTING WORT VOLUME TO COLD WORT VOLUME .... 335 - CALCULATING THE AMOUNT OF EXTRACT OBTAINED IN THE BREWHOUSE .......... 336 - DETERMINING THE BREWHOUSE YIELD (A S ) ........................................ 336 3.5.2 FACTORS AFFECTING THE BREWHOUSE .... 337 YIELD ................................................. 337 3.5.3 EVALUATING THE BREWHOUSE YIELD .... 338 3.6 BREWHOUSE EQUIPMENT ................ 338 3.6.1 NUMBER AND ARRANGEMENT .............. 338 OF THE VESSELS .................................. 338 3.6.2 VESSEL SIZE ........................................339 3.6.3 VESSEL MATERIAL ................................ 339 3.6.4 PRODUCTION CAPACITY OF THE BREWHOUSE ....................................... 339 3.6.5 SPECIAL BREWHOUSE TYPES ................ 340 - BREWHOUSES OF PUB BREWERIES ...... 340 - INTEGRAL BREWHOUSE ....................... 341 - RESEARCH AND TRAINING BREWHOUSES 341 3.7 CASTING ............................................ 342 3.8 REMOVAL OF THE HOT BREAK ........... 342 3.8.1 COOLSHIP .......................................... 342 3.8.2 SETTLING TANK ................................... 343 3.8.3 WHIRLPOOL .........................................343 - OPERATING PRINCIPLE OF WHIRLPOOL ..343 -WHIRLPOOL DESIGN ........................... 344 - WORT CLARIFICATION IN WHIRLPOOL .... 345 - CLARIFICATION WITH THE CLARISAVER ... 346 3.8.4 SEPARATORS ........................................ 348 - PRINCIPLE OF CENTRIFUGATION ........... 348 - TYPES OF CENTRIFUGAL SEPARATORS (CENTRIFUGES) .................................. 348 - DESIGN AND OPERATION OF SELF-CLEANING SEPARATORS................ 349 - HOT WORT SEPARATION .................... 351 - REMOVING THE HOT BREAK WITH A DECANTER ....................................... 351 3.8.5 RECOVERY OF THE CLOUDY WORT ........ 351 3.9 COOLING AND CLARIFYING THE WORT . 352 3.9.1 PROCESSES DURING COOLING ............... 352 - WORT COOLING ...............................352 - FORMATION AND OPTIMAL REMOVAL OF COLD BREAK .................................... 352 - CHANGES IN WORT CONCENTRATION ..353 3.9.2 WORT COOLING EQUIPMENT ............... 353 - STRUCTURE OF PLATE HEAT EXCHANGER 353 - OPERATING PRINCIPLE OF PLATE HEAT EXCHANGER ..................................... 354 - ADVANTAGES OF THE PLATE HEAT EXCHANGER ..................................... 356 3.9.3 BASIC PRINCIPLES AND PERFORMANCE OF WORT AERATION ............................. 357 - WORT AERATION METHODS ...............357 - TIMING OF YEAST AERATION .............. 359 3.9.4 EQUIPMENT FOR COLD BREAK REMOVAL 359 3.9.5 WORT COOLING LINES ..........................359 3.10 CONTINUOUS WORT PRODUCTION ..... 360 3.11 PROCESS CONTROL IN BREWHOUSE ....362 3.12 ACCIDENT PREVENTION IN THE BREWHOUSE .................................... 363 3.12.1 ACCIDENT PREVENTION IN THE MILL ...... 363 3.12.2 ACCIDENT PREVENTION WHEN WORKING IN VESSELS ..........................................363 3.12.3 ACCIDENT PREVENTION WHEN WORKING WITH SEPARATORS ............................... 364 4 BEER PRODUCTION ....................................... 369 4.1 CHANGES DURING FERMENTATION AND MATURATION ......................................369 4.1.1 YEAST AS THE BREWER S MOST IMPORTANT PARTNER ..............................................369 4.1.2 METABOLISM OF THE YEAST .................. 371 - FERMENTATION OF SUGAR .................. 371 - PROTEIN METABOLISM ...................... 376 - CARBOHYDRATE METABOLISM ............378 - MINERAL METABOLISM ..................... 378 4.1.3 FORMATION AND BREAKDOWN OF FERMENTATION BY-PRODUCTS ...............380 - DIACETYL (VICINAL DIKETONES) ........... 381 - ALDEHYDES (CARBONYLES) ................ 384 - HIGHER ALCOHOLS ............................. 384 - ESTERS.............................................. 384 - SULFUR COMPOUNDS ....................... 386 - ORGANIC ACIDS ................................ 387 - EVALUATION CRITERIA FOR FLAVOR SUBSTANCES IN BEER .............. 387 4.1.4 ADDITIONAL PROCESSES & CONVERSIONS 388 - CHANGES IN THE COMPOSITION OF THE PROTEINS ......................................... 388 - LOWERING OF THE PH VALUE ............389 - CHANGES IN THE REDOX PROPERTIES OF BEER ...........................................389 - CHANGES IN THE BEER COLOR ........... 390 - PRECIPITATION OF BITTER SUBSTANCES AND TANNINS .................................. 390 - CO 2 CONTENT OF THE BEER ............... 390 - CLARIFICATION AND COLLOIDAL STABILIZATION OF THE BEER .............. 390 4.1.5 EFFECTS OF VARIOUS FACTORS ON YEAST 390 4.1.6 FLOCCULATION OF THE YEAST (BREAK FORMATION) ............................ 392 4.1.7 DEGENERATION OF THE YEAST ............. 393 4.1.8 PHYSIOLOGICAL CONDITION OF YEAST ....393 4.2 YEAST CULTIVATED IN PURE FORM ....395 4.2.1 BASICS OF YEAST PROPAGATION ............ 395 4.2.2 EXTRACTION OF SUITABLE YEAST CELLS ... 396 4.2.3 PROPAGATION IN THE LABORATORY ....... 396 4.2.4 YEAST PROPAGATION IN THE BREWERY ..398 - PURE YEAST CULTURE PLANTS ............ 398 - OPTIMIZED YEAST MANAGEMENT ACCORDING TO BACK ........................402 - SINGLE-VESSEL PURE CULTURE PROCEDURE ...................................... 403 - OPEN YEAST PROPAGATION ............... 404 4.3 CONVENTIONAL FERMENTATION AND MATURATION .................................... 406 15 4.3.1 FERMENTING TUBS-OPEN FERMENTATION CELLAR EQUIPMENT ............................. 406 - FERMENTING TUBS ........................... 406 - LAYOUT OF THE OPEN FERMENTATION CELLAR ............................................. 406 4.3.2 FERMENTATION CELLAR YIELD ............... 409 4.3.3 OPEN PRIMARY FERMENTATION PROCESS .409 - PITCHING .......................................... 410 - FERMENTATION MANAGEMENT IN THE FERMENTING TUB .............................412 - ATTENUATION ................................... 413 - TRANSFER PUMPING FROM THE TUN ...416 4.3.4 YEAST COLLECTION IN THE TUN ............ 418 4.3.5 PROCESSES DURING BEER MATURATION IN CONVENTIONAL TANKS ........................ 419 - SATURATION OF THE BEER WITH CARBON DIOXIDE UNDER POSITIVE PRESSURE ....419 - CLARIFICATION OF THE BEER ................ 420 4.3.6 EQUIPMENT IN CONVENTIONAL STORAGE CELLARS ................................ 420 - STORAGE CELLAR EQUIPMENT ............. 420 - STORAGE TANKS ............................... 420 4.3.7 STORAGE IN CONVENTIONAL TANKS ...... 422 - TRANSFER PUMPING ......................... 422 - PRESSURE REGULATION BUNGING ....... 423 4.3.8 STORAGE VESSEL TAPPING ................... 424 - ESTABLISHING THE CONNECTION ........ 424 - PRESSURE DURING TAPPING AND EMPTYING ....................................... 424 4.3.9 DRAWING OFF FROM CONVENTIONAL TANKS ............................................... 425 - BLENDING UNIT ................................ 425 - PRESSURE REGULATOR ........................ 425 - RECOVERY OF YEAST BEER ................. 425 - DEEP COOLING OF THE BEER .............. 425 - FORE- AND POST-RUN ....................... 426 4.4 FERMENTATION/MATURATION IN CYLINDROCONICAL TANKS (CCTS) ...... 426 4.4.1 CONSTRUCTION AND INSTALLATION OF CYLINDROCONICAL TANKS ..................... 426 - CONSTRUCTION, SHAPE AND MATERIAL OF THECCT .................................... 426 -SIZE OF CCT .................................... 427 - INSTALLATION AND ARRANGEMENT OF THE CCTS ....................................... 429 4.4.2 CYLINDROCONICAL TANK FITTINGS ......... 430 - CONTROL AND OPERATING ELEMENTS AND SAFETY FITTINGS ....................... 430 - COOLING OF THE CCT ..................... 438 - POSSIBLE METHODS FOR CONTROLLING AND AUTOMATING COOLING ............. 444 4.4.3 FERMENTATION AND MATURATION IN A CYLINDROCONICAL TANK ..................... 447 - SPECIAL POINTS TO CONSIDER FERMEN TATION AND MATURATION IN CCTS ....448 - COLD FERMENTATION - COLD MATURATION ......................... 451 - COLD FERMENTATION WITH SPECIFIC MATURATION IN A CCT .................... 452 - WARM FERMENTATION WITHOUT PRESSURE - COLD MATURATION ......... 452 - PRESSURE FERMENTATION .................. 453 - COLD FERMENTATION - WARM MATURATION .......................... 453 - COLD PRIMARY FERMENTATION WITH PROGRAMMED MATURATION .............. 453 - WARM PRIMARY FERMENTATION WITH NORMAL OR FORCED MATURATION ...... 454 4.4.4 YEAST COLLECTION FROM THE CCT ...... 454 - YEAST COLLECTION TIME .................. 454 - YEAST COLLECTION METHODS ............. 456 - TREATMENT AND STORAGE OF THE YEAST CROP ............................................... 456 - INSPECTION OF THE YEAST CROP ....... 458 4.4.5 BEER QUALITY BEFORE FILTRATION ......... 459 4.4.6 BEER RECOVERY FROM SURPLUS YEAST (TANK- BOTTOM BEER, YEAST BEER) ............... 459 - SEPARATION BY MEANS OF SEDIMEN TATION OR FILTER PRESSING ................. 459 - YEAST SEPARATION ........................... 459 - BEER RECOVERY USING A DECANTER ...460 - MEMBRANE FILTRATION OF THE YEAST 461 - TREATMENT OF THE BEER FROM SURPLUS YEAST (YEAST BEER) ..........................462 4.4.7 CO 2 RECOVERY .................................. 463 4.4.8 IMMOBILIZED YEAST ........................... 465 4.5 BEER FILTRATION ............................... 466 4.5.1 FILTRATION METHODS ........................... 467 - SEPARATION MECHANISMS ................ 467 - FILTER MEDIUM CARRIERS ................... 468 - FILTER AIDS ...................................... 468 4.5.2 FILTER DESIGNS ................................... 472 - MASS FILTERS ................................... 472 - PRECOAT FILTERS ................................ 472 I 16 - LAYER FILTERS (FRAME FILTER) ............. 486 - MEMBRANE FILTER ............................487 - MULTI MICRO SYSTEM ...................... 488 - FILTRATION APPLICATIONS ................... 488 - KIESELGUHR-FREE BEER FILTRATION .... 488 4.6 BEER STABILIZATION ........................... 496 4.6.1 BIOLOGICAL STABILIZATION OF BEER ...... 496 - PASTEURIZATION ................................ 497 - FLASH PASTEURIZATION (HTST) .......... 497 - HOT FILLING OF BEER ......................... 499 - PASTEURIZATION IN TUNNEL PASTEURIZER 499 - COLD-ASEPTIC TREATMENT OF THE BEER ............................................... 500 4.6.2 COLLOIDAL STABILIZATION OF BEER ......... 501 - NATURE OF COLLOIDAL HAZES ............. 501 - IMPROVING THE COLLOIDAL STABILITY OF BEER ........................................... 502 - TECHNOLOGICAL MEASURES FOR IMPROVING COLLOIDAL STABILITY ............................ 502 - ADDITION OF STABILIZING AGENTS .... 503 - DOSING WITH DOWNSTREAM HOP PRODUCTS ......................................... 510 4.6.3 FILTRATION PLANT ................................ 511 4.6.4 FLAVOR STABILITY ................................. 513 - AGING PROCESS ................................ 513 - FACTORS TO PROMOTE FLAVOR STABILITY 515 - MEASURES TO AVOID OXYGENATION DURING FILTRATION AND FILLING ........... 516 - MEASURES TO PREVENT NEGATIVE INFLUENCES ON THE FLAVOR STABILITY AFTER FILLING 517 4.7 CARBONATION OF THE BEER ............. 519 4.8 SPECIAL BEER PRODUCTION METHODS 520 4.8.1 HIGH-GRAVITY BREWING ..................... 520 4.8.2 ICE BEER PRODUCTION .......................... 523 4.8.3 PROCESSES FOR REMOVING ALCOHOL .... 525 - MEMBRANE SEPARATION PROCESS .... 525 - THERMAL PROCESS/DISTILLATION ........ 529 - SUPPRESSION OF ALCOHOL FORMATION 532 4.9 ACCIDENT PREVENTION DURING FERMENTA TION, MATURATION, AND FILTRATION ...534 4.9.1 RISK OF ACCIDENTS DUE TO FERMENTATION CARBON DIOXIDE ............................... 534 4.9.2 WORK IN PRESSURE VESSELS ................. 535 4.9.3 WORKING WITH KIESELGUHR ................ 536 4.9.4 GENERAL ACCIDENT PREVENTION INFORMATION ....................................... 536 5 FILLING THE BEER ............................... 539 5.1 FILLING RETURNABLE GLASS BOTTLES .... 539 5.1.1 RETURNABLE GLASS BOTTLES .................. 539 - ADVANTAGES AND DISADVANTAGES OF GLASS BOTTLES .................................. 539 - GLASS BOTTLE PRODUCTION ................ 539 - BOTTLE SHAPES ................................ 539 - BOTTLE COLOR .................................... 541 - SURFACE TREATMENT ......................... 541 - SCUFFING ......................................... 542 - BOTTLE AFTERCOATING ........................ 542 - LIGHT GLASS RETURNABLE BOTTLES .... 542 - PROCESS STEPS IN THE FILLING OF RETURNABLE GLASS BOTTLES ............... 542 5.1.2 CLEANING RETURNABLE GLASS BOTTLES ..542 - SORTING EMPTIES .............................. 543 - FACTORS INFLUENCE BOTTLE CLEANING ... 543 - BOTTLE WASHING MACHINES .............544 - CLEANING SOLUTION .......................... 558 - CLEANING AND MAINTENANCE WORK ON THE BOTTLE CLEANING MACHINE .. 563 - OFFLOADING NEW GLASS BOTTLES AND CANS ............................................... 563 5.1.3 INSPECTION OF THE CLEANED RETURNABLE GLASS BOTTLES .................................... 564 5.1.4 BOTTLE FILLING .................................... 570 - PRINCIPLES OF FILLING .........................570 - PRINCIPLES OF BOTTLE FILLING MACHINE DESIGN ............................................ 572 - KEY ASSEMBLIES OF BOTTLE FILLING MACHINES ........................................ 573 - CONSTRUCTION AND MODE OF OPERATION OF THE FILLING VALVES ........................ 576 - HIGH-PRESSURE INJECTION ................ 588 5.1.5 CLOSING THE BOTTLES .......................... 588 - CLOSING WITH CROWN CORKS ...........589 - CLOSING WITH A SWING STOPPER ..... 593 5.1.6 CLEANING THE FILLER AND CLOSER .........594 5.1.7 INSPECTION OF THE FILLED AND CLOSED BOTTLES ..............................................598 - FILLING HEIGHT VERIFICATION ............. 598 - OXYGEN IN THE BOTTLE NECK ............ 600 5.1.8 PASTEURIZATION IN BOTTLES .................. 602 - BASICS OF PASTEURIZATION IN BOTTLES 602 - ESSENTIAL COMPONENTS OF THE TUNNEL PASTEURIZER ....................................... 603 - SAFETY MEASURES DURING 17 PASTEURIZING .................................... 604 5.1.9 LABELING AND FOILING THE BOTTLES .....605 - LABELS AND FOILS .............................605 - LABEL ADHESIVE .............................. 606 - BASIC PRINCIPLE OF LABELING ............. 608 -LABELING MACHINE DESIGNS ............ 609 - HEAD FOLDING WITH FOILS .................610 - DATING THE LABELS ..........................610 5.2 PARTICULARITIES WHEN FILLING NON- RETURNABLE GLASS BOTTLES ...... 612 5.2.1 OFFLOADING NEW GLASS BOTTLES ........ 612 5.2.2 RINSING (FLUSHING) ............................. 612 5.3 FILLING PET BOTTLES .........................613 5.3.1 PET BOTTLES ...................................... 613 - STRUCTURAL PROPERTIES OF PET ......... 613 - BARRIER PROPERTIES OF PET ................ 614 - BARRIER TECHNOLOGIES ..................... 614 - IMPORTANCE OF THE SCAVENGER ....... 616 5.3.2 PRODUCTION OF PET BOTTLES ................ 617 - MANUFACTURING THE PREFORMS ....... 617 - STRECHING AND BLOW-MOLDING PET BOTTLES .................................... 617 - INSPECTION OF THE PRODUCED PET BOTTLES .................................... 618 - RINSING NEW BOTTLES ...................... 618 5.3.3 TRANSPORTING PET BOTTLES ................. 618 5.3.4 FILLING PET BOTTLES .............................620 5.3.5 CLOSING PET BOTTLES ..........................620 - PLASTIC SCREW CLOSURES .................. 620 - ALUMINUM ROLL-ON CAPS ................ 622 5.3.6 LABELING PET BOTTLES .......................... 624 5.4 FILLING PLASTIC BOTTLES AS RETURNABLE BOTTLES ..............................................625 5.4.1 PEN/PLA ............................................625 5.4.2 CLEANING OF RETURNABLE PLASTIC BOTTLES ..............................................626 5.4.3 FOREIGN SUBSTANCE INSPECTION ..........626 5.5 FILLING IN CANS ................................ 631 5.5.1 CANS AND CAN CLOSURES ................... 631 5.5.2 STORING, DEPALLETIZING, AND OFFLOADING THE EMPTY CANS ............................... 634 5.5.3 INSPECTION OF THE EMPTY CANS ........ 635 5.5.4 RINSING THE CANS ..............................635 5.5.5 FILLING OF THE CANS ............................ 636 - MECHANICAL CAN FILLERS .................. 637 - CAN FILLER WITH VOLUMETRIC FILLING ..639 5.5.6 CLOSING THE CANS ............................. 646 \| 18 5.5.7 CLEANING THE CAN FILLER AND CLOSER . 648 5.5.8 WIDGETS ............................................ 648 5.5.9 INSPECTION OF THE FILLED CANS ........... 649 5.5.10 PASTEURIZATION OF CANS .................... 650 5.5.11 WRAPAROUND LABELING OF CANS ....... 650 5.5.12 DATING THE CANS .............................. 651 5.6 FILLING INTO CASKS, KEGS, PARTY CASKS, AND LARGE CANS ............................... 652 5.6.1 WOODEN BARRELS AND BARREL FILLING ..652 5.6.2 KEGS AND FITTINGS .............................655 - MATERIAL, SHAPE, AND SIZE OF KEG .655 - KEG FITTINGS .................................... 656 - PLASTIC KEGS .................................... 656 5.6.3 KEG CLEANING AND FILLING ................. 657 - KEG CLEANING ................................ 658 - KEG FILLING ......................................658 5.6.4 KEG PLANTS ........................................660 5.6.5 FILLING SMALL AND PARTY KEGS ............ 660 5.6.6 FILLING LARGE CANS ............................ 661 5.7 TRANSPORTATION AND PACKAGING ...662 5.7.1 TRANSPORT CONTAINERS ...................... 662 5.7.2 TREATMENT OF PLASTIC CRATES ............. 664 - REJECTING THIRD-PARTY AND DAMAGED CRATES AND BOTTLES ......................... 664 - WASHING THE CRATES ..................... 665 - CRATE MAGAZINE .............................665 5.7.3 TRANSPORT TECHNOLOGY ..................... 666 - BOTTLE AND CAN TRANSPORT ............. 666 - CONTAINER TRANSPORT ..................... 670 5.7.4 PACKING TECHNOLOGY ......................... 671 - PACKING HEAD AND PACKING TULIPS.. 671 -PACKERTYPES ................................. 672 5.7.5 PALLETIZING AND DEPALLETIZING EQUIPMENT ........................................ 677 - ROBOT TECHNOLOGY ......................... 677 - DESIGN AND FUNCTION OF THE PALLETITZERS AND DEPALLETIZERS ....... 677 - STACKING FULL PACKAGE PALLETS ....... 680 - PALLET TRANSPORT SYSTEMS .............. 680 - PALLET SET POSITIONS ......................... 680 - INFEED AND DISCHARGE EQUIPMENT . 680 - PALLET MAGAZINES ........................... 681 - PALLET INSPECTION ............................ 681 - SECURING PALLETS ............................. 681 - PALLETIZING IN KEG FILLING ................ 682 5.8 COMPLETE FILLING PLANTS ................ 683 5.9 BEER LOSS .........................................687 5.9.1 CALCULATING THE AMOUNT OF SALES BEER PRODUCED ........................................... 687 5.9.2 STOCK TAKING AND CONVERSION TO SALES BEER ........................................ 687 5.9.3 CALCULATION OF THE VOLUME LOSS ..... 689 5.9.4 CALCULATION OF MALT USAGE IN KG MALT/HL SALES BEER ..................... 690 5.9.5 IMPORTANCE OF THE LOSS AND WAYS TO REDUCE IT .......................................... 690 6 CLEANING AND DISINFECTION ........... 693 6.1 MATERIALS AND THEIR BEHAVIOR TOWARDS CLEANING AGENTS ............................ 693 6.1.1 ALUMINUM VESSELS ........................... 693 6.1.2 CHROME-NICKEL STEEL VESSELS, PIPES, AND FITTINGS ..................................... 694 6.1.3 HOSES AND SEALS ............................... 696 6.2 CLEANING AGENTS ............................697 6.3 DISINFECTANTS .................................. 698 6.4 CLEANING AND DISINFECTION USING A CIP SYSTEM ....................................... 700 6.5 CLEANING PROCEDURE ..................... 705 6.6 MECHANICAL CLEANING ................... 706 6.7 MONITORING OF CLEANING AND DISINFECTION ................................... 707 6.8 OCCUPATIONAL HEALTH AND SAFETY FOR CLEANING AND DISINFECTION ...........707 7 THE FINISHED BEER ..........................709 7.1 BEER INGREDIENTS ............................709 7.1.1 COMPONENTS OF BEER ...................... 709 7.1.2 BEERAND HEALTH ............................... 712 7.2 TASTE AND FOAM ............................. 713 7.2.1 BEER TASTE ........................................ 713 - BEER AROMA ................................... 713 - PALATEFULNESS ................................. 716 - CARBONATION .................................. 716 - BITTERNESS OF THE BEER ................... 717 7.2.2 BEER FOAM ........................................ 717 7.3 TYPES OF BEER AND THEIR PARTICULARITIES ................................ 721 7.3.1 TOP FERMENTED BEERS ....................... 721 - SPECIAL FEATURES OF TOP FERMENTATION ................................. 721 - WHEAT BEER ................................... 724 - BERLINER WEISSE ..............................728 - ALTBIER ............................................728 - KOLSCH ............................................729 -ALE .................................................729 - STOUT .............................................. 730 - PORTER .............................................730 - BELGIAN BEER TYPES ....................... 730 7.3.2 BOTTOM FERMENTED BEER TYPES ......... 731 - PILSNER TYPE BEERS .......................... 732 - LAGER BEER/FULL BEER ..................... 732 - EXPORT ............................................. 733 - BLACK BEER ..................................... 733 - FESTBIER .......................................... 734 - ICE BEER .......................................... 734 - MARZEN .......................................... 734 - BOCK BEER ....................................... 734 - DOUBLE BOCK BEER ...........................735 - ALCOHOL-FREE BEER .......................... 735 - LOW-CARB BEER (DIET BEER) .............736 - LIGHT BEER ...................................... 737 - MALT DRINK ..................................... 737 - OTHER SPECIAL BEER TYPES ...............738 - MIXED BEER BEVERAGES .................. 738 7.3.3 TRENDS REGARDING THE DEVELOPMENT OF BEER TYPES NOT CORRESPONDING TO THE PURITY LAW ............................. 741 7.4 QUALITY TESTING .............................. 744 7.4.1 TASTING THE BEER ..............................744 7.4.2 MICROBIOLOGICAL TESTING ................... 745 7.4.3 BEER ANALYSIS ................................... 749 - ANALYSIS OF THE ORIGINAL GRAVITY .... 749 - MEASUREMENT OF BEER COLOR ......... 753 - MEASUREMENT OF THE PH VALUE ... 753 - MEASUREMENT OF THE OXYGEN CONTENT IN BEER .......................... 754 - MEASUREMENT OF THE DIACETYL CONTENT IN BEER ......................................... 755 - MEASUREMENT OF HEAD RETENTION . 755 - MEASUREMENT OF THE CARBON DIOXIDE CONTENT .......................................756 - MEASUREMENT OF BITTERNESS UNITS . 757 - MEASUREMENT OF THE HAZE TENDENCY ..................................... 757 - FILTERABILITY OF THE BEER ................758 - OTHER TESTS ..................................758 7.5 PROCESS MEASUREMENT AND ANALYSIS TECHNOLOGY .................................... 759 7.5.1 TEMPERATURE MEASURING DEVICES ....759 7.5.2 FLOW METERS .................................... 759 19 7.5.3 FILLING LEVEL METERS ......................... 760 7.5.4 DENSITY METERS ................................760 7.5.5 OPTICAL ONLINE MEASURING TECHNOLOGY ....................................... 761 7.5.6 OXYGEN METERS ................................ 763 7.5.7 PH VALUE METERS .............................. 763 7.5.8 CONDUCTIVITY METERS ....................... 764 7.5.9 THRESHOLD VALUE PROBES .................. 764 7.5.10 PRESSURE METERS ............................... 764 8 SMALL SCALE BREWERS ..................... 767 8.1 PUB BREWERY (BREW PUB) ............. 768 8.1.2 CONSIDERATIONS FOR PLANNING A PUB BRE WERY .................................................. 770 8.2 MICROBREWERY ................................ 774 8.3 CONTRACT BREWER ............................776 8.4 HOME BREWER ................... 776 8.4.1 THE LEGAL SIDE OF HOBBY BREWING ... 776 8.4.2 PROCURING THE RAW MATERIALS ...........776 8.4.3 MALT PRODUCTION ON A SMALL SCALE.... 777 8.4.4 BEER PRODUCTION FOR THE HOME BREWER ................................... 778 - SPECIFICATIONS ................................. 779 - CALCULATING THE BULK ...................... 779 - CALCULATION OF THE MASHING-LN LIQUOR .............................................. 782 - CALCULATING THE TOTAL MASH ........... 782 - LAUTERING ........................................ 783 - CALCULATION OF THE SPARGE LIQUOR ..783 - WORT BOILING ................................... 784 9 WASTE DISPOSAL AND THE ENVIRONMENT ................... 787 9.1 ENVIRONMENTAL LAW ...................... 788 9.2 WASTEWATER ....................... 788 9.2.1 WASTEWATER COSTS ...........................788 9.2.2 DEFINITION OF WASTEWATER TERMS ....790 9.2.3 WASTEWATER TREATMENT ................... 791 - AEROBIC WASTEWATER TREATMENT PLANTS .............................................. 791 - ANAEROBIC WASTEWATER TREATMENT PLANTS .............................................. 792 - AMOUNT AND COMPOSITION OF BREWERY WASTEWATER ................................... 793 - WASTEWATER TREATMENT WITH MIXING AND EQUALIZING TANKS .................... 793 9.3 RESIDUES AND WASTE ..................... 795 I 20 9.3.1 SPENT GRAIN AND SPENT HOPS ........... 795 9.3.2 TRUB ................................................. 796 9.3.3 SURPLUS YEAST ................................... 797 9.3.4 KIESELGUHR SLUDGE ............................ 797 9.3.5 USED LABELS ...................................... 797 9.3.6 BROKEN GLASS ................................... 798 9.3.7 BEER CANS ......................................... 798 9.3.8 MINOR SOURCES OF WASTE ................. 798 9.4 EMISSIONS ....................................... 798 9.4.1 DUST AND DUST EMISSIONS ................ 798 9.4.2 BREWHOUSE EMISSIONS ...................... 798 9.4.3 EXHAUST GAS EMISSIONS .................... 798 9.4.4 SOUND EMISSIONS ..............................798 9.5 RECYCLING PET BOTTLES .................. 799 9.5.1 INSPECTING THE PET RECYCLATE............ 800 10 ENERGY MANAGEMENT IN THE BREWERY AND MALTING ...... ............................. 801 10.1 ENERGY REQUIREMENTS IN MALT AND BEER PRODUCTION ............................ 801 10.2 STEAM BOILER SYSTEMS ................... 802 -FUELS .............................................. 802 - STEAM ............................................ 803 - STEAM BOILERS ................................ 805 - STEAM ENGINES ...............................809 - COMBINED HEAT AND POWER PLANTS (CHP) .............................................. 810 10.3 REFRIGERATION PLANTS ..................... 812 10.3.1 REFRIGERANTS AND COOLING AGENTS ...812 - REFRIGERANTS ................................... 812 - COOLING AGENTS .............................813 - OPERATING PRINCIPLE REFRIGERATION .. 813 10.3.2 COMPRESSION REFRIGERATION PLANTS ..817 - OPERATING PRINCIPLE ....................... 817 -EVAPORATOR .................................... 819 -COMPRESSORS ................................. 819 - CONDENSERS (LIQUEFIERS) ................ 821 - CONTROL VALVE ................................ 822 - ICE WATER STORAGE SYSTEM ............. 823 10.3.3 ABSORPTION COOLING MACHINE ......... 824 10.3.4 SPACE AND LIQUID COOLING ............... 824 - COOLING OF CONVENTIONAL FERMENTATION AND STORAGE CELLARS ...................... 825 - MODERN REFRIGERATION PLANTS ........ 826 - LIQUID COOLING ............................... 826 10.3.5 ADVICE FOR THE ECONOMICAL OPERATION OF REFRIGERATION PLANTS .................... 829 10.4 ELECTRICAL SYSTEMS .......................... 830 10.4.1 SUPPLY OF ELECTRICAL ENERGY .............. 830 10.4.2 POWER FACTOR COS J ........................... 831 10.4.3 TRANSFORMING THE ELECTRIC CURRENT ..833 10.4.4 SAFETY MEASURES .............................. 833 10.4.5 INFORMATION CONCERNING THE ECONOMICAL USE OF ELECTRICAL ENERGY ................... 834 10.4.6 OTHER ENERGY SOURCES ...................... 834 10.5 PUMPS, FANS, AND COMPRESSORS ..835 10.5.1 PUMPS .............................................. 835 - ROTARY PUMPS ................................835 - POSITIVE DISPLACEMENT PUMPS ...... 838 - DIMENSIONING OF PUMPS ................ 842 - SPEED CONTROL OF PUMPS ............... 842 - LUBRICATIVE RING SEAL ..................... 843 10.5.2 FANSAND COMPRESSORS ..................... 844 - FANS AND BLOWERS .......................... 844 10.5.3 COMPRESSED AIR SYSTEMS ................ 844 - AIR COMPRESSORS ............................. 845 - AIR DRYERS ...................................... 848 - PRESSURE TANKS ...............................849 - COMPRESSED AIR NETWORK ............. 849 - AIR FILTERS......................................... 850 11 AUTOMATION AND PLANT PLANNING ... 853 1.1 NOTES ABOUT THE USE OF MEASUREMENT AND CONTROL TECHNOLOGY ............... 853 11.1.1 GENERAL INFORMATION ....................... 853 11.1.2 REQUIREMENTS CONCERNING THE MEASU REMENT UNCERTAINTY OF THE MEASURING TECHNOLOGY USED .............................853 11.1.3 REQUIREMENTS FOR INSTALLATION LOCATION AND CLEANING/DISINFECTION .............. 854 11.1.4 OPERATIONAL RELIABILITY AND PLANT SAFETY REQUIREMENTS .................................. 856 11.1.5 MAINTENANCE AND UPKEEP REQUIREMENTS .................................. 856 11.1.6 REQUIREMENTS FOR AUTOMATIC CONTROLS ........................................... 857 11.2 PLANT PLANNING ............................... 859 11.2.1 INTRODUCTION .................................... 859 - GENERAL PLANNING CONSIDERATIONS .... 859 - GENERAL INFORMATION ABOUT THE PLANNING PROCESS ............................ 860 11.2.2 BASIC ASPECTS OF PLANT PLANNING ...... 862 11.2.3 DIFFERENT PROCEDURES FOR PLANT PLANNING AND REALIZATION ................................ 864 11.2.4 IMPORTANT DOCUMENTS AND DOCUMENTATION IN PLANT PLANNING ...865 - GENERAL INFORMATION ..................... 865 - THE PROCEDURE SCHEME .................866 - THE BASIC MIMIC DIAGRAM ............868 - THE PROCEDURAL MIMIC DIAGRAM .... 868 - THE PIPING AND INSTRUMENTATION MIMIC DIAGRAM .............................. 868 - PIPING AND ASSEMBLY PLANS ............ 871 - THE PROCESS DESCRIPTION ................ 871 - THE DESIGN OF IMPLEMENTATION DOCUMENTS .................................... 872 11.2.5 NOTES ON CONTRACT DESIGN .............. 873 11.2.6 COMMISSIONING AND PERFORMANCE RUN .................................................. 874 11.2.7 PROJECT CONCLUSION ........................... 874 11.2.8 PROJECT DOCUMENTATION ................... 875 11.3 PLANT DESIGN AND REQUIREMENTS . 876 11.3.1 GENERAL INFORMATION ....................... 876 11.3.2 REQUIREMENTS FOR THE AUTOMATION OF MODERN PLANTS ................................ 876 11.3.3 HYGIENIC DESIGN OF PIPEWORK AND EQUIPMENT ...................................... 876 11.3.4 OPERATIONAL SAFETY REQUIREMENTS FOR PLANTS ............................................... 877 - MEDIA SEPARATION ......................... 877 - PROTECTING THE PLANT AGAINST PROHIBITED PRESSURES...................... 879 11.3.5 NOTES ON THE DESIGN OF PIPEWORK ... 880 - GENERAL INFORMATION ..................... 880 - PIPE CONNECTIONS .......................... 880 - INSTALLING PIPEWORK AND DESIGNING PIPE HOLDERS .................................. 882 - FLOW VELOCITY IN PIPEWORK/PRESSURE LOSSES............................................ 884 - MEASURES AGAINST WATER HAMMER AND VIBRATIONS ..............................887 - VENTING PIPEWORK, OXYGEN REMOVAL 887 - DESIGN OF HEAT INSULATION FOR PIPEWORK ....................................... 888 - DESIGN OF PIPE OUTLETS .................. 888 - PROTECTING PIPEWORK AGAINST FROST AND PLUGGING ................................. 888 - DEAD SPACES IN PIPEWORK ..............889 - STEAM PIPES ................................... 889 11.3.6 NOTES ON PIPE CONNECTION, USE OF FITTINGS, AND SAMPLE COLLECTION ........ 889 - GENERAL INFORMATION ..................... 889 - MANUAL CONNECTING TECHNIQUE ....890 - FIXED PIPING ................................... 890 - FITTINGS FOR PIPES AND PLANT COMPONENTS ........................ 891 - SAMPLING FITTINGS ...........................893 - FITTING DESIGNS ............................... 894 11.3.7 NOTES ON THE DESIGN AND OPERATION OF CIP STATIONS - REQUIREMENTS FOR AUTOMATIC CLEANING AND DISINFECTION 896 11.3.8 NOTES REGARDING THE STORAGE OF CHEMICALS ....................................... 898 11.3.9 NOTES REGARDING THE SURFACE QUALITY OF MACHINES AND APPARATUSES ....... 898 APPENDIX CONVERSION OF LEGALLY DEFINED AND COMMONLY USED MEASUREMENT UNITS .............................. 901 LIST OF ADVERTISERS ......................................... 904 REFERENCE TO DIAGRAMS AND DOCUMENTS USED IN THIS BOOK ......................................... 905 LITERATURE REFERENCES .................................... 909 INDEX ............................................................ 920 22
any_adam_object	1
author	Kunze, Wolfgang 1926-2016
author2	Hendel, Olaf
author2_role	edt
author2_variant	o h oh
author_GND	(DE-588)1018148981 (DE-588)1124943560
author_facet	Kunze, Wolfgang 1926-2016 Hendel, Olaf
author_role	aut
author_sort	Kunze, Wolfgang 1926-2016
author_variant	w k wk
building	Verbundindex
bvnumber	BV046154136
classification_rvk	VN 8200
classification_tum	BRA 050f
ctrlnum	(OCoLC)1121479396 (DE-599)DNB1188741039
dewey-full	663.42
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	663 - Beverage technology
dewey-raw	663.42
dewey-search	663.42
dewey-sort	3663.42
dewey-tens	660 - Chemical engineering
discipline	Chemie / Pharmazie Brauwesen
edition	6th English edition
format	Book
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genre	1\p (DE-588)4123623-3 Lehrbuch gnd-content
genre_facet	Lehrbuch
id	DE-604.BV046154136
illustrated	Illustrated
indexdate	2024-07-10T08:36:44Z
institution	BVB
institution_GND	(DE-588)106809303X
isbn	9783921690871 3921690870
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-031534196
oclc_num	1121479396
open_access_boolean
owner	DE-83 DE-1028
owner_facet	DE-83 DE-1028
physical	947 Seiten Illustrationen
publishDate	2019
publishDateSearch	2019
publishDateSort	2019
publisher	VLB Berlin
record_format	marc
spelling	Kunze, Wolfgang 1926-2016 Verfasser (DE-588)1018148981 aut Technologie Brauer & Mälzer Technology brewing and malting Wolfgang Kunze ; edited by Olaf Hendel 6th English edition Berlin VLB Berlin 2019 947 Seiten Illustrationen txt rdacontent n rdamedia nc rdacarrier Brauer und Mälzer (DE-588)4244818-9 gnd rswk-swf Mälzerei (DE-588)4168465-5 gnd rswk-swf Technik (DE-588)4059205-4 gnd rswk-swf Malzherstellung (DE-588)4168743-7 gnd rswk-swf Bierherstellung (DE-588)4122920-4 gnd rswk-swf Bierwürze (DE-588)4145365-7 gnd rswk-swf Brauerei (DE-588)4008024-9 gnd rswk-swf The book addresses professional brewer in all sizes, from ambitious homebrewer, craft brewer, micro brewer, pub brewer up to industrial brewer. Beer Malt brewing craft brewing 1\p (DE-588)4123623-3 Lehrbuch gnd-content Bierherstellung (DE-588)4122920-4 s Malzherstellung (DE-588)4168743-7 s Bierwürze (DE-588)4145365-7 s Brauerei (DE-588)4008024-9 s Mälzerei (DE-588)4168465-5 s DE-604 Technik (DE-588)4059205-4 s 2\p DE-604 Brauer und Mälzer (DE-588)4244818-9 s 3\p DE-604 Hendel, Olaf (DE-588)1124943560 edt Versuchs- u. Lehranstalt für Brauerei Abt. Verlag (DE-588)106809303X pbl B:DE-101 application/pdf http://d-nb.info/1188741039/04 Inhaltsverzeichnis DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031534196&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk
spellingShingle	Kunze, Wolfgang 1926-2016 Technology brewing and malting Brauer und Mälzer (DE-588)4244818-9 gnd Mälzerei (DE-588)4168465-5 gnd Technik (DE-588)4059205-4 gnd Malzherstellung (DE-588)4168743-7 gnd Bierherstellung (DE-588)4122920-4 gnd Bierwürze (DE-588)4145365-7 gnd Brauerei (DE-588)4008024-9 gnd
subject_GND	(DE-588)4244818-9 (DE-588)4168465-5 (DE-588)4059205-4 (DE-588)4168743-7 (DE-588)4122920-4 (DE-588)4145365-7 (DE-588)4008024-9 (DE-588)4123623-3
title	Technology brewing and malting
title_alt	Technologie Brauer & Mälzer
title_auth	Technology brewing and malting
title_exact_search	Technology brewing and malting
title_full	Technology brewing and malting Wolfgang Kunze ; edited by Olaf Hendel
title_fullStr	Technology brewing and malting Wolfgang Kunze ; edited by Olaf Hendel
title_full_unstemmed	Technology brewing and malting Wolfgang Kunze ; edited by Olaf Hendel
title_short	Technology brewing and malting
title_sort	technology brewing and malting
topic	Brauer und Mälzer (DE-588)4244818-9 gnd Mälzerei (DE-588)4168465-5 gnd Technik (DE-588)4059205-4 gnd Malzherstellung (DE-588)4168743-7 gnd Bierherstellung (DE-588)4122920-4 gnd Bierwürze (DE-588)4145365-7 gnd Brauerei (DE-588)4008024-9 gnd
topic_facet	Brauer und Mälzer Mälzerei Technik Malzherstellung Bierherstellung Bierwürze Brauerei Lehrbuch
url	http://d-nb.info/1188741039/04 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=031534196&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
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