Benjamin Kloos (1) and Hans Scheuren (2). 1. Kitzmann
Brewery, Erlangen, Germany. 2. Ingenieurbüro Dr.-Ing. Hans Scheuren, Bad Kreuznach, Germany.
Wort boiling is used for the evaporation of unwanted aromatic
components, above all the unwanted component dimethyl sulfide (DMS). The
traditional method is open, discontinuous boiling through direct heating
of the kettle. The overall evaporation required for a target
concentration of DMS is calculable. However, the lack of homogeneity in
the kettle results in strong deviations between projection and reality.
This article determines the deviation by establishing the wort
homogeneity via a homogeneity factor (ε). Based on trials in a brewery,
the new method was tested and successfully confirmed. Thus, with the
formulated projection every brewery using an open, discontinuous wort
boiling can be managed more efficiently than before.
Keywords: Evaporation, Homogeneity, Aromatic components,
Overall evaporation, Dimethyl sulfide (DMS)