Primary energy savings potential associated with reduction of overall evaporation during wort boiling

摘要

Using only thermodynamic substance property data, this article is meant to show, in a generally understandable fashion, the enormous savings potential associated with an overall evaporation rate reduction, disregarding brewery-specific efficiency losses in generation of heat from primary energy. Generalised simplified relationships are used to show the degree to which energy can be saved in every brewery as a function of annual output, by reducing overall evaporation per hectolitre of wort that does not have to be evaporated,.