Continuous malt liquor prodn - from green or kiln malt for brewing

摘要

The malt is first milled with hot water and the raw mash fed tangentially into the lowest of three annular chambers forming a tower and divided from each other by floors with skewed openings surrounding a central vertical stack pipe through which the spent grain is extracted from an outer annular chamber joined to the uppermost of the tower chambers by openings in the walls, the finished mash being separated by its spinning motion into the lighter wort and heavier spent grain. The temp. in the centre annular chamber is esp. 64 degrees C and that in the upper chamber esp. 75 degrees C. Additional hot water at 75 degrees may be fed into the centre tube to produce residue wort from the spent grains which are then extracted and may have the expressed liquor from them fed back into the milling stage. Simple, cheap method of high yield prodn of high quality brewing wort.