Program Book - Master Brewers Association of the Americas

P-86
Lauter tun operation: Practical application of lautering
theory
ANDREW FRATIANNI (1)
(1) D.G. Yuengling and Son, Pottsville, PA
There are many texts and papers covering the theory of lautering.
However, few of these deal with the practical operations of a lauter
tun and how to best achieve optimum throughput. Although each
vessel is different, this paper will take the theory of lautering
and apply it to a practical application in a working brewery and
also highlight modifications made to the control and operation
of this specific lauter tun. It will cover the basic theory, practical
application, and overall operations of the lauter tun, including
different practices in lautering and separation procedures
that brewers can use in order to optimize their own lauter tun
performance.
Andrew Fratianni began homebrewing at the age of 14. His
newfound popularity led him to become a brewer. After graduating
with a M.A. degree in German literature from New York University in
1992, he headed to Portland, OR, where he started his career in the
brewing industry working for Saxer and then Nor’Wester. He passed
the Institute of Brewing AME exams in 1997 while at the University
of California, Davis. He has worked for Stroh, Pabst Brewing in
China, and Anton Steinecker Maschinenfabrik. His current position
is brewmaster for D.G. Yuengling and Son, Pottsville, PA. He is a
member of the MBAA and IBD.
P-87
XXL mash filters—Technological results from new generation
mash filter systems
JENS VOIGT (1), Hans-Joerg Menger (2)
(1) Technische Universität München, Center of Life Sciences,
Weihenstephan; (2) Ziemann Ludwigsburg GmbH, Germany
Mash filters are gaining importance in the technology of wort
separation with growing brewhouse capacities and units. Even
though they have been in existence for several decades the unit size
was limited to approximately 12 tons of grist charge for many years.
High gravity brewing, faster turnaround times and higher utilization
of brewing lines made it necessary to develop mash filter units of
larger size. The actual size of mash filters is beyond 26 tons of grist.
They have now been in operation for several years. This paper
describes the differences in construction and process performance
compared with previous constructions. Several details lead to
improved technical performance. Technologically the new filter
generation gives very good results in yield, occupation time and
overall capacity. The wort quality compares very well with previous
systems. This paper describes technical improvements supported
by technological effects. The central rail support system allows fast
mechanical movements and a smooth and even mash transfer and
distribution. Efficiency provides yields above laboratory values,
while solids are low in general, accompanied by good turbidity. All
quality parameters were measured during commissioning of new
full size filters equipped with this technique. Technical highlights:
up to 26 t of malt grist, chamber plates 2.4 x 2.4 m, 14 brews of high
quality wort per day.
Jens Voigt received a diploma engineer (M.S. equivalent) degree in
brewing and beverage technology from TU München-Weihenstephan,
Germany, in 1985. He started his career with A. Steinecker GmbH,
Freising, as a technical engineer in brewhouse, fermentation, and
filtration equipment. He held positions in sales, production, and
management with Steinecker until 1995. From 1988 until 1992 he
studied for his Ph.D. degree in brewing technology on beer foam from
Weihenstephan (Professor Dr. Narziß). In 1996 he joined Doemens
Brewing School in Munich, Germany, as managing director. Later
he joined Heinrich Huppmann GmbH, Kitzingen, Germany, as key
account manager for brewery equipment and was managing director
of brewmaxx, software solutions for the brewing industry. Since
early 2004 he has been a research associate with Professor Karl
Sommer at Lehrstuhl für Maschinen- und Apparatekunde (Chair
for Mechanical Engineering & Process Technology) at the WZW
(Wissenschaftszentrum Weihenstephan) (Center of Life Science,
Weihenstephan), working on brewing process technology. He is a
member of the MBAA and IBD and the Editorial Board of the Journal
of the Institute of Brewing, London (JIB).
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