Separation of wort from mash
AssigneeThe Brewing Research Foundation
InventorIyadh S. Daoud
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Abstract
A barrier cross-flow separation method is used to separate wort from mash in beermaking. The separator medium is preferably a cylindrical element with an internal diameter of at least 20 mm and a pore size in a range of from 10 .mu.m to 100 .mu.m. High gravity wort is obtainable from a four-step separation process which can handle mash free of husk and including large amounts of cereal adjunct. The wort may be clarified in a subsequent filtering step.
Claims12
A method of preparing wort from malted grain, which comprises the operations of mashing the malted grain in the presence of a preheated liquor to provide a spent grain-wort mash, and separating the wort from the spent grain;
- and wherein the operation of separating is a barrier cross-flow separation method accomplished by flowing the spent grain-wort mash across the surface of a wort-permeable separator element having a pore diameter in a range of from 10.0 to 100.0 .mu.m to permit wort to pass as filtrate through the separator in a direction transverse to the direction of said flow while restraining passage of the spent grain.
Dependencies are inferred from the claim text.