Schooling on Brewplant BREW STAR and LAUTER STAR (English version)

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1 Schooling on Brewplant BREW STAR and LAUTER STAR (English version) Brauereitechnik HOYER Brauereitechnik Lilienthalstraße 44 D ahlow Deutschland Tel.: +49-(0) Fax: +49-(0) obil: +49-(0) E-ail: info@mikrobrau.de arch

2 Prepare in the evening on the day before each brew: clean all equipment (wear always gloves) check if water and electricity are available connect a water counter to boil 10 hl water (1000 l) in BREW STAR 000E grind your malt print out your brewing protocol (form) check and prepare your measuring instruments (e.g. refractometer) 2

3 Placing the Brewplant into the Brewhouse room: FAN 220 V OFF BREW STAR 000/WP 1000 LAUTER STAR 1000 l V1 SIGHT GLAS 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 3

4 STEP 1 FIRST ASH WATER: FIRST ASH WATER 1 Heat up 1000 l water to 100 C 2 FILL IN 400 l BOILING FIRST ASH WATER INTO 000 (V1) 3 COOL DOWN THE FIRST ASH WATER (IN BREW STAR 000E) TO 55 C FIRST ASH WATER FAN 220 V OFF Ca. 650 l 55 C BREW STAR 000/WP 1000 LAUTER STAR 1000 SPARGING WATER 600 l 100 C V1 SIGHT GLAS 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 4

5 STEP 2 ASHING IN, PROTEIN REST: ASHING IN & PROTEIN REST 1 OPEN THE LID OF 000 AND ASH IN THE GRINDED ALT INTO THE 55 C HOT WATER 2 CLOSE THE LID AND SWITCH ON THE STIRRER FOR 5 INUTES 3 THEN STOP THE STIRRER AND REST 10 INUTES FIRST ASH WATER FAN 220 V OFF 650 l 55 C BREW STAR 000/WP 1000 LAUTER STAR 1000 SPARGING WATER 600 l 100 C GRIST SIGHT GLAS 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 5

6 STEP 3 ASHING PROCESS: STARTING THE ASHING PROCESS 1 PRESS,, or P3 AND START THE AUTOATIC ASHING PROCESS (OR P4 ANUAL STEERING) 2 AKE THE IODINE TEST AT THE END OF THE REST ON 72 C 3 THE ASHING PROCESS ENDS WITH THE ALAR SOUND AT 78 C THE STEERING STOPS AUTOATICALLY SPARGING WATER FAN 220 V OFF BREW STAR 000/WP 1000 LAUTER STAR 1000 ASHING PROCESS 62 C 72 C 78 C SIGHT GLAS 600 l 80 C 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 6

7 STEP 4 PREPARE LAUTER STAR: COVER FALSE BOTTO OF LAUTER STAR PUP 80 C HOT WATER INTO THE BOTTO OF LAUTER STAR 1000 ( ) 2 REOVE THE AIR UNDER THE FILTER BOTTO AND WAR UP LAUTER STAR 1000 (78 C HOT WATER REAINS THERE) FAN 220 V OFF BREW STAR 000/WP 1000 LAUTER STAR 1000 ASH 78 C HOT WATER 78 C SPARGING WATER 600 l 80 C SIGHT GLAS 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 7

8 STEP 5 ASH OUT BREW STAR 000: ASHING OUT BREW STAR LAUTER REST 1 PUP THE COPLETE ASH INTO LAUTER STAR 1000 (V1 C2) 2 SPREAD OUT THE ASH EQUALLY WITH THE ASPR 3 HOLD LAUTER REST FOR 15 IN. ON 78 C FAN 220 V OFF BREW STAR 000/WP 1000 LAUTER STAR 1000 ASH 78 C ASH 78 C SPARGING WATER 80 C V1 SIGHT GLAS 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 8

9 STEP 6 - CLEAR UP THE HAZE WORT: CIRCULATION OF THE UNCLEAR WORT 1 PUP THE HAZE WORT ROUND IN A CIRCLE UNTIL IT BECOES CLEAR (LOWEST PUP SPEED, V1 C2) 2 STOP THE PUP AND DISCONNECT C2 3 CONNECT THIS HOSE END TO VALVE V1 ON BREW STAR 000 FAN 220 V OFF BREW STAR 000/WP 1000 LAUTER STAR 1000 ASH 78 C SPARGING WATER 80 C V1 SIGHT GLAS 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 9

10 STEP 7 LAUTERING THE HOT WORT: LAUTERING THE HOT WORT 1 PUP THE CLEAR WORT INTO THE PRE-RUN VESSEL BREW STAR 000 (LOWEST PUP SPEED) 2 CONNECT THE SPARGING WATER TO THE HOT WATER (HOSE TO, PUP TO C3) 3 START PUP 2 WITH AXIU SPEED WHEN THE SPENT GRAINS BECOE DRY FAN 220 V OFF BREW STAR 000/WP 1000 SPARGING WATER 80 C LAUTER STAR 1000 V1 SIGHT GLAS 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 10

11 STEP 8 HEAT UP FOR BOILING: HEATING UP WORT FOR BOILING (100 C) 1 SWITCH ON THE HEATER & STIRRER OF BREW STAR 000 DURING THE LAUTER PROCESS PRESS P3 AND SET 100 C (HEAT UP FOR BOILING) 2 OPEN THE COOLING WATER OF SLOWLY AND LET IT OPEN DURING THE BOILING PROCESS 3 SWITCH ON THE FAN OF FAN 220 V ON BREW STAR 000/WP 1000 SPARGING WATER 80 C LAUTER STAR 1000 SIGHT GLAS 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 11

12 STEP 9 - TEST THE WORT CONCENTRATION: TEST THE WORT CONCENTRATION (%/ PLATO) 1 STOP THE LAUTER PUP AND CLOSE THE VALVE OF EASURE YOUR WORT CONCENTRATION WITH THE REFRACTOETER 3 STOP LAUTERING WHEN THE WORT CONCENTRATION IS 11-12% ( PLATO) SPARGING WATER FAN 220 V ON BREW STAR 000/WP C LAUTER STAR 1000 SIGHT GLAS 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 12

13 STEP 10 START BOILING THE HOPS: START OF WORT BOILING PROCESS (100 C) 1 STOP BOTH PUPS AND CLOSE ALL VALVES 2 WHEN BOILING STARTS ON 100 C GIVE THE HOPS TO YOUR WORT 3 BOIL YOUR HOPS OVER 90 IN. 4 EPTY THE LAST WORT TO THE DRAIN AND LET THE SPENT GRAINS IN LAUTER STAR 1000 BECOE DRY 1000 l FAN 220 V ON 100 C BREW STAR 000/WP 1000 LAUTER STAR 1000 SPENT GRAINS DRAIN 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 13

14 STEP 11 - REOVE THE SPENT GRAINS: FAN 220 V ON 1000 l 100 C LAUTER STAR 1000 BREW STAR 000/WP 1000 SPENT GRAINS REOVING THE SPENT GRAINS 1 DURING HEATING UP PROCESS IN BREW STAR, DISCHARGE THE SPENT GRAINS OUT OF LAUTER STAR 1000 (OF 000): 2 PLACE THE SPENT GRAINS VAT UNDER THE TANK DOOR 3 OPEN THE TANK DOOR; BE CAREFUL: 78 C HOT SPENT GRAINS!!! (USE ALWAYS GLOVES) 4 SWITCH ON THE SPENT GRAINS REOVER AND REOVE ALL SPENT GRAINS OUT OF LAUTER STAR 1000 INTO THE SPENT GRAINS VAT 5 NOTE: BRING THE SPENT GRAINS OUT OF THE BREWHOUSE ROO!!! 6 CLEAN LAUTER STAR 1000 THOROUGH WITH CIP DRAIN 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 14

15 STEP 12 WHIRLPOOL REST: CAST THE HOT WORT AND WHIRLPOOL REST 1 SWITCH OFF THE HEATER OF 000 AND THE COOLER 2 CONNECT V1 TO AND AND START WITH AX. SPEED 3 CIRCULATE THE CAST WORT FOR 5 IN. 4 SWITCH ON THE STIRRER OF BREW STAR FOR 5 IN., THEN STOP 5 REST THE WORT IN W000 OVER 40 IN. 900 l FAN 220 V OFF 100 C BREW STAR 000/WP 1000 LAUTER STAR 1000 V1 CIRCULATION 000/WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet 15

16 STEP 13 CHILL DOWN THE HOT WORT: CHILLING WATER 9-12 C TO FERENTER FAN 220 V CAST WORT 900 l LAUTER STAR 1000 HOT WATER 85 C 1000 l CHILLING THE CAST WORT 1 START PUP WITH THE AXIU SPEED 2 OPEN THE VALVE OF CHILLING WATER TO THE OPPOSITE FLOW DIRECTION OF THE HOT WORT 3 WORT COOLING TAKES ABOUT IN. 4 SAVE THE COOLING WATER IN FOR THE NEXT BREW /WP 1000 mash tun, wort boiler, whirlpool, CIP, whirlpool inlet

17 STEP 14 AERATION OF COLD WORT & PITCHING THE YEAST: ATTENTION: THE FERENTING TANK UST BE STERILE WORT CHILLER C5 AIRATION OF THE CHILLED ORIGINAL WORT 1 CONNECT THE HOSE COING FRO THE WORT COOLER TO C5 OF THE PITCHING VESSEL (FERENTING TANK 1000 l) 2 PUP THE COLD WORT SLOWLY OVER THE TOP OF THE LID DURING ONE HOUR INTO THE FERENTING TANK 3 SWITH ON THE AUTOATIC COOLER OF THE TANK AND SET 9 C (bottom fermenting) STERILE FERENTER HNP 1000 l 4 PITCH THE YEAST THROUGH THE HATCH INTO THE FERENTER 5 SWITCH ON THE STIRRER OF THE FERENTER 6 STOP THE WORT COOLING PUP WHEN W000 IS EPTY 7 CLOSE ALL VALVES AND CLEAN ALL EQUIPENT 17

18 STEP 15 - THE FERENTING PROCESS: ABOUT 8-12 HOURS AFTER PITCHING THE YEAST THE WORT STARTS CREAING CONTROL THE FERENTING PROCESS OVER max. 7 DAYS (9 C, BOTTO FERENTING) ATTENTION: NEVER OPEN THE LID AND NEVER GET IN TOUCH WITH THE WORT TO AVOID ICROBIOLOGICAL CONTAINATION! EASURE THE YOUNG BEER AFTER 7 DAYS (IT UST NOT BE UNDER 5 % Es) TUNNAGE THE YOUNG BEER WHEN 5 % Es HAS REACHED AND PUP IT INTO THE STERILE STORAGE TANK OR INTO KEGS 18

19 STEP 16 - STORAGE OF THE YOUNG BEER IN PRESSURE TANKS: STORE THE BEER ABOUT 2-4 WEEKS IN THE TANKS CONNECT THE BUNGUNG APPARATUS TO THE TANK AND SET THE VALUE THAT IS NECESSARY (TABLE) FOR THE TEPERATURES BELOW SET THE TEPERATURE ON 9 C IN THE FIRST WEEK SET THE TEPERATURE ON 6 C IN THE SECOND WEEK SET THE TEPERATURE ON 3 C IN THE THIRD WEEK SET THE TEPERATURE ON 1 C IN THE FOURTH WEEK AFTER 3-4 WEEKS THE BEER IS READY FOR FILLING IN KEGS OR BOTTLES STORAGE THE KEGS IN THE SAE WAY. 19

LEHUI MICRO BREWERY EQUIPMENT 2009/ 8

LEHUI MICRO BREWERY EQUIPMENT 2009/ 8 Layout One of the Best Manufacturers o f Brewery Equipment in the World CATALOG SYSTEM BRIEF INTRODUCTION 1 RAW MATERIAL HANDLING SYSTEM 7 BREWHOUSE SYSTEM 8 FERMENTATION