With wort boiling, the beer production is entering the hot phase. The lautered wort is boiled and thus sterilized. Malt enzymes are inactivated. Hops are added to the wort and the undesirable aromas and flavouring compounds are evaporated. Thus, this partial process in the brewhouse is of particular importance for the beer quality.
The new Jetstar
The Jetstar from Huppmann allows a completely new process in atmospheric kettles: 2-phase boiling. This method with two separate steps makes wort boiling with internal boiler in natural circulation much more gentle and energy-efficient. In the first phase, the conversion process, the innovative subjet system provides for a more homogeneous circulation with minimum thermal stress. In the second phase, the two-level wort spreader ensures very intensive evaporation. Intermediate cleaning during wort boiling is not required. The best thing is: The new Jetstar can be retrofitted to existing plants without much effort.
Dynamic process, optimum stripping
Huppmann developed the low-pressure boiling system to a level suitable for practical application. We consistently advanced this technology and developed the dynamic low-pressure boiling system (dyn. LPB). To this day, this wort boiling system is unmatched in terms of quality. The great advantage of dynamic low-pressure boiling is a more efficient evaporation of undesired aromas due to intensive boiling in intervals with stripping phases. In combination with the Jetstar, there are completely new possibilities for heating-up and thermal conversion. Thermal stress is considerably reduced once again.
Energy storage: More efficiency with less fuel heat
With the energy storage system invented by Huppmann it is possible to recover energy during boiling and to use this energy in the brewhouse. This is achieved by combining a vapour condenser with an energy storage tank as well as a wort pre-run tank and a wort heater.
The low-pressure energy storage system is used worldwide for producing more than 120 million hectolitres of beer per year. Two reasons are responsible for this success: the reduced total evaporation rate in comparison with atmospheric boiling and the more efficient energy recycling in the brewhouse.
Let’s look inside the wort kettle
Let us now deal with the wort kettle: If the plant configuration does not require an external boiler, we would normally propose the Jetstar. This is a very important quality component for wort boiling. The new generation of internal boilers guarantees wort circulation with little shear forces due to natural circulation, minimum temperatures of the interface region on the wort side and pulsation-free wort heating. Furthermore, it does not require any pumps or extensive pipework. Thus, there are no radiation losses and it is easy to clean.