In order to improve the efficiency of wort boiling and heat recovery systems, Meura developed for the wort boiling either the internal or the external boiler technologies, depending on the preference of the brewery.
Wort Boiling's main advantages:
Evaporation rate between 4 and 6 %.
Steam pressure lower than 2.5 barg.
High stripping efficiency of undesirable flavours.
Gentle treatment of the foam-positive protein fraction
Reduction of the thermal stress.
Less colouring of the wort.
Better isomerisation of α-acids from the hops.
Better coagulation of protein-tannin compounds.
Minimising of the fouling effect.
Technological description of the Meura wort boiling techniques:
Two-level wort spreader of the Internal Boiler with wort recirculation pump
Meura's internal boilers work with a combination of a natural thermosyphon and a forced flow by means of a pump. The design of the two-level wort spreader increases the surface for the evaporation, improves the stripping effect and the repartition of the wort on the surface. With the pump utilisation, the temperature stratification during heating wort from 72°C to 100° is avoided. The evaporation rate is controlled by acting on the wort pump speed and on the steam pressure.
Two-level wort spreader of the External Boiler
The Meura external boiler achieves the same targets. Its main advantage is that the heating surface of the external boiler is independent of the size and shape of the vessel and the wort volume.
Thanks to an increased heating surface, a lower steam pressure and therefore better foam stability, low fouling rate and low colour pick-up are obtained.
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