Brewing - water

Brewhouse

Heat mashing in liquor by heat exchanger from the hopped wort:

• If mashes are infrequent then employ heat elsewhere e.g. washing
• Typically aim to use more cold liquor than hopped wort
• Allows for losses in boiling etc.
• Unless refrigerant is employed also (lagers?)

Meter flows of:

• Cold liquor to heat exchanger
• Top-up liquor for hot liquor tank, and ensure minimum heating of cold liquor
• Ensure top-up does not occur at too low a level, filling the tank before hot liquor becomes available
• Automatic systems for optimisation are available
• Optimum affected by input variables e.g. cold liquor temperature
• If outside consider heat reflective coatings on cold liquor tanks

There may be a case for “excess” hot liquor tank capacity:

• E.g. for storing heat from end of week brews over weekend

Wort mains:

• Consider slight tilt to aid drainage
• Wort mains only, not beer mains