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Lauter tun instrumentation

Lauter tun instrumentation

What is measured and for what reason:

Temperature: The rinsing water is used to flush out the sugar from the grains, needs to have the same temperature as the mash. Flow: The right amount of water with the correct speed is needed to produce the right amount of wort with a high yield. Pressure: Is measured to control the raking arm Point level switch: Is measured like all at all brewhouse vessels, the process needs to be protected from oxygen, and the pumps from running dry and being damaged, while emptying the tun.

Why is it special:

The lauter tun is the area where the yield of the brewhouse is affected very much. An effective lauter process flushes nearly all of the sugar out of the grains quickly using a minimal amount of water. The Lauter tun is the bottle neck in wort production. The temperature is around 80°C

How can it be solved best:

Flow: electromagnetic flow meter
Pressure: hydrostatic pressure transmitter
Temperature: PT-100
Point Level: tuning fork or hydrostatic pressure transmitter

For more information: Endress+Hauser GmbH

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