A model describing the lautering process

Abstract

This article describes modelling of the wort separation procedure in a lauter tun. It has been shown that viscosity and particle size distribution in the fines are the main parameters determining lautering performance when other raw material condition are constant. MPS and viscosity can be varied with conditions such as temperature of the mash of agitation. The background of how these two parameters influence the sedimentation, filtration performance and washing efficiency of the cake has been described. A computer model has been established which enables prediction of the main process parameters: wort run off rate, wort extract and height of the spent grains cake. It has been shown that the model predicts existing data with good accuracy.