22/04/2008

Msch
Slide 1
Beer & the Brewing Process
Instrument & Automation Solutions
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 2
The meaning of life!
Introduction
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 3
What do sensors mean for a brewing process?
How was brewing controlled 200 years ago?
Introduction
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 4
What do sensors mean for a brewing process?
How does it look now
Introduction
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 5
Endress+Hauser products & services for brewing
Introduction
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 6
Raw material preparation
Introduction
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 7
Brewery Malting plants
Key production stages include:
Barley

Steeping
Germination
Kilning

The Maltings
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 8
Barley dressing and drying
Barley
Incoming grain is received at moisture levels of between 14% and 20%. Every load is pH inspected and tested at
the intake point. Once tipped the grain is cleaned through dressers to remove stones, foreign objects, dust and
straw. The grain is then dried to achieve the desired moisture level of 12% - 12.5%. This process ensures that the
grain is uniform and prevents natural germination and mould development.
Once the dressing and drying processes are complete, the grain is stored in silos.

The next step is steeping>

L
F
T
pH
Level
Flow
Analytical
LS
The Maltings
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 9
Grain Silo Level management
Silo measurement for inventory reasons is one of the most important topics in a malting plant.
Due to tracking and tracing reasons the demands have even increased.
Solid level measurement in barley and wheat silos.
A Good solution:
The Micropilot FMR250 is a good solution to tall grain silos. The radar offers an integral air
purge which will blow cereal dust out of the measuring horn


The Best Solution:
Levelflex FMP, guided radar with rod or rope, gives a clear signal, even in dusty environments,
even during filling cycles. The rope and sensor sensor can be installed even in silos that are already
in use and half full.
Level
The Maltings
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 10
Grain Silo Level management
Maintaining traditional values in a modern world
Digital display and programming
Up to 100 meter measuring range
Optional 6 programmable relay outputs & 0/4-
20mA output
Cable or tape versions
500 Newton Motor Traction prevents cable breaks
Many cable weight options including malt bag

Level
The Maltings
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 11
Steeping
Steeping
Steeping or soaking in water is the first stage of malt production. Steeping typically takes between 40
and 56 hours during which time 2 or 3 water changes and corresponding air rests will take place. At
the end of the steeping period the grain will contain approximately 45% moisture.
LS
LS
T
F
Level
Flow
Temperature
The Maltings
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 12
Germination
Following steeping the grain is transferred to a germination unit. Over the next 4-5 days the grain is encouraged
to grow under controlled conditions. It is during this time that natural enzymes are produced that will start the
conversion of starch into sugars.

At this stage the germinating grain is known as 'green malt'.
T
P
Temperature
Pressure
The Maltings
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 13
Malt Kiln
Green malt is transferred to kilns for warm air drying to arrest the germination process and reduce
the moisture content of the grain to 3-4%.The kilning process takes around 18 - 24 hours. At this
stage the malt takes on its distinctive flavour and colour.

T
P
The Maltings
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 14
Brewhouse

The Brewhouse
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 15
Mash tun Wort kettle
Level measurement mash tun and kettle with
Multicap FMI 51 / Deltapilot DB 50L
Level
The Brewhouse
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 16
Points for quality control: Brewhouse
Density Controls with Coriolis Flowmeter.
Lauter control
Boiling control
Flow
The Brewhouse
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 17
Lauter control for lauter tun and mash filter
Application:
The differential pressure indicates the next steps
at both systems. E.g. cutting deeper, use more or
less water.

Solution:
DP measurement with Deltapilot
Pressure
The Brewhouse
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 18
Wort kettle
Wort kettle: extract control in the kettle to
optimize the boiling time
Savings in time, heat, better quality control


The Brewhouse
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 19
Hop dosing with Promass
Flow
The Brewhouse
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 20
Yeast handling and fermentation

Fermentation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 21
Wort cooling
Heat exchanger monitoring with Promag
Wort pipe monitoring with
Smartec conductivity
Pressure control in wort
pipe with Cerabar
Pressure
Flow
Analytical
Fermentation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 22
Points for quality control: Wort aeration
Oxygen measurement in wort aeration
Analytical
Fermentation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 23
Yeast handling
Yeast Propagation with dosing station
Yeast dosing Promag
Yeast dosing with Promag
Flow
Analytical
Fermentation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 24
Points for quality control: Fermentation
Temperature in the different zones
Head pressure
Level, including overspill and empty tank protection
Extract measurement
Level
Flow
Analytical
Fermentation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 25
Fermentation tank equipment
Hydrostatic level
CO
2
-head pressure
Temperature control

Refrigeration plant
monitoring with Cerabar
Pressure
Temperature
Fermentation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 26
Fermentation, Extract measurement
Extract measurement
Promass
Extract measurement
Deltapilot
Pressure
Flow
Fermentation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 27
Maturation and filtration

Maturation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 28
Filtration
Kieselgur silos, level switch with Soliphant
Kieselgur dosing
Pressure with Cerabar

Level
Pressure
Maturation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 29
Points for quality control: Filtration
Maturation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 30
Filtration
Pressure monitoring Cerabar
PVPP dosing, pressure control with
Cerabar
Filter
Pressure
Maturation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 31
Filtration
Sterile filter monitoring,
differential pressure
Ultra filtration pressure monitoring
Pressure
Maturation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 32
Points for quality control: Blending
Maturation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 33
Carbonisation
Carbonisation, flow
measurement
Hydrostatic level
in CO2 tank
Pressure
Maturation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 34
Flash pasteurization
Monitoring
Flow, temperature and pressure
Heat exchanger
monitoring with pressure
Maturation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 35
Beer handling
Monitoring of plant
Flow, temperature, pressure
Maturation
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 36
Bright beer handling and filling

Filling
22/04/2008
Msch
Slide 37
Extract Measurement
Platomass
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 38
Extract measurement with Platomass
Platomass supports automatically extract measurement to make
it easier for brewers and operators saving time and money.
Less instruments are necessary and automatically electronic
data transfer of Plato values from measure unit to PLC.
E+H helps with knowledge for installation and pipe work
design. Together with the customer the plant layout will be
defined. All data for calculation of Plato will collected and
stored.
One solution for daily job of determination Plato important
for product quality.
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 39
Basics
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 40
Spindle: The basic instrument for extract measurement
Plato
Two times every day
Discontinuous
Manual
Needs knowledge and experience
Necessary for quality
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 41
Historical measurement of extract
Spindle for Extract measurement
(Saccharometer)
Extract measurement is documented in curves of
fermentation
Open fermentation tank
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 42
Typical curves of fermentation
Temperature
Extract
Pressure
Point of following process
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 43
Measurement principles for extract determination
Bending oscillator
Refractometer
Coriolis in bypass
Contigrad
Discontinuous, manual Continuous, automatic
Principle
Principle
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 44
Measurement principle of Coriolis

f
R

Q
m

Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 45
Contigrad extract measurement (hydrostatic pressure measurement)
Differential
pressure
Density
calculation
Pressure P3
Conversion
in Plato
delta P = P1-P2
delta p
density= --------
delta h
distance [mm] temperature [C]
Plato
F
e
r
m
e
n
t
a
t
i
o
n

t
a
n
k

1


Pressure 2
Pressure 1
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 46
Solutions on green field sites
new cellar
long shutdown time
money isnt a problem
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 47
Challenge and history
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 48
Brewery Oettingen GmbH
Founded in early middle ages - documents are known from the year 1333 -; bought by family Kollmar in
Frnheim in 1956. The brewery was incorporated into the Oettinger Group.
Production of high quality beers with low price - has led the brewery into the top 5 german beer brewers.
Concentration on the typical business of brewers - avoiding extensive technical equipment plants as well
as any form of media advertising.
Production of Oettinger Pils, 6 low fermentation beers, 5 high fermentation beers, 1 malt beer, 1
alcohol reduced beer and 1 alcohol-free beer. Softdrinks are also in the program.
Investment only in high quality technical equipment. Highly efficient systems which produce a high
quality product, requiring a minimum of expenditure in operation and maintenance with a maximum in
availability, are installed.
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 49
Challenge
Because of reorganization process control and automatization of production areas, new ideas
regarding process optimizations were found.
Daily control of fermentation, Sometimes two times a day, the brewer has to take samples of
beer to define the extract.
Reducing time and money - but increasing the process quality.
Old cellar has four lines with seven tanks. Test line has to demonstrate efficiency of online
extract measurement.
Construction of installation has to create stable conditions for the measurement.

Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 50
Method of Resolution
German Institute Weihenstephan was involved to find ideal construction for installation and
probe reservoir - in preparation: degree dissertation.
Reducing of process troubles - small diameter (DN: 8mm) and using a sample reservoir
(volume: 3 Liters).
Increasing the process control software for controlling extract measurement. Adjusting the
software for several additional valves.
Taking beer probe into the probe reservoir, pressurizing the reservoir and do a concentration
measurement with Proline Promass 83F08.
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 51
Solution and realization
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 52
Usual situation
Tank 1
Tank... Tank 7
Product line
Using old,
but gold instruments.
Tank 2
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 53
New installation (hardware)
P
CIP/Water
Sample pipe
Product line
Flowing off
Promass
83F08
Sample
reservoir
Tank 1
Tank... Tank 7
Tank 2
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 54
New installation (software)
P
CIP/Water
Process software (PLC)
Sample pipe
Sample
reservoir
Product line
Flowing off
Promass
83F08
Tank 1
Tank... Tank 7
Tank 2
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 55
Technical solution
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 56
Bill of material
Platomass measurement unit
Control unit compact
Aternative: control software for Simatic S7
Startup control unit
Alternative: startup Simatic S7
Planning and installation pipework
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 57
Why Endress+Hauser
Based on worldwide experience in brewery technology, paperwork of engineering, drawings, and
calculations, the customer was interested to continue the solution process.
Close teamwork with customer because salesman was interested in a good applicable solution.
Willingness for experience exchange with customer, Weihenstephan, and Endress+Hauser.
Development of customized solution, which was designed to a standard solution. Solution is now
reproducible.
Customer was satisfied by motivated salesman and his engagement.
No flow competitors provide this kind of product or support for this solution.

Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 58
Conclusion: Solutions with Endress+Hauser
Contigrad
Platomass
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 59
Comparison: Solutions of Endress+Hauser
Platomass Contigrad
Installation easy (black box) extensive, because two new
holes have to be drilled in tank
Accuracy 0,15 Plato ~ 0,25 Plato depends on:
(Promass) - Distance of sensors
- Head pressure in tank
- Environment temperature
- Measure range of pressure sensors
Requirements Beer sample will be lost above DB sensor should be covered
(3-4 liters per with beer
measurement)
Additional pipes necessary
Prices 19000.- up to 22000,- 1500 / tank
(min. 10 tanks) incl. Software and two DB sensors
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 60
Success story Waldhaus
Michael Mies
09/08/2004
Slide 60
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 61
History of the Waldhaus Brewery
Small company with 5 employees for all production lines (6 types of beer) beginning with
brewing, filling, bottling, and finally packing the product.
Brewery started with 6 fermentation tanks, increased the number up to 9 tanks.
Target was to support small brewer team in their daily work. Accurate and repeatable
measurement doesn't waste time anymore for controlling extract during the fermentation.
Platomass reduces costs, increases the flexibility for the company.

Application pictures
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 62
Application pictures
Connection sample pipe to vessel
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 63
Connections: sample pipes to valves node
Application pictures
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 64
Valves node
(front side)
Valve node
(Platomass outlet)
Application pictures
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 65
Valves node
(back side)
Connection indicator
for PLC
Application pictures
Control valve
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 66
Screenshot PLC: Control of pipes and valves
for Platomass (Extract measurement)
Application pictures
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 67
Platomass (door opened)
Special installation with inspection
glasses at sample bin.
Application pictures
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 68
Filling sample bin with unfiltered beer including CO
2

Application pictures
Beer incl. foam
Inspection glas
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 69
Filled sample bin is pressurized
for extract measurement
Application pictures
Unfiltered beer incl. foam, but
pressurised
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 70
Display of measured Plato
Application pictures
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 71
Cost effectiveness
Michael Mies
03/08/2007
Slide 71
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 72
Cost effectiveness
Example for profit calculation
Number of tanks: 15
Days of measurement per year: 180
Cost per brewer: 30/hour
Time needed per tank (average): 20min = 1/3 hour
(Taking probe, filtering, degasing sample, and measuring)
Real time necessary, because doing things parallel:
5 tanks per hour = 3 hours/day per brewer and per shift

Costs based on manual measurement
15 tanks * 1/3 hour * 30/hour * 180 days =
27.000 per year / sample
How many samples do you take in your brewery?
Extract Measurement
22/04/2008
Introduction
The Maltings
The Brewhouse
Fermentation
Maturation
Filling
Extract Measurement
Food & Beverage Industry - Beer & Brewing Process
Msch
Slide 73
Your own calculation (example)
Numbers of tanks 15 tanks
Sample taking per day 1 sample(s)/ day
Rate for brewer 30 / h
Days per year in use 180 days
Time per tank 20 min
Saving per year 27.000
Extract Measurement