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Brewery Setup Blog
How to improve the wort Plato?
- Apr 09, 2016
- helen
- 7998
- plato beer
How to improve the wort Plato?
Actually the Plato will be involved in below factors:
1.First is the quality of malt. It is an important beginning for the beer brewing.
Obviously high quality malt can get higher leaching efficiency to gain more higher Plato.
2.Second is the brewing technology. The mashing temperature should be strictly controlled during the whole process.
There are different step temperatures based on the quality of malt. Some malt need to three steps infusion. Like:
1) 35-45℃ for material feeding
2) 50℃ for protein resolving
3) 65℃ for further mashing then go up to 78℃ for wort lautering.
While some high quality malt can directly go up to higher temperature for mashing.
Like in our brewery , we will use two steps 55℃ and 66℃ and then go up to 78℃ for laturing.
Besides, if you want to get higher Plato, double the boiling time is also a better choice.
In our brewery, we usually boil 1 hour. If you boil 2 hours, the Plato can 0.6-0.8 higher.
But we suggest do not boil any longer than 2hours, or it will bring bad flavour sometimes.
3.Third is the ratio of material. This way is so usual for getting higher Plato.
But still, it is bot good to add too much material. You know, water and malt in a good ratio range will be the best.
If too much malt, the mashing becomes hard and the temperature will be difficult to control.
When we put above three factors together, I think it is easy to get 19Plato.
Now let’s calculate the Mash/Lauter height:
When we do dry milling for the grain, the usual height for the grain bed is 35cm.
Like the 7bbl mash/lauter tun, 240kg grain is OK to get 18 Plato wort.
After the mashing process, the final volume for the grain bed is about 0.432m3.
(Ps: here we have a usual formula for the final volume of the grain bed.
1000kg grain can finally get 1.8m3 grain bed, so 240kg is 0.432m3)
V(0.432m3)=S(πr2)*H(0.35m). Thus we can get the inner Diameter(2r)=1.260m.
Adding the 2x100mm insulation, the final outer Diameter is 1.460m.
Hope I have made myself clear. Also we can exchange ideas again in person.
Hope my all above solution is helpful for you. I am also hopeful to hear your comments.
Thanks!
Cheers my friend,
Edited by Kevin
Sales manager of Tiantai Company
Email: brewing@cnbrewery.com
Actually the Plato will be involved in below factors:
1.First is the quality of malt. It is an important beginning for the beer brewing.
Obviously high quality malt can get higher leaching efficiency to gain more higher Plato.
2.Second is the brewing technology. The mashing temperature should be strictly controlled during the whole process.
There are different step temperatures based on the quality of malt. Some malt need to three steps infusion. Like:
1) 35-45℃ for material feeding
2) 50℃ for protein resolving
3) 65℃ for further mashing then go up to 78℃ for wort lautering.
While some high quality malt can directly go up to higher temperature for mashing.
Like in our brewery , we will use two steps 55℃ and 66℃ and then go up to 78℃ for laturing.
Besides, if you want to get higher Plato, double the boiling time is also a better choice.
In our brewery, we usually boil 1 hour. If you boil 2 hours, the Plato can 0.6-0.8 higher.
But we suggest do not boil any longer than 2hours, or it will bring bad flavour sometimes.
3.Third is the ratio of material. This way is so usual for getting higher Plato.
But still, it is bot good to add too much material. You know, water and malt in a good ratio range will be the best.
If too much malt, the mashing becomes hard and the temperature will be difficult to control.
When we put above three factors together, I think it is easy to get 19Plato.
Now let’s calculate the Mash/Lauter height:
When we do dry milling for the grain, the usual height for the grain bed is 35cm.
Like the 7bbl mash/lauter tun, 240kg grain is OK to get 18 Plato wort.
After the mashing process, the final volume for the grain bed is about 0.432m3.
(Ps: here we have a usual formula for the final volume of the grain bed.
1000kg grain can finally get 1.8m3 grain bed, so 240kg is 0.432m3)
V(0.432m3)=S(πr2)*H(0.35m). Thus we can get the inner Diameter(2r)=1.260m.
Adding the 2x100mm insulation, the final outer Diameter is 1.460m.
Hope I have made myself clear. Also we can exchange ideas again in person.
Hope my all above solution is helpful for you. I am also hopeful to hear your comments.
Thanks!
Cheers my friend,
Edited by Kevin
Sales manager of Tiantai Company
Email: brewing@cnbrewery.com
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Calculation for the Diameter of the Mash/Lauter tun
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