The white paper includes a case study from Shepherd Neame discussing its experience of switching from a traditional external wort boiler to steam infusion
Wort boiling is a critical stage in the brewing process and typically accounts for up to 60% of the total energy demand of a brewery. A new white paper from industry specialist OAL explains how breweries with an external calandria can save energy and boil wort more efficiently using the Steam Infusion Vaction pump.
The wort is heated using OAL’s patented Steam Infusion Vaction pump technology to ensure fast, energy-efficient and clean heating. Researched and developed by OAL and the University of Lincoln, the unique processing environment delivers proven energy saving and is inherently maintainable as there are no moving parts, offering brewers an alternative to traditional brewhouse processing methods.
Written by Ian Beauchamp, OAL’s process specialist, the white paper provides insight as to why brewers use steam infusion rather than traditional external wort boilers to achieve:
• up to 40% savings in energy
• Zero burn on for easy cleaning and maintenance
• Improved consistency
• and up to 50% reduced cooking time.
The white paper can be downloaded at steaminfusion. oalgroup.com/wort-boiling- with-steam-infusion
