PROJECT
INCORPORATING COLD CHAIN
Continued from page 1
Hey Joe Brewing crafts the perfect beer with glycol cooling
W
ith supposed roots going back cold glycol. Warm glycol is pumped
to Belgium, the brewery dates from the top of the glycol tank to the
back to the 60s, owned by a chiller, cooled and pumped back into
fictional character named Joe who had the bottom section of the tank. Cold
a deep desire to land in Africa and glycol at 0°C is pumped to the brewery
brew the perfect Belgian beer using to where it is required. Warm glycol is
African inspired ingredients. pumped back into the top section of
To create the perfect brew, they
use glycol cooling in different areas
Hey Joe Brewing installed a glycol cooling system.
the glycol tank.
for different purposes. An Aermec air- GLYCOL COOLING
cooled chiller is used to cool glycol to The brewery uses glycol cooling in the
-4°C. The chiller has a cooling capacity following methods:
of 66.1kW and a water flow rate of •
12 629 ℓ/h. It uses a R410A refrigerant. Wort is the liquid extracted from the
A stainless-steel tank is also used to mashing process during the brewing
Wort cooling
of beer or whisky. Cold water at 4°C
the middle containing a hole in the is used in a two-phase SPX plate heat
centre to partially separate the hot and exchanger to cool wort from 96-100°C
store glycol. The tank has a plate in to either 19°C – similar to ale style beers is done to isomerise alpha acids from
– or to 12°C. The wort is then extracted hops, concentrate wort (water boil-
from malted barley and wheat that off), sterilise wort, and boil off undesired
are obtained during a process called flavours like dimethylsulphide (DMS).
The wort is cooled within about 80
‘lautering’. During this process the liquid
wort is separated from the spent grain.
Fermentation tank in cellar.
minutes depending on the batch size
The wort is boiled for 60-90 minutes at a flowrate of 30-35hℓ/h. This step
at approximately 100°C. Wort boiling is vital so that yeast can be added
to wort as quickly as possible at its
desired temperature at either 10-14°C
for lager style beers or 18-24°C for ale
style beers.
•
Cold water cooling
The cold water used to cool wort is
cooled by a small two-phase SPX plate
heat exchanger. Dependent on the
season, water in an 8 000ℓ stainless steel
tank is cooled from 18-25°C to 4-6°C.
A circulation pump is used to pump
water from the tank through the heat
exchanger and back into the tank. This
pump is also used to pump the cold
water to the wort heat exchanger. This
water obtains the heat from the wort
and gets pumped to a hot water tank
at about 70°C. So, the heat energy is
not wasted but rather recuperated for
hot water usage at a later stage.
•
Flash pasteuriser cooling
After fermentation and maturation in
the CCT (4-6 weeks), beer are either
filtered or centrifuge to removed yeast
and other solids where after flash
pasteurisation takes place. This involves
heating beer to 72°C for 30 seconds
to inhibit the growth of potential beer
Bright beer tanks.
16
www.coldlinkafrica.co.za
spoilage microorganisms. This process
COLD LINK AFRICA •
March/April 2020