Patent EA-002652-B1 (EA)
Title: Vessel and wort processing method for producing beer
Inventor: STIPPLER KURT
IPC: C12C7/20
Filed: 1998-12-14
Abstract: 1. A vessel for wort processing for producing beer, characterized in that comprises a wort guiding cone (3,22,30,34) placed inside the vessel and provided a heating means and a feeding pipe (5) ending above said cone (3) for discharging wort from top of the cone. 2. The vessel according to claim 1, characterized in that a free cross section (S) for discharging the wort to the cone can vary. 3. The vessel according to claim 1, characterized in that the feeding pipe (5) is placed above the guide cone enabling to regulate its position vertically. 4. The vessel according to any of claims 1 to 3, characterized in that the wort guiding cone (3,22,30,34) is designed as a two-stepped cone through the inner space of which a heating means, for example steam, can be supplied. 5. The vessel according to any of claims 1 to 4, characterized in that the guiding cone covers at least 2/3 of the vessel base. 6. The vessel according to any of claims 1 to 5, characterized in that the guiding cone is tapered. 7. The vessel according to any of claims 1 to 6, characterized in that the guiding cone is inclined to the horizontal within 20 to 40 degree . 8. The vessel according to any of claims 1 to 7, characterized in that said vessel is connected as an evaporating vessel between a brew kettle or a turbulent pan and a plate cooler. 9. The vessel according to any of claims 1 to 7, characterized in that it is united with the brewing kettle as a preliminary vessel/kettle. 10. The vessel according to any of claims 1 to 9, characterized in that the brewing kettle (40) is preferably united with a preliminary vessel. 11. The vessel according to claim 1, characterized in that the guiding cone comprises at least two guiding surfaces (22) arranged in steps one above another. 12. The vessel according to claim 1, characterized in that the guiding cone is conical (30) with its top oriented downwards. 13. The vessel according to claim 1, characterized in that the guiding cone is cylindrical (34), along its inner surface the wort flows down spirally. 14. The vessel according to at least one the previous claims, characterized in that the surface of the guiding cone is, at least, partially corrugated or waved for improving heat transfer. 15. A method of wort boiling for producing beer, characterized in that wort is discharged on an inclined, heated, guiding surface and in that wort flows and spreads into a sheet and is consequently heated. 16. The method according to claim 15, characterized in that wort is discharged on the guiding surface by its circulation using a pump. 17. The method according to claim 15 or 16, characterized in that wort is boiled in at least two steps, in the first wort is heated by pumping it on the heated guiding surface and in the second step is boiled by pumping it on the heated guiding surface. 18. The method according to claim 17, characterized in that after the second step, if desired, the third step is performed after some time in which wort is evaporated by pumping it on the guiding surface. 19. The method according to any of claims 15 to 18, characterized in that greater amount of wort is pumped in the first step than that in the second step. 20. The method according to claim 19, characterized in that lesser amount of wort is pumped in the third step than that in the first two steps. 21. The method according to at least one of claims 15 to 20, characterized in that greater amount of heat is supplied on the guiding surface in the first step than that in the second step. 22. The method according to claim 21, characterized in that in case the guiding surface is heated with overheated steam, the amount of supplied heat is regulated by setting different steam pressure. 23. The method according to any of claims 15 to 22, characterized in that wort layer flowing on the guiding surface is less then 20 mm thick and preferably between 1 to 10 mm. 24. The method according to any of claims 15 to 22, characterized in that wort flows on the guiding surface at a speed within 0.2 m/s to 1 m/s.