Lesson 6 - Wort Separation Process Control
This lesson deals with wort separation process control. The different methodologies of measuring and calculating extract recovery are explained and demonstrated. A methodology is explored, as is how to investigate and resolve performance issues with extract efficiency, wort quality, and cycle time.
Point of reflection – reconvene
Welcome back. So, what was your answer?
Firstly, we need to correct this for moisture, to calculate the ‘as is’ extract value of the malt. The dry extract is 82 %w/w = 82 kg/100 kg.
Therefore, we first need to work out what the dry weight of our malt is by removing the 5% moisture, 10,000 - 500 = 9,500 kg.
We are told that 82% of this dry weight is extract, so we can work out the extract weight added now as 9,500 / 100 * 82 = 7,790kg
If our malt analysis is expressed as L˚/kg (litre degrees/kg), then we can calculate the L˚ of extract in our batch of malt. If the malt has an extract of 316.7 L˚/kg and a moisture content of 5%, we can calculate how many L˚ there are in 10 t of malt.
As before, we need to firstly correct for the moisture content. The dry extract is 316.7 L˚/kg. With 5% moisture the ‘as is’ extract is therefore 316.7 x 0.95 = 300.865 L˚/kg.
So we can now calculate the L˚ of extract:
10,000 kg malt x 300.865 L˚/kg malt = 3,008,650 L˚ of extract.
To derive a more practical, working number, divide this by 100, to calculate as 30,086.5 hL˚ of extract.