Lesson 4 - Steam Technology
This lesson takes a closer look at steam technology. It explores the generation of steam in boilers, as well as the distribution system and its components. It also considers the legal requirements associated with steam technology.
Uses of Steam
Steam is the main source of heating throughout the brewery.
Steam is predominantly used in the brewery for mash heating and wort boiling, as well as for heating water and detergents for cleaning and sterilisation.
Heat exchangers are covered in the Heat Exchanger lesson, so we won’t focus on the precise workings of how the steam is used, but rather on where it is used.
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The brewhouse accounts for a large proportion of the overall steam used. Typically, the steam supply to the brewhouse is reduced to around 300 kPa. Mash vessel heating is mostly carried out using steam heating jackets on the vessels, although there are also systems that conduct direct steam injection into the mash.
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In some breweries, wort is preheated through a heat exchanger. This can be done directly with steam, or with high temperature hot water that is heated with steam.
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The wort kettle is heated through internal or external heat exchangers, which are essentially shell and tube heat exchangers.
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Heat exchangers are also used in the brewhouse (and throughout brewing) for heating water and detergents, which is achieved with either shell and tube or plate heat exchangers.
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Steam can also be used to sterilise vessels.