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Beer & the Brewing Process

Instrument & Automation Solutions

22/04/2008
Msch

Slide 1
Food & Beverage Industry - Beer & Brewing Process

The meaning of life!

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 2
Food & Beverage Industry - Beer & Brewing Process

What do sensors mean for a brewing process?

Introduction
How was brewing controlled 200 years ago?
The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 3
Food & Beverage Industry - Beer & Brewing Process

What do sensors mean for a brewing process?

Introduction How does it look now


The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 4
Food & Beverage Industry - Beer & Brewing Process

Endress+Hauser products & services for brewing

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 5
Food & Beverage Industry - Beer & Brewing Process

Raw material preparation

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 6
Food & Beverage Industry - Beer & Brewing Process

Brewery Malting plants

Introduction
Key production stages include:
The Maltings
Barley
The Brewhouse

Fermentation
Steeping
Maturation

Filling
Germination
Extract Measurement

Kilning

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Msch

Slide 7
Food & Beverage Industry - Beer & Brewing Process

Barley dressing and drying

Introduction Barley
Incoming grain is received at moisture levels of between 14% and 20%. Every load is pH inspected and tested at
The Maltings the intake point. Once tipped the grain is cleaned through dressers to remove stones, foreign objects, dust and
straw. The grain is then dried to achieve the desired moisture level of 12% - 12.5%. This process ensures that the
The Brewhouse grain is uniform and prevents natural germination and mould development.

Fermentation Once the dressing and drying processes are complete, the grain is stored in silos.

Maturation
The next step is steeping>
Filling

Extract Measurement

Level
T
pH
L
Flow F

Analytical
22/04/2008
Msch LS
Slide 8
Food & Beverage Industry - Beer & Brewing Process

Grain Silo Level management

Introduction
Silo measurement for inventory reasons is one of the most important topics in a malting plant.
Due to tracking and tracing reasons the demands have even increased.
The Maltings
Solid level measurement in barley and wheat silos.
The Brewhouse
A Good solution:
Fermentation
The Micropilot FMR250 is a good solution to tall grain silos. The radar offers an integral air
Maturation purge which will blow cereal dust out of the measuring horn

Filling

Extract Measurement

The Best Solution:

Level Levelflex FMP, guided radar with rod or rope, gives a clear signal, even in dusty environments,
even during filling cycles. The rope and sensor sensor can be installed even in silos that are already
in use and half full.
22/04/2008
Msch

Slide 9
Food & Beverage Industry - Beer & Brewing Process
Grain Silo Level management
Maintaining traditional values in a modern world
Introduction
Digital display and programming
The Maltings
Up to 100 meter measuring range
The Brewhouse
Optional 6 programmable relay outputs & 0/4-
Fermentation 20mA output

Maturation Cable or tape versions


Filling
500 Newton Motor Traction prevents cable breaks
Extract Measurement
Many cable weight options including malt bag

Level

22/04/2008
Msch

Slide 10
Food & Beverage Industry - Beer & Brewing Process

Steeping

Introduction Steeping
Steeping or soaking in water is the first stage of malt production. Steeping typically takes between 40
The Maltings
and 56 hours during which time 2 or 3 water changes and corresponding air rests will take place. At
The Brewhouse the end of the steeping period the grain will contain approximately 45% moisture.

Fermentation

Maturation

Filling
T
Extract Measurement
LS

Level

Flow

LS
Temperature
22/04/2008 F
Msch

Slide 11
Food & Beverage Industry - Beer & Brewing Process

Germination

Introduction
Following steeping the grain is transferred to a germination unit. Over the next 4-5 days the grain is encouraged
to grow under controlled conditions. It is during this time that natural enzymes are produced that will start the
The Maltings
conversion of starch into sugars.
The Brewhouse
At this stage the germinating grain is known as 'green malt'.
Fermentation

Maturation

Filling

Extract Measurement
T

Pressure

Temperature
P

22/04/2008
Msch

Slide 12
Food & Beverage Industry - Beer & Brewing Process

Malt Kiln

Introduction
Green malt is transferred to kilns for warm air drying to arrest the germination process and reduce
The Maltings the moisture content of the grain to 3-4%.The kilning process takes around 18 - 24 hours. At this
stage the malt takes on its distinctive flavour and colour.
The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement T

P
22/04/2008
Msch

Slide 13
Food & Beverage Industry - Beer & Brewing Process

Brewhouse

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 14
Food & Beverage Industry - Beer & Brewing Process

Mash tun Wort kettle

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

Level measurement mash tun and kettle with


Level
Multicap FMI 51 / Deltapilot DB 50L

22/04/2008
Msch

Slide 15
Food & Beverage Industry - Beer & Brewing Process

Points for quality control: Brewhouse

Introduction
Density Controls with Coriolis Flowmeter.
The Maltings
Lauter control
The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

Flow

Boiling control
22/04/2008
Msch

Slide 16
Food & Beverage Industry - Beer & Brewing Process

Lauter control for lauter tun and mash filter

Introduction
Application:
The Maltings
The differential pressure indicates the next steps
The Brewhouse at both systems. E.g. cutting deeper, use more or
less water.
Fermentation

Maturation

Solution:
Filling

Extract Measurement
DP measurement with Deltapilot

Pressure

22/04/2008
Msch

Slide 17
Food & Beverage Industry - Beer & Brewing Process

Wort kettle

Introduction
Wort kettle: extract control in the kettle to
The Maltings optimize the boiling time

The Brewhouse Savings in time, heat, better quality control

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 18
Food & Beverage Industry - Beer & Brewing Process

Hop dosing with Promass

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

Flow

22/04/2008
Msch

Slide 19
Food & Beverage Industry - Beer & Brewing Process

Yeast handling and fermentation

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 20
Food & Beverage Industry - Beer & Brewing Process

Wort cooling

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation
Heat exchanger monitoring with Promag
Filling

Extract Measurement

Pressure

Flow

Analytical
22/04/2008
Msch
Pressure control in wort Wort pipe monitoring with
Slide 21
pipe with Cerabar Smartec conductivity
Food & Beverage Industry - Beer & Brewing Process

Points for quality control: Wort aeration

Introduction
Oxygen measurement in wort aeration
The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

Analytical

22/04/2008
Msch

Slide 22
Food & Beverage Industry - Beer & Brewing Process

Yeast handling
Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling
Yeast dosing Promag Yeast Propagation with dosing station
Extract Measurement

Flow

Analytical

22/04/2008
Msch

Slide 23
Yeast dosing with Promag
Food & Beverage Industry - Beer & Brewing Process

Points for quality control: Fermentation

Introduction
Temperature in the different zones
The Maltings
Head pressure
The Brewhouse
Level, including overspill and empty tank protection

Fermentation Extract measurement

Maturation

Filling

Extract Measurement

Level

Flow

Analytical
22/04/2008
Msch

Slide 24
Food & Beverage Industry - Beer & Brewing Process

Fermentation tank equipment

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation
Hydrostatic level CO2-head pressure
Filling

Extract Measurement

Pressure

Temperature

22/04/2008
Msch Temperature control Refrigeration plant
Slide 25
monitoring with Cerabar
Food & Beverage Industry - Beer & Brewing Process

Fermentation, Extract measurement

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

Pressure Extract measurement Extract measurement


Promass Deltapilot
Flow

22/04/2008
Msch

Slide 26
Food & Beverage Industry - Beer & Brewing Process

Maturation and filtration

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 27
Food & Beverage Industry - Beer & Brewing Process

Filtration

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Kieselgur silos, level switch with Soliphant


Filling

Extract Measurement

Level

Pressure

22/04/2008
Msch Kieselgur dosing
Slide 28
Pressure with Cerabar
Food & Beverage Industry - Beer & Brewing Process

Points for quality control: Filtration

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 29
Food & Beverage Industry - Beer & Brewing Process

Filtration

Introduction

The Maltings

The Brewhouse

Fermentation

Pressure monitoring Cerabar


Maturation

Filling

Extract Measurement

Pressure

22/04/2008
Msch PVPP dosing, pressure control with
Slide 30 Cerabar Filter
Food & Beverage Industry - Beer & Brewing Process

Filtration

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

Pressure Sterile filter monitoring, Ultra filtration pressure monitoring


differential pressure

22/04/2008
Msch

Slide 31
Food & Beverage Industry - Beer & Brewing Process

Points for quality control: Blending

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 32
Food & Beverage Industry - Beer & Brewing Process

Carbonisation
Introduction

The Maltings

The Brewhouse
Carbonisation, flow
Fermentation measurement
Maturation

Filling

Extract Measurement

Pressure

22/04/2008
Hydrostatic level
Msch
in CO2 tank
Slide 33
Food & Beverage Industry - Beer & Brewing Process

Flash pasteurization

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

Monitoring
Flow, temperature and pressure
Heat exchanger
22/04/2008 monitoring with pressure
Msch

Slide 34
Food & Beverage Industry - Beer & Brewing Process

Beer handling
Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch
Monitoring of plant
Slide 35
Flow, temperature, pressure
Food & Beverage Industry - Beer & Brewing Process

Bright beer handling and filling

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

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Msch

Slide 36
Extract Measurement
Platomass

22/04/2008
Msch

Slide 37
Food & Beverage Industry - Beer & Brewing Process

Introduction
Extract measurement with Platomass
The Maltings

Platomass supports automatically extract measurement to make


The Brewhouse
it easier for brewers and operators saving time and money.
Fermentation
Less instruments are necessary and automatically electronic
Maturation data transfer of Plato values from measure unit to PLC.

Filling E+H helps with knowledge for installation and pipe work
design. Together with the customer the plant layout will be
Extract Measurement
defined. All data for calculation of Plato will collected and
stored.

One solution for daily job of determination Plato important


for product quality.
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Msch

Slide 38
Food & Beverage Industry - Beer & Brewing Process

Introduction

The Maltings Basics


The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

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Msch

Slide 39
Food & Beverage Industry - Beer & Brewing Process

Spindle: The basic instrument for extract measurement

Introduction Two times every day


Discontinuous
The Maltings Manual
Needs knowledge and experience
The Brewhouse
Necessary for quality
Fermentation

Maturation

Filling
Plato
Extract Measurement

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Msch

Slide 40
Food & Beverage Industry - Beer & Brewing Process

Historical measurement of extract

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

Open fermentation tank

Spindle for Extract measurement


(Saccharometer)
Extract measurement is documented in curves of
22/04/2008 fermentation
Msch

Slide 41
Food & Beverage Industry - Beer & Brewing Process

Typical curves of fermentation

Introduction

The Maltings

Extract
The Brewhouse Temperature

Fermentation

Maturation

Filling
Pressure
Extract Measurement

22/04/2008
Msch
Point of following process
Slide 42
Food & Beverage Industry - Beer & Brewing Process

Measurement principles for extract determination

Introduction
Discontinuous, manual Continuous, automatic
The Maltings

Contigrad
The Brewhouse
Principle

Fermentation

Maturation

Filling
Bending oscillator
Extract Measurement

22/04/2008 Principle
Msch
Refractometer Coriolis in bypass
Slide 43
Food & Beverage Industry - Beer & Brewing Process

Measurement principle of Coriolis

Introduction

The Maltings

The Brewhouse

Fermentation Qm

Maturation
fR
Filling

Extract Measurement

22/04/2008
Msch

Slide 44
Food & Beverage Industry - Beer & Brewing Process

Contigrad extract measurement (hydrostatic pressure measurement)

Introduction

The Maltings

The Brewhouse delta P = P1-P2

Pressure P3 2
Pressure
Fermentation
distance [mm] temperature [C]
Fermentation tank 1

Maturation
Differential Density Conversion Plato
pressure calculation in Plato
Filling

Extract Measurement

Pressure 1
delta p
density= --------
delta h

22/04/2008
Msch

Slide 45
Food & Beverage Industry - Beer & Brewing Process

Solutions on green field sites

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling new cellar


Extract Measurement
long shutdown time

money isnt a problem

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Msch

Slide 46
Food & Beverage Industry - Beer & Brewing Process

Introduction

The Maltings Challenge and history


The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

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Msch

Slide 47
Food & Beverage Industry - Beer & Brewing Process

Brewery Oettingen GmbH

Introduction
Founded in early middle ages - documents are known from the year 1333 -; bought by family Kollmar in
The Maltings Frnheim in 1956. The brewery was incorporated into the Oettinger Group.

The Brewhouse Production of high quality beers with low price - has led the brewery into the top 5 german beer brewers.

Fermentation Concentration on the typical business of brewers - avoiding extensive technical equipment plants as well
as any form of media advertising.
Maturation

Production of Oettinger Pils, 6 low fermentation beers, 5 high fermentation beers, 1 malt beer, 1
Filling
alcohol reduced beer and 1 alcohol-free beer. Softdrinks are also in the program.
Extract Measurement
Investment only in high quality technical equipment. Highly efficient systems which produce a high
quality product, requiring a minimum of expenditure in operation and maintenance with a maximum in
availability, are installed.

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Msch

Slide 48
Food & Beverage Industry - Beer & Brewing Process

Challenge

Introduction
Because of reorganization process control and automatization of production areas, new ideas
The Maltings regarding process optimizations were found.

The Brewhouse
Daily control of fermentation, Sometimes two times a day, the brewer has to take samples of
Fermentation
beer to define the extract.

Maturation Reducing time and money - but increasing the process quality.
Filling
Old cellar has four lines with seven tanks. Test line has to demonstrate efficiency of online
Extract Measurement extract measurement.

Construction of installation has to create stable conditions for the measurement.

22/04/2008
Msch

Slide 49
Food & Beverage Industry - Beer & Brewing Process

Method of Resolution

Introduction
German Institute Weihenstephan was involved to find ideal construction for installation and
The Maltings probe reservoir - in preparation: degree dissertation.

The Brewhouse
Reducing of process troubles - small diameter (DN: 8mm) and using a sample reservoir
Fermentation
(volume: 3 Liters).

Maturation Increasing the process control software for controlling extract measurement. Adjusting the
software for several additional valves.
Filling

Extract Measurement Taking beer probe into the probe reservoir, pressurizing the reservoir and do a concentration
measurement with Proline Promass 83F08.

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Msch

Slide 50
Food & Beverage Industry - Beer & Brewing Process

Introduction

The Maltings Solution and realization


The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 51
Food & Beverage Industry - Beer & Brewing Process

Usual situation

Introduction
Tank 1 Tank 2 Tank... Tank 7
The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement
Product line

Using old,
but gold instruments.
22/04/2008
Msch

Slide 52
Food & Beverage Industry - Beer & Brewing Process

New installation (hardware)

Introduction
Tank 1 Tank 2 Tank... Tank 7
The Maltings

The Brewhouse

Fermentation

Maturation

Filling
CIP/Water
Extract Measurement
Product line
Sample
P
reservoir

Sample pipe

22/04/2008 Promass
Msch 83F08
Flowing off
Slide 53
Food & Beverage Industry - Beer & Brewing Process

New installation (software)

Introduction
Tank 1 Tank 2 Tank... Tank 7
The Maltings

The Brewhouse

Fermentation

Maturation

Filling
CIP/Water
Extract Measurement
Product line
Sample
P
reservoir

Sample pipe

22/04/2008 Promass
Msch 83F08 Process software (PLC)
Flowing off
Slide 54
Food & Beverage Industry - Beer & Brewing Process

Technical solution

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 55
Food & Beverage Industry - Beer & Brewing Process

Bill of material
Platomass measurement unit
Introduction

The Maltings

The Brewhouse
Control unit compact
Fermentation

Maturation

Aternative: control software for Simatic S7


Filling

Extract Measurement

Startup control unit

Alternative: startup Simatic S7

22/04/2008
Msch Planning and installation pipework
Slide 56
Food & Beverage Industry - Beer & Brewing Process

Why Endress+Hauser

Introduction
Based on worldwide experience in brewery technology, paperwork of engineering, drawings, and
The Maltings calculations, the customer was interested to continue the solution process.

The Brewhouse Close teamwork with customer because salesman was interested in a good applicable solution.

Fermentation Willingness for experience exchange with customer, Weihenstephan, and Endress+Hauser.

Maturation Development of customized solution, which was designed to a standard solution. Solution is now
reproducible.
Filling

Extract Measurement
Customer was satisfied by motivated salesman and his engagement.

No flow competitors provide this kind of product or support for this solution.

22/04/2008
Msch

Slide 57
Food & Beverage Industry - Beer & Brewing Process

Conclusion: Solutions with Endress+Hauser

Introduction

The Maltings

Contigrad
The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement
Platomass

22/04/2008
Msch

Slide 58
Food & Beverage Industry - Beer & Brewing Process

Comparison: Solutions of Endress+Hauser

Introduction
Platomass Contigrad
The Maltings
Installation easy (black box) extensive, because two new
The Brewhouse holes have to be drilled in tank

Fermentation Accuracy 0,15 Plato ~ 0,25 Plato depends on:


(Promass) - Distance of sensors
Maturation - Head pressure in tank
- Environment temperature
Filling - Measure range of pressure sensors

Extract Measurement Requirements Beer sample will be lost above DB sensor should be covered
(3-4 liters per with beer
measurement)
Additional pipes necessary

Prices 19000.- up to 22000,- 1500 / tank


22/04/2008 (min. 10 tanks) incl. Software and two DB sensors
Msch

Slide 59
Food & Beverage Industry - Beer & Brewing Process

Introduction

The Maltings
Success story Waldhaus
The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

09/08/2004
22/04/2008
Msch
Michael Mies
Slide 60
Food & Beverage Industry - Beer & Brewing Process

Application pictures

Introduction
History of the Waldhaus Brewery
The Maltings
Small company with 5 employees for all production lines (6 types of beer) beginning with
The Brewhouse
brewing, filling, bottling, and finally packing the product.
Fermentation
Brewery started with 6 fermentation tanks, increased the number up to 9 tanks.
Maturation
Target was to support small brewer team in their daily work. Accurate and repeatable
Filling
measurement doesn't waste time anymore for controlling extract during the fermentation.
Extract Measurement
Platomass reduces costs, increases the flexibility for the company.

22/04/2008
Msch

Slide 61
Food & Beverage Industry - Beer & Brewing Process

Application pictures

Introduction

The Maltings
Connection sample pipe to vessel
The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 62
Food & Beverage Industry - Beer & Brewing Process

Application pictures

Introduction

The Maltings
Connections: sample pipes to valves node
The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 63
Food & Beverage Industry - Beer & Brewing Process

Application pictures

Introduction Valves node


The Maltings
(front side)

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Valve node
Msch
(Platomass outlet)
Slide 64
Food & Beverage Industry - Beer & Brewing Process

Application pictures

Introduction Valves node


The Maltings
Control valve (back side)

The Brewhouse

Fermentation

Maturation

Connection indicator
Filling
for PLC
Extract Measurement

22/04/2008
Msch

Slide 65
Food & Beverage Industry - Beer & Brewing Process

Application pictures

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Screenshot PLC: Control of pipes and valves
Msch
for Platomass (Extract measurement)
Slide 66
Food & Beverage Industry - Beer & Brewing Process

Application pictures

Introduction Platomass (door opened)


The Maltings

The Brewhouse

Fermentation Special installation with inspection


glasses at sample bin.
Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 67
Food & Beverage Industry - Beer & Brewing Process

Application pictures

Introduction

The Maltings

The Brewhouse

Fermentation

Maturation

Filling
Inspection glas Beer incl. foam
Extract Measurement

Filling sample bin with unfiltered beer including CO2

22/04/2008
Msch

Slide 68
Food & Beverage Industry - Beer & Brewing Process

Application pictures

Introduction
Filled sample bin is pressurized
The Maltings for extract measurement
The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

Unfiltered beer incl. foam, but


pressurised

22/04/2008
Msch

Slide 69
Food & Beverage Industry - Beer & Brewing Process

Application pictures

Introduction

The Maltings
Display of measured Plato
The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

22/04/2008
Msch

Slide 70
Food & Beverage Industry - Beer & Brewing Process

Introduction

The Maltings Cost effectiveness


The Brewhouse

Fermentation

Maturation

Filling

Extract Measurement

03/08/2007
22/04/2008
Msch
Michael Mies
Slide 71
Food & Beverage Industry - Beer & Brewing Process

Cost effectiveness

Introduction
Example for profit calculation

The Maltings
Number of tanks: 15

Days of measurement per year: 180


The Brewhouse

Cost per brewer: 30/hour


Fermentation

Time needed per tank (average): 20min = 1/3 hour


Maturation
(Taking probe, filtering, degasing sample, and measuring)
Filling
Real time necessary, because doing things parallel:
5 tanks per hour = 3 hours/day per brewer and per shift
Extract Measurement

Costs based on manual measurement

15 tanks * 1/3 hour * 30/hour * 180 days =


22/04/2008
Msch
27.000 per year / sample
Slide 72
How many samples do you take in your brewery?
Food & Beverage Industry - Beer & Brewing Process

Your own calculation (example)

Introduction

The Maltings

The Brewhouse Numbers of tanks 15 tanks


Fermentation
Sample taking per day 1 sample(s)/ day
Maturation
Rate for brewer 30 / h
Days per year in use 180 days
Filling
Time per tank 20 min
Extract Measurement
Saving per year 27.000

22/04/2008
Msch

Slide 73