Malt Distillery Plant
BREWFORCE, plays a pivotal role in development of malt distillery project, right from understanding project requirements, conceptualization, scheduling up to project handover and beyond.. Brewforce team believes in continuous upgradation of its knowledge base with projects undertaken in India and across the globe. Implementing the local design codes and adherence to international standards coupled with sustained documentation of local codes helps the team in implementing the same in various projects thereby saving costs.
Talk to BREWFORCE for your requirements in new grass-root projects or for expansion / modernization / quality improvement of existing plant or for individual equipment. We will be too happy to serve your needs.
Milling Section
The objective of milling is to crush malt to produce grist (ground or milled grain, gritty flour). It is important that the husk is kept as entire as possible but the endosperm is ground to particles so that the extract can be readily released. If the husk is badly disintegrated, it is less effective in forming a permeable filter bed during wort recovery from the mash.
Mashing Section
During mashing, the malt grist and water are mixed together. It is the first and most important step in Malt Spirit production. Mashing decisively determines the composition of the mash and filtered. During mashing, the contents of the malt grist go into solution or are brought into solution by the activity of enzymes, while the insoluble substances are separated as spent.
Fermentation Section
The wort is a rich medium containing assimilable carbohydrate, a wide rang e of amino acids and other simple nitrogenous materials, mineral salts including calcium, magnesium, sodium, potassium, iron, zinc, copper chloride etc. Yeast requires these simple sugars, amino acids, salts and vitamins to grow. Apart from oxygen and some of the salts, malt furnishes the rest of the requirements.
The wort produced is coole d to abo ut 22 degC and fed to fermentors. The course of fermen tat ion results in the for mation of ethanol, carbon - di - oxide and energy (including heat). Heat generation during fermentation increases temperature of mash to level of 31-32 degC at the end of fermentation.
There is no need of external cooling devices when wort is initially cooled to 21- 22 degC.
Distillation Section
The fermented wash from fermenters is distilled in a wash still. The heads are collected in a receiver and bottoms which is essentially spent wash is drained off. Low concentration heads from wash still are fur ther concentrated in Spir it sti ll to the required strength a fter adjusting the f eed co nce ntration with the final cut from spirit still.
