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The Meura Mash Filter PDF

The Meura Mash Filter is a traditional mash filtration system that has been used in 35% of the world's beer production since 1901. It provides high productivity of at least 14 brews per day, high wort extract yields equal to laboratory standards, and very bright wort with low haze and oxidation. The Meura filter uses finely ground grist and a thick mash to allow for quick conversion times and high gravity first worts. It employs a plate layout and pneumatic compression to efficiently filter mash and sparge water over multiple cycles, producing high quality wort and very dry spent grains below 30% solids.

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2K views7 pages

The Meura Mash Filter PDF

The Meura Mash Filter is a traditional mash filtration system that has been used in 35% of the world's beer production since 1901. It provides high productivity of at least 14 brews per day, high wort extract yields equal to laboratory standards, and very bright wort with low haze and oxidation. The Meura filter uses finely ground grist and a thick mash to allow for quick conversion times and high gravity first worts. It employs a plate layout and pneumatic compression to efficiently filter mash and sparge water over multiple cycles, producing high quality wort and very dry spent grains below 30% solids.

Uploaded by

Dumy Dumiterr
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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The Meura Mash Filter

It’s not German More popular outside the US


•  Used in production of 35% of the
World’s Beers
•  Everything from Coors Light to
Heineken, Bass, Guinness, and
Chimay
•  Many installations in Africa

But, it works
Invented in 1901 Traditional Mash Filter
•  By Phillippe Meura

•  100 year old Meura mash


filter in service at Brasserie
de Brunehaut, originally
installed at Chimay
•  The Meura 2001 Membrane
Assisted mash filer was
introduced in 1987

Meura’s Competitors How does it work?

•  Nortek – traditional MF
•  Landaluce – Sparge flexible, air drying
•  Ziemann – Mash Filter with membranes

Darcy’s Law – describes liquid flow though a porous media


Meura’s Specs Typical Performance
•  High Productivity
•  (at least 14 brews per day)
•  High Extract Yield
•  (min. equal to laboratory yield)
•  Very Bright Wort
•  < 5 EBC Haze before boiling (Imhoff < 5 ml/l post boil)
•  Low Oxidation
•  (Completely enclosed environment)
•  Very Dry Spent Grains
•  Maximum Moisture Content <70%

Mash Volume Flexibility


Hammer Time

From 80% to 125% rated capacity


Grind it up Mashing
•  Finely Ground Grist Allows for Quicker
Conversion Times
•  Thicker Mash Allows for Higher Gravity
First Worts =/> 24P

Plate Layout Mash Filter is Empty


•  Filter empty in
closed position
•  Calls for mash
Mash Filter Filling Mash Filtration
•  Filled from below at •  Filter is full and back
a flowrate to fill the pressure builds
29 chambers in 6 •  Mash Tun pump
minutes begins to throttle to
•  First Worts begin to maintain a constant
drain to kettle pressure
immediately (!) •  Mash is transferred
over a period of 25
minutes

Pre-Compression Pre-Compression
•  Mash Transfer is
complete
•  Air Bladder inflates
and compresses the
mash bed ~5 mins
•  All First Worts are
collected in 30
minutes (!)
1st Sparging Cycle 2nd Sparging Cycle
•  Sparge Water is •  Filter is full
added by the Mash •  Sparge water is
Pump at a constant added
pressure while air is •  Controlled by
released from the flowrate or pressure
bladder – 5 mins

1st Compression 2nd Compression


•  Air pressure is added •  Longer than the first
at 0.5 bar to the compression at up
elastic membranes for to 1 bar and from 5
5mins to 15 minutes
•  Spent Grains at 30%
solids
•  Current Lauter Tun
Avg – 18%
Spent Grain Discharge CIP
•  Filter Drain < 30 gals •  Brewer rinses plates
•  Automated machine •  Soak Cleaning once a week with 2%
moves the frames
Caustic
•  Cake drops free from
the frames •  Mild Caustic followed by mild acid for
•  Empties in less than
neutralization.
10 minutes

Table 3: Quality and Composition of Wort

Pre - Warming
Meura 2001 Lauter Tun

Polyphenols ppm 161 145

Amino Acids ppm 1995 2074

ß Glucans ppm 181 171

•  If the filter sets idle too long, the filter Total Nitrogen

Dextrins
ppm

ppm
700

425
695

291

must be pre-heated
Fatty Acids ppm 18.5 166

Table 4: Beer Composition and Taste

Meura 2001 Lauter Tun

Beer Analysis

Polyphenols ppm 200 210

Total Nitrogen ppm 700 695

Esters ppm 31.5 32

Degree of Fermentation % 85.4 85

Foam secs 125 122

Staling Factor 3 days at 40C 5.35 5.5

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