Instrumentation best practices in Brewing Slide 1 Ola Wesstrom - PowerPoint PPT Presentation

Products Solutions Services Instrumentation best practices in Brewing Slide 1 Ola Wesstrom

Instrumentation best practices in Brewing What we will cover Endress+Hauser – overview Best Practice application examples Instrumentation for small, medium, and large brewing operations Improving brewhouse efficiency Maximizing extract yield Ensuring beer quality Yeast handling and metering Fermentation monitoring Transferring metering to optimize planning process and reduce packaging losses Assuring availability of the brewery – calibration and maintenance Tools for selection Slide 2 04/24/2020 Ola Wesstrom

Endress+Hauser - Your safe choice Endress+Hauser – a family company Privately Owned by Endress Family – solid family charter. • 2018 Revenue 2.4B Euro • Equity Ratio of 72.2% - financial stability • 14,000+ Global Employees – solid back up • +10% Yearly Revenue into R&D – leading innovation 5,300+ Patents Diversified Portfolio • Food & Beverage • Power • Chemical • Life Sciences Link to Corp • Water & Waste water • Primaries and metal Info • Oil & Gas Slide 3 04/24/2020

Instrumentation best practices in Brewing Our Core Competence – Instrumentation and related services Slide 4 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing All from one manufacturer – Easy standardization Level Flow Analysis Pressure Temperature Data Acquisition Systems Services Capacitance Electromagnetic pH Pressure rel. Pt 100 Recorders Profibus PA Commissioning Conductive Vortex Conductivity Pressure abs. Thermocouple Data managers Fieldbus FF Maintenance Hydrostatic Coriolis Oxygen Diff. - Pressure Transmitter Displays Ethernet I/P Repair Differential P Ultrasonic Turbidity HydroS. level Energy calc. Datalogger IO-link Calibration Vibration Thermal-mass Chlorine Datamanager BlueTooth Training Ultrasonic DP-flow Ammonia Paperless Rec. FieldCare Spare parts Engineered Microwave Density/Brix Phosphate Power Supply Risk assessment systems Guided Wave Viscosity Nitrate Batch controller Inst. Base Mgm Receiving Electromech. Steam quality Sludge level Tank inventory Custody Engineering Transfer Radiometric Bio gas Water sampler Global market position Servo gage Venturi Color # 1 Liquid Analysis # 1 Level Solids flow Cell Growth Common platforms: # 1 Magnetic flow Phase separation # 1 tie Coriolis mass flow • Minimize training Raman # 2 pressure Spectroscopy # 2 Temperature • Reduce spare parts Slide 5 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing Cost and performance – balanced options Most Endress + Hauser products are available in 2-3 levels of performance and pricing Example: tiers for pressure/Flow Entry level:  No or simple display  Basic performance specifications  Limited options or specials  Cerabar T PMP 23/33B Promag 10H Picomag Mid range:  Modular and repairable  Standard options and performance  Most communication protocols  Cerabar M PMP51/55 Promag H100 High performance:  For critical or high value applications  All options and communication  protocols Promag H 300/500 Cerabar S PMP75 Slide 6 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing Simple, cost effective options for the start up brewery Analysis Temperature Level switches CM10 TMR35 FTW23 CLD18 TM401 FTW33 FTL33H Flow Display/recorder Level Promag 10D RSG35 FMR10/20 Picomag Pressure PMP23 PTP33B Slide 7 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing Hygienic design & Washdown protection – “Right Tech” for Brewing IP 67/68 or 69K ingress protection  Fully welded Stainless steel enclosures  with quick disconnects Remote options  Cable glands vs. conduit entry or fixed  cables Memosens technology for analytical  measurement points All surface mount electronics to survive  vibration Convenient setup via Hart, Bluetooth or  LAN cable or Wireless LAN and integrated web server = No special tooling required Slide 8 04/24/2020

Instrumentation best practices in Brewing Malt and spent grain silo measurement • Correct inventory information about Malted grains (barley, wheat,adjuncts..) as well as spent grain is best monitored using free space radar. • High/low alarm using point level switch, many options available. Fork style is most reliable and common Freespace radar using narrow beam 80gHz FMR67 • Always know inventory for planning Image, Brains Brewery Slide 9 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing Mash kettle FTR20 Soliflow – indicate grain blockages during conveying or Soliphant FTM50 high level in malt mill Strike water flow Promag H 100 or • Level PMC51 – Ceramic Picomag allows flush mount even with abrasive grains –Capacitance FTI51 for foam alarm Temperature TM412 Pressure PMP51 or pH CPS441D ISFET PMP 31 class Pressurized KCL+ CPA875 Steam flow, prowirl retractable holder + CM44xR 200 with dry steam fraction Slide 10 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing pH measurement in mash kettle pH measurement of mash is important for optimal yield, traditionally difficult with std glass glass pH sensors. The malt enzymes a- and b-amylase require a slightly acid pH to do their work. Optimum Values pH 5.3 @ 77°C Ceramax CPS341D enamel pH sensor ROI – No need to replace for years, exceptional stability which reduce calibration intervals Reliable measurement in high solids media thanks to large sensing area and mechanical abrasion resistance Ceramax CPS341D-7A1H1 - in mash tun Slide 11 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing Wet Steam? Prowirl 200 vortex 100% steam quality In the mash tun, mash cooker as well flow meter with dry as any other heat transfer where steam fraction steam is used, cost savings can be realized by ensuring dry steam. The Prowirl 200 gives alarm on preset dry steam fraction 80% steam quality Energy value in BTU/KJ Get to temperature faster Optimal amount of steam used, Safety by eliminate water hammer.  Slide 12 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing Ceramic pressure sensor in Lauter tun Lauter bed density and level is measured with 2 x pressure transmitters or Differential pressure. Traditional metal membranes are susceptible to damage from abrasion or mechanical damage during maintenance(dinged when removing false bottoms or calibration) Typical life 2-3 years. Solution – Ceramic membrane pressure sensors Exceptional life expectancy – 15+years FMD71 electronic DP w/ceramic sensors PMC 51 ceramic pressure Slide 13 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing Optimization of brewing –°Plato Monitoring • The extraction of fermentable sugar (wort extract) is key to optimal yield in brewing, this is done in the lautertun and where sparge water is used to flush out the sugar from the grain. • Measuring the extract(°Plato) outflow enable the brewery to determine the optimum flushing cycle time and lauter efficiency. • Optimize sparging and “right on time” separation of weak wort • Maximize extraction of sugars • Reduce volume going to wort kettle (energy and capacity savings) • Assure desired sugar concentration and low polyphenols and lipids content • Fast correction of channeling in lautertun Promass Q300 °Plato/ Gravity Density 0.0002g/cc (0.01°Plato achieved in cold wort) Slide 14 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing Wort Kettle – extract measurement Installing the Extract meter (Promass Q) in a circulation loop in the wort kettle enables brewer to monitor the wort during the boil. • Reach the desired evaporation rate • Maximize wort kettle utilization • Maximize extract yield(desired extract concentration) • reduce worker risk (hot wort sampling) • Maximize kettle utilization Promass Q300 °Plato/ Gravity • Reduce energy – stop when targets achieved Density 0.0002g/cc 0.02°Plato achieved in Hot wort) The hot wort contain a lot of air bubbles which makes accurate measurement challenging – solved by the Promass Q MFT(Multi Frequency Technology) Slide 15 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing Turbidity Monitoring of Wort - Whirlpool Optical turbidity installed on the whirlpool outlet allows for automatic detection of trub cone disintegration. • The effectiveness of the whirlpool can be monitored, as well as the wort quality. Reduces lost product • Increases consistency of end product • Allows early indication of issues with whirlpool – eg. Pumping rates too low Continuous monitoring of the turbidity using OUSTF10 on the whirlpool outlet Slide 16 04/24/2020 Ola Wesstrom

Instrumentation best practices in Brewing Wort Aeration The wort is oxygenated to increase yeast activity and to start the fermentation process. Aeration of the wort is required for optimal yeast flotation and fermentation. • Optical dissolved Oxygen(DO) sensor with Memosens (pre-calibrate sensor in lab for fast exchange • Reference LED ensures batch repeatability with alarm if drifting. Optical Oxygen Sensor COS81D Image courtesy of GEA Slide 17 04/24/2020 Ola Wesstrom