This thesis investigates performance parameters of unit operations in the
brewery. It describes effects of the parameters temperature and agitation
during mashing on mash properties. Mainly two properties are influenced
by these parameters, the viscosity and the particle size distribution in the
fines. It could be shown that both factors have significant influence on
filterability of mash.
In pilot scale and laboratory trials particle size effects in mash were
investigated systematically. The importance of fine particles for lautering
performance could be confirmed and quantified.
The precipitation and aggregation of fine particles with increasing
temperatures in the mash could be monitored for the first time. It could be
shown that this parameter is not malt dependent. Mashes from different
malts react in the same way. In laboratory trials it could be proved that the
particle size parameter is more important than viscosity for filterability of
The parameters described above have been quantified and correlated with
mash filtration parameters. This work provided a basis for the
development of a computer model which describes mash separation in a
A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy of Loughborough University.