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Thread: Internal calandria and whirlpool function

  1. #1
    Join Date
    Dec 2003
    Location
    US
    Posts
    13

    Internal calandria and whirlpool function

    We are considering installing an internal calandria to help obtain a more vigorous boil. Our typical collected wort volume is 30-35 bbls and most days we get a simmer rather than a vigorous boil. Before we do install the calandria, we would be interested in hearing anyone with thoughts (pro or con) regarding the installation of an internal calandria (specifically, if anyone is aware of any effects of an internal calandria impeding whirpool function in a kettle/whirlpool).

    Thanks for you thoughts.

    Andrew

  2. #2
    Join Date
    Jun 2004
    Posts
    21

    calandria and whirlpool function

    Andrew,
    Quite a problem, indeed. A full rolling boil is necessary to allow the Dimethyl sulphide that has converted from S-Methyl methionine to oxidize to Dimethyl sulphoxide or to volatize and leave the kettle through the stack. Hough, Briggs, Stevens, and Young have a beautiful illustration of this reaction on page106. Lewis and Young believe that a full rolling boil stabilizes beer in three senses: it sterilizes the wort rendering it bacteriologically stable; it inactivates any enzymes that survive mashing; and it precipitates a protein-carbohydrate-polyphenol complex called hotbreak.
    I donít believe that retrofitting an internal calandria is the best answer to your abstruse problem. Given that you have a kettle/whirlpool it seems that an external calandria might provide a better alternative. Kunze believes that an external calandria provides a slight overpressure in which the wort can be heated to 215-223 degrees Fahrenheit. This results in improved bitterness yield from hops, coagulable proteins are completely precipitated, and a controlled circulation occurs. In addition, the improved boiling also produces a lower pH, a lighter color, a cleaner taste and improved flavor stability. Assuming that your brew house is steam fired an external calandria with a tube and shell heat exchanger as illustrated in Sing and Heldman might provide the most efficient means to the end of your problem.

    Enkidu

    P.S. Congratulations for your medal at the world beer cup and tell Kari that I said hello.
    Drink the beer, destiny of the land.

  3. #3
    Join Date
    Oct 2002
    Location
    Ft. Madison, IA, USA
    Posts
    24
    If you are using your kettle to whirlpool, the calandria may block all effectiveness. Then again, it may make a fantastic trub pile you will not be able to see.

    This is a very specific question; your kettle may be different from any other.

    I would always recommend a separate whirlpool from the kettle. Kettle geometries are generally such that they do not make for very good whirlpool tanks. What is your height/ diameter; fill level; headspace; bottom type?

    Is it just that your boiler is jammed with buildup? Is it leaking? Does it have capacity for the added heating surface?

    What design are you looking at for the calandria? Who will install? Who will build? How long will you be down? Can you afford to buy another kettle that already has a calandria? Do you have space?

    What type of beers are you brewing? Would it be better to install a Merlin system and use the current kettle for smaller batches and as a wort back?
    Last edited by brewsurfer; 06-07-2004 at 03:16 PM.

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