The Steinecker mashing system ShakesBeer enables the production of homogenous, lump-free mashes. Thus losses in yield can be minimised.
Improved lautering capability of wort
The advantage of vibrations during the mashing process become apparent already during lautering. The lauterability of worts improves significantly and lautering is performed normaly with one deep cut less, which has a positive effect on the total lautering time. Thus, the set-point values for the flow can be achieved also over a long period. During the second wort, the flow of the lautering wort increases much faster and it can be kept at maximum level for a longer time.
Improved filterability of the beer
The beer brewed with the ShakesBeer system has a significantly better filterability. The pressure increase at the diatomaceous earth candle filter is much lower than without vibration. This results in an average increased filtration time of 4 hours. These positive results are the foundation for additional optimisations in the course of beer filtration such as reduction of the diatomaceous earth consumption and increased filter throughput.
Reduced oxygen content of the mash
In average, the colour of the wort which has been mashed with the ShakesBeer system is less by approximately 0.3 EBC. The cause for this is the reduced oxygen intake of the mash and the reduction of early oxidation processes.