Simpler correction of the malting barley’s quality
Using the MicroCube, however, has significantly enhanced flexibility levels. “If we want, we can produce a brew of just twelve hectolitres,” emphasises the brewmaster. “Furthermore, we have a choice of either using the infusion or the decoction process, and depending on what’s currently needed, we can employ one-mash, two-mash or three-mash decoction.”
As far as fluctuating qualities of the raw materials are concerned, Florian Huber sees the MicroCube as highly advantageous. “The area used for growing malting barley is steadily decreasing. And if then bad weather hits the crops, this will show up in the quality,” he explains. “With our relatively small brewhouse, we are in a position to correct the brewing barley’s quality to a certain extent, by appropriately varying the mashing and boiling parameters involved.”
Better brew quality, lower energy consumption
The improved brew quality is yet another important plus for him: “This can actually be quantified by means of the boiling parameters, like coagulable nitrogen, thermal stress or a higher yield, up by 2.5 per cent,” says Florian Huber.
And one more advantage: the energy savings. The MicroCube has drastically reduced the evaporation rate, from its previous 14 to a mere four per cent. In addition, the vapour condenser installed recovers thermal energy. The overall result: energy consumption has been downsized by about nine kilowatt-hours per hectolitre, or by 40 per cent as compared to the previous figure.