Division 3.1 Energy efficiency
United Kingdom
BAT 18. In order to increase energy efficiency, BAT is to use an appropriate combination of the techniques specified in BAT 6 and of the techniques given below.
| Technique | Description | Applicability | |
|---|---|---|---|
| (a) | Mashing-in at higher temperatures | The mashing-in of the grain is carried out at temperatures of approximately 60 °C, which reduces the use of cold water. | May not be applicable due to the product specifications. |
| (b) | Decrease of the evaporation rate during wort boiling | The evaporation rate can be reduced from 10 % down to approximately 4 % per hour (e.g. by two-phase boiling systems, dynamic low-pressure boiling). | |
| (c) | Increase of the degree of high-gravity brewing | Production of concentrated wort, which reduces its volume and thereby saves energy. | |
Table 5
Indicative environmental performance level for specific energy consumption
| Unit | Specific energy consumption(yearly average) |
|---|---|
| MWh/hl of products | 0,02-0,05 |