{
  "url": "https://openlegislation.uk/eu-decision-2019-2031/annex/division-3/division-3.1",
  "json_url": "https://openlegislation.uk/eu-decision-2019-2031/annex/division-3/division-3.1.json",
  "legislation": "eudn/2019/2031",
  "legislation_title": "Commission Implementing Decision (EU) 2019/2031 of 12 November 2019 establishing best available techniques (BAT) conclusions for the food, drink and milk industries, under Directive 2010/75/EU of the European Parliament and of the Council (notified under document C(2019) 7989) (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2019-2031",
  "path": "annex/division/3/division/3.1",
  "kind": "division",
  "number": "3.1",
  "heading": "Energy efficiency",
  "text": "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.\nTechnique\nDescription\nApplicability\n(a)\nMashing-in at higher temperatures\nThe mashing-in of the grain is carried out at temperatures of approximately 60 °C, which reduces the use of cold water.\nMay not be applicable due to the product specifications.\n(b)\nDecrease of the evaporation rate during wort boiling\nThe evaporation rate can be reduced from 10 % down to approximately 4 % per hour (e.g. by two-phase boiling systems, dynamic low-pressure boiling).\n(c)\nIncrease of the degree of high-gravity brewing\nProduction of concentrated wort, which reduces its volume and thereby saves energy.\nTable 5\nIndicative environmental performance level for specific energy consumption\nUnit\nSpecific energy consumption(yearly average)\nMWh/hl of products\n0,02-0,05",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2019/2031/annex/division/3/division/3.1",
    "retrieved_at": "2026-11-01T15:12:29.565207+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}