# 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), Division 3.1: Energy efficiency

Extent: E+W+S+N.I.

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

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Source: https://www.legislation.gov.uk/eudn/2019/2031/annex/division/3/division/3.1 (the official version)
Page: https://openlegislation.uk/eu-decision-2019-2031/annex/division-3/division-3.1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.