Steinecker ShakesBeer
ShakesBeer mash tun

    Mashing technology at top level

    Improved extract yield with reduced mashing times

    Maximum flexibility, best quality and efficiency are required in each individual step of the brewing process. The ShakesBeer mashing system uses new techniques for improving the technological mashing parameters. Structured pillow plates as heating surfaces and integrated vibration units improve the brewing process.

    At a glance

    • Improved heat output due to a turbulent flow pattern of the mash at the heating surface
    • Vibration units for intensive and homogeneous mixing during the mashing process and an efficient extraction of all soluble components of the malt
    • Reduced increase of ageing components in the beer by reduction of the dissolved oxygen in the mash
    • Application especially for high-gravity processes with an increased concentration of mash
    Brochure Steinecker ShakesBeer
    0.45 MB, .pdf

    Which tasks need to be performed by the mashing process?

    The mashing process is a complex combination of chemical and physical processes. The individual requirements are as follows:

    High heating rates

    • Gentle and fast energy transfer from the heating medium into the mash
    • Homogeneous heat distribution
    • Less fouling on the heating surfaces

    Mixing and dissolving

    • Intensive and homogeneous mixing of the mash to extract the soluble components of the raw material
    • Prevention of lumps and oxygen absorption

    Catalytic reaction

    • Starch degradation as complete as possible
    • Defined protein degradation
    • Degradation of hemi-cellulose and gums

    Design features

    • Micro-turbulent flow of the mash thanks to its guidance along the interior corrugated heating surface of the mash tun
    • Uniform heat absorption in the mash without overheating the outer layer
    • Reduced fouling and improved mash quality through reduced steam pressures of 1-2 bar


    Which are the benefits of structured heating surfaces?

    • A turbulent mash flow pattern on the heating surface improves the heat transfer and thus the heating rate.
    • With the same surface and rate of heating, the temperature of the heating medium can be reduced – which reduces fouling and helps deliver a uniform heating process across the entire production week.
    • A smaller surface is required for the same heating rate and heating medium temperature, and thereby the vessel can be designed with a smaller diameter, depending on the specification.
    • Higher heating rates can be achieved with the same surface and heating medium temperature.
    Heating surfaces
    • Optional vibration units that can be integrated in the vessel and switched on and off as required to optimise the mashing process
    • Vibrations within a defined frequency range to generate a resonance vibration in the mash
    • Resonance for intensifying physiochemical degradation processes and the expulsion of gas inclusions from grist particles


    Benefits from using the optional vibration units

    Improved wort lauterability

    Vibration units offer brewers advantages in the lautering process: the total lautering time can be shortened by at least one deep cut.

    Improved beer filterability

    Optimisations are possible in the beer filtration stage, offering reduced kieselguhr consumption and longer service life for the filter.

    Reduced oxygen content

    The reduced oxygen uptake of the mash during the mashing-in process reduces the occurrence of premature oxidation processes.

    Can be retrofitted

    Nearly each mash tun can be retrofitted with vibration units within one day.

    Vibration units

    Which are the analytical results when using ShakesBeer?

    • Enzymatic reactions

      Enzymatic reactions

      The increase in enzymatic efficiency results in improved filtration capability for the beers.

    • Soluble malt components

      Soluble malt components

      The more intensive solution processes can be recognized by the lower percentage of degradable extract in the spent grains.

    • Soluble oxygen

      Soluble oxygen

      If the oxygen content is reduced during the mashing process, the increase of ageing components in the beer will be reduced as well.

    Your benefits in figures

    The increase in yield and improved filtration capability allow for shorter investment amortisation times.


    * Costs can vary considerably; incl. CIP and personnel costs.

    Through the reduction of fouling on the heating surface, it is possible to work at almost a constant heating medium temperature between cleaning processes. The pressure of the heating medium does not need to be increased.


    Reducing the rest duration using vibration and faster heating processes will increase productivity in the case of a supply shortfall during mashing.


    * Costs can vary considerably; incl. CIP and personnel costs.

    The quality of the beer – and above all the stability of its flavour – is improved with the ShakesBeer mashing system.


    Your benefits

    Even heating process

    The microturbulent flow of the mash is based on the flow guidance along the interior corrugated heating surface – the pillow plates. This reduces the fouling effect. An even heating process during the complete production week is achieved.

    Use of smaller vessels

    The improved heat transfer allows smaller mash vessel dimensions with the same heating rate and heating medium temperature.

    Improved energy efficiency

    An increased heating rate can be realised with the same heating medium temperature.

    How can we help you?

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