Brewing with Steam вЂ“ External CalandriasД®xternal Calandrias are mostly used in larger breweries, although IвЂ™ve heard of them being used in small 500-liter (4.2bbl.), systems too. Note: When using an internal calandria, turn off the side jackets when youвЂ™re boiling, because if you have them on (and potentially the bottom ones too), it can affect the agitation of the wort. It has a wort spreader (see fig.1 above) to prevent boilovers and as well as promote wort movement. Look at an internal calandria, see the tubesДЄ calandria works without any moving parts but, instead through convection (heat rises).

Lowers the chance of DMS вЂ“ Due to a vigorous boil and evaporation rates.

Reported increased hop utilization and hot break вЂ“ I need to research this further to confirm.

Less chance of caramelization than some systems вЂ“ Due to wort movement.

Increase the movement of wort in the kettle вЂ“ So, also potentially requiring less energy input.

Increase evaporation rate вЂ“ So potentially shorter boil times depending on beer style.Shorten your brew day вЂ“ As it more efficient heating than jacket alone.Some reasons to add an internal calandria to your brew kettle are as follows: Brewing with Steam вЂ“ Internal CalandriaДЄ brew kettle with internal calandria usually has a bottom jacket too. There are three other methods you can employ to heat your brewhouse with steam, weвЂ™re going to begin with the internal calandria. In most brewhouses you can regulate how much steam goes in the vessel, much like controlling a flame on a stove top. The second jacket is on the side walls, with the steam going in N5 and coming out N4.ДЄs the steam continuously passes through these jackets, it heats up the wort in the vessel. One is at the bottom, with the steam going in N3 and coming out at N2. If you look in the diagram above, you will see two steam jackets.

Steam pros and cons