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OSU MINI MALTER

Sponsor – OSU Food Science Department. ME 497/498 Project Number: 73 Faculty Advisor: Joe Hortnagl Sponsor Mentor: Tom Shellhammer, Jeff Clawson Oral Presentation 2 Tyler Froemming 10/28/2010. OSU MINI MALTER. PROJECT DESCRIPTION. Sponsor – OSU Food Science Department.

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OSU MINI MALTER

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  1. Sponsor – OSU Food Science Department ME 497/498 Project Number: 73 Faculty Advisor: Joe Hortnagl Sponsor Mentor: Tom Shellhammer, Jeff Clawson Oral Presentation 2 Tyler Froemming 10/28/2010 OSU MINI MALTER

  2. PROJECT DESCRIPTION Sponsor – OSU Food Science Department •The OSU Pilot brewery, located in the Department of Food Science and Technology, is the perfect facility for testing, developing, and demonstrating the suitability of Oregon barley for Oregon malts. •The brewery requires approximately 200 to 300 lbs of barley to produce malt for a 100 gallon brew. •Mechanical Engineering students will design, build, and develop a pilot malting unit - a “flex box” for steeping, germinating, and kilning in a single unit. •The flex box will remove the malting bottleneck and get Oregon grain flowing to Oregon glasses. Tyler Froemming 10/28/10 Project 73: OSU Mini Malter

  3. DESIGNS CONSIDERED • Rectangular Single-Chambered Malter • This malter will be a cube shaped design • It will perform the steeping, germinating, and kilning process all in one chamber. • Advantage: Can meet our size constraint by making the box long • Disadvantage: Will not mix the barley as thorough. Hard to mix barley in the corners. • Circular Single-Chambered Malter • This malter will be a cylindrical shaped design • Again we will design this malter to perform all three processes in one vessel. • Advantage: Will be able to mix easier and more thorough • Disadvantage: Will be bigger • Two-Chambered Malter • This malter design has 2 different chambers so 2 of the processes are performed in one chamber and the other process is performed separately. • Advantage: Easier to interface all of the components with different chambers • Disadvantage: Would have to add an extra step to move the barley from one chamber to the other. Tyler Froemming 10/28/10 Project 73: OSU Mini Malter

  4. We will begin to pursue the circular shaped, single-chambered malter. This design will make mixing the barley during germination and kilning easier. Mixing the barley during those stages is a heavily weighted customer requirement. The circular design is much simpler than the rectangular and also allows for more efficient airflow. We believe that having a single-chamber malter is totally feasible to design and still satisfy all our customer requirements. We will begin to concentrate on this design but other designs are not out of the question. DESIGN SELECTED Tyler Froemming 10/28/10 Project 73: OSU Mini Malter

  5. SCHEDULE AND BUDGET We are currently on schedule Tyler Froemming 10/28/10 Project 73: OSU Mini Malter

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