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Cooler Mill Baudelot

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    The baudelot cooler may be arranged for final cooling with chilled water, propylene glycol, or direct-expansion refrigerant.A final mix temperature of 30 to 33f can be obtained over the surface cooler using propylene glycol or refrigerant.

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    Brown ale and bike-barmy belgians.The wort passes from the 60-hectolitre kettle to an open cooler, made of copper, in the gable of the roof, then to a baudelot.This latter system, looking rather like an old-fashioned radiator, is filled with cold water while wort flows.

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    Hot wort from the kettle is pumped into the coolship, which is usually a long, wide, shallow open copper or stainless vessel.Here the wort remains from 1 to 3 h depending on conditions, cools to 140170 f 6077 c, and trub settles out.The wort is then cooled further by using a plate heat exchanger or baudelot cooler.

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    The wort is then pumped to the surface cooler, and the over the baudelot cooler and cooled to about 60 to 62 f.12 to 13 r.In breweries where no cooling apparatus is used, the wort is exposed over night, or until it is cooled to the above temperature.

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