As soon as the mashhas been made, it is filtered at a temperature of 78° Celsius. The liquid malt extract (the wort) is separated from the draff, which is used as a high quality cattle feed by the Westmalle abbey farm and by other cattle farmers in the area.
The filter consists of plastic frames with open spaces. Filter sheets are placed between these frames and the malt extract (the wort) goes through them. This wort then goes into the boiler. There are also elastic membranes in the filter to compress the draff layer with compressed air into an easily workable ‘cake’.
In this way the brewer obtains 200 hectolitres of usable wort, ready for boiling. The filtration is fully automatic and takes 90 minutes.
