OSU MINI MALTER Sponsor OSU Food Science Department

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

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

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

DESIGN SELECTED 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. Tyler Froemming 10/28/10 Project 73: OSU Mini Malter

SCHEDULE AND BUDGET Total Dollars Available 10000 Anticipated Expenses Materials Machining Electronic Controls 2500 2000 4000 Expenses to date 0 Balance 1500 We are currently on schedule OSU Mini Malter Gantt Chart Task Week 1 Week 2 Week 10 Week 11 List CR's and get signatures Week 3 Week 4 Week 5 Week 6 Week 7 Week 8 Week 9 Oral Progress Report 1 Brainstorm Design Ideas Progress Status Report 1 List ER's w/ Targets and Tolerances Oral Progress Report 2 Preliminary Proposal Create Solid Model Construct BOM Progress Status Report 2 Develop Manufacturing Plan Oral Progress Report 3 Develop Testing Plan Final Proposal Contact Vendors and Order Parts Tyler Froemming 10/28/10 Project 73: OSU Mini Malter