Executive Summary…………………………………………………………………… 2

Executive Summary……………………………………………………………………... 2

1. Introduction…………………………………………………………………………. 3
1.1 Objective………………………………………………………………………… 3
1.2 Motivation………………………………………………………………………. 4
1.3 Background……………………………………………………………………… 5

2. Project Description and goals……………………………………………………….. 6

3. Technical Specification……………………………………………………………... 6

4. Design Approach and Details……………………………………………………….. 7
4.1 Design Approach………………………………………………………………… 7
4.2 Codes and Standards…………………………………………………………….. 11
4.3 Constraint, Alternatives, and Tradeoffs…………………………………………. 12

5. Schedule, Tasks, and Milestones……………………………………………………. 13

6. Project Demonstration………………………………………………………………. 15

7. Marketing and Cost Analysis………………………………………………………... 15
7.1 Marketing Analysis……………………………………………………………… 15
7.2 Cost Analysis……………………………………………………………………. 15

8. Summary…………………………………………………………………………….. 16

9. References…………………………………………………………………………… 17

Appendix………………………………………………………………………………… 18

2

Executive Summary

The EZ Mash Automated Brewing System (A.B.S.) provides the commercial and home-
brewer an easy and safe alternative to wort production. In brewing, the production of wort, or
sugary solution from grain, is a key parameter in the final product. A crucial part of the process
is hitting the target mash temperature and maintaining it for 30 to 60 minutes, allowing for the
enzymes in the malt to convert starches into sugars. Current brewing systems accomplish this
using temperature controllers and relays on 5 to 10 gallons sized systems. Most use direct gas
fire in order to maintain and bring liquids up to temperatures. The aim of the EZ Mash is to fill
this gap by allowing the brewer to produce small 2.5 gallon test batches indoors on common
household electrical lines without having to closely monitor the process. For a commercial
brewer, this platform specifically provides a means to develop recipes that can be scaled up to
thousands of gallons without the cost and worry of producing a bad product and having to dump
everything down the drain. For the home-brewer, the EZ Mash provides a small, gas free wort
development platform that opens up an array of recipes to the brewer. Time reduction for
automating the mashing process can be approximated to 1 to 2 hours compared to 3 or 4.

Upon completion of the EZ Mash, a fully developed prototype will allow the user to input
the desired time at which he or she would like to start brewing, the mash temperature, mash time
rest and monitor the whole process from their computer. The system will respond to these inputs
and perform the mash automatically using solenoid valves, pumps and sensors all controlled
from the microcontroller unit. A unique opportunity for this platform is the ability to add on
products further down the road that will proceed with the boil, add hops automatically, and cool
the wort down to fermentation temperatures, at which the user can add the yeast. By
modularizing the EZ Mash the user can purchase the main system and decide later on to add the
previous mentioned components. This will provide an avenue for the company to increase
revenues over an extended period of time. Current pricing assessments place this product at
$365.00, offering a substantial price decrease from commercially available products of the same
sophistication which go for $3500.00.

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EZ Mash Automated Brewing System

1. INTRODUCTION
The beer production process is currently experiencing an influx of hobbyist and

commercial interests looking to open the array of beer products. The craft brewing industry
itself is gain more market share as each year passes from customers demanding more flavor and
creativity in the beverages they consume. As of last year, the Growth of the craft beer industry
was up 12% by volume and 16% in dollars [1]. The increase has also sparked a boom in the
home-brewing industry, since the process can be accomplished with a relatively small
investment. The EZ Mash system looks to tap into this growing market an provide an easy
automated method for beer production of all-grain based beers.

1.1 Objective
The EZ Mash Automated Brewing System (A.B.S.) will provide the home and

commercial brewer with a fully automated platform to save time, reduce cost, and increase recipe
development and repeatability. The process of all-grain brewing requires the brewer to hit
targeted temperatures and hold those temperatures over an extended period of time. In order to
brew a test recipe the home-brewer is limited to equipment built for 5 gallon sizes, carrying
dangerous hot liquids and attempting to hit a target mash temperature that is influenced by grain,
container, and ambient temperatures. The commercial brewer has the option of using home-
brewer equipment or taking a chance on the recipe being successfully developed on their
commercial system, potentially ending up with thousands of gallons of undrinkable product.
Recipe development by the commercial or home-brewer can be stifled from all of the variables
involved, making consistent brewing an always moving target. The EZ Mash will be a fully
functional prototype that will create a wort (sugar liquid) automatically from the combination of
crushed grain and water, making the process more repeatable and cost effective.

Large scale brewing systems currently use Human-Machine Interfaces that allow the
brewer to monitor the brewing process through sensors and controllers. The EZ Mash system
will scale a commercial brewery down to a 2.5 gallon batch size. A micro-controller will
orchestrate the tight temperature controls, transfer of liquids and acquisition of data, to be

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monitored by the brewer on a graphical user interface. All the brewer needs for the EZ Mash
system is an all-grain recipe or a kit, which can be purchased from many online retailers with the
grain pre-crushed. The process of converting the grains and water into wort will be
accomplished by the EZ Mash, ultimately saving time, money and frustration.

1.2 Motivation
The EZ Mash A.B.S. will allow the commercial and home-brewer to reduce time and costs

while increasing recipe repeatability and safety. The main objective of the mashing process
requires adding hot liquid to the crushed grain then allowing the overall temperature of the mash
stabilize to a 149 to 156 degree F range. Factors that influence the success of hitting a target
mash temperature include the mash vessels thermal coefficient, grain temperature, liquid
temperature, thermal conduction, and ambient air temperature. The EZ Mash A.B.S. will reduce
these factors by circulating the mash liquid through a heat exchanger in a water bath. The water
bath will serve as the hot liquor tank, or HLT, that provides the hot water for the mash, as well as
rendering the heat transfer medium to maintain a steady target mash temperature. Safety also
becomes an issue since the hot liquids involved in the mashing process have to be transferred
from vessel to vessel weighing upwards of 80 lbs unless a pump is used.

The standard method of converting grain starches into sugars, or mashing, for the commercial
or home-brewer demands three to four hours out of his or her time. The EZ Mash system will
reduce this time by one to two hours allowing the brewer to clean and sanitize equipment needed
later for fermentation and conditioning. The brewer will also be able to leave the automated
system unattended and be assured that the many variables involved in the process are under
control. Energy costs are reduced with the EZ Mash through the use of electricity and well
insulated vessels. As a result of its small footprint, the EZ Mash will be fully electric and draw
less than 12 amps allowing the system to be used on common household electrical outlets.
Systems available to brewers on a small scale, such as the MoreBeer 1550 brew sculpture with
S.M.A.R.T., cost $3,850.00 for a 10 gallon size [2]. The process still has to be monitored since it
has a live flame and does not feature automatic valve or pump control to transfer fluids. The EZ
Mash A.B.S. will only cost a fraction of those available on the market at an estimated $350.00.

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1.3 Background

Brewing Process Overview
The process of beer wort production involves the manipulation of water and barley malt in
order to promote the enzymatic actions to occur that convert the starches into sugars that can be
later fermented into beer. Barley is divided into two major categories, feed barley and malting
barley. Malting barley is chosen for the brewing process for enzyme content, yield, disease
resistance and malting quality [3]. Once a malt is chosen to be used for brewing, it is then
processed further by the maltster to germinate the plant. After the germination has reached a
particular point for enzymatic activity, it is then kilned at various temperatures to provide the
brew-master with an array of colors and flavors to develop beer recipes. Once a recipe has been
planned, the brewer then proceeds with the mash.

With the variety and availability of today's highly modified malts most brewers choose to
implement a single-infusion mash in order to convert the starches trapped inside the grain husk
into sugars. This process starts with crushing the grain in order to expose the starches and
enzymes while maintaining husk integrity for filtering purposes. Next the crushed grain is mixed
with hot water at a temperature in the 149 to 155 degree F temperature range. At these
temperatures various amounts of alpha-amylase and beta-amylase enzymes are activated to turn
the starchy solution into sugar over a 30 minute to an hour time period. During this time
temperature control is critical since one or two degrees away from the target will alter the flavor
profile considerably. Also, if direct heat is applied and concentrated in one area of the mash then
wort caramelization can occur along with enzyme deactivation. Most commercial breweries use
steam-jacketed kettles or direct steam injection in order to maintain the target temperature
without the adverse effects mentioned.

Once the initial mash is complete, also known as the saccharification rest, the mash is
rinsed using two different sparging methods. Fly-sparging is effectively a rinsing of the grains
with 170 deg F water over the grains while paying careful attention to the pH of the liquid
exiting. Batch-sparging, a method widely implemented by the homebrewer, pours a second
volume of liquid into the mash vessel and lets the solution sit. The solution is then drained
causing the residual sugars left behind to be picked up without the pH having a large influence.
The combination of the two liquid run-offs produce the sugary wort solution that is boiled down

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with hops to add bitterness. The wort is then cooled down to around 70 deg F and the yeast is
pitched in order to start fermentation. Once fermentation is complete, the beverage is carbonated
and packaged for delivery.

2. PROJECT DESCRIPTION AND GOALS

The EZ Mash is an automated mashing system that implements a single-infusion batch
sparge process for wort production. The home-brewer will control the process through a GUI
interface on a computer. This system can be marketed to the novice or beginning home-brewer
as well as commercial brewer based on the following goals:

• Hit the target temperature set by the user.
• Start the HLT at the users specified time.
• Automatically maintain mash temperature and switch valves.
• Will not leak.
• Has a small footprint.
• Show status of process and variables to user through GUI.
• Meet FDA requirement
• Low cost

The target price for the produce will be $300.00 so that the system is affordable for both
the home-brewer and commercial brewer.

3. TECHNICAL SPECIFICATIONS
The production of the EZ Mash A.B.S. involves both the purchase of the hardware and

software used. For the hardware, there will be heat exchangers, a pump, a few large water
containers, and copper tubing to connect the components. For the controller the EZ Mash will us
the BASIC Stamp 2p. Understanding that the system is for home uses, it is important to make
sure that mandatory electrical codes are followed when all is plugged in and running on full
potential.

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Attribute/Feature Must Achieve
Runs on household voltage Specification
GUI Interface Draws less than 12 Amps on 120 V
line
Steady temperature control Monitor process and shows
Safety grounded temperatures, volumes, times and
Easy to clean state of mash process
Implementation holds steady output
Small Footprint using a PID control algorithm
FDA regulated materials for high Have GFCI circuit protection
temperatures
No protein build up and does not
Fully Automated interact with metals, cleaning
solutions can recirculate through
system
Fits into small area, moveable

Materials withstand up to 210o F
liquid temperature with no adverse
effects

Solenoid valves, pumps and heat
applied operate without manual
interaction

4. DESIGN APPROACH AND DETAILS

4.1 DESIGN APPROACH
The EZ Mash A.B.S. design will conduct in stages separated by equipment assembly,

hardware assembly, hardware programming and software programming as the last stage. There
will be tests conducted after the equipment assembly for water leaks and after the hardware
programming of the Basic Stamp microcontroller. If the system passes the test run using hard
coded variables set to brew a red ale kit recipe, then the design will proceed to completion with
the GUI using VB.net as the programming language.

Equipment
The EZ Mash design takes a different approach for maintaining mash temperatures by

recirculating the mash through a heat exchanger, unlike the steam injection used by commercial

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8
breweries. By maintaining the temperatures this way, the EZ Mash is safe from the dangers of
high pressure steam while preventing wort caramelization. Another benefit of this design
approach to mash temperature control is that the same water used as a heat transfer medium can
also provide the hot water for the dough-in and sparge steps. The heat exchanger will use copper
for its high thermal conductivity. Assembly of the EZ Mash will require connecting the hot-
liquor tank (HLT) and the malt-liquor tank (MLT) using insulated copper tubing as the conduit
for liquid flow. The liquid flow is indicated in Figure 1 by the blue and red lines.

Figure 1, EZ Mash A.B.S. design

Following FDA requirements for food grade product usage, the vessels will be stainless steel.
The system is designed to produce 2.5 gallons of wort so the HLT will be capable of holding 4
gallons, allowing water for heat transfer and the sparge step of the process. The vessels will also
be insulated in order to prevent heat-loss through the stainless steel. The heating element in the
HLT will be a water heater element rated to draw 10 to 10.5 Amps. Due to common household
electrical wiring having a maximum rating of 15 Amps, electrical code requires any appliance
draw no more than 80% or 12.5 Amps [4]. The design must allow for extra current draw from
the pump, solenoid valves and micro-controller unit.

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A key feature of the EZ Mash will be the peristaltic pump. Available for $15.00 from
most large hobby stores, the peristaltic hand pump will be motorized and altered with food grade
tubing. A peristaltic pump offers benefits to a magnetic drive pump such as no cavitation effects,
no direct contact of wort with mechanical parts and less current draw [5]. This pump was chosen
to reduce the overall cost of the EZ Mash since a magnetically coupled drive pump starts at
$100.00. The flow rate of the peristaltic pump can also be engineered specifically for the EZ
Mash and the low volumes of liquid involved by choosing a correct motor. This is a critical path
of the EZ Mash design and will be built early in development. If this doesn’t satisfy the needs of
the EZ Mash, then the second option will be the magnetic drive pump. For full automation,
liquid solenoid valves are needed. A common pipe/hose size for the system will need to be
chosen so that interfacing the wort inlets and outlets of the pumps and solenoids can be
accomplished.
Sensors

A crucial part of the control involves sensors and the feedback provided by them. For
temperature sensing, the EZ Mash will use the MAXIM DS1621 digital temperature sensor
[maxim]. This sensor uses I2C bus protocol and provides direct temperature readings in digital
format, reducing the need for separate analog-to-digital conversion and amplifier circuitry. The
sensors will be housed in a leak-proof thermal well at three locations: the outlet of the heat
exchanger, the HLT and the MLT. This will allow for temperature readings of the process as
well as providing feedback to the PID control loop that regulates the temperature of the heat
exchanger. The liquid level of the HLT will be measured using a FlexiForce sensor. The sensor
output exhibits a high degree of linearity, low hysteresis and minimal drift compared to other
thin-film force sensors [6]. The FlexiForce sensor will require Op-Amp circuitry, shown in
Figure 2, and A/D conversion.

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Figure 2, Amplifier circuit for FlexiForce sensor.

Controller
The brains of the EZ Mash will consist of the Basic Stamp 2p 24 pin module. The

system does not require large computing power, and at an instruction execution of 12,000
instructions/sec, the 2p module is more than adequate. A determining factor for this specific
stamp module was the availability of I2C bus protocol handling and polling mechanisms that are
available. With I2C bus, the temperature sensors can all be interfaced on a two-wire
communication as well as the A/D converter for the FlexiForce sensor, using only two pins on
the basic stamp. With 16 I/O pins available, this leaves the designer with 14 available for relay
control and possible LCD displays. A critical aspect that needs attention here is to make sure the
current draw on any of the hardware is less than 30 Amps per I/O. Thus, the use of solid state
relays or opto-electric isolator is needed and will be determined through the course of the design.
The Basic Stamp module also provides serial communication for easy data transfer to a
computer. The micro-controller will be able to accept user inputs and record data to be sent back
to the GUI display.
Software

To provide the user with selection of temperatures, start times, mash rest times and
graphical representation, Visual Basic will be used. This programming language was chosen for
simple GUI creation and serial communication with the Basic Stamp. An example design of the
GUI is provided in Figure 3. The GUI will keep the user informed on valve control, pump

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Figure 3, VB.net GUI preliminary
design.

control, vessel temperature, HLT temperature and the state at which the process is currently
running. At this point, the brewer will be able to set the start time of the session, allowing the
HLT to start at a given time before so that the hot water is ready when the brewer is. The mash
temperature set point will also be defined here and communicated back to the Basic Stamp for
execution.
Temperature Control

In order to maintain tight temperature control requirements, a PID control algorithm will
be implemented on the Basic Stamp 2p microcontroller. A common occurrence with heating
elements is the large overshoot associated. Residual heat from the element will cause the
temperature to rise even when the element is switched off, missing the set-point temperature.
The PID algorithm, which is short for proportional-derivative-integral, uses the feedback data
from the temperature sensor to provide a response that settles around the set-point quickly. More
specifically, the derivative action gives the controller the capability to anticipate where the
process is heading by calculating the derivative of the error [7]. This method for temperature is
commonly used in commercial process control and can be found in programmable logic
controllers used in large scale commercial automated breweries.

Aspects of the design that will need further investigation include:
EZ Mash Automated Brewing System (ECE4007L01)

12

• Design of stand, wheel base gravity system or table top.
• How to re-circulate the sparge volume for filtering without element on.
• Power supplies needed for Basic Stamp, motors, relays, circuits.
• PCB board design.

4.2 CODES AND STANDARDS

The Food and Drug Administration (FDA) has set forth standards and regulations for any
brewing equipment sold in the United States. The 1997 Food Code categorizes these codes into
materials, design construction, location and installation, maintenance and operation, and cleaning
and sanitation [8]. Also there are many electrical codes that must be followed. The National
Electric Code (NEC) provides many regulations that allow for safe installation of electrical
wiring and equipment. The one aspect that concerns the EZ Mash system is the advice that only
80 percent of the current should be used to allow for surges which would trip the circuit [4]. The
EZ Mash will run on approximately 12 Amps out of 15 Amps which would satisfy the electrical
requirement for safe handling. The food codes that the FDA has implemented that affect the EZ
Mash A.B.S. are as follows:

• Section 4 -101.11 describes the materials that are allowable in the construction of brewing
equipment that cannot allow the substances which could impact the colors, odors, or tastes
of the liquids under normal conditions. As per Section 14, copper and copper alloys may
used in contact with beer brewing ingredients that have a pH below 6 in the pre-fermentation
and fermentation steps.

• Section 4-201.12 states that food temperature measuring devices cannot have stems made of
glass unless that stem is of the shatterproof variety. The measuring devices must be accurate
to +/-1 degree Celsius if measured in Celsius or to +/-2 deg Fahrenheit if mainly measured in
Fahrenheit.

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• Section 4-402.11 specifies that a table mounted device must be mounted to allow easy
cleaning so that the equipment is sealed to the table or on elevated legs. The legs must be no
less than 5 centimeters in height from the table.

As seen above the FDA and NEC provide many regulations and guidelines in order to insure
the safety of those attempting to electrically configure any product. This is a critical part of the
design as failure to follow and maintain these regulations can lead to fires and potentially death.

4.3 CONSTRAINTS, ALTERNATIVES, AND TRADEOFFS
In order for the end result of the mashing process to produce the desired resultant, correct

temperature in the mash must always be maintained. Current systems available to the home-
brewer use temperature controllers and propane gas while commercial brewers use valve controls
and high temperature steam. Both options pose risks such as open flames, high temperature
steam and the possibility of a dangerous explosion. The consumers’ safety is main concern of
the EZ Mash group and requires the use of temperatures less than boiling along with heat
exchangers. The tradeoff with this approach is the loss of efficiency. Based on the heat of
vaporization to the heat capacity ratio, the heat content of steam is roughly 540 times that of
water on a per degree basis [9].

Since the EZ Mash handles liquids, there are concerns of the liquid contacting the
electrical components. In order to protect the safety of its users the line plug in wall adapter will
have GFCI circuit protection. To prevent damage from occurring to the Basic Stamp, the EZ
Mash will use relays to isolate the I/O pins. Since temperature accuracy is crucial, temperature
sensors will be installed to resolve temperatures to the 0.5 oF. Digital temperature sensors will
be chosen instead of analog sensors, such as the LM34 from National Semiconductor [10]. This
allows the removal of an A/D conversion for the sensor and an all-in-one chip solution for
replacement. Temperature sensors can and will become inaccurate over time, so the eventual
replacement method for those sensors must be considered since they play a crucial role in the EZ
Mash system.

5. SCHEDUAL, TASKS, AND MILESTONES

EZ Mash Automated Brewing System (ECE4007L01)

14
The EZ Mash group works collaboratively on finishing the tasks at hand. The
construction of the equipment will occur immediately once materials are ordered and obtained.
The primary objective is to build the peristaltic pump to operate manually with a switch. During
this task the group will also construct the equipment hardware which includes:
• Drilling holes in stainless vessels.
• Building heat exchanger out of copper tubing.
• Assembling and soldering copper piping.
• Building copper manifold for mash tun to provide filter bed.
• Mounting heating element to the HLT.
Each team member will be held accountable by providing weekly status updates, as well as
submitting total weekly hours worked to be tracked on the Gantt chart. Shown in Figure 4, the
EZ Mash task schedule has been created to orchestrate the hardware and software construction.
The Gantt chart timeline is provided in the Appendix. The projected finish date of the EZ Mash
system is set for November 13, 2008, allowing a week before final deliverables for changes in
the project schedule.

Figure 4, Task Schedule with assignments and level of difficulty
for
the tasks.

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6. PROJECT DEMONSTRATION
The final project will be demonstrated on the Georgia Institute of Technology Atlanta

campus in the Van Leer building during the first week in December 2008. The demonstration
will consist of an explanation of the parts and process. The EZ Mash system will be turned on
and a showing of how the mash is created will be done. The students and faculty watching the
presentation will see a particular type of malt that will be added to the hot water container. From
here, the process of extracting the sugars from the grains will be seen from the sugar water that is
leaving the container and recirculating. Our product will be deemed successful when the gravity
reading from the Mash tun is read and correct. This will be purely a sugar-water combination
that is testable by taking samples.

7. MARKETING AND COST ANALYSIS

7.1 MARKETING ANALYSIS
There are many home brewing kits available on the market today. Several of the ones sold

in stores and online contain everything needed for production assuming that the average
producer can follow step by step instructions. Although the instructions are easy to read and the
buyer has everything needed to produce the beverage of choice, there are many unseen
difficulties in the process. Heating and maintaining the correct temperature to within one degree
of the target is an extremely hard task requiring many tricks such as heating to a temperature a
few degrees above the target and allowing for the natural heat transferring process to shoot the
temperature back down close to the target. Sometimes it hits the actual temperature needed but
most of the time the brew is slightly altered because of over or under-shooting the target. With
the EZ Mash system, hitting the correct temperature is not a problem. By automating
this manual process and controlling temperature and pressure variables, percent error will be
reduced providing more consistent brews. This is the ultimate goal of every brewer and the EZ
Mash A.B.S.

7.2 COST ANALYSIS
The total projected cost for the EZ Mash A.B.S. comes to $459.57 for parts. All of these

parts can be purchased at these discount rates online. However, thanks to the parts library James

EZ Mash Automated Brewing System (ECE4007L01)

16

Steinberg has provided for the class, there will be no need to purchase the solenoid valves. This
will save $77.85 for parts and put the net cost of the project at $381.72. Also, there has been
sample temperature sensors ordered for free that could potentially put the project at $364.58.
The extra money saved will allow for part replacements or upgrades depending on what is
needed. A table below shows a summary of the money needed for the various parts.

Part Quantity Price Per Total Cost
1 $29.00 $29.00
Mash Tun 3 $25.95 $77.85

Solenoid 1 $29.00 $29.00
Valve
Hot Liquid 1 $225.00 $225.00
Tank
Heat 1 $21.00 $21.00
Exchanger
BASIC Stamp 1 $15 + $27
Controller $12
Pump + Motor $13.59 $27.18

Temperature 2 $16.36 $16.36
Sensor 1
Pressure 12 ft. $7.18/12 $7.18
Sensor $459.57
Copper Piping
Total Costs

8. SUMMARY

The EZ Mash A.B.S is currently undergoing final design considerations. Parts will be
purchased to start construction on the equipment, with emphasis on the peristaltic pump. The EZ
Mash Group will meet on Tuesday to start drilling the stainless vessels with holes that will be the
inlet and outlet ports for wort flow.

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9. REFERENCES
[1] Brewers Association, “ Craft Brewing Statistics,” Brewers Association, Apr. 17, 2008.

[Online]. Available: http://www.beertown.org/craftbrewing/statistics.html [Accessed:
Sept. 15, 2008].

[2] “New 1550 System,” Sept. 2008. [Online]. Available: http://morebeer.com/
view_product/8917/103470/New_1550_System. [Accessed: Sept. 15, 2008].

[3] F. Priest and G. Stewart, Handbook of Brewing, 2nd ed. Boca Raton: CRC Press, 2006.

[4] National Fire Protection Association, “NFPA 70,” National Fire Protection Association,
July 26, 2007. [Online]. Available: http://www.nfpa.org. [Accessed: Sept. 14, 2008].

[5] “Peristaltic Pump Technology Meets the Needs of Filling Applications,” Sept. 2008.
[Online]. Available: http://www.coleparmer.com/techinfo/techinfo.asp?htmlfile=mflx-
filling-application.htm&ID=988. [Accessed: Sept. 13, 2008].

[6] Parallax, “Flexiforce Demo Kit (#28017) Single Element Pressure Sensor,” Flexiforce
Demo Kit, Mar. 2003.

[7] C. Smith and A. Corripio, Principles and Practice of Automatic Process Control, 3rd ed.
Hoboken: John Wiley & Sons, 2006.

[8] U.S. Department of Health and Human Services, "Food and Drug Administration 1997
Food Code: Chapter 4 Equipment, Utensils, and Linens," U.S. Department of Health and
Human Services, 2003. [Online]. Available: http://www.cfsan.fda.gov/~dms/fc-4.html.
[Accessed: Sep. 7, 2008].

[9] E. Alvarez, J. M. Correa, J. M. Navaza and C. Riverol, “Injection of steam into the
mashing process as alternative method for the temperature control and low-cost of

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production,” Journal of Food Engineering, v 43, n 4, Feb, 2000, p 193-196. [Online].
Available: Compendex, http://www.engineeringvillage2.org. [Accessed Aug 28, 2008].
[10] Maxim, “Digital Thermometer and Thermostat,” DS1620 datasheet, Jun. 6, 2005
[Revised Jun. 18, 2007].
Appendix
Gantt Chart for EZ Mash A.B.S.

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EZ Mash Automated Brewing System (ECE4007L01)