TU Delft_MSc3/4 Graduation Thesis_Transitioning Energy (and) Landscapes: Site and Distillery_2019

Transitioning Energy (and) Landscapes Exploring infrastructural, architectural + landscape symbiosis

Site | Brora Distillery, Clynelish

Transitioning Energy and Landscapes Exploring infrastructural, architectural + landscape symbiosis Project Booklet Part 2

Michaela Mallia Transitional Territories Studio 2018-2019 North Sea: Landscapes of Coexistence 8th July 2019 Under the supervision of dr. ir. Nicola Marzot ir. Sjap Holst dr. ir. Taneha K. Bacchin

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Index VI

VII

Existing Condition | Clynelish analysis 5 Proposed Site Design | Delivery 9

VIII Proposed Distillery Design | Consumption 21

IX Impressions 41

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VI Existing Condition Clynelish analysis

Clynelish consists of:

1. Brora distillery

2. Clynelish distillery

3. Clynelish farm

4. A collection of houses.

After 30 years of closure, Brora distillery is reopening in 2020 due to its cult status in the whiskey industry. Due to its significance, and even though the cistern has been sized to serve the whole area, the following proposal has primarily focused on water and electricity delivery to this distillery.

To re-iterate from the previous booklet, the area has already been experiencing water shortages in the summer, with Clyne Burn drying up in the summer months. Based on extrapolated information, the distilleries use the following amount of water: Brora Distillery

9,360,000L/year without cooling

37,520,000L/year with cooling Clynelish Distillery

56,160,000L/year without cooling

225,120,000L/year with cooling

Existing Clynelish site plan 1:2000

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VII Proposed Site Design Delivery

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The Architectural Proposition The site scale proposal concentrates on electricity and water delivery to Brora Distillery. The point of departure in the delivery field are type-adjusted aqueduct columns: two water spouts columns and an inhabited sub-station column. The latter feeds low voltage electricity to the distillery via a channel under the main site axis. The water spouts feed water into a shallow pool that tops a subterranean water cistern. When water is needed, sluice gates release water into an expansive, gridded reed purification field (which is rainwater). Once cleaned, water is channelled into two new copper-clad water vats, which have been grafted onto two ends of the distillery.

The building scale proposal focuses on a new typological arrangement for Brora distillery, which focuses on water and heat recovery, maximising energy efficiency within the whiskey making process, while still maintaining functionality. The stored water will, firstly, be used in the distillation condensation process and, once heated up, used in the mashing and aging stages of the whiskey production.

This project’s programme illustrates an example of a how the electrical infrastructure can be multi-functional by: responding to site-specific geographical conditions; and, in turn, is able to support a threatened existing local industry or practice. The project’s cultural value is supported by the electrical infrastructure itself.

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The Architectural Design The site consists of a clear hierarchy of the electro-aqueduct and the consumer, that is Brora distillery, as energy archipelagos in the delivery field. There is a clear natural boundary that clashes with the superimposed grid, created by Clyne burn and the existing contours.

A delivery grid comes off the electro-aqueduct connecting a subterranean cistern, that can store 3 months’ worth of water, to the two copper water vats that have been grafted onto the existing distillery. The water vats have been sized to that they can store a week’s worth of water.

The choice to use copper stems from the desire to make the storage vessel more ornate and site responsive at the building scale; the gesture of copper harks to the distillery equipment inside.

The water vats sit within courtyards, again a gesture to the water coming from the landscape.

Thus, landscaping is always present in the new ground zero (wild or not), acting as the connective tissue at two scales: the reed field at the site scale; and also the ‘sub-grided’ courtyard interventions at the distillery scale.

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Proposed Clynelish site plan 1:2000

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As previously mentioned, one can speculate that future village growth will occur around a primary resource such as electricity and water. As such, the delivery field is also a public garden, which is open to the public. As such, densification will occur around a green node. The sub-station will, for security reasons, not be open to the public.

Proposed Clynelish green node 1:2000

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The delivery field’s programme consists of:

1. the aqueduct cutting through the site

2. the underground water cistern

3. horizontal flow reed bed purification

system

4. underground water and electricity

channels

5. the grafted water vats

6. the new distillery footprint and retrofit.

Proposed plan 1:750

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Delivery field mechanism

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VIII Proposed Distillery Design Consumption

Ballantyne Farm

water

subterranean cistern

Clynelish Distillery

vat

vat

*natural source

01 malting malting room

02 drying kiln

03 grinding mill room

04 mashing mash tuns

warm water added 25-30°C

viaduct

hot water added 64°C (wort 1) 80°C (wort 2) 85°C (wort 3)

Brora Distillery steeping 2 days germination 4-6 days

barley

2 days

2 hours

1-2 hours

grist

malt

wort

wort

wort peat smoke 45-75°C

electricity

sub-station

Clynelish Distillery

Ballantyne Farm

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removal of husks + debris

t1

t2

t3

vat

05 cooling washbacks

06 fermentation washbacks

cooled to 23-34°C

1 hour

2-4 days

vat

vat

vat

07 distillation wash still

08 distillation spirit still

09 aging oak casks

heated to 78°C evapoated alcohol cooled to 35°C

heated to 78°C evapoated alcohol cooled to 18°C

4-6 hours

6 hours

wash 8% ABV

low wines 25% ABV

yeast

wood chip fire 100-125°C

foreshots 75% ABV high wines 70% ABV feints 20-25% ABV

10 production bottling

varies

varies

Brora single malt whiskey 45% ABV

for bottling or blending 800,000L/year

wood chip fire 100-125°C

dry process cooling water for process water into process cold water direct heat back-up heating

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The distillery is intervened with in three stages.

Firstly, there is the typological rearrangement to be reorientated around heat recovery, rather than linear process (this is expressed in the diagram on the previous page).

Secondly, a portion of currently unused space in the building was subtracted from the volume. The water vats have then been grafted onto these walls, creating a large copper backdrop in the areas that directly use water: firstly, in the whiskey making rooms; and secondly, the plant room.

Lastly, the creation of symmetrical courtyards adjacent to the water vats stems from the desire to symbolically gesture that the water always hails from the areas landscape.

Proposed distillery intervention

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01 05 09

10 08

06

07

02

09

04 01

05

04

03 03

10 07

06 03

08

03 02

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01

01

01

02

02

03

02

03

04a

03

04b

04a

04b

04c

04b

04a

09 + 1009 + 10

04c

07

07

05

04c

08

08

05

whiskey whiskey process coldpr

07

09 + 10

02

volumetric volumetric interventionintervention | site-scale| site-scale underground + reed bed purifcation underground cistern +cistern reed bed purifcation fields fields

Existing linear typology

02

08

03

03

06

| distillery-scale volumetric volumetric interventionintervention | distillery-scale grafted grafted water vatswater vats

dry whiskey-making dry whiskey-making process process whiskey-making process withcoil chilled coil cooling whiskey-making process with chilled cooling whiskey-making process whiskey-making process with hot with waterhot water on-site water purified water source on-site purified source volumetric water intervention | site-scale hot waterhot underground cistern + reed bed purifcation fields hot air hot air

+ space heating DHW + DHW space heating existing linearprocess spatial process existing linear spatial cold water supply cold water supply water supply hot waterhot supply volumetric intervention | distillery-scale lost by product lost by product grafted water recovered by vats product recovered by product

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dry whiskey-making process whiskey-making process with chilled coil cooling whiskey-making process with hot water on-site purified water source

DHW + space heating existing linear spatial process cold water supply hot water supply

whis whiskey proces

02

03

05

06

07

08

09

10

04a

04b

04c

01

05

whiskey process cold water zone

whiskey process hot water zone

06

whiskey process dry zone

building DHW needs

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01

01

02

02

03

03

04a

04a

04b

04b

09 + 10

09 + 1009 + 10 volumetric intervention | site-scale underground cistern + reed bed purifcation fields

07

07

04c

04c

05

07

08

02

03 08

08

05

volumetric intervention | distillery-scale grafted water vats

whiskey whiskey process coldpr

dry whiskey-making process whiskey-making process with chilled coil cooling whiskey-making process with hot water on-site purified water source hot water hot air

DHW + space heating existing linear spatial process cold water supply hot water supply lost by product recovered by product

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volumetric volumetric interventionintervention | site-scale| site-scale underground + reed bed purifcation underground cistern +cistern reed bed purifcation fields fields

Proposed typological subversion

| distillery-scale volumetric volumetric interventionintervention | distillery-scale grafted grafted water vatswater vats

dry whiskey-making dry whiskey-making process process whiskey-making process withcoil chilled coil cooling whiskey-making process with chilled cooling whiskey-making process whiskey-making process with hot with waterhot water on-site water purified water source on-site purified source hot waterhot water hot air hot air

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+ space heating DHW + DHW space heating existing linearprocess spatial process existing linear spatial cold water supply cold water supply water supply hot waterhot supply lost by product lost by product by product recoveredrecovered by product

02

03

03

06

whis whiskey proces

04a

04b

04c

01

05

whiskey process cold water zone

whiskey process hot water zone

06

whiskey process dry zone

building DHW needs

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Proposed distillery programme 1:500

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09 aging + 10 bottling 01 malting

07 wash distillation + 08 spirit distillation

back up immersion heater

05 washbacks + 06 fermenting

control room

04 mashing

02 drying grist store

03 grinding admin

plant room

air-water heat exchanger

filing store

visitor centre + hosting space

proposed distillery spatial programme 1:300

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Proposed climate zoning 1:500 cold water zone hot water zone exhaust air zone acclimatised zone

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Proposed distillery climate scheme 1:500

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Clyne Burn fresh water supply (temperate + flooding seasons) underground channel

chamber 1

chamber 2

chamber 3

Reed bed delivery channel fresh water source (drought season)

chamber 4

chamber 5

chamber 6 chamber 8 chamber 7

underground channel

back-up immersion heater + water mains

Reed bed delivery channel fresh water source (drought season) underground channel

distillery latent heat recovery strategy 1:200

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Visitor centre section 1:50

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Courtyard section 1:50

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IX

Impressions

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The collages follow the water movement throughout the site. They have been taken at threshold points in the water’s delivery, starting from the electroaqueduct and ending in the distillery’s still room.

Collage impressions

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Aqueduct to Cistern Transition Main path over cistern pond and embedded electrical channel, looking towards sub-station entrance

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Cistern to Reed Beds Transition Cistern edge over control chamber, looking north towards Brora hills

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Reed Beds to Embedded Delivery Channels Transition Main path between reed beds, looking towards the distillery

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Embedded Delivery Channel to North Water Vat Transition View into northern courtyard, with copper-clad water vat grafting onto existing distillery

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Water Vat to Stills Room Transition | New Interior view of still room, with new unoxidised copper water vat

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Water Vat to Stills Room Transition | Aged Interior view of still room, with aged oxidised copper water vat

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