Opening a factory requires a lot of capital investment, and opening a brewery is no exception. But not all the equipment needs to be in place at the first brewing, many of our customers buy equipment at the start-up stage to meet their own brewing needs, and then expand it later through the profit from the sale of beer, or add equipment to make the brewing more efficient and intelligent.
Malt crushers are used to crush malt and other grains (such as wheat). Having your own crusher allows you to control the degree of crushing yourself, which is used to grind different grains to brew different beer styles. Most breweries offer a wide range of beer styles and therefore require their own malt crusher.
Of course, if your brewery is expected to produce only a small variety of beers at the beginning, you can purchase the finished malt directly from the malt company. It is important to note that the finished product price of crushed malt is usually higher than that of whole malt, and the shelf life is shorter (about 6 months).
Another reason to abandon the malt mill may be the limited space, such as beer houses, can buy the finished malt directly crushed.
The saccharification system refers to the place where the wort is made and then delivered to the fermenter. Although there are integrated saccharification devices on the market, we do not recommend them to our customers after we have understood the disadvantages. Customers with a large budget and a planned brewery will choose our six-unit mashing system, which adds a paste pan and a temporary storage tank to the existing mashing, filter, boil and swirl tanks. We recommend that most customers on a limited budget choose a two-unit saccharifying system, i.e. a combined saccharifying filter tank and a combined boiling swirl tank. Two POTS are sufficient to begin the mashing process of the second batch of brewing while the first batch is boiling.
Hot water tank
Whether it is a two-unit system or a five-stage system, our equipment usually has a matching hot water tank. Hot water tanks are large stainless steel tanks, usually with a dedicated heating device. The reason for the hot water tank is to store hot water. The temperature of water is very important to the temperature of mash. If the temperature is not appropriate, the resulting beer quality will be biased. The capacity of the hot water tank is usually twice that of the saccharification tank, such as 500L saccharification equipment, and the hot water tank is best equipped with more than 1000L. The brewing water in the hot water tank is heated well before brewing and can be used immediately when the saccharification begins.
Some small breweries or beer houses choose to use water on demand, heating it to the desired temperature almost immediately when needed. However, we recommend that breweries be equipped with hot water tanks unless space is severely limited. Because having a hot water tank means that the hot water generated by cooling the wort through hot and cold exchange can be used for the next brewing or cleaning, saving brewing costs.
If the budget is limited and the capacity of the saccharification system is only 1000L or less, electric heating is the best choice. However, if the mashing system is supported by electricity, in addition to the higher electricity costs for daily operation, additional funds may be required to install the electrical requirements to run the mashing chamber.
Heat exchangers are devices used to quickly cool wort before sending it to the fermenting tank, usually using one-stage plate heat exchangers and two-stage plate heat exchangers. A one-stage plate heat exchanger uses cold water from an ice tank to cool the wort. Two-stage plate heat exchangers use municipal water and ethylene glycol. Municipal water supplies do most of the cooling, and ethylene glycol helps to reach the target temperature. If the budget is limited, it is recommended to choose a two-stage plate heat exchanger, because you can order less than one ice water tank.
However, the two-stage plate heat exchanger transfers the pressure to the glycol cooler. This means that the cooling of the fermenter needs to be turned off while the wort is being cooled, and the cooling system of the fermenter needs to be turned on until the glycol has returned to the appropriate temperature. The advantage of a one-stage plate heat exchanger for a multi-batch brewery is that more hot water can be produced for its use.
After the wort is cooled, it usually needs to be aerated to help the yeast cells reproduce more healthily after it enters the fermenter. Wort aerators are not a huge cost and are worth the extra investment.
The fermenter provides the process by which the yeast converts the sugars in the wort into alcohol and the oxygen into carbon dioxide. Fermenters are usually jacketed with a coil containing ethylene glycol between the inner and outer layers to help regulate the temperature of the fermenter. The fermenters configured with a set of saccharification equipment are not all uniform specifications, and different capacity fermenters can be used according to different brewing batches. If the budget is limited and the production volume is not large, it is recommended to buy a tank fermenter, and the pre-yeast and post-yeast can be carried out in the same tank, saving the cost of the sake tank.
Cooling and glycol
Liquid used to cool brewery wort and beer. They are never in direct contact with beer, but are used in heat exchangers and storage tank jackets. Glycol systems have their own tanks, pumps, pipes, and dedicated cooling units to keep them cold.
To brew beer, minimal control over the saccharification process and other systems, such as fermentation, is required. Saccharification and fermentation in brewery are usually controlled separately and separately. If you want to save money, you can also have only one control panel for all jars. But the disadvantage is that you need to walk more every day, which is very inconvenient. But it's a good choice for a beer house.
The CIP cleaning system is, in my opinion, one of the essential equipment of modern breweries to ensure the cleanliness of all aspects of the brewing process and to prevent contamination.
Other brewing equipment such as sake cans, keg cleaners and automation are not necessary for small breweries. As well equipped as possible according to the budget of course the icing on the cake, complete equipment can improve the efficiency of beer production and beer quality. We will also comprehensively consider the brewery design scheme according to the actual situation of each customer. If you have any other questions about beer equipment, you can leave a message directly.
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