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More and more restaurants are starting their own brewpubs to capture the attention of craft beer enthusiasts. You may be asking yourself, how do I start a brewpub in my restaurant? And what kind of brewing equipment should I have?
A mash/ lauter tun
In it you mash your malt and extract your sugar from the raw grain.
It will also serve as your lauter (lauter is to wash).
After the mash, run a specified amount of water through the mash to bring the volume of the wort up to capacity.
A kettle-whirlpool tank
After filter,there will be a wort pump to transfer wort into the kettle/whirlpool tank. The kettle/whirlpool tank with a steam jacket of an electric heating tube to heat.Steam is more efficient.The kettle also have the function of whirlpool.The thermal coagulum will be concentrated on the bottom of the tank by whirlpool and discharged through the sewage outlet.
A hot-liquor tank is for bulk hot water heating. Its primary role is to heat water for mashing.
A cold liquor tank is useful and a luxury.It is used for the first stage cooling of plate heat exchanger (plate change for two-stage cooling).
Your brewhouse pump will transfer your raw wort through a heat exchanger. The heat exchanger is a tall block-shaped device made of layered plates. The first heat exchange between the hot wort and the city water get 50-60 degree wort, and then the second heat exchange between the wort and the glycol water get the temperature needed for fermentation.
Plate heat exchanger
Fermentation tank are the vessels in which raw wort transforms into beer.
As seen in the photo, they are cylindroconical. They have a 60° cone that facilitates the drop out of solids once fermentation is complete: dead yeast, proteins, hops, and the healthy yeast too.This is to effectively clarify the beer.
This is one of the time-consuming aspects of brewing.
Fermentation will last 7-14 days for ales and 21-35 days for lagers.
You will need to have ample fermentation equipment set up and ready to store and monitor the progress of your beer.
Brite-tanks:Brite tanks are beer tanks used for storage, conditioning, carbonation, and packaging. They will have dish bottoms and sight glasses (a thin glass tube running the vertical height of the tank). They will also have ports for a carbonation stone and sample cocks (small spigots) for measuring CO2 volumes.
Fermentation tank(Left) and Bright beer tank(right)
Glycol water tank have cooling jackets.They are double-walled stainless-steel, insulated and have large sections for the circulation of coolant- propylene glycol.
Glycol chiller has a large reservoir as well as a refrigeration compressor. It keeps the glycol at -2 to -3℃.
There are three types of filters to clarify your beer: plate and frame filter, diatomate filter and centrifuges.
Commercial brewers do not often have the luxury of time to make the perfect beer.
Clarifying will make it more stable for transport.
A centralized control panel for your brewhouse.The brewhouse (production area) switches can all be thrown manually. It depends on your budget and priorities for your brewery that determine what kind of switch system you have.
A PLC control panel for fermentation and maturation and cooling.
You will need a portable CIP (clean-in-pace) tank that you can use for housing your sanitation solution, caustic (alkaline cleaner for organics) wash, and acid washes (largely for mineral build-up). It may have a built-in circulation pump, or can be paired with a portable pump.
Weather you want to brew craft beer or brew commercial beer,weather you want to start a new beer brewery project or expand your brewing scale.No matter what you want to brew lager or ale,stout beer or light beer,barley beer or wheat beer,fruit beer or corn beer,low concentration beer or high concentration beer.......DEGONG brewing equipment always can meet your requirement.
If you have interest,welcome to contact me freely