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10BBL Copper Craft Beer Equipment Supplier/ Manufacturer/ Factory

Brewing is the process of producing malt beverages. Beer, ale and lager are the main malt beverages produced by a method called brewing. Brewing is a complex fermentation process. It is different from other industrial fermentations because flavor, aroma, transparency, color, foam generation, foam stability and alcohol percentage are factors related to the finished product.


Product Description

10BBL Copper Craft Beer Equipment

  • Beer is made from barley grains.

  • The barley grains are cleaned first, and then soaked in water for about 2 days. Then drain the excess water and incubate the barley for 4-5 days to germinate

  • The sprouting step allows the formation of highly active α-amylase, β-amylase and protease as well as various flavor and color components

Malt additives:

  • Barley contains a lot of protein. Therefore, if only barley is used to produce beer, the final beer will be dark and unstable. Therefore, the protein present in malt should be diluted by adding additional starch or sugar-containing materials.

  • This sugar-containing or starchy material is called malt adjuvant and includes glucose syrup.


  • Then the germinated seeds are slowly heated at 80° to kill. This process is called drying.

  • The roasting temperature must not damage the amylase. In addition, if the kiln temperature is higher, the beer produced will have a darker color.

  • The dried barley grains are then crushed between drums to produce a meal called meal

  • Grist is mixed with warm water and the resulting material is kept at 65°C for about 1 hour.

  • In this process, starch is hydrolyzed by amylase into monosaccharides, maltose, dextrose and so on. Similarly, proteins are hydrolyzed into small fragments and amino acids by proteolytic enzymes.

  • The degree of enzymatic hydrolysis depends largely on pH and temperature. β-amylase has the best activity at a temperature of 57-65°C, while α-amylase has the best activity at a temperature of 70-75°C

  • The liquid obtained by mashing is called wort. The husks and other grain residues and precipitated proteins are removed by filtration.

Boiled wort
  • The filtrate is then boiled under stirring for 2-3 hours, and hops are added at different intervals during the boiling process.

  • Reasons for the boiling of wort : 

  • Used to extract hop flavor from hop flowers

  • Boil to solidify the remaining protein and partially hydrolyze the protein and help remove the protein

  • Boiling will inactivate the active enzymes in the saccharification process, otherwise it will cause sugar caramelization

  • Boiling can also sterilize and concentrate wort

  • Hops are the dry female flowers of the hop plant. Each barrel of beer adds about a quarter pound of hops, and each barrel of beer adds up to 2 pounds of hops.

  • The advantages of adding hops to beer are:

  • Provides spicy and aromatic properties to beer

  • Provides tannins that help the remaining protein to coagulate

  • Contains α-resin and β-resin, with bitter taste and antiseptic effect on gram-positive bacteria

  • Contains pectin, which is responsible for the foam characteristics of beer


  • Beer production utilizes the strain as the bottom yeast.

  • The yeast cells used for inoculation are usually recovered from the previous fermentor and treated with phosphoric acid, tartaric acid or ammonium persulfate to lower the pH and remove a large amount of bacterial contamination.

  • Fermentation is usually carried out at 3-4°C, but may be in the range of 3-14°C. Fermentation is usually completed in 14 days.

  • In the fermentation process, yeast mainly converts sugar into ethanol and CO2, as well as a certain amount of glycerol and acetic acid.

  • For fermentation, an open fermenter can be used, but a closed fermenter is preferred so that the CO2 released during the fermentation can be collected for the subsequent carbonation step.

  • On the 5th day of fermentation, the amount of CO2 released was the largest, and the CO2 was not released after 7-9 days because the yeast cells became inactive and flocculated.

  • Most beers contain 3.5-5% alcohol.


Optional stainless steel or copper fermentation tank

Finishing, aging, maturation and carbonation
  • Young draft beer is stored in barrels at 0°C for weeks to months. During this period, protein, yeast, resin and other undesirable substances precipitated and the beer became clear.

  • During the aging process, esters and other compounds are also produced, resulting in taste and aroma.

  • After aging, the beer is carbonated with 0.45-0.52% carbon dioxide.

  • The beer is then cooled, clarified, filtered and filled into bottles, barrels and cans.


Contact us

We can customize product specifications according to your requirements. If you have any needs or questions, please contact us.

DEGONG downroad


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