Complete Process From Malt Grinding To Filling

Beer, a fermented beverage that has been passed down for thousands of years, has swept the world with its mellow taste, rich flavor and social attributes. The rapid development of the modern beer industry not only relies on the continuation of traditional crafts, but also benefits from the continuous innovation and upgrading of beer equipment. From raw material pretreatment to saccharification, fermentation, refrigeration, filtration, filling and packaging, every link is inseparable from the support of precise equipment. A modern brewery is not only a fortress of brewing technology, but also a masterpiece of coordinated operation of equipment systems.

Malt crushing system: preparing for saccharification

Purpose of malt crushing

Malt crushing is the first step in beer brewing. Its purpose is to destroy the outer shell of malt, release the internal starch, and retain the appropriate particle size so that the starch can be more easily decomposed by enzymes during subsequent saccharification. A good crushing effect should achieve "internal crushing and external protection", that is, crushing the kernel and retaining the husk to avoid dust flying and filter blockage.

Equipment composition and type

Two-roller crusher/four-roller crusher: mainstream configuration, suitable for small and medium-sized breweries;

Variable frequency control system: adjust the crushing speed and gap to improve the uniformity of crushing;

Screw conveyor/bucket elevator: realize the automation of malt conveying.

Modern crushing systems are generally equipped with dust removal devices and explosion-proof devices to ensure production safety and workshop environmental hygiene.

Saccharification system: the core link that determines the flavor of beer

Saccharification process logic

Saccharification is to mix the crushed malt with water, heat it to different temperature stages, maximize the activity of enzymes, and decompose the starch in the malt into fermentable sugars. This process directly affects the taste of the beer, fermentation efficiency and the final style of beer.

Saccharification equipment system composition

Saccharification pot: used for the mixing and enzymatic hydrolysis of malt and water;

Filter tank: separates wort from malt grains, and the husk forms a natural filter layer;

Boiling pot: boils wort and adds hops to condense protein;

Sedimentation tank (rotary sedimentation pot): allows the boiled wort to precipitate naturally and removes hot coagulants;

Hot water tank/cold water tank: assists in washing malt grains, cleaning equipment and temperature control.

Control and automation system

Saccharification system usually integrates PLC automatic control to achieve precise temperature control, stirring speed adjustment, and process flow programming, which greatly improves saccharification efficiency and beer consistency.

Heat exchange system: ensure rapid cooling of wort

After the wort is boiled, it needs to be quickly cooled to the temperature required for fermentation (usually 8-20°C) to avoid contamination by foreign bacteria and create conditions for yeast inoculation.

The plate heat exchanger adopts a dual-channel structure to contact hot wort with ice water or cold water in countercurrent to quickly remove heat. The equipment has high cooling efficiency, small size and easy cleaning. It is an indispensable cooling equipment for modern breweries.

Auxiliary equipment

Chilling water unit: provides cooling liquid source;

Temperature control valve group: ensures stable outlet water temperature;

Sterile filter: sterilizes cooling water and air.

Fermentation system: converting sugar and forming body

Fermentation is the core link of converting sugar in wort into alcohol and carbon dioxide. This process is extremely sensitive to temperature, pressure, oxygen content, yeast activity and other conditions.

Fermentation tank equipment composition

Stainless steel cone bottom fermentation tank: commonly used fermentation container, convenient for yeast precipitation and recovery;

Cooling jacket system: precise control of fermentation temperature;

CIP cleaning ball: convenient for equipment sterilization and cleaning;

CO₂ pressure regulating valve and pressure gauge: regulate the pressure in the tank to ensure the yeast fermentation environment.

From malt crushing to bottling, the equipment selection and configuration of each link will have a profound impact on beer quality, production efficiency, and corporate image. Whether you are planning to build a micro-brewery or operate a large-scale industrial brewery, choosing a professional, mature equipment manufacturer with system solution capabilities is the first step to success.

We have been focusing on the research and development and manufacturing of beer equipment for more than ten years, and have full-process service capabilities from process design, equipment customization, automation control to installation and commissioning, and after-sales training. Welcome global brewing partners to cooperate with us to brew world-class beer together!