When the budget it’s lean, it’s about pairing back the equipment list. The equipment needs to be:Able to brew good quality beer, with consistency being key.The equipment should be built to last, go too cheap and you’ll have issues sooner rather than later.The brewery needs to be adequately sized so,

Steam heated brewhouse:---Brewhouse structure: typical mash/lauter tun, kettle/whirlpool tun, hot liquor tank---All of the three vessels are with jacket for steam heating. So the mash/lauter tun can also maintain the temperatures and heat the vessel directly for direct mashing out before lauter (no

Brewhouse unit a. At present, the hotel bar craft beer brewery equipment is mainly based on two vessel, saying one mash/lauter tun, one Kettle/whirlpool tun. If the budget is enough, it is recommended to add a hot water tank to help sparging. The volume of the hot liquor tank can be single batch or