When choosing brewhouse equipment, a major consideration is the heating method. There are three main heating ways used for heating the brewhouse, electric heating, steam heating and direct fired heating, most brewhouse usually use electricity or steam for heating, electric heating is easy to operate and have a lower startup cost, the steam is better for beer taste but need to invest to buy a boiler in the beginning, and some brewhouse may be able to choose direct fire heating. Depending on your needs and budget, suppliers can help you choose the ideal heating method.

When choosing your brewhouse, some points to keep in mind:

Firstly you need to make sure the number of brews you would like to brew each day/week, this will decide you choose a 2vessel or 3 vessel system.

How much is the yearly/monthly/daily production, brewhouse Size = Annual Production / (# of Weekly Brews x Weeks Brewed Per Year), this will decide your brewhouse capacity.

The space of your building, our engineer can design the brewhouse according to your actual site layout.

Do you mash in lauter tun or boiling kettle? You need to know your brewing process so that to design the right brewhouse for you.

Of course, if you want to brew half batches in 10HL system, we can design the brewhouse with two heating zones, higher and lower location with separated inlet and outlet, when you do full batches, can open both higher and lower steam jackets, when do half batch, just need to open lower heating zone. Tell us your brewing requirements to customize your own brewery. Please contact us.

If you’re looking to save time on the brew day you can get away with skipping the sparge step but if you’re looking to make a beer that is better than ‘passable’ then sparging is a very necessary step.

We will equip the flowmeter and temperature gauge after the cold water and hot water mixing device, so that can measure the mixing water volume and temperature going through the pipe to mash tun.

After disassembling the plate heat exchanger, add an appropriate amount of water to the CIP alkaline water tank, add 5% rocket concentration, and raise the temperature to 65-70 degrees. The outlet of the CIP pump is connected to the wort inlet of the plate changer, and the wort outlet connect a hose, which is placed in the return port above the alkaline water tank, so as to achieve a cycle for 20 minutes.

The cost of brewhouse depends on its scale, normally you need to make sure the beer production capacity you want to make per day, which will decide the brewhouse size. There are 2vessels, 3vessels and 4 vessels brewhouse, which are in different cost. The material of the surface, stainless 304/316L, or copper material will affect the cost price of your brewery. Other factors like the automatic level of valves, there are normal butterfly valves, multi-positioned butterfly valves, pneumatic valves, you can choose based on the efficiency and labor savings you want to achieve.

In the heating method, the start cost of electric heating is lower, if you want steam heating, you need to buy a boiler.

Normally our brewhouse can brew beer plato from 12-16plato, if you feed more grains or make a higher plato beer more than 16plato, you need to tell us, so that we can customize the diameter of lauter tun.

In big operations, a dedicated mash tun is essentially a second kettle designed to handle the thick mash. The lauter tun would be close to what we tend to use as a mash/lauter tun: insulated but not heated, with a false bottom for separation, and some kind of sparging ; In small brewery, normally intergrated the mash tun and kettle in one tank.

Recirculation is a necessary process when lautering, which make the beer more clear, If you have room in your mash tun to add enough hot water to hit your mash out temperature, you should do so before recirculating.

The water treatment system can be choosed according to the local water quality, water is one of the most important components in beer, accounting for up to 95 percent of the total ingredients. when choose the RO, you will need to consider:

Durezza dell'acqua – The hardness of the water used in brewing beer has a huge effect on the final product. Basically, water hardness is determined by the number of minerals in the water that can’t be removed through water-softening or by boiling it. These minerals can be broken down to calcium, sulfates, and magnesium.

Cloro – Chlorine is not a desirable chemical for brewing water. It is typically used to treat city water and sanitize brewing equipment, and it can have a negative impact on the flavor of the finished beer.

Sediments – No one wants to find sediments, sand, or other solids in their beer. Those types of particles must be filtered out.

Different beers require different water – The hardness and chemical make-up of water plays a huge part in the style of beer that is being brewed. For example, softer water (water that doesn’t have a high concentration of ions) is typically used to make pilsners, while water that has high concentrations of calcium (harder water), will make hoppier beers, as the hops cling to calcium.

There is an arrow mark on the steam trap, just point the arrow outward when installing it on the pipe. The other end is connected to the PPR pipe and connected to the drain.

When the steam heats the tank, there will have moisture, and the steam trap converts the steam into water and then discharges it.

Steam traps are only used when the equipment is heated by steam.