De quel équipement le système de brasserie se compose-t-il ?

The brewhouse system is composed of several hardware devices such as a mash pot, filter tank, boiling pot, whirlpool, temporary storage tank, and hot water tank, and they have different functions. Let’s take a look with the engineers of micet craft!

Preparation

First of all, at the front end of the craft brewery, we will be equipped with a malt raw material warehouse to store malt and perform metering and cleaning functions to meet the next raw material crushing process. Small-scale beer brewing equipment may not need this step of the device, and can perform dry powder operation.

Malt Crushing

The malt crushing device crushes the malt, the main raw material of brewing. The degree of malt crushing will affect the efficiency and result of later mashing of wort. Breweries generally use wet grinding, where the malt is pretreated, sprayed and wetted, and then ground. This can ensure that the wheat rind will not be too crushed after it is wet, and the malt skin contains some substances that are unfavorable to the wort. If the pulverization is too fine, the harmful substances will be precipitated , which is not conducive to wort filtration, but for small equipment, the amount of malt can be dried. Beer equipment usually uses a pair of roller crushing equipment to achieve complete crushing of the inner core of the malt, and the outer skin is not broken, so on ensure the efficiency and stability of the later brewhouse process, and the wheat husk can be used as a natural filter layer. Confirm the pulverization effect by adjusting the distance between the core of the pulverizer and the roller.
Crushing operation: Malt crushing can also be soaked with water in advance to ensure that the malt skin is “broken but not broken” during the crushing process. The finer the malt powder, the better, which is conducive to protein decomposition and sugar leaching.

Beer brewhouse system equipment

The brewhouse system is the core part of the whole beer equipment. After the malt is crushed, it will enter the brewhouse equipment for mash. The brewhouse system usually consists of a hot water tank, a mash pot, a filter tank, a boiling pot, and a spin sink. This requires the temperature control of the brewhouse system, the design of the filter tank, etc. to meet the design requirements of the beer brewing process, and finally to complete the high-quality wort preparation process, and to achieve a certain sugar yield.
The brewhouse system is made of sanitary grade stainless steel 304, which ensures the pure taste and hygiene requirements of the beer, and also prolongs the effective service life of the equipment and delays the loss and depreciation of the equipment.

Beer brewing process introduction:

A certain amount of brewing water is added to the brewhouse pot. According to the brewing process requirements of different beers, the temperature of the saccharification feeding water is different, generally between 35-55 °C.
Put the crushed malt into the mashing pot, start the stirring motor, and ensure the precise coordination of the mashing temperature and time through the automatic temperature control system to ensure the step-by-step sugar extraction process of the malt and improve the sugar extraction rate of the wort.
At the end of the mash time, the temperature finally rises to about 76-78°C. At the end of the process, an iodine test can be performed to ensure that the starch is decomposed and there will be no starch in the malt.
Next, turn on the wort pump, and pump the wort mash into the filter tank to filter and collect the wort. During this process, the clarity of the wort should be observed at any time, and the self-reflux operation should be used to ensure the clarity of the wort.
Take the lead in the end of the wort collection. After the wort bed is exposed, the wort washing process is started, and a certain amount of wort washing water is pumped. After stirring and precipitation, the wort continues to be collected. The amount of washed wort depends on the original wort concentration to determine the number of times of washing the tank.
Next, the boiling process is started, and the collected wort is boiled. During this period, an appropriate amount of hops should be put in batches. Generally, the boiling time is about 60min-120min.
After boiling, pump the wort into the Whirlpool tank, stand still for about 20 minutes, start to cool down through the plate heat exchanger, and then oxygenate it into the beer fermentation tank. During this period, the yeast should be put in and the fermentation temperature should be set. , waiting for fermentation to mature and then cold storage to mature.

Beer fermentation system equipment

The beer fermentation system consists of a fermentation tank, a refrigeration system, a control system, and a pipeline valve. Beer fermentation is very important for temperature control, and after the beer is fermented, it can be put into a sake tank to continue fermentation and aging. Filling and storage are carried out through processes such as centrifugation or instant sterilization and pasteurization.

Beer filtration and sterilization equipment

The filtration system of the beer equipment filters out the remaining yeast, wheat mash, hop particles and certain microorganisms in the fermented and mature beer puree, so that the turbid liquor becomes clear. It also slows down the problem of wine deterioration, improves the stability of beer and the level of drinking hygiene, and can also ensure longer storage.
Conventional beer filtration systems include candle-type diatomite filters, plate-and-frame diatomite filters, and membrane filters.
Of course, at present, many craft beers like to drink fresh beer, which is not filtered and sterilized, which requires the entire filling process to ensure high standard process requirements, but the beer storage period will be shortened.

Beer Filling Equipment

There are many specifications for beer filling equipment to choose from, such as glass bottles, cans, tin cans, and fresh beer 20L, 30L American standard barrels and European standard barrels, etc., according to the brewery’s production capacity and different filtration and sterilization methods.

Get the key to unlock the craft brewery

The conventional single batch output of beer brewing equipment is 100 liters, 200 liters, 300 liters, 500 liters, 1000 liters, 2000 liters, 5000 liters, 10 tons, 20 tons, 50 tons, 100 tons, etc. For the experimental equipment of breweries and hotel catering stores, small-capacity equipment can be used, such as 300L, 500L, and 1000L. 10 tons and 20 tons are used more.

According to the planned production capacity of the brewery project, the capacity specification of the saccharification system and the capacity and quantity of the fermentation tanks are determined. Generally, the craft beer factory will choose the first, second and third phases of the project, which requires the design and planning of the saccharification in the early stage of the beer project. The production capacity demand of the system and the increase in the number of fermentation tanks in the later stage are the most important thing is the approval of various sanitation and environmental assessment procedures.If you plan to open a brewery. MICET can help you answer your questions and provide beer equipment systems.

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