|Thickness of material (mm):|
|Beer brewhouse introduction|
The first step of beer brewing is creates wort — the liquid extracted from the mashing of malt and other grains. This is then moved to the kettle, where it’s boiled with hops or other ingredients, producing the flavor, color, and aroma of your beer. At the conclusion of the boil, the wort settles in the whirlpool, where more solid particles are separated out.
The whole wort preparation include four step,which is mash,lauter,boiling and whirlpool.
1.Mashing - By soaking the milled grains in heated water, sugar extraction (along with color and flavor extraction) as the main purpose of this activity is processed when enzymes (from the malt) break down the starch into maltose to produce wort.
2.Lautering - Malty liquid is separated from spent grains. Sparge ring (with hot water) will rinse off the remaining sugars in grains to increase the fermentability level of sugar in the wort.
3.Boiling - We will add hops in the processing of boiling.This is the process where the most of chemical and technical reactions (wort sterilization, bitterness/aroma flavor, enzymatic process suspension, proteins concentration)
4.Whirlpool -After the wort is heated, a part of the hot coagulum will be produced, and these solids will be removed by whirlpool to obtain a clear wort.
The four steps can be combined in 2 vessels or 3 vessels.For the 1500L beer brewing equipment,the 3-vessel beer brewhouse with mash tank+lauter tank+boiling/whirlpool tank is the common choice.
1.What is a Mash Tun?
The mash tun is a key component of a brewhouse and is where grain, previously cracked in the grain mill, is combined with metered hot water to convert complex starches into more readily-fermentable simple sugars. The mash tun may stand alone or be combined with a lauter tun to create a mash tun/lauter tun combination.
2.What is a Lauter Tun?
The Lauter Tun is a key component of a brewhouse and is used to recirculate wort over a grain bed in a clarifying process called vorlauf. Sugars are rinsed and extracted from the grain during the sparge cycle within the lauter tun. Wort being transferred to the brew kettle is lastly separated from grain, generally using a false bottom filter screen in the lauter tun.
3.What is a Brew Kettle/whirlpool tank?
Brew Kettles, key components of any brewhouse, are where wort is boiled and reduced for approximately 60 to 90 minutes. During boil, initial hop additions are introduced into the brewing process. After boil is complete the wort is whirlpooled to separate unwanted solids from the desired liquid. It is generally recommended that brew kettles be made of stainless steel or some other sturdy, nonreactive material. In addition, brew kettles should be over-sized at a minimum of 40% to reduce the risk of boil-over.
SUS 304/SUS316/Copper clad,Inner Thickness=0.3mm,Outer thickness=0.2mm
Optional heating style of steam, electric and direct fire for brewhouse tanks
PLC control panel with Siemens,Omron,Schenider element,and accord with EU standard
VFD controlled reducer and wort pump
Assembly sanitary rotary spray balls for cleaning
Temperature sensor(RTD) in a thermowell
Rake and mash agitator assembly with top/bottom reducer
False bottom for lauter tank with 0.7gap
Grist hydrator with strike water mixing station
Plate heat exchanger for cooling wort
Grant /hop guns for filter or storage first wort
Independent hot liquor tank or combine with brewhouse tanks
Independent cold liquor tank
Top glass manhole for checking mashing condition
Sight glass to check if the wort is clean
Wort oxygen system
If you have interest in DEGONG brewing equipment,welcome to contact me freely.