The brewing process of beer equipment

Let us explain to you the process of brewing beer:

 (1) We heat the HLT in advance at night or early morning to prepare hot water.

 (2)  We transfer the calculated (according to the recipe) hot water (eg around 35°C) from the HLT to the MLT (the temperature can be adjusted/mixed by adding a water mixing device).

 (3)  We grind the malt, the grain auger is connected with the hydrator, the ground grain is directly transferred into the hydrator, and then falls into the MLT.

 (4)  After feeding the malt (during this process we activate the rakes to mix the malt and water), then we start increasing the temperature of the malt by adding hot water of different temperatures (depending on the recipe).

For example: mix cereals with 35°C hot water to a temperature of about 30°C and let it stand for about 30 minutes, then mix hot water to a temperature of about 55°C and let it stand for 60 minutes, add hotter water The granules are mixed to a temperature of about 65°C and rested for 30 minutes, we mix more hot water to 78°C and rest for 10 minutes.

 (5)  Vorlauf: We turn on the pump to circulate the wort until we see clear wort in the sight glass (this process is the formation of the particle bed to start the real filter, this process takes about 5-10 minutes). During this process, we usually need to turn on the rake motor for agitation to help form a proper grain bed.

 (6)  After boiling, we stop the pump/recirculation and the wort will flow naturally through the grain bed to the wort tank. The wort tank has a float level control. When the wort tank is full, the pump switches on automatically and transfers the wort from the wort tank to the KWT. When the wort tank is almost empty, the pump stops automatically until the wort tank is full again.

 (7)  When the wort is just above the height of the steam jacket in the KWT, we can start heating the KWT to cook the wort, which can save heating time.

 (8)  After boiling, if the wort in the KWT is not full, we can clear the grain bed (refill) to get more wort (of course, we need to measure the specific gravity of the sugar to see if the refill makes sense). However, if the KWT is full then we can collect the spilled wort in other containers, possibly for another use, or simply drain the grain without refilling the bed.

 (9) We add hops at various points during the boil. The sugar content is also measured to see if the quality of the wort is consistent.

(10) After boiling, we turn on the pump for vortex to remove hops etc.

(11) After boiling, the wort flows out from the wort outlet at the bottom of the KWT, and flows through the dimple to increase the flavor.

 (12)  Then the wort reaches the PHE (Plate Heat Exchanger), meanwhile we turn on the CLT pump and tap water to cool the wort.

During this process, we need to monitor the thermometer installed at the wort outlet. When the wort outlet temperature is high, we slow down the flow of wort by closing the manual ball valve, or increase the flow of cold water by opening the manual ball valve. When the wort outlet temperature is too low, we increase the wort flow by opening the manual ball valve or slow down the cold water flow by closing the manual ball valve. Also, we add an oil-free compressor or CO2 bottle to aerate the wort.

 (13)  The hose is connected between the heat exchanger and the fermenter to transfer the wort into the fermenter, yeast can be added directly to the fermenter from the bottom or yeast feed tank, step by step maceration by mixing with hot water .