How brewers turn barley into beer through 500L Micro brewing equipment
Product Description
How brewers turn barley into beer through 500L Micro brewing equipment
The basics are pretty much the same. Whether it’s a refreshing Pilsner, a pungent IPA, or an inky stout that's brewing, here's an explanation of some of the basic equipment that brewers use to coax all that flavor from just a handful of simple ingredients. It might seem like magic, but it’s really just a lot of science and tightly controlled processes that turn malt, hops, water and yeast into ales and lagers.
There are, of course, many variations in equipment and technique, and many finer details are glossed over. But this gives you the basics to understand what all that shiny stainless steel you see on a brewery tour is actually for.
500L craft brewing equipment brewhouse system
Mash & lauter
The first major vessel in the journey is the mash tun, where the milled grains are combined with hot water and left to steep at a particular temperature.
In about an hour, enzymes in the crushed barley kernels convert some of the starch in the grain to sugars. The temperature determines how much of the sugar will be the fermentable simple sugars that yeast prefer, and how much will remain unfermented (adding residual sweetness and body to the final brew). As the starch conversions near completion, the brewers raise the temperature of the porridge to stop the enzymatic reactions. From the mass of spent grain husks and pump it to the next vessel in the process, the brewing kettle.
Brew Kettle & boiling
The wort is boiled in the kettle, usually for about an hour but sometimes for upward of two hours, depending on the style being brewed. During the boil, brewers add the hops at prescribed increments, depending on how they want those hops to affect the finished beer. The boiling action provides the bitterness necessary to offset the sweetness of those unfermentable sugars produced during the mash.
Whirlpool & wort cooling
Once the boil is completed, the hot wort is separated from the mass of hop solids and coagulated proteins and chilled from near-boiling to a yeast-friendly degrees. This cool-down is usually achieved through a called a plate chiller.This dual action of convection and conduction cools the wort effectively .it is pumped into the fermentation vessel where the yeast is added.
Fermentation tanks and bright beer tanks
Fermentation tanks
The beer-making happens in these often fermentation vessels, and there's a list of variables that brewers can tweak to affect the final beer. The most critical is the temperature at which the fermentation occurs, and nearly all commercial fermentation vessels are refrigerated to allow very fine control over the fermentation temperature.
Hops can also be added at this point, and these “dry hop” additions will imbue even more hop aroma to the brew without imparting more bitterness.
The typical conical fermenter used by craft brewers will range in size from 10 barrels at smaller local operations and brewpubs to 60 barrel tanks.
Bright beer tanks and packaging
In just a few days, the yeast will consume the fermentable sugars and create alcohol and carbon dioxide, and the liquid is now officially beer.
An beer will be filtered, and this clarified “bright beer” transferred to a “bright tank” where it is carbonated and prepared for packaging in kegs or bottles or cans. The packaged beer is then moved into cold-storage to await the fleet of distributors trucks that will bring the bottles and kegs to the markets and bars, and finally to your glass.
Packaging Details
Inner stretching membrane and PE paper and outer steel
frame, and other packaging for shipping.
1. Main tanks, vessels and machines will be packaged with
plastic paper firstly then with painted steel frames.
2. All spare parts, accessories and fittings will be packaged
with wooden box.
3. All items wrapped with soft package for protection.
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