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English  |
| Thickness of material (mm): | |
|---|---|
| Material: | |
| Quantity: | |
DGET-500L
DGET
8438400000
500L START-UP SCALE BREWING SYSTEM |
MASH IT
All beer starts out in the mash, a fragrant soup made of malted barley and water. Ours starts out as two-row Canadian and imported specialty barley which is malted then shipped to Baysville. We bring the grain in from our outdoor silo, mill and then mix it with fresh Lake of Bays water.
The mixture is heated up and left to rest for an hour. This is where a crucial chemical reaction takes place – the conversion of long, complex starches into simpler sugars that our yeast can digest and turn into alcohol.
LAUTER IT
The not-yet-beer, called “wort,” is pumped out and into a brew kettle. The sweet, porridgey grain that’s left behind is drained and donated to local farmers, whose dairy and beef cattle come running when they see the truck rolling down the lane. Think: ice cream truck.
BOIL IT
In the kettle, the wort is boiled for 60 to 90 minutes. This is where we add hops to promote bitterness, flavour and aroma.
Added early in the process, hops increase bitterness; later in the process, they kick up the aroma. The steam escapes through a vent stack in the roof .
SPIN IT
The next stop for the wort is the whirlpool, where a spinning current separates clear wort from hop particles and solids. The leftover solid matter, called “trub,” is left behind and the clear wort is cooled, mixed with yeast and pumped into the fermenter.
FERMENTATION
The almost-beer is fermented in unitank fermenters over a period of several days, remaining in the tank for two or more weeks afterwards for aging and clarification.
Yeast makes beer “beer” by consuming the sugars in the wort and converting them to alcohol and CO2. The CO2 escapes through a blowoff arm, bubbling away through an airlock and, courtesy of the type of yeast used, filling the brewery with aromas such as strawberry, cloves, banana and pear. The alcohol remains in the beer .
MATURATION
The spent yeast settles to the bottom of the tank after fermentation and is let off through a drain valve.
| Contact Alice today |
Microbrewing, craft brewing or commercial large brewhouses, we have the equipment, supplies & install engineers. Looking to find bottling lines and tanks for sale we have that covered.
500L START-UP SCALE BREWING SYSTEM |
MASH IT
All beer starts out in the mash, a fragrant soup made of malted barley and water. Ours starts out as two-row Canadian and imported specialty barley which is malted then shipped to Baysville. We bring the grain in from our outdoor silo, mill and then mix it with fresh Lake of Bays water.
The mixture is heated up and left to rest for an hour. This is where a crucial chemical reaction takes place – the conversion of long, complex starches into simpler sugars that our yeast can digest and turn into alcohol.
LAUTER IT
The not-yet-beer, called “wort,” is pumped out and into a brew kettle. The sweet, porridgey grain that’s left behind is drained and donated to local farmers, whose dairy and beef cattle come running when they see the truck rolling down the lane. Think: ice cream truck.
BOIL IT
In the kettle, the wort is boiled for 60 to 90 minutes. This is where we add hops to promote bitterness, flavour and aroma.
Added early in the process, hops increase bitterness; later in the process, they kick up the aroma. The steam escapes through a vent stack in the roof .
SPIN IT
The next stop for the wort is the whirlpool, where a spinning current separates clear wort from hop particles and solids. The leftover solid matter, called “trub,” is left behind and the clear wort is cooled, mixed with yeast and pumped into the fermenter.
FERMENTATION
The almost-beer is fermented in unitank fermenters over a period of several days, remaining in the tank for two or more weeks afterwards for aging and clarification.
Yeast makes beer “beer” by consuming the sugars in the wort and converting them to alcohol and CO2. The CO2 escapes through a blowoff arm, bubbling away through an airlock and, courtesy of the type of yeast used, filling the brewery with aromas such as strawberry, cloves, banana and pear. The alcohol remains in the beer .
MATURATION
The spent yeast settles to the bottom of the tank after fermentation and is let off through a drain valve.
| Contact Alice today |
Microbrewing, craft brewing or commercial large brewhouses, we have the equipment, supplies & install engineers. Looking to find bottling lines and tanks for sale we have that covered.
