If you want to build a brewery, how do you prepare it

Natural ingredients

2000L overall scheme design: The daily production capacity of this scheme is 4000-16000L.

In terms of scale, it counts as a medium-sized brewery. Therefore, the selection and design of each system equipment for beer production is particularly important.

In this design, a beer factory with a daily production capacity of 4-16 tons adopts the following overall equipment configuration plan:

1. Adopt flexible soft spiral material transportation; raw and auxiliary materials are crushed with stable performance of the roller malt grinder. The roller malt grinder has the following advantages: ⑴, continuous saccharification and crushing do not need to be transported to reduce labor. ⑵. The malt husk is less broken, and the tannin extraction in the wheat husk is reduced. ⑶, the loss of malt is reduced and the yield is high. ⑷ The best saccharification test, the wort has high transparency. ⑸The equipment is made of stainless steel, no corrosion, minimum maintenance work.

2. The mashing of raw materials adopts a combination of four devices-two tanks and two tanks brewhouse equipment configuration, namely mash tun, filter tank, boiling tank and whirlpool.  Mashing batches can be completed 1-3 times a day. When the production capacity needs to be increased, only a small temporary wort storage tank can be added to achieve the mashig capacity of 4-8 batches per day, and the production capacity can be increased by nearly 50% . Large space for expansion is reserved.

Matters needing attention Saccharification detail design, it determines the purity. For example, the condensed water diversion device of the wind tube can reduce foreign aid impurities into the wort;

The bottom cleaning system of the sieve plate is the detail to ensure fast filtration and pure taste

3. The one-stage wort cooling method is used to cool the wort. This method can reduce the energy consumption of saccharification by 40% and is cost-effective. Wort cooling adopts a two-stage plate-change cooling process, that is, the wort is cooled from about 95°C to about 8°C, and the wort cooling water is raised from 2°C to about 78°C.

The use of this process has the following advantages: (1) The wort cooling process can produce high-temperature hot water at a temperature of about 78°C higher than or equal to the total amount of wort, and the amount of hot water is about 1.2 times the output of wort at a time; (2) This part of the hot water can be used directly as feed water and lees washing water in the next wort preparation process, which can save a large amount of heat energy consumption during the wort preparation process, save about 40% of the heat energy for wort preparation, and save energy;

4. The service water tank determines the convenient operation and energy-saving effect. Although the service water tank system is not the main equipment, if the configuration is not complete or unreasonable, it will seriously affect the production.

Equipped with pure water tanks (to solve the problems of insufficient source water pressure, water stoppage, intermittent supply, etc.), hot water tanks (hot water recovery and reuse) all play an important role in improving production efficiency, saving energy and reducing consumption. (Flexibility, energy saving)

5. Water purifier: good water must be used to make good wine. "Water is the blood of beer", water quality treatment is always the first process of brewing. The brewing water adopts three-stage purification + one-stage purification to ensure the absolute purity of the water quality, and through the reasonable optimization of the ratio of purified water and purified water, to ensure that the taste of beer is pure and not weak, and the beer is lethal under the stimulation of CO2 Maintain the best body and body.

6. Balance tank: also called filter balance tank, real-time monitoring of wort filtration conditions and filtration speed, reducing the wheat husk into the wort, ensuring a pure taste;

7. CIP system: It is composed of hot water tank, alkaline water tank, disinfection tank and CIP supply pump, with fast cleaning efficiency, good cleaning effect, and convenient alkali recovery;

8. The fermentation system is designed in accordance with the standardization of our factory. The special design of the tank top and bottom components can realize sanitary and non-dead corner cleaning and pure-bred fermentation. The inside of the tank body is all processed by pickling and passivation process, so that the fermentation process will not be abnormal. The miscellaneous bacteria produce any peculiar smell, which ensures the purity of beer, and provides a more hygienic and more reliable wine base for the subsequent beer filtration and instant sterilization.

9. The refrigeration system chooses two units of 10 horsepower: following the principle of one for use and one for preparation, the requirement for refrigeration is uninterrupted during the beer fermentation process. The purpose 

2000L brewhouse system for your reference

Provided by Alice

dgequipment@degonget.com