The compact Brewhouse section consists of two universal apparatus: Mashing-Lautering tun (M-F) and Kettle-Whirlpool tun (K-W). Both devices are able for heating.Such combination of brewing vessels allows to reduce the pressure on the wort, by reducing the number of transfers from one apparatus to another

3-vessels brewhouse has many different combination form. Such as: Mash/Lauter tank,Kettle tank and Whirlpool tank; Mash tank, Lauter tank and Kettle/Whirlpool tank;
Mash/Kettle tank, Lauter tank and Whirlpool tank. If you want to brew over one shift per day, 3-vessels brewhouse will be your expected one. Steam heating is the most common for 3-vessels brewhouse. Surely you can also choose a burner to do direct fire heating.

Our 500l 2-vessel steam heated brewhouse is a the perfect setup for smaller brewpubs, or those who want to have many different beers on tap. Both the brewhouse and fermenters can be half-batched, making only 250l, so it’s easy to make small amounts of beer to keep brands turning over at the bar. If things get busy, the included 1000l hot liquor tank has you covered for double 500l brews into our 1000l fermenters.

700L beer brewery equipment produced by DEGONG is a set of professional brewing system for the production of craft beer/commercial beer/filter beer/sterilized beer. Brew master make their beer attractive to consumers by unique brewing process and distinctive beer taste. If desired, they can be placed directly in places of consumption of beer: restaurants, pub, bars, hotels, tourist and shopping centers......

The size of your building are the most important factors to consider when purchasing a brewery equipment.When designing your brewery’s floor plan, special attention needs to be given to the layout for creating an optimized space that allows for supply and material storage, access into the brewery, efficiency and flow of the materials and equipment used in the brewing process, beer storage, restaurant, bar, and retail space!Degong can design the most reasonable and the most economical layout according to the customer's layout.

The first step 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.