Brewpub Brewery equipment

stainless steel

The 1000L craft beer equipment is ideal for brewpubs, restaurants, and craft breweries. A 2- or 3-vessel brewhouse is recommended for cost-effective and space-saving operations. Additionally, a complete 4-vessel brewhouse is available for those seeking a precise process and flexible brew batch. The complete set requires a moderate investment and occupies a limited area. The use of multiple fermentation tanks can be matched according to brewing and sales plans, which is suitable for producing various craft beer types. Process characteristics Ingredients handling (optional) method: dry milling Heating method: electric / steam / direct fire Heating with steam: the temperature can be precisely regulated within the range of 45-76°C at a rate of 1-1.2°C/min and within the range of 52-100°C at a rate of 1.2-1.5°C/min. Mashing: infusion mashing / decoction processes Lautering: Chollima system Boiling: Standard atmospheric boiling / low-pressure boiling / internal calandria with the heatwave Removal of the coarse break: whirlpool tank Wort Cooling: one stage cooling Fermentation process: closed pressure fermentation Fermenter cooling method: ethylene glycol or alcohol via dimple jackets The cooling speed is 0.8-1°C/hour for 5°C-18°C and 0.05-0.2°C/hour for 0°C-5°C. The cooling parameters can be set to achieve precise control of cooling speed at different stages. The whole cooling system utilizes a 33% hybrid refrigerant, which is a -5°C ethylene glycol. This refrigerant provides efficient cooling, while also maintaining a low operating temperature. Glycol water supply temperature: -3℃~-5℃ Glycol water supply pressure: 3-4 bar