|1||Malt Miller||TY-150||100KG/h,power:1.5KW,220V;mill type||1||1years||Milling the malt|
Stainless steel 304,volume:100L,electric heating,10KW;220V.
|1||3 years||Boiling and heating|
|3||Mash lauter tun||100L|
Stainless steel 304,volume: 100L, standard false bottom
|1||3 years||Mash and lauter the wort|
|4||Wort pump||BAW-110||Capacity:1t/h,220V,mash tun, lauter tank and the boiling kettle use
the pump together||1||1 years||Conveying the material|
|5||Ice water tank||200L|
SS304, workable volume 200L,with the copper spiral pipe
|1||3 years||Cooling medium storage|
|6||Plate heat exchanger||BR0.05||With 2 leads for cooling, heating exchanger area 2 square memters||1||1 years||Cooling the wort|
Stainless steel 304 ,workable volume 100L,automatic control the
|4||3 years||Storage the beer|
|8||Refrigerator||Q5.5SA||Refrigerator 2 P, 220V,totally closed compressor||1||1 years||Compress and cooling|
|9||Oxygen device||25||Measure the temperature and feeding the oxygen||1||1 years||Connection|
|10||Ice water pump||SGR40||0.37KW,220V, capacity:1T/h, lift: 15meters||1||1 years||Recycling the glycol water|
|11||Installation material|| ||Including connecting the cooling medium, material conveying,
control system and power system||1set||1 years||//|
|12||Saccharimeter||10-20||//||4PCS||0 years||Measure the sugar concentration|
|13||Beverage pipes||10-32||Food grade pipes, with the correct head connection||20 meters||1 years||Transmission the wort|
|14||Parts &Accessories|| ||valves,pipes and the connection,grilled worse rake,test cylinder||1set||3 years||Matched with tanks pipes|
By the wooden case for the mash system appearance
By the wooden case,appearance:2900×860×H1800；
By wooden case ,ice water tanks and pipes,appearance:900×900×H1800
All of the stainless steel parts and fits be taken into the wooden
case, we will attach the product quality certificate and the
First, we hand select the best ingredients from local farmers.
The grain (barley) is soaked and germinated to covert the insoluble
starches into sugar that the yeast can turn to alcohol. This “green
malt” is then dried at varying temperatures to create the different
malt colors and flavors.
If you are the only state brewery to make your own malt using our
in-house malting facility. This allows for complete control over
the entire process, ensuring the best quality for our distinctive
Onto the mash tun, here water is added to the malt at just the
right temperature to convert the starch from the malt into natural
fermentable sugars that the yeast can “eat”.
Your water isn’t just any water-it comes from special area which
lies directly behind the brewery. It is said that this is one of
the purest water sources in the world for it comes directly from
rain clouds originating in the untouched South.
Lautering is the separation of the sweet malty liquid (called wort)
from the grain husks which is collected.
The spent malt from this process is then recycled back into the
local farming community for livestock feed, which is very important
and necessary for starting new brewing cycle.
The wort is then transferred into a brewing kettle where fresh
local hops are added by hand during boiling. It takes an hour or so
to concentrate and sterilize the liquid and to allow the many
biochemical changes to take place.
The hop alpha acids impart bitterness and the hop oils give the
beer characteristic hop aromas. Think of it as “beer seasoning”
2. Brew house:
It is a complex chemical reaction process under suitable
temperature. Starch into soluble sugar, after boiling with the hops
together then it will begin the fermentation, adding enough yeast
which can make the sugar reaction into the alcohol and dioxide etc.
After a filtration and sterilization, the fresh beer can be drunk
The tanks can be used for mash process: make the starch reaction
into soluble sugar.
And then by the kettle to boiling it before fermentation process.
Now you can get the hot wort. During the process, we need mash
lauter tun, boiling kettle for boil the wort and the hot liquid
tank that can supply hot water in persistent.
3. Fermentation tanks:
By now, we have a liquid that has a malt character balanced with
bitterness; but a crucial element is still missing: Alcohol. Yeast
is the agent of fermentation. Without yeast, there would be no
alcohol. And that is why we love our Cascade yeast. Tried, tested
and true, this strain has remained unchanged since the 1820’s,
perfectly suited in our ingredients and brewing style. It’s one of
our great secrets. Maturation: The “green beer” is stored at cold
temperatures to mature. This step is especially important for lager
style beers because they are more delicate, needing time for the
complex flavors to develop. Now the beer will begin its reaction
about 2-3 weeks or much longer.
People can choose how many cone fermentation tanks according to the
real product capacity, the cooling medium will by the dimple jacket
around. If you have 1000L capacity of the mash lauter tank and
boiling kettle, then the fermentation tanks can be 1000L or 2000L.
1:1 or 1:2 ratio is good.
The mature process is very important for beer taste, the beer can
be send from the fermentation tanks into the bright beer tanks and
start a last process.
The BBT full name is the Bright beer tank, the tanks with similar
structure of the fermentation tanks, but the beer in BBT is
finished beer, people can drink from it directly. Usually, the
Bright beer tanks will be connect with bottle filling machines.
Kegs, or canning line. Most of the large brew house need the BBT
included in the whole brewing lines.
5. Ice water tank:
The tanks usually be used for cooling the beer in short time. The
tank is with ice dimple jacket round the tanks.
6. Other necessary equipment:
1. Control system-with the PLC touch screen or digital displayer,
which can realize the brewing in automatic or semi-automatic.
Design can be variously style.
2. Miller-For grinding the malt into little particle.
3. Refrigerating system- The plate heat exchanger and the chiller,
which be used for Cooling down the temperature of hot wort at the
ice water tank.
4. CIP wash system-cleaning and sterilize all the tanks’ inner
5. Filtration system- The beer is then filtered to remove any
unwanted proteins and yeast. At this stage, it is called “bright
beer”-even the Blonde.
6. Filling system and washing system- Once the beer is filled into
bottles, cans or kegs, it is at its freshest. So we quickly send it
out to pubs and bottle shops everywhere. After all, the formula is
simple with beer: “Drink fresh, drink best.”
7. Pumps & yeast adding device
7. Brewing equipment accessories:
Related pipelines and kinds of valves/25 food grade hose/38 wired
Iron shell thermometer/platinum resistance temperature
instrument/Butterfly pads/Sugar measuring saccharimeter/Inflatable head/Measuring cylinder.
|1. Milling System||Malt Miller|
|2. Mashing System||Mash/Lauter Tun|
| ||Boiler Tank|
| ||Heat Exchanger|
| ||Wort Pump|
| ||Stir Device (Optional)|
| ||Other accessories are available: 1. Ornamental Pipe;2.Mashing
Pipeline; 3. Operating Platform;4. Yeast Feeder; 5.Venturi Tube; 6.
Butterfly Valve DN40; 7. Butterfly Valve DN32; 8. Soft Pipe; 9.
Dregs Rake; 10. Sugar Measuring Cylinder; 11. Saccharimeter;|
|3. Fermenting System||Fermentation Tank|
Other accessories are available:
1. L-Pipe; 2. Butterfly Valve; 3. Pressure Gage; 4. Solenoid Valve;
5. Vacuum Valve; 6. Cooling Pipe; 7. Thermal Insulation Pipe;
|4. Cooling System||Ice Water Tank|
| ||Refrigeration Machine|
| ||Centrifugal Pump|
| ||Ice Water Pump|
| ||Relative Pipes and Valves|
|5. CIP System||Washing Tank|
| ||Sterilization Tank|
| ||Pump and Valve|
|6. Filter System||Kieselguhr Filter|
| ||Membrane Filter|
| ||Filtered Beer Tanks|
|7. Packing System||Fresh Keg Packing Machine|
| ||Pop Can Packing Machine|
| ||Glass Bottle Packing Machine|
|8. Controlling System||Mashing Control Panel|
| ||Fermenting Control Panel|
| ||Refrigerating Control Panel|