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craft beer brewing system,build a craft beer brewing equipment,how to build craft brewery equipment,craft brewery equipment
Before build a craft beer brewing system
The business mode of commercial brewing: first, it is determined by their own interests, second, by their own investment, and third, the local consumption level and market.
1. The operation of opening a boutique and entering bottled wine or barreled draft beer at home and abroad requires rich purchase channels, which determines the product attraction of the beer house. With simple meals, it has high requirements for the quality of wine, low investment compared with the equipment and low profit. Focus on store decoration, inventory, labor, publicity and operation.
2. Directly invest in the equipment to master the technology of self brewing beer, or recruit a brewer to make wine by himself. Make careful judgment on site selection and surrounding customer groups. Don't rush for capital investment, prepare for technical training first. In addition to learning the refined beer technology, seize the time to discuss and revise the business plan, enrich your own refined beer knowledge reserve, and further actuarial the costs of refined beer equipment and decoration. The store is equipped with catering, sales, or cooperation with hotels, hotels and large stalls to supply wine. The investment is large, not too large. The choice of decoration style and site selection is relatively wide, and the requirements for wine quality are not particularly high. But the profit margin is relatively large.
Processing of build a craft beer brewing system
We all know that the whole beer brewing system includes raw material processing system, saccharification system, fermentation system, control system, refrigeration system, filling system, etc.
1. Saccharification is to put the crushed malt into the saccharification pot and soak it for a period of time at a certain temperature.
2. Filtration: after saccharification, the mash is pumped into the filter tank or filter press for filtration. The filter tank is provided with a sieve plate to filter the wort. The clear wort is put into the boiling pot, and the wheat grains are left in the filter tank.
3. The main purpose of boiling is to solidify protein and clarify wort; Sterilization, dissolution of hops, volatilization of undesirable substances and taste. Boil for 90-120 minutes. Add hops during boiling. The amount and time of hops addition are determined according to the characteristics of hops and the requirements of beer. By boiling, the bitterness and aroma substances in hops are dissolved into wort to give beer refreshing bitterness and pleasant aroma. The more hops added, the longer the boiling time, the higher the bitterness of beer. Wort after boiling is called set wort.
4、 Refrigeration system the main function of refrigeration system is to provide cold source for cooling wort and fermentation after swirling sedimentation. The main equipment consists of: ice water tank (add ethylene glycol or edible alcohol with 30% of the tank volume to ensure no freezing at minus 6 ℃), cold water tank (large equipment and multi batch brewing need to be equipped, small equipment can not be used) and refrigerator.
5、 CIP system breweries generally use the cleaning in place (CIP) method to clean and sterilize the equipment, that is, the process of cleaning and disinfecting the equipment without dismantling the equipment parts or pipe fittings in a closed environment. The larger the equipment, the higher the requirements for cleaning the equipment. Configure CIP equipment according to equipment size and requirements.
6、 Control system mainly refers to the electronic control, semi-automatic and automatic control of each system. Control of saccharification system, fermentation system, refrigeration system, etc. The control of small equipment is relatively simple and the price is relatively cheap. Large equipment has high control requirements, high automation level and complexity, and high cost.
7、 The filling equipment of the canning system mainly refers to the subsequent treatment and packaging of the liquor after beer fermentation. Simple bottle filling machine, barrel filling machine and barrel washing machine; High automation bottle filling machine and can filling equipment. As well as filtration equipment, sterilization equipment (commonly used sterilization equipment: instant killing, Bazar, sterilization kettle), packaging equipment, etc. Large factories need high concentration dilution equipment, etc.
8、 Auxiliary equipment auxiliary equipment generally refers to equipment other than the above systems. If the steam boiler provides a steam system. Water treatment equipment for brewing water. And supporting equipment such as gas system.
Precautions for building a craft beer brewing system
The saccharification process is heated step by step. The saccharification system needs steam heating or direct fire heating.
There must be a place to burn hot water and store hot water. Generally, the two saccharification equipment (saccharification filter tank + boiling cyclone sink) can not wash the grains with hot water, so a separate hot water tank needs to be added. The two tank three vessel saccharification system is saccharified in the saccharification filter tank, and the wort is naturally filtered and temporarily stored in the cyclone sedimentation tank below. The boiling pot can provide hot water to wash the grains. After washing the lees, the wheat lees can be used as high-quality feed. The wort from washing the lees can be refluxed and put into the boiling pot.
Steam heating is the main heating method for boiling of medium and large beer equipment.
For medium and large-scale saccharification equipment, multi batch production is considered 24 hours a day. The cyclone sedimentation function is a single tank, which is called whirlpool tun.
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