Brewery Unit
Whether you are a craft beer lover or commercial project; Whether you want to build a new craft beer brewery project, or extension; Whether you want to brew beer at home or factory crafted beer. No matter what you want: Lager or Ale beer; Draft beer or fresh beer, pure beer, thick beer, puree beer .......; Yellow beer or white beer, black beer, red beer, color beer, copper beer ... ...; German beer or American beer, British beer, Chinese beer ...
You can find the noble quality craft beer brewing equipment at here,and designed only for you.
11.How to control the temperature of mashing feeding？
(1)According to the theory, the mashing process can be applied over a wide range of temperatures, however in actual production, in order to make the enzymes fully play their role, and think about the other factors, main have two kinds of feeding temperature, one is in the lower temperature of 35℃-37℃, another is the higher temperature of 50℃.
(2)If the malt dissolved not enough, the mashing feeding temperature should be chosen between 35℃-37℃, this moment benefit to the leaching of various enzymes, can extend the function time of enzymes. P-glucanase, a proteolytic enzyme, amylase, and amylase start to dissolve at 35 ° C, once up to the best function temperature, these enzymes will play a role right now, easy to gain more fermentable sugar, then improve the final fermentation degree. If the malt dissolve well, the enzyme content is high, and the mashing feed temperature can be selected at 50 ° C, which greatly shortens the mashing time while ensuring the mashing effect.
(3)When you use the strong mashing way, like three times boiling and mashing way, the feed temperature should be low, because in each temperature stage(50℃、62℃、72℃) they will be stopped after mixing with wort, high-temperature feeding can't finish this operation. The leaching mashing method is generally also a low-temperature feed, because the leaching mashing method does not have a cooking process, and in order to maximize the potential of the enzyme, it should be leached beforehand for various enzymes and stopped at the optimum temperature range .
22. What are the factors that affect the pH of cold wort?
Feedwater, pH5.5-6.5
Wash grain water, pH5.5-6.5
The adding of CaSO4, adjust the PH of wort
The gelatinization pot will heat up after feeding at 60 °C to avoid rancidity.
Protein interregna and mashing interregna are too long, which leads to acidification of wort.
33.The crafting process of mashing
the whole malt, not add any ingredient, produce according to German Beer Purity Law-heat temperature to leach way
45℃ add material ---> 50 ℃（30min portein interregna）--->65 ℃ （70min Iodine test at the end）--->72 ℃ （10min）--->78 ℃ （10min）--->filter
44.What is the complete filtering process?
(1)Before wort entre, connect the pipe from the wort to the hot water at 78 °C until the overflow filter plate, preheat the tank wall and exclusion tube and the bottom of the false bottom.
(2)Pump the mashing wort, and then turn on the cultivator to turn 3-5 turns after, then the mash is evenly distributed.
(3)still 10-30 minutes, make mash subside, form filter layer.
(4)The muddy wort is extracted through the wort valve or the wort pump, and the wort is returned to the tank for re-filtration until the wort is clarified, usually 10-15 minutes (call this process “reflow”).
(5)make the normal filtering, adjust and gradually increase the flow of wort, collect“first wort”, general this step continue 45-90 minutes.
(6)When the malt grains will show up or will leak, start the cultivating machine and loosen the malt grains.
(7) Spraying water to wash the grains, using continuous or 2 to 3 times washing the grains, while collecting the "second and third filter wort", began to be cloudy, need to reflow until clarification.
(8)When the concentration of the washing grains residue is reduced to the process value (0.1°P, 1.0°P or 3.0°P), the filtration is finished, the agitator turned on, the malt grain discharge valve is opened, the malt grains discharge, and then clean the lauter tank.
Malt Mill Unit
The malt mill is the carrier of the craft, A good malt mill is the prerequisite for the quality of the craft beer. The effect of malt crushing affects the quality of crafted beer;Grinding process requirements: to maintain the integrity of malt coat, and the malt as possible as to be crushed;fine particles to be controlled at 1: 2.5
Brewhouse System Equipment
Mashing system is one important part of brewing, and is the leading of beer flavor, mashing equipment is the critical factor for brewing.-- Equipment composition: Mash tun/lauter tun/wort kettle/whirlpool/hops filter /plate heat exchanger /sanitary pump etc.
-- Typical combination: 2 vessels, 3 vessels and multi vessels;
-- Heating way: Electric heating, Direct-flame heating and Steam heating;
-- Appearance Style: classical copper and modern stainless steel;
Fermentation System Equipment
Fermentation is also an important part of brewing process, to insure the health of the fermentation process is the key to brewing good beer.-- Structure pattern: opening, horizontal and vertical form;
-- Cooling way: low temperature refrigerant cooling, direct cooling and cold storage;
-- Volume range: each tank 50L-200HL ,1BBL-200BBL（Customizable）;
-- Appearance style: stainless steel sanitary design;
Cooling System
Preparation of ice-water and refrigerant storage system is an important condition to ensure wort cooling and temperature control of fermentation tank. So the system is an important equipment for security of mashing and fermenting conditions.-- Equipment composition: refrigerant storage tanks, chiller and circulating pump;
-- Structure pattern: pressure sealed to prevent external debris to go in;
-- Cooling way: adopt Freon refrigeration unit to reduce the temperature;
Bright Beer Tank
Bright beer tank, also known as storage tank. The beer after the fermentation can be stored in the tank and have a further mature, and the filtered beer also can be stored in the tank to wait package. According to the different use of bright beer tank can be divided into single-layer BBT, double-layer sake BBT.-- Volume range: each tank 50L-200HL ,1BBL-200BBL（Customizable）;
Automatic Control System
The precise control and operation of temperature and pressure to the system of Saccharification and fermentation is very important because it affects the flavor of the beer.-- Equipment structure: PLC programming control cabinet and power control cabinet; each of weak and strong electric control produced independently, anti-jamming;
-- Equipment features: waterproof, moistureproof, airy, sealed design; compact appearance, exquisite polish;
-- Control mode: PLC control, LCD touch screen, it can also be manually controlled, easy to operate.
CIP System
The conditions of sanitary security is very important in the beer fermenting process, it affects the taste of beer and success of fermentation; it needs a reliable CIP cleaning and disinfection of equipment to ensure the entire system clean and sanitation.-- Equipment composition: constituted by two tanks contained with washing disinfectant and a pump;
-- Structure pattern: washing flexibly by adopting mobile cart;
-- Appearance Style: stainless steel sanitary design;
