Brewhouse is compose of mash system.Mashing system is the brewing core of the whole set of equipment and a process responsible for making wort from malt. Namely: "mashing- lautering - boiling - whirlpool" four main process steps; These four functional steps are completed by several tanks, which are called "several saccharifiers". Hot water boiler belongs to auxiliary equipment.
|Model||Output||Combination mode||Voltage||Heating mode||Material||Scope of application||Control mode|
|100L||100L/batch||Two vessels brewhouse||380V/220V||by steam,by electricity,by fire||SUS304/316L||Hotel、wine bar.restaurant etc.||Semi automatic / automatic|
|Three vessels brewhouse|
|200L||200L/batch||Two vessels brewhouse||380V/220V||by steam,by electricity,by fire||Hotel、wine bar.restaurant etc.|
|Three vessels brewhouse|
|500L||500L/batch||Two vessels brewhouse||380V/220V||by steam,by electricity,by fire||Hotel、wine bar.restaurant etc.|
|Three vessels brewhouse|
|1000L||1000L/batch||Two vessels brewhouse||380V/220V||by steam,by electricity,by fire||Hotel、wine bar.restaurant etc.|
|Three vessels brewhouse|
|Remark||The above models can be customized according to the requirements|
Each function is realized by a single tank. The saccharification equipment with four tanks is called four vessel saccharification. The four functions are realized by three cans, which is called three vessel saccharification. Using two tanks is the simplest saccharification combination, which is called two vessel saccharification. The main types of saccharification system of small and medium-sized beer equipment: two saccharifiers (American saccharification combination: saccharification filter tank and boiling rotary sedimentation pot), (German saccharification combination: saccharification boiling pot and filtering rotary sedimentation pot).
Two tanks and three vessels saccharification (mash tun + lauter tun + boiling /whirlpool tun)
Three saccharification (saccharification pot + filter tank + boiling cyclone sedimentation pot) four saccharification (saccharification pot + filter tank + boiling pot + cyclone sedimentation tank) + hot water pot.
When purchasing beer equipment, the selection of "several saccharification vessels" or the type, configuration and size of saccharification is determined according to the site conditions, brewing process requirements and yield batch requirements. At the same time, consider the investment cost.
There are two saccharification processes for beer brewing: Decoction and infusion. Decoction is characterized by heating a part of the saccharified mash to the boiling point in batches, and then mixing it with the rest of the uncooked mash to raise the temperature of all mash to the temperature required by different enzymes in stages, and finally to the end temperature of saccharification. In the past, the quality of malt was general, and it was necessary to boil mash repeatedly to leach the soluble matter in malt. The cooking method is complex, time-consuming, energy consuming and requires high equipment configuration. Now the malt quality is good, and the saccharification process of boiling method is less used. The leaching method is relatively simple and time-saving. It is characterized in that the saccharified mash does not boil from beginning to end, only leaches various substances by the action of enzymes, and the wort still retains a certain enzyme activity before boiling.
|Enzyme||Optimal temperature range||Working pH range||Function|
|Phytase||30-52℃||5.0-5.5||Lower the pH value of mash|
|Protease||35-45℃||5.0-5.8||Dissolution of starch.|
|β-glucanase||35-45℃||4.5-5.5||Provides nitrogen source for yeast|
|Protease||45-55℃||4.6-5.3||Decompose to form turbid large protein.|
|β-amylase||55-65℃||5.0-5.5||Production of maltose.|
|α-amylase||68-72℃||5.3-5.7||Produces a variety of sugars, including maltose.|
After saccharification, the mash is pumped into the filter tank or filter press for filtration. The filter tank is equipped with a sieve plate to filter the wort, and then reflux until the wort is clear from the mirror. The clear wort is put into the boiling pot, and the wheat grains are left in the filter tank. Then clean the wheat grains, clean the excess sugar in the wheat grains, and then repeat the upper process until the sugar in the wheat grains is cleaned. 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. So the hot pot depends on your site situation.
The main purpose of boiling is to solidify protein and clarify wort; Sterilization, dissolution of hops, volatilization of undesirable substances and taste.Heating mode of boiling pot: general small beer equipment uses electric heating, steam heating and direct fire heating
After wort boiling, the thermal condensate, condensate and hops grains in wort shall be effectively separated as soon as possible to obtain clarified wort. Wort is boiled and pumped into a rotary sedimentation tank, or self circulated in a boiling cyclone sedimentation pot; Distiller's grains and thermal condensate were separated for cyclotron precipitation.
The above process is the whole saccharification process. If you have any questions, please contact us for further discussion
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