Making beer mainly depends on whether you are home brewed beer or commercial beer. The production process and artificial equipment are also different. The output of home brewed beer is small, mainly for beer lovers or families. The beer equipment must be relatively small, the process flow is much simpler, and the beer taste is also quite different. If it is commercial beer, the output is relatively large, the beer produced has many flavors, which is more suitable for the public, more technological processes and more diversified beer equipment.
|Mash system||Host||1||Mash machine||30L||1set||Liner/cladding stainless steel304|
|2||Liner filtration||30L||1set||Liner/cladding stainless steel304|
|3||Circulating pump||1set||Centrifugal pump|
|parts||2||Mixing shovel||1pc||stainless steel304|
|Fermentation system||Host||1||Fermentation tank||30L||1set||stainless steel304|
The above is the equipment picture and technical configuration used in home brewing beer. The brewing process is as follows: firstly, crush the malt with a pulverizer, put the crushed malt into a saccharification pot for soaking, soak it at a temperature of about 65 ℃ for 2 hours, then filter it, filter out the wheat grains, and then boil it. In the process of boiling, add hops, cool it to about 20 ℃ after boiling, and put it into a fermentation tank for fermentation, Add some yeast and ferment for about 12-20 days
You can't brew beer without beer equipment. Beer brewing includes malt crushing system, saccharification system, fermentation system, steam system, electrical system, filling system, etc.
This is the flow chart of the whole beer brewing.
|1||Malt milling system||1||Malt milling machine|
|3||Hot liquor tank|
|4||Plate heat exchanger|
|6||Yeast addition tank|
|9||Hot water pump|
|4||Cleaning system||1||Mobile cleaning cart|
|2||Glycol water tank|
|3||Ice water pump|
|6||Electrical System||1||Fermentation auto control|
|3||Fermentation control solenoid valve|
|5||Wire and Cable|
|7||Filling system||1||Bottle rinsing machine|
|2||Linear filling and capping machine|
|3||Linear sticker labeling machine|
|8||Steam system||1||Electric steam boiler|
|9||Pipeline accessories||1||Mash, CIP, water pipeline|
|2||Glycol water pipeline|
|4||Air compression pipeline|
|5||Food grade hose|
The above table shows the equipment required for brewing beer.
The first step is to crush the malt within half an hour before saccharification. Generally, if the output is small, use a double roll malt crusher to crush the wheat peel without crushing, and the malt reaches the most appropriate crushing degree.
The saccharification system is mainly divided into four steps: saccharification - Filtration - boiling - spin sedimentation. 1.Saccharification means that the crushed malt is soaked at different temperatures for a certain period of time. Convert the starch in crushed malt into fermentable enzymes. The following table shows that the enzyme activity is different at different temperatures.
|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.|
2.After saccharification, the next step of filtration shall be carried out. In the filter tank, open the ploughing knife to stir until the wheat grains reach a flat state, stop the ploughing knife, stand still for a period of time, the wheat grains settle into a dense filter layer, turn on the wort pump for reflux, until the wort is cool from the mirror, stop the reflux and hit the boiling pot.、
3.Boil for 5 minutes, add hops, which can provide relative bitterness and reduce the boiling pot. Add once after half an hour, and add hops again 5 minutes before the end.
4.After boiling, the last step is spin sedimentation. Spin the hops and protein substances to make the beer cool.
|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|
The above table shows how to select the combination of saccharification system.
The fermentation system is composed of a fermentation tank. The spirally precipitated wort is cooled with a plate heat exchanger, put into the fermentation tank, add yeast, and ferment for about 12-20 days to convert the sugar in the wort into ethanol and carbon dioxide. Finally, it will become everyone's favorite beer.
If you have any questions, please contact us and we will reply to you in time. For how to select equipment, please read the previous articles or contact us directly. We will make the most suitable scheme for you.
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