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Brewery Setup Blog
The description for Tiantai 50L beer equipment
- Mar 23, 2016
- helen
- 7998
- 50L beer equipment
The description for Tiantai 50L beer equipment
1.Mashing unit:
The brewhouse is a combined tank including mashing tun&lauter tun&kettle tun.There is no whirlpooling in the tank,because that it is too small volume to whirlpooling few trub.
2.Glycol cooling unit:
There is a chiller in the bottom of the beer system,and the glycol water
pump ,solenoid water valve.Its working principle is same with the large beer equipment.The brewmaster set expected temperature of the fermenter through controller (such as 6℃) manually. When the actual liquid
temperature in the fermenter go over 6℃, the solenoid water valve will open to let the glycol water flow into the ermenter jacket, proceeding cooling. When the temp.drops to the expected data (6℃), the solenoid water valve closes automatically ,at the same time,the glycol water stops the circulation.See attachment about the picture and drawing.
3.Control unit:
There is a controller in the system,the brewmaster could operate the beer system conveniently through it.See attachment about the picture and drawing.
for better understanding.
4.Fermenter:
There are two fermenter tanks,if brewmaster plan to make carbonation through fermenter,he could proceed this process through the discharge port for carbonation.And we also could make the carbonation port on the fermenter tanks.
Its working process in the brewhouse below
From the drawing,you could see that ,there is a electric coil in the brewhouse for heating,and there is a inner shell with as strainer for lautering.
1.Mashing
At the beginning,the brewmaster put the inner shell (strainer) into the brewhouse tanks,adding
water and heating it to the set temperature,such as 77 degree.And then putting the grain into the
inner shell(strainer) ,at the same time,resetting the temperature,such as 65 degree.,after about
one hour,it will finish mashing.
2.Lautering
After mashing,the brewmaster use a holder raising the inner shell(strainer) gradually to lauter the
wort&grain mixture.After lautering,the brewmaster will reset the temperature for starting boiling.
3.Boiling and adding the hop
When boiling the wort to about 107 degree,the brewmaster will add a certain bitter hop for about 50 minutes,and later adding the aroma hop boiling some minutes.
Edited by Alisa
Sales manager of Tiantai Company
Email: brewhouse@cnbrewery.com
1.Mashing unit:
The brewhouse is a combined tank including mashing tun&lauter tun&kettle tun.There is no whirlpooling in the tank,because that it is too small volume to whirlpooling few trub.
2.Glycol cooling unit:
There is a chiller in the bottom of the beer system,and the glycol water
pump ,solenoid water valve.Its working principle is same with the large beer equipment.The brewmaster set expected temperature of the fermenter through controller (such as 6℃) manually. When the actual liquid
temperature in the fermenter go over 6℃, the solenoid water valve will open to let the glycol water flow into the ermenter jacket, proceeding cooling. When the temp.drops to the expected data (6℃), the solenoid water valve closes automatically ,at the same time,the glycol water stops the circulation.See attachment about the picture and drawing.
3.Control unit:
There is a controller in the system,the brewmaster could operate the beer system conveniently through it.See attachment about the picture and drawing.
for better understanding.
4.Fermenter:
There are two fermenter tanks,if brewmaster plan to make carbonation through fermenter,he could proceed this process through the discharge port for carbonation.And we also could make the carbonation port on the fermenter tanks.
Its working process in the brewhouse below
From the drawing,you could see that ,there is a electric coil in the brewhouse for heating,and there is a inner shell with as strainer for lautering.
1.Mashing
At the beginning,the brewmaster put the inner shell (strainer) into the brewhouse tanks,adding
water and heating it to the set temperature,such as 77 degree.And then putting the grain into the
inner shell(strainer) ,at the same time,resetting the temperature,such as 65 degree.,after about
one hour,it will finish mashing.
2.Lautering
After mashing,the brewmaster use a holder raising the inner shell(strainer) gradually to lauter the
wort&grain mixture.After lautering,the brewmaster will reset the temperature for starting boiling.
3.Boiling and adding the hop
When boiling the wort to about 107 degree,the brewmaster will add a certain bitter hop for about 50 minutes,and later adding the aroma hop boiling some minutes.
Edited by Alisa
Sales manager of Tiantai Company
Email: brewhouse@cnbrewery.com
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