In the beer brewing process, five key links are covered: mashing, filtration, boiling, vortexing and cooling. The cooling step is basically the same in various types of equipment, while the first four steps rely on tanks with different functions. Ideally, each function should be completed by its own independent equipment to ensure the precise execution of the process. However, in the field of craft beer equipment, bars, restaurants, small breweries, etc. will consider the limitations of practical factors such as capital budget and site space, and often need to merge some functions of the tank. The following is an introduction to several common mashing equipment combinations
Four-vessel brewhouse equipment
Four-vessel brewhouse equipment, as a standard configuration in the industry, is equipped with a dedicated tank for each step, which can be designed and operated in full accordance with the best process for beer brewing. When the site and funds are relatively sufficient and the daily output reaches more than 2,000 liters, it is recommended to use four-vessel brewhouse equipment to ensure the stability and excellence of beer quality.
brewhouse equipment combination
Mash/Lauter Tun:
Sacrifice some functions of the mash tun to retain the function of the lauter tun
Limited heating function: The lauter tun has a cone bottom, which can increase the bottom heating, but the heating effect will be affected because of the filter plate isolation in the middle. The bottom of the flat-bottomed lauter tun cannot be effectively heated, and only the straight wall heating is retained, which loses the heating area and effect, which is particularly unfavorable for the saccharification process using gradual heating.
Weakened stirring function: First of all, the plowing knife effect of the lauter tun must be ensured. The plowing knife stirring effect of the lauter tun is not as good as the special stirring effect, which may affect the uniformity and speed of the acid temperature.
Reduced heat conduction efficiency: Compared with the special mash tun, the large-volume lauter tun has disadvantages in heat conduction, which affects the saccharification effect.
Kettle/Whirlpool Tun:
Wort loss: The special vortex Whirlpool Tun is generally made of an inclined flat bottom, which is conducive to the maximum outflow of the wort of the hot coagulated material. The special kettle tun is generally conical bottom, and the bottom needs to be heated. This combination is not conducive to the reflux of the wort of the hot coagulated species, resulting in increased beer loss.
Reduced vortexing effect: In order to improve the boiling effect, an internal heater is used in the kettle tun, which will interfere with the vortexing process, and the design height-to-diameter ratio of the two is different, which further affects the vortexing effect.
Mash/Kettle Tun:
Reduced efficiency: There is a phenomenon of cross-occupancy of tanks, that is, the saccharification kettle tun is frequently switched between different steps, resulting in a longer brewing cycle, especially in multi-batch brewing.
Affected boiling effect: Saccharification stirring may hinder the flow of wort during the boiling process, forming a local static area, affecting the boiling effect.
Although the combination of brewhouse equipment has advantages in ease of operation and space utilization, in actual application, it is necessary to fully consider its possible impact on heating, mixing, heat conduction, vortexing effect and brewing efficiency. According to the specific needs and conditions of the brewery, the key to achieving efficient and high-quality beer brewing is to reasonably select and optimize the combination of brewhouse equipment.
