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Brewery Setup Blog
Description of brewing process with our brewery equipment
- Nov 10, 2017
- helen
- 7998
- beer brewing process
Description of brewing process with our brewery equipment
Question: Do you have a manual with a step by step explanation from grain mashing to fermentation with steam heated 2-vessel brewhouse?
Answer: With the 2 vessels system, it can do two kinds of mashing method:
Step infusion mashing via mixing with hot water:
1) We heat the HLT in advance over the night or in the early morning to prepare hot water.
2) We transfer the calculated amount (according to the recipe) of hot water (for example around 35℃) from HLT to the MLT (The temperature can be adjusted/mixed via adding a water blending device).
3) Meanwhile, we mill the malt.
The grain auger is connected with the hydrator.
The milled grain is transferred to hydrator directly and then drop into the MLT.
4) After feeding the malt (during this process, we start the rake to mix the malt and water), then we start to mash via adding hot water of different temperatures to increase the mash temperature (according to recipe).
For example,
-The grain is mixed with the hot water of 35℃ to reach the temperature of around 30℃, and rest for around 30 minutes.
- we mix the hot water again to reach the temperature of around 55℃, and rest for 60 minutes.
- we mix hotter water grain to reach the temperature of around 65℃, and rest for 30 minutes.
-we mix hotter water gain to reach 78℃, and rest for 10 minutes.
5) Vorlauf: We open the pump to recirculate the mash till we can see clear wort from the sight glass (This process is to form the grain bed to start the real lauter, this process takes around 5-10 minutes).
During this process, we normally need to open the rake motor to agitate so help to form the suitable grain bed.
6) Lauter: We stop the pump/recirculating. The wort will flow naturally through the grain bed to the wort grant tank.
The wort grant tank is with float ball level control. When the grant tank is full, the pump opens automatically to transfer the wort from the wort grant tank into the KWT.
When the wort grant tank is almost empty, the pump stops automatically until the wort grant is full again.
7) When the wort is just over the level of the steam jacket in the KWT, we can start to heat the KWT to boil the wort, so to save the heating time.
8) After lauter, if the wort in the KWT is still not full, we can wash the grain bed (sparging) to get more wort (Of course, we need to measure the sugar gravity to see if it make sense to sparge).
But if the KWT is already full, then we can collect the sparged wort into other vessel for other using probably, or directly drain the grain
bed without sparging.
9) During boiling, we add hops at different time points. And also measure the sugar to see if the wort quality is stabled or not.
10) After boiling, we open the pump for whirlpool to remove the hops etc.
11) After boiling, the wort comes out from the wort outlet on side bottom of the KWT, it will flow through the hopback to add more aroma.
12) Then the wort arrive the PHE (plate heat exchanger), at the same time, we open the CLT pump and tap water to cool the wort.
During this process, we need to monitor the thermometer that is mounted on the wort outlet.
When wort outlet temperature is high, we slow down the wort flow via closing the manual ball valve a little, or adjust up the cold water flow via opening the manual ball valve a little.
When wort outlet temperature is too low, we adjust up the wort flow via opening the manual ball valve a little, or slow down the cold water flow via closing the manual ball valve a little.
At the same time, we also add the oil-free compressor or CO2 bottles to aerate the wort.
13) A hose is connected between the heat exchanger with the fermenter to transfer the wort into the fermenter.
The yeast can be added into the fermenter directly from the bottom, or from the yeast feeder tank.
Step infusion mashing via mixing with hot water:
The rest steps are the same. Only steps 2) 4) are different:
2) We transfer the whole calculated amount (according to the recipe) of hot water (for example around 35℃) from HLT to the MLT at one time.
4) After feeding the malt (during this process, we start the rake to mix the malt and water), then we start to mash via heating with steam to different temperatures(according to recipe).
For example,
-The grain is mixed with the hot water of 35℃ to reach the temperature of around 30℃, and rest for around 30 minutes.
- We heat with steam (at the bottom and side of the MLT) to 55℃, and rest for example for 60 minutes.
- We heat with steam (at the bottom and side of the MLT) to 65℃, and rest for example for 30 minutes.
-We heat with steam (at the bottom and side of the MLT) to 78℃, and rest for example for 10 minutes.
Welcome to leave message to us.
Edited by Jana
Sales manager
[email protected]
Question: Do you have a manual with a step by step explanation from grain mashing to fermentation with steam heated 2-vessel brewhouse?
Answer: With the 2 vessels system, it can do two kinds of mashing method:
Step infusion mashing via mixing with hot water:
1) We heat the HLT in advance over the night or in the early morning to prepare hot water.
2) We transfer the calculated amount (according to the recipe) of hot water (for example around 35℃) from HLT to the MLT (The temperature can be adjusted/mixed via adding a water blending device).
3) Meanwhile, we mill the malt.
The grain auger is connected with the hydrator.
The milled grain is transferred to hydrator directly and then drop into the MLT.
4) After feeding the malt (during this process, we start the rake to mix the malt and water), then we start to mash via adding hot water of different temperatures to increase the mash temperature (according to recipe).
For example,
-The grain is mixed with the hot water of 35℃ to reach the temperature of around 30℃, and rest for around 30 minutes.
- we mix the hot water again to reach the temperature of around 55℃, and rest for 60 minutes.
- we mix hotter water grain to reach the temperature of around 65℃, and rest for 30 minutes.
-we mix hotter water gain to reach 78℃, and rest for 10 minutes.
5) Vorlauf: We open the pump to recirculate the mash till we can see clear wort from the sight glass (This process is to form the grain bed to start the real lauter, this process takes around 5-10 minutes).
During this process, we normally need to open the rake motor to agitate so help to form the suitable grain bed.
6) Lauter: We stop the pump/recirculating. The wort will flow naturally through the grain bed to the wort grant tank.
The wort grant tank is with float ball level control. When the grant tank is full, the pump opens automatically to transfer the wort from the wort grant tank into the KWT.
When the wort grant tank is almost empty, the pump stops automatically until the wort grant is full again.
7) When the wort is just over the level of the steam jacket in the KWT, we can start to heat the KWT to boil the wort, so to save the heating time.
8) After lauter, if the wort in the KWT is still not full, we can wash the grain bed (sparging) to get more wort (Of course, we need to measure the sugar gravity to see if it make sense to sparge).
But if the KWT is already full, then we can collect the sparged wort into other vessel for other using probably, or directly drain the grain
bed without sparging.
9) During boiling, we add hops at different time points. And also measure the sugar to see if the wort quality is stabled or not.
10) After boiling, we open the pump for whirlpool to remove the hops etc.
11) After boiling, the wort comes out from the wort outlet on side bottom of the KWT, it will flow through the hopback to add more aroma.
12) Then the wort arrive the PHE (plate heat exchanger), at the same time, we open the CLT pump and tap water to cool the wort.
During this process, we need to monitor the thermometer that is mounted on the wort outlet.
When wort outlet temperature is high, we slow down the wort flow via closing the manual ball valve a little, or adjust up the cold water flow via opening the manual ball valve a little.
When wort outlet temperature is too low, we adjust up the wort flow via opening the manual ball valve a little, or slow down the cold water flow via closing the manual ball valve a little.
At the same time, we also add the oil-free compressor or CO2 bottles to aerate the wort.
13) A hose is connected between the heat exchanger with the fermenter to transfer the wort into the fermenter.
The yeast can be added into the fermenter directly from the bottom, or from the yeast feeder tank.
Step infusion mashing via mixing with hot water:
The rest steps are the same. Only steps 2) 4) are different:
2) We transfer the whole calculated amount (according to the recipe) of hot water (for example around 35℃) from HLT to the MLT at one time.
4) After feeding the malt (during this process, we start the rake to mix the malt and water), then we start to mash via heating with steam to different temperatures(according to recipe).
For example,
-The grain is mixed with the hot water of 35℃ to reach the temperature of around 30℃, and rest for around 30 minutes.
- We heat with steam (at the bottom and side of the MLT) to 55℃, and rest for example for 60 minutes.
- We heat with steam (at the bottom and side of the MLT) to 65℃, and rest for example for 30 minutes.
-We heat with steam (at the bottom and side of the MLT) to 78℃, and rest for example for 10 minutes.
Welcome to leave message to us.
Edited by Jana
Sales manager
[email protected]
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