Brewery 1000 liters

Brewery 1000 liters of wort per brew

A new concept of a 1000 liter brewery has been implemented: a mash-lauter tun and a Boil-whirlpool kettle. This concept significantly expands the capacity of a 1000 liter brewery. Since in this design there is no reverse pumping, as a result, the productivity of the brewhouse is significantly intensified. Within one day, at the brewery, in two shifts, you can make 4 wort brews.

The heart of the 1000 liter brewery is the brewhouse, where the largest number of beer brewing operations take place. The brewery of the brewery of 1000 liters consists of a mash-lauter tun, a Boil-whirlpool kettle connected by a system of pipelines..

At the brewery, 1000 liters, the mash-lauter tun  is designed for mashing grain products as well as for lautering wort. 

To provide heating of the contents of the kettle, as well as to maintain the required temperature, the kettle is equipped, respectively, with a steam heating jacket and thermal insulation. For mixing the contents in the kettle there is a stirrer driven by a motor. For filling grain products, hops and other ingredients, as well as for washing, the device is equipped with an inspection hatch and a washing rotary head.

At a brewery of 1000 liters,  the mash-lauter tun is designed to separate the liquid part of the mash (wort) from the solid undissolved particles (grain). The design of the kettle provides for special filtration elements (sieves), which allows separating the water-grain mixture (mash) into liquid and solid phases. To ensure uniform distribution of the contents in the kettle and also to loosen the grain filtering layer, the kettle is equipped with a ripper driven by a motor. In addition to the inspection hatch, the kettle is also equipped with a hatch for unloading spent grain. For visual control of the filtration process, the system provides an sight-glass.

Boil-Whirlpool kettle is designed for boil wort with hops and separate the particles insoluble in the wort (protein, hop particles) from the wort itself, in which, due to hydrodynamic forces, the suspensions are precipitated and aggregated. For washing, the brewery tank of 1000 liters is equipped with an inspection hatch and a washing rotary head. For the possibility of visual observation of the process as well as for filling grain products and other ingredients, there is a service area for the brewhouse. 

To provide heating of the contents of the kettle, as well as to maintain the required temperature, the kettle is equipped, respectively, with a steam heating jacket and thermal insulation

At the majority of breweries, regardless of productivity, for fermentation and maturation of beer in Thermo-Pab company, the tank of the cylindrical-conical type, or in abbreviated form - CCT, has proved to be excellent. In comparison with the classic schemes for producing beer, in a brewery of 1000 liters, fermentation in CCT has a number of advantages, including a reduction in the required area, ease of washing the tank (the possibility of implementing it in CIP-washing systems), the possibility of installing the tank on the street, as well as shortening the beer  production time.

Also, a 1000 liter brewery, closed fermentation minimizes the risk of beer contamination and reduces the risk of the harmful effects of oxygen on the beer. To maintain the required temperature, the CCT is equipped with a cooling jacket, and a bunging pressure device is provided to maintain the required pressure in the tank. For washing and adding yeast CCT, a washing rotary head and an inspection hatch are provided, the location of which can be both on the cylindrical part of the CCT and on its top.

For carrying out the process of maturation of beer in a brewery of 1000 liters, as well as for its storage, maturation tank is intended. The Thermo-Pab company constructively proposes to make a vertical or horizontal maturation tank. Each type of maturation tank has its own advantages for the brewery: for example, in the horizontal version, the beer clarification process is faster, but the placement of the maturation tank requires large areas; in the vertical version, the sedimentation of suspensions is not so intensive, but such a technological solution requires smaller production areas, which in the case of a restaurant-type brewery is often a very acute issue.

In the production of beer in a brewery of 1000 liters, the availability of hot water is an objective necessity. Therefore, a hot water tank is intended to obtain it. Depending on the design, Thermo-Pab company proposes to supply the heater with a heating element or a steam jacket for heating the water. In addition to the function of a hot water source, this tank also acts as a collector of water heated after passing through a heat exchanger while cooling the wort.

In a 1000 liter brewery, Kegs are the most common container for storing beer while dispensing at a bar. Therefore, the Thermo-Pab company, in order to preserve the taste of the drink, the kegs must be washed with special solutions. For this purpose, the vast majority of breweries use a keg washing unit. With all its structural and operational simplicity, this unit allows high-quality cleaning of the inner surface of kegs and completely remove all residues of solutions.