Beer Equipment and Its Different Systems
The beer equipment can be roughly divided into the following process systems: Grist Milling system, Brewhouse system, fermentation system, cooling system, CIP system, control system, etc.
For small brewer bars or small workshops, the crushing system mainly refers to the crusher, divided into a grinding disc, a counter roller, a three-roller, and a four-roller. The roller-type roller is more convenient and has a better crushing effect than the grinding disc. Usually, a small craft bar or workshop will use a pair of roll grinders. The crushing system also includes automatic weighing, automatic humidification, dust, etc.
The Brewhouse system includes Mash Tanks, Lauter Tanks, Boil kettles, and Whirlpool Tanks (Some large-scale beer brewing equipment have temporary storage tanks). Due to the variety of uses of a pot, there are many names of saccharification systems, such as Two Vessels Brewhouse, Three Vessels Brewhouse, and Four Vessels Brewhouse.
Two Vessels Brewhouse
The two tanks and two vessel configuration is often used in craft bars and small workshops. The saccharification system has two tanks with two containers inside. One of the containers is used as a mash tank, a kettle, and a whirlpool tank (this tank has only one container, and this container has multiple functions); another container is only used as a lauter tank.
Three Vessels Brewhouse
The two tanks of three vessels configuration have two tanks with three containers inside. One of the interiors is a container that separates up and down as if the two containers are stacked together, and the stainless steel wraps around the tank that looks like a single unit. A common two-pot tripler is a container that acts as a mash and kettle. One container acts as a lauter tank only, and the other is a whirlpool tank.
Four Vessels Brewhouse
Mash tank, lauter tank, kettle, and whirlpool tank are understandable based on the understanding of the above two names. I recommend having only one function per container since it behaves differently in different processes. For example, the saccharification needs the mixer to work in the two-tank device. However, when the container performs spin-precipitation, stirring the blade will hurt the precipitation effect. In general, two-pot three for craft bars or small workshops. However, it is best to configure the quaternization device or five devices for large wineries because of the high quality of the wine and the need for relatively stable quality. This configuration can produce water, and it is best to use a configuration with a high degree of automation and a relatively high heat recovery rate.
