Beer Equipment Categorization
The beer equipment can be broadly classified into the following categories:
- Grist Milling System
- Brewhouse System
- Fermentation System
- Cooling System
- CIP System
- Control System
For small brewer bars or workshops, the crushing system mainly refers to the crusher. The crusher can be divided into a grinding disc, a counter roller, a three-roller, and a four-roller. Roll-type crushers are more convenient and offer better crushing effects compared to grinding discs. Typically, a small craft bar or workshop would use a pair of roll grinders. The crushing system for such equipment also includes automatic weighing, automatic humidification, dust removal, etc.
The brewhouse system consists of tanks such as mash tanks, lauter tanks, boil kettles, whirlpool tanks (some large-scale brewing equipment also includes temporary storage tanks).
Due to the various uses of a single vessel, saccharification systems have different names, such as Two Vessels Brewhouse, Three Vessels Brewhouse, and Four Vessels Brewhouse.
Two Vessels Brewhouse
In a two vessels brewhouse, there are two tanks with two containers inside. One container is used as a mash tank, kettle, and whirlpool tank (with multiple functions), while the other container is solely used as a lauter tank.
Three Vessels Brewhouse
In a three vessels brewhouse, there are two tanks with three containers inside. One interior container is split into two parts, resembling stacked containers with stainless steel wrapping, creating the appearance of a single unit. One container acts as a mash and kettle, another as a lauter tank, and the third as a whirlpool tank.
Four Vessels Brewhouse
Based on the above understanding, the terms mash tank, lauter tank, kettle, and whirlpool tank should be comprehensible.
Considering usage efficiency, it is ideal for each container to serve a single function. Different processes require containers to behave differently. For example, in a Two Vessels Brewhouse, the mixer is needed during saccharification, but during the spin-precipitation process, stirring blades would adversely affect the precipitation effect.
In general, for craft bars or small workshops, a two vessels with three containers configuration is recommended. For large wineries, a four vessels or five vessels configuration is suggested due to the high quality requirements and the need for consistent product quality. It is advisable to choose a configuration that offers high automation and a relatively high heat recovery rate to ensure efficient production.
