1000l professional beer brewing equipment
The process of brewing beer
Barley and wheat malt is stored in the malt silo before being crushed in the malt mill.
The mash kettle is used for decoction mashing. In the process, about one-third of the mash (malted barley mixed with water) from the mash tun is brought to a boil, thus destroying the cell walls of the grains and facilitating access of enzymes to the starches in the cells. When the decoction is pumped back into the mash tun, it enhances starch conversion into maltose (sugar). In other words, boiling the decoction helps conversion into sugar.
The purpose of the lauter tun is to separate the liquid and solid portions of the mash to obtain wort, a malt extract. In the process, the liquid portion of the mash drains over a period of about two hours into one of the two whirlpool kettles, while the solid portion (the spent grain) is held back by the slatted false bottom of the tun. The spent grain is then transferred to the spent grain silo, and fetched by farmers for use as animal feed.
Further important reasons for the boiling process, which lasts approximately one hour:
evaporation of superfluous water
sterilization of the wort
destruction of enzymes
protein precipitation/coagulation (break formation)
dissipation of certain volatile constituents
After the boiling, the wort is pumped in the same whirlpool kettle tangential to bring the hot wort in rotation. This process leaves the hot break (protein that was precipitated and coagulated during the boil) in a compact mound at the bottom and center of the whirlpool (teacup effect). Some 30 minutes later, the liquid (now called the bitter wort) can be separated from the hot break, and pumped to the wort cooler.
The wort is now transferred to a unitank, where yeast is added to initiate fermentation – a process in which the sugars from the wort are converted into alcohol and carbon dioxide.
Fermentation with bottom fermenting yeast takes place at between 7°C and 9°C and requires approx. 6 to 7 days, whereby the yeast settles to the bottom of the vessel; fermentation with top fermenting yeast takes 4 to 5 days at 18 – 20°C, whereby the yeast rises to the surface.
The fermented beer is cooled to a temperature of 0°C to -1,5°C. The beer undergoes a natural maturation and clarification process in this tanks for four to six weeks. This matures the beer and refines and rounds off its flavor.
Before the mature beer can be filled into kegs and bottles, clouding agents such as protein-tannin compounds, hop resins and yeast have to be removed. This clarifies the beer and ensures a long shelf life.
Iron frame for LCL shipping.20 foot container/40 foot container for FCL shipping.Transportation method: By sea/Railway/Road/Air