how to choose the Best Brewery Equipment

Brewing beer requires a range of specialized equipment to produce consistent, high-quality beer batches. Selecting the right brewery equipment is crucial for both homebrewers and commercial breweries to maximize efficiency, reduce costs, and create signature brews.

YME are exported all over the world and different industries with quality first. Our belief is to provide our customers with more and better high value-added products. Let's create a better future together.

This comprehensive guide explores the essential brewing equipment needed at various production scales. It provides an overview of the different types of brewing equipment available, their key features and considerations for choosing the best system for your needs.

Overview of Brewery Equipment

Brewing beer is a complex process that requires carefully controlling different parameters at each stage &#; from milling and mashing to lautering, boiling, fermenting, conditioning, and packaging. The main equipment used can be broadly categorized into:

Brewing Equipment Category Function Key Equipment Milling Crushing malt to expose starches Malt mill Mashing Mixing crushed malt with hot water to convert starches to sugar Mash tun Lautering Separating sweet wort from spent grains Lauter tun, grant Boiling Boiling wort with hops for flavor, aroma, preservation Brew kettle Whirlpool Separating trub and hops from wort Whirlpool Fermenting Yeast fermentation to produce alcohol and flavors Fermenter, temperature control Conditioning Allowing beer to mature and clarify Brite tank, filter Packaging Filling beer into kegs, cans, bottles Filler, seamer, labeller

While basic homebrewing requires just a few vessels for mashing, boiling, and fermenting, commercial breweries utilize specialized equipment for each stage in the process. Larger production volumes also demand equipment that can handle heavy loads and automation.

Let&#;s look at the key equipment in detail:

Malt Handling and Milling

The first step is to take malt grains and crush them into grist to expose the starch reserves needed for mashing.

Equipment Details Malt mill Two or three roller mill crushes malt kernels between grooved rollers into a coarse grist suitable for mashing. Allows adjusting the gap between rollers to control grind size. Can be manual or motorized. Malt silo Stores dry malt to be automatically fed into the milling system. Keeps malt in cool, dry conditions to prevent spoilage. Malt conveyor Transports malt to the mill and grist to the mash tun. Can be bucket elevators, screw augers, or belt conveyors. dust collection Collects fine particulates from the mill to improve air quality and prevent explosions. Usually bag house filters or cyclone separators.

Key factors for malt milling equipment:

• Grind size &#; Aim for 0.2 &#; 1 mm coarse crush. Too fine increases astringency, too coarse gives poor extraction.
• Milling rate &#; Match capacity to batch size. Fast, continuous milling is better.
• Malt handling &#; Gentle malt movement prevents damage to husks.
• Automated operation &#; Integrated from malt silos through milling reduces labor.

Mashing Equipment

Mashing converts malt starches to fermentable sugars by mixing with hot water. The main vessel is the:

Equipment Details Mash tun Insulated stainless steel vessel where grist is hydrated at specific temperatures to facilitate starch conversion. Helical coils or direct steam injection heats mash. Mixing done via paddles or pumped recirculation. Lauter tun Similar to mash tun but with false slotted bottom to separate sweet wort from spent grains.

Design factors for mash tuns:

• Volume &#; Size batches according to production goals. Factor in headspace.
• Insulation &#; Maintain mash temperature throughout to ensure full conversion.
• Mixing &#; Prevent dough balls and ensure homogenous mash for efficiency.
• Heating &#; Achieve rapid heating for mash steps and boiling. Direct steam best for energy efficiency.
• Recirculation &#; Clearer wort and better extraction with pumped recirculation.
• Automation &#; Programmable process control for mash schedules.

Lautering Equipment

Lautering separates the sugary wort by filtering out spent grains. Equipment includes:

Equipment Details Lauter tun Mashing and lautering can be done in one vessel with false bottom and sparge arms. Grant Collects clear wort from the lauter tun. Allows racking off trub. Wort pump Pumps wort to kettle or heats exchanger if needed. Centrifugal or PD pumps. Sparge arms Showers water evenly across the grain bed to extract more sugars.

Design considerations for lautering:

• Fast runoffs &#; Slotted false-bottom with adequate surface area and smooth transitions.
• Complete extraction &#; Good sparging essential to reach high efficiency.
• Clear wort &#; Grant for settling out trub, whirlpool for hop removal.
• Automated process &#; Programmable to control sparge cycles and volumes.

Wort Boiling

Vigorous boiling of wort is critical to extract hop flavors, denature proteins, and sanitize the wort.

Equipment Details Brew kettle Boils wort with hops. Direct fire or steam heated. Minimum 15% headspace. Whirlpool Swirl tank separates hops and coagulated proteins after boiling. Heat exchanger Quickly cools boiled wort using chilled water or glycol. Plate or shell and tube types.

Kettle design factors:

• Volume &#; Size for full batch boil volume plus headspace.
• Direct fire vs steam &#; Natural gas burners better for kettle caramelization. Steam saves energy.
• Automatic controls &#; Precise temperature and boil levels.
• Whirlpool &#; Essential to remove trub pre-fermentation.
• Heat exchanger &#; Quick cooling vital to preserve hop flavors.

Fermentation and Maturation

Fermenting and conditioning beer requires temperature-controlled vessels. Equipment includes:

Equipment Details Fermenter Cylindroconical or open top stainless tank where yeast ferments cooled wort into beer. Temperature control Jackets for glycol or water cooling. Heat exchangers to maintain fermentation temperature. Brite tank Pressurized vessel for clarifying, carbonating, and storing beer before packaging.

Key fermenter features:

• Volume &#; Scale to batch and production size. Factor multiple units.
• Geometry &#; Conical better for yeast capture. Cylindrical easier to clean.
• Cooling &#; Ensure precise temperature control for clean fermentation.
• Yeast handling &#; Smooth interior and cone angle for drainage.
• Cleaning &#; Easily cleaned and sanitized to prevent contamination.
• Monitoring &#; Sample valves and sensors to track fermentation progress.

Packaging Equipment

Packaging equipment fills beer into kegs, cans, bottles, or other packages. Main types are:

Equipment Details Filler Fills package with beer. In-line fillers for continuous operation. Isobaric counter-pressure fillers. Seamer Seals lids on cans and bottles. Automated for speed and precision. Labeller Automated application of labels during filling. Self-adhesive or glue labels. Keg washer Cleaning and sanitizing kegs before reuse. CIP sprayballs. Conveyors Transport empty packages to fillers and full packages to palletizing.

Packaging line design considerations:

• Speed &#; Output to match production volumes. Up to bpm fillers.
• Automation &#; Integrated cleaning, filling, seaming speeds up the process.
• Changeover &#; Flexible equipment config for multiple package formats.
• Size &#; Accommodate all package sizes &#; bottles, cans, kegs.
• Quality &#; Gentle package handling to prevent foaming and oxidation.
• Safety &#; Enclosed line safeguards employees. CIP systems minimize risks.

Choosing the Best Brewery Equipment

With a wide range of brewing equipment available, selecting the right systems requires balancing key factors:

Factor Considerations Production goals Match equipment capacity and batch sizes to annual and peak output targets. Factor growth. Budget Budget not only initial cost but operating expenses like energy and maintenance over lifetime. Process automation Level of manual operation vs automated controls and monitoring. Available space Floorspace needed for equipment footprint and clearances. Height constraints. Service and support Installation services. Local availability of parts and technical support. Quality and consistency Tight process control for reproducible beer characteristics. Flexibility Ability to adjust recipes and brew different beer styles. Quick packaging changeovers.

Besides core equipment, auxiliary systems like cleaning, cooling, power, water, compressed air, and safety systems are also vital.

While going from small to large scale equipment, critical transitions are:

• 10 bbl brewhouse for a microbrewery selling locally
• 30 bbl system capable of canning and bottling for expanded regional distribution
• 60-100 bbl equipment for major packaging lines and nationwide reach

Brewery Equipment Suppliers

Reputable brewery equipment manufacturers offer fully engineered brewhouse solutions tailored to your needs. Here are leading global suppliers across budget levels:

Supplier Country Cost Level Strengths Rolec Prozess und Brautechnik Germany $$$ German engineered, high end JVNW USA $$ Quality american stainless systems Meura Belgium $$$ Top notch mash filters Premier Stainless Systems USA $$ Custom fabrication, value Specific Mechanical Systems Canada $$ Specialize in craft brewhouses Pentair USA $$ Affordable packaged solutions Stout Tanks USA $-$$ Wide range of fermenters KEG USA $$ Quality fermenters, brite tanks Newlands Systems Canada $-$$ Budget friendly systems

• Rolec and Meura offer sophisticated fully automated brewhouses but at premium pricing.
• JVNW provides high quality american made systems with great service. Widely used by craft breweries.
• KEG and Stout provide high quality temperature controlled fermentation tanks across a range of budgets.
• Newlands and Premier Stainless allow getting into commercial brewing without breaking the bank.

How to Choose the Right Brewery Equipment Supplier

Selecting the ideal brewing system supplier goes beyond comparing specs and pricing. Here is a guide on vendor evaluation criteria:

Contact us to discuss your requirements of brewhouse equipment. Our experienced sales team can help you identify the options that best suit your needs.

Criteria Key Questions Offerings Do they provide brewhouse as well as fermentation and packaging equipment? What systems can they integrate? Customization Can they customize systems based on your production goals and facility constraints? Quality What materials and fabrication standards do they follow? How precise are their systems? Performance How efficient and reliable are their systems? Do they help optimize processes? Service Do they handle equipment installation and provide training? How responsive is technical support? Experience How long have they been providing brewery equipment? Examples of systems installed for your required capacity? Business stability Are they financially sound? Will they be around for long term support? Reputation What do other brewers say about their equipment and service quality? Local presence Do they have a sales and service team within your area for assistance? Pricing Are their systems competitively and fairly priced? How reasonable are maintenance costs?

It is advisable to visit facilites using the supplier&#;s equipment to view them firsthand and discuss satisfaction directly with those brewers. Take up references provided to make an informed decision backed by peers&#; experiences.

Key Specifications for Brewery Equipment

Brewing equipment has various technical parameters and features that influence quality, efficiency, and capability. Here are the key specifications to look for when selecting equipment:

Equipment Key Specifications Malt mill Rollers: 2 or 3; Roller diameter; Roller width; Roller material and groove pattern; Roller gap adjustment: Manual or automatic; Milling rate: kg/hr; Motor power Mash tun Total volume; Batch size; Tun material: Stainless steel grade; Insulation type and thickness; Heating: Direct steam or coils; Mixing: Paddles or pumped recirculation; Controls: Manual or automatic; Materials for valves and fittings Lauter tun Total volume; Height to diameter ratio; False bottom design &#; slotted or perforated; False bottom area; Number of collection channels; Sparge arms; Wort collection rate Brew kettle Total volume; Height to diameter ratio; Heating: Direct fire or steam; Material thickness and grade; Automatic controls; Whirlpool design; Heat exchanger specs &#; plates or tubes Fermenter Total volume; Height to diameter ratio; Number of CIP sprayballs; Cooling jacket design; Pressure rating; Number of sample valves; Temperature and density sensors; Materials of valves, fittings, seals Brite tank Volume; Pressure rating; Cooling system; Carbonation; Number of ports; Filters; CO2 purge system Packaging throughput per minute; Changeover time; Filler design; Package size flexibility; Pasteurization or sterilization system if included; Safety features; Labeler model; Conveyor length and speed

Compare equipment based on key performance criteria and choose the system that best fits your brewing requirements. Test out the equipment beforehand if possible to validate actual performance.

Installation and Facility Requirements

Proper installation and integrating brewing equipment into the facility is critical for smooth operations. Here are the key considerations:

Factor Details Checklist Space planning &#; Sufficient room for all equipment items<br>- Adequate clearance zones for operation and maintenance access<br>- Headspace for lifting vessels<br>- Linear equipment layout for efficient flow Equipment foundations &#; Concrete pedestal pads or elevated platforms<br>- Vibration isolation<br>- Anchoring and bracing systems<br>- Coordinate with supplier on requirements Utilities &#; Sufficient electrical supply and circuits<br>- Amperage load calculations for all motors<br>- Steam boiler requirements if needed<br>- Water connections &#; volume and quality<br>- CO2 distribution &#; bulk tank location and distribution lines Integrations &#; Grist handling systems<br>- Piping between brewhouse vessels and fermentation room<br>- CIP system tie-ins<br>- Cooling water, glycol, and refrigeration lines<br>- Any automation system programming and sensors

Create equipment layout drawings and piping schematics. Coordinate with architects, contractors and equipment vendors. Get supplier approval before installing systems.

Commissioning and Training

Before starting commercial operations, new equipment needs commissioning:

Task Details Checklist Delivery inspection Check for any damage or missing parts

Ensure design matches specifications

Review documentation provided &#; manuals, schematics

Installation signoff Verify correct positioning and clearances

Check alignments, fasteners, fittings

Sign off on completed installation

Utilities check Establish electrical, water, pneumatic and any other connections

Calibrate sensors, test valves

Initial startup First use with just water, check for leaks

Confirm pumps are primed, measure flow rates

Step through typical batch process and validate sequencing

Control tuning Run multiple batches while tuning process control parameters

Tweak automation settings and alarm thresholds as needed

Test batches Run trials with grain and assess product quality

Make adjustments to equipment or procedures

Operator training Review equipment manuals and safety procedures

Hands on process training during test batches

Assess skills and address knowledge gaps

Schedule equipment supplier&#;s technicians on site for installation supervision, commissioning and operator training. Continue support until achieving production targets.

Maintenance and Cleaning

Routine maintenance keeps brewery equipment trouble-free for continuous production. Standard procedures include:

Maintenance Task Typical Frequency Inspections Daily: Check for any wear, leaks, unusual noises, errors Lubrication Weekly: Grease bearings and moving parts Fasteners Monthly: Check and tighten any loose hinges, flanges, frames Gasket checks Monthly: Replace worn valve and hatch gaskets Calibration Monthly: Check sensor accuracy and recalibrate Replacement Annual: Replace gaskets, seals, filters, worn parts Major overhaul 2-4 years: Major reconditioning of vessels

Daily and weekly cleaning of equipment is also essential:

• CIP sprayballs to clean vessels and lines
• Disassemble valves and fittings for manual scrubbing
• Rinse out hoses and pumps thoroughly
• Check tanks are fully drained
• Verify cleaning efficacy through ATP testing

Document all maintenance and cleaning procedures followed. Schedule annual service contracts with equipment suppliers.

Choosing Between New vs Used Equipment

When starting a brewery, a key decision is whether to invest in brand new equipment or purchase used systems. Here is a comparison:

Factor New Equipment Used Equipment Cost Expensive, major investment. But get full lifetime usage Significant cost savings around 50%. But may have shorter remaining life Performance Latest technology for efficiency and quality. Reliable May not match new equipment performance and can have wear issues Maintenance Under warranty period. Minimal maintenance needs initially More maintenance and repairs possible. Check condition thoroughly. Design Can customize and tailor to your needs and space May need modifications to suit brewery. Limited on design choices. Availability May require ordering systems well in advance Can source from breweries upgrading equipment or going out of business Support Vendor training and service contracts included May lack technical support from vendor or previous owner Resale value Can recover much of investment when selling later Depreciates faster than new equipment would

Evaluate cost versus benefit tradeoffs smartly based on long term business goals. New turnkey systems reduce startup effort but used equipment can

If it is homebrew, there are three ways to choose from: brewing box brewing, malt leaching brewing and whole malt brewing.

Brewing box brewing: Just mix the syrup fluid and water, and can make a barrel of beer quickly after fermentation. Simple operation, only a simple brewing equipment can be completed, such as a fermented barrel (can be supplied), a specific gravity, a tube, a siphon, a stirring spoon, a thermometer, a pressure barrel, and brewing kettle.

Malt leaching brewing: Malt leaching is required to be added to water. According to the type of beer, the paste is added to the batch, and the obtained wheat sauce will be cooled and transferred to the fermentation barrel. The required equipment is a little bit more, such as the fermenter (configurable air plug), specific gravity, tube, siphon, stirring spoon, thermometer, pressure barrel, boiled pot, said, timer, cooling coil, or refrigerator If you need to add a special cereal, you need a cereal bag.

Narutomal malt Brewing: The Mash Tun, Lauter Tun, Kettle, Yeast activation, fermentation, BBT. More equipment, techniques, and knowledge are needed. Such as: boiling pot, called, thermal insulation pot (bottom water valve), stirring spoon, washing tube, cooling coil, measure cup, fermenter, tube, specific gravity, pressure barrel, a small malt mill. etc. . .

For more information, please visit commercial brewing equipment manufacturer.