Microbrewery BREWORX CLASSIC 2002A-12000

Microbrewery BREWORX CLASSIC 2002A-12000 with the brewhouse BREWORX CLASSIC 2000 allows the production from 2000 to 8000 liters of beer per day. This configuration of the brewery includes set of tanks with production capacity up to 1.200.000 liters of top fermented beer or 720.000 liters of bottom fermented beer per year. Professional design of the brewhouse predetermines this brewery for luxury interiors of pubs, restaurants or hotels.

Automatic control of boiling process, fermentation process, maturation process, media.

Technical parameters :

Production capacity – daily :

• 2000 liters of beer wort per day – one batch for 24 hour – source raw materials are malt or malt extract, hops, drinking water and brewer’s yeast
• 4000 liters of beer wort per day – two batches within 24 hours – source raw materials are malt or malt extract, hops, drinking water and brewer’s yeast
• 6000 liters of beer wort per day – three batches for 24 hour – source raw materials are malt extract, hops, drinking water and brewer’s yeast
• 8000 liters of beer wort per day – four batches within 24 hours – source raw materials are malt extract, hops, drinking water and brewer’s yeast

Production capacity – yearly :

• Beer produced using the on surface fermentation method ……… 1 200 000 liters per year
• Beer produced using the under bottom fermentation method … 720 000 liters per year

Raw material :

• Classical raw materials : Malt + hops + drinking water + brewer’s yeast + (optionally other ingrediences)
• Beer concentrates : Malt extract + hops + drinking water + brewer’s yeast + (optionally other ingrediences)
• CO2 in pressure bottles (cylindres)
• Washing and sanitizing agents

Control system :

• Brewhouse – boiling equipment :
  • valves and claps – computer automatic control
  • temperatures – computer automatic control
  • motors, pumps – computer automatic control
  • timing – computer automatic control
• Tanks – fermentation, maturation, bright beer :
  • temperatures – computer automatic control
  • timing – computer automatic control
• Media – hot water, ice water, wort cooling, glycol tank :
  • temperatures – computer automatic control
  • timing – computer automatic control

Required space for building :

• Floor area min : from 140 to 200 m²
  
• Room height min : 4.6 m

Electrical connection :

• Electrical socket : 400V 3ph / 50 Hz
• Electrical consumption :
  • for the brewery with the electric steam-generator or electric heating elements … 169 kW
  • for the brewery with the gas steam-generator … 84 kW

Brewhouse heating system  – options :

• Electric steam-generator
• Gas steam-generator – recomended

Cooling system :

• Cooling of wort : Treated Drink Cold water
• Cooling of tanks : Ice cooling water (optionally glycol)

Three variants of micro breweries BREWORX CLASSIC – different fermentation methods

We produce minibreweries BREWORX CLASSIC in three variants of the main fermentation and arrangement of the tank storage.

Microbreweries BREWORX CLASSIC CF

Fermentation and maturation in sealed cylindrical-conical tanks is an effective and modern way of producing beer, which is highly resistant to contamination of fermenting beverages with unwanted organisms. Precision control of the fermentation and maturation leads to permanent results of constant quality and sensory characteristics of the beer. This scheme of brewery is particularly suitable for the production beer types using upper yeast, but it is possible to produce all types of bottom-fermented beer too.

Microbreweries BREWORX CLASSIC OF

Fermentation and maturation in opened fermentation vats is the traditional way of producing beer, especially for the typical bottom-fermented Czech type of beer . This allows collection of quilts during the fermentation. A fascinating look at many forms and colors of the yeast foam will be appreciated by guests on excursions to the brewery. This scheme of brewery is suitable only for the production of bottom-fermented beers. Production of top fermented beer in opened fermentation vats is quite demanding and is therefore not recommended .

Microbreweries BREWORX CLASSIC OCF

The combined solution enables production of bottom and top-fermented beer. Minibrewerie contains of open fermentation tubs (optimal for the traditional method of bottom-fermented beers) and cylindro-conical tanks (particularly suitable for the production of top fermented beers). Beer maturation takes place in lager tanks, or it is possible to use instead of lager tanks other cylindro-conical tanks for maturation process. The solution particularly suitable for restaurant minibreweries where the brewer plans to manufacture both bottom and top fermented beers .

Drawing of brewery BREWORX CLASSIC CF (closed fermentation):

1. Brewhouse: 1.1 Brewhouse: Mash tun (kettle), 1.2 Brewhouse: Combi tank – wort filtration tank / whirlpool, 1.3 Ice treated water tank, 1.4 Hot water tank (boiler), 2. Fermentation: 2.1 Fermentation , 2.2 Maturation tanks, 2.3 Serving tanks, 3. Hot steam-generator, 4. Cooling: 4.1 Glycol Cooling Unit + Ice cooling water tank, 4.2 Plate heat exchanger for cooling the wort / hot water production, 4.3 Plate heat exchanger for ice water cooling, 6. Sanitation: 6.1 Mobile CIP pump, 6.2 * CIP station, 7. Production of industrial gases: 7.1 Compressor, 7.2 Generator N2 / bottles with CO2, 8. Yeast management: 8.1 Yeast tank, 8.2 * Propagation station for growing yeast strains, 9. Beer filtration: 9.1 * Primary and secondary filter, 10. Bottling and salling of beer: 10.1 * KEG Washing and Filling maschine, 10.2 * Distribution and sales of beer * 10.3 Tapping of beer.

Drawing of brewery BREWORX CLASSIC OF (open fermentation):

1. Brewhouse: 1.1 Brewhouse: Mash tun (kettle), 1.2 Brewhouse: Combi tank – wort filtration tank / whirlpool, 1.3 Ice treated water tank, 1.4 Hot water tank (boiler), 2. Fermentation: 2.1 Open fermentation tubs , 2.2 Maturation tanks, 2.3 Serving tanks, 3. Hot steam-generator, 4. Cooling: 4.1 Glycol Cooling Unit + Ice cooling water tank, 4.2 Plate heat exchanger for cooling the wort / hot water production, 4.3 Plate heat exchanger for ice water cooling, 6. Sanitation: 6.1 Mobile CIP pump, 6.2 * CIP station, 7. Production of industrial gases: 7.1 Compressor, 7.2 Generator N2 / bottles with CO2, 8. Yeast management: 8.1 Yeast tank, 8.2 * Propagation station for growing yeast strains, 9. Beer filtration: 9.1 * Primary and secondary filter, 10. Bottling and salling of beer: 10.1 * KEG Washing and Filling maschine, 10.2 * Distribution and sales of beer * 10.3 Tapping of beer.

Drawing of brewery BREWORX CLASSIC OCF (open and closed fermentation):

1. Brewhouse: 1.1 Brewhouse: Mash tun (kettle), 1.2 Brewhouse: Combi tank – wort filtration tank / whirlpool, 1.3 Ice treated water tank, 1.4 Hot water tank (boiler), 2. Fermentation: 2.1 Open fermentation tubs , 2.2 Closed fermentation tanks, 2.3 Maturation tanks, 2.4 Serving tanks, 3. Hot steam-generator, 4. Cooling: 4.1 Glycol Cooling Unit + Ice cooling water tank, 4.2 Plate heat exchanger for cooling the wort / hot water production, 4.3 Plate heat exchanger for ice water cooling, 6. Sanitation: 6.1 Mobile CIP pump, 6.2 * CIP station, 7. Production of industrial gases: 7.1 Compressor, 7.2 Generator N2 / bottles with CO2, 8. Yeast management: 8.1 Yeast tank, 8.2 * Propagation station for growing yeast strains, 9. Beer filtration: 9.1 * Primary and secondary filter, 10. Bottling and salling of beer: 10.1 * KEG Washing and Filling maschine, 10.2 * Distribution and sales of beer * 10.3 Tapping of beer.

CONTROL SYSTEM FOR BREWERY BREWORX CLASSIC

I . Control system MC (manual control):

Manually controlled brewhouse with simple button control panel what contains basic control and measuring elements. Manually controled pipe transfers, motors, pumps and temperatures. Timing and steps are controlled by a brewmaster.

II . Control system AC (automatic control) :

Automatic controlled brewhouse with computer support and most of the operation controlled by computer according to selected program in central control panel. Control panel is designed with touchscreen on which the brewmaster selects a recipe and starts program what controls the production process. Brewmaster controls and makes a laboratory tests, ensures preparation of raw materials and brewhouse for the process.