Microbrewery BREWMASTER BSB-501-CFT95 is a basic set of components to production 500 liters of beer per one batch. The production capacity depends on length of the beer fermentation and beer maturation cycle – these parameters depends on the recept and the beer type that are selected. According to beer types that you want to produce you can produce up to 9.500 liters of ale type beer per year (on top fermented beer) or up to 5.700 liters of lager type beer per year (on bottom fermented beer).
The beer production includes five phases:
- Preparation of malt – using the electric malt mill (malt grinder)
- Production of hot wort – on the bwort brew machine Brewmaster 500 liters
- Cooling of hot wort to the fermenting temperature – The wort is cooled using the cooling jacket integrated in the brewhouse and the cooling jacket integrated in the fermentation tank. The fermentation temperature is 23-26°C for ale (on top fermented beer) and 6-12°C for lager (on bottom fermented beer).
- Primary fermentation (main fermentation) – takes place in the non-pressure cylindrical fermentation tanks
- Secondary fermentation (maturation, carbonization, conditioning) – takes place in bottles or barrels placed in the fridge or air cooled room. The bottles, barrels, kegs nor fridge are not included in this set of the brewery.
Scheme of the brewery
Benefits of this set:
- The optimal solution for medium sized breweries who need start to produce beer in larger volumes
- Good choice for commercial beer brewing or gourmet brewing in larger restaurants
- A practical, well-looking and easy-to-clean fermentation vessel
- The recommended location is in a reserved brewery or building (brewery)
- Easy lifting of the malt pipe during the lautering using a simple crane
- The kit contains everything you need to immediately start making beer (except raw materials)
Technical parameters :
Production capacity – daily :
- 550 liters of beer wort per day – one batch within 15 hours – source raw materials are malt or malt extract, hops, drinking water and brewer’s yeast
Production capacity – annualy :
- On top fermented beer – ale beer produced using the on surface fermentation method ……… up to 9.500 liters per year
- On bottom fermermented beer – lager beer produced using the under bottom fermentation method …. up to 5.700 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)
- Washing and sanitizing agents
Control system :
- Brewhouse – boiling equipment :
- valves and claps – manual or automatic control with PCL support
- temperatures – manual or automatic control with PCL support
- motors, pumps – manual or automatic control with PCL support
- timing – manual or automatic control with PCL support
- Tanks – fermentation :
- temperatures – automatic control
- timing – manual control
- Pressure vessels – maturation
- Basic solution – beer maturates in bottles, petainers or aluminium beer kegs placed in the fridge or air cooled room
- Optional solution – beer maturates in pressure vessels
- Media – hot water, ice water, wort cooling, glycol tank :
- temperatures – manual control
- timing – manual control
Required space for building :
- Floor area min : 17 m2
- Room height min : 2.4 m
Electrical connection :
- Electrical socket : 400V 3ph / 50 Hz
- Electrical consumption : 22 kW
Heating system – brewhouse :
- Electric heating elements
Cooling system :
- Cooling of wort : Drink Cold water directly in the brewhouse and in fermentation tanks
- Cooling of fermenting tanks – by water using the water cooler with digital temperature control
- Cooling of maturating vessels – by water using the water cooler with digital temperature control
Description of the beer production process with this Brewmaster system
1.Preparation of malt
Malt is milled using the press rollers in the mill machine.
2. Production of hot wort
Hot wort is produced in the brewing machine Brewmaster 500 liters. This is the hot wort production process.
Programming – Depending on the recipe, the Brewmaster brewing system is programmed with the appropriate brewing times and temperatures. The brewing process starts by switching over to automatic brewing. The control system guides the user through the all steps and executes the four brewing phases automatically.
Mashing – Depending on the recipe and method, water is poured in and heated up to 38 °C. Then the malt pipe with the sieve inserts is put in position. Malt is poured between the sieve inserts. The malt pipe is fixed with bracket and drawbar.
Mashing / Brewing – The pump switches on. Due to the resulting water / wort circulation, the starch is extracted from the malt step by step at different temperatures. The four brewing phases are executed as programmed, for example as follows:
Protein rest … at 55 °C, approximately 5 min
Maltose rest … at 63 °C, approximately 30 min
Saccrification rest … at 72 °C, approximately 20 min
Saccrification rest … at 78 °C, approximately 10 min
Filtering of wort (lautering) – At the end of the previous four phases an acoustic signal sounds. The subsequent filtration process is quickly executed by simply removing the malt pipe from the brewhouse. In the case of the Brewmaster this is done by means of the hand lifting device. Allow to drain wort from the malt pipe a few minutes and remove – if necessary, pour hot water through the malt (sparging) to achieve a better yield from malt grains.
Boiling of hops – With the lid open, the wort is boiled for 80 minutes with hops being added several times. The evaporated water is to be replaced by adding fresh brewing water. The original wort gravity value can be finally adjusted to required level by adding or draining out water. At the end of the boiling phase, an acoustic signal sounds again.
3. Cooling of wort
After boiling, wort is cooled using the cooling jacket integrated in the brewhouse and the cooling jacket integrated in the fermentation tank. The fermentation temperature is 23-26°C for ale (on top fermented beer) and 6-12°C for lager (on bottom fermented beer).
4. Primary fermentation
The primary fermentation of beer (main fermentation) takes place in the non-pressure cylindrical fermentation tanks.
The complete fermentation set includes :
- 1 pc of the cylindrical non-pressure fermentation tank
- 1 pc of the water cooler with integrated temperature control system
- 1 set of the thermosensors, cables and hoses for connection the cooler with the tanks
5. Secondary fermentation
The secondary fermentation of beer (maturation, carbonization, conditioning) – takes place in bottles or barrels placed in the fridge or air cooled room. The bottles, barrels, kegs nor fridge are not included in this set of the brewery.
6. Consuming of beer
– After several weeks of storage in bottles or in a maturing tank (optional accessory), the well cooled beer can be consumed.
Recommended accessories :
The wireless internet module
- for the supervision of the brewing process within the wireless local area network via wireless internet router
- for the update of the BREWMASTER BM-500 control system to the latest software (firmware)
- network standard: IEEE 802.11 b/g/n
- software for update: PC with at least windows 7 or higher
The additional cooker for use with the BREWMASTER BM-500 brewhouse. Both devices BM-500 and BM-510 are necessary for production of two batches of beer wort per one day. It is available for mashing during the second brew. The BM-510 cooker is fully realized in Stain steel AISI 304.
BMTM-500 Thermo sleeve is a recommended accessory for the BREWMASTER BM-500 brewhouse and BM-510 additional cooker. This is used as jacket for insulation to speed up heating and saving energy. The thermo sleeve is also very recommended for use when is requirement for more than one brew cycle per day.
Set of brewing tools for BREWMASTER small breweries. This set includes :
- Hydrometer and support plastic cylinder – The hydrometer is basic measurement tool for measuring original gravity of wort and beer – this is important for calculation of the percentage of alcohol in the beer, cider or wine. This set includes a noncalibrated hydrometer with temperature correction and support plastic cylinder.
- Large malt shovel – for handy removing malt from the brewhouse after lautering process.
- Cleaning set – set of tools for easy cleaning of the brewhouse, tanks and hoses.
- Malt barrel – the plastic vessel for easy collecting of the milled malt under the malt mill
- Wooden mash paddle – for handy occasional agitation of wort during the brewing process