Microbrewery BREWMASTER BSB-52-F40SNP with the brewhouse Brewmaster BM-50 and 2 pcs of simplified fermentation tank 120 liters allows the production capacity up to 4.000 liters of top fermented beer or 2.400 liters of bottom fermented beer per year using only an infusion brewing method. A simple design allows assembling all microbrewery by customer and easy brewing. Patented brewhouse with Android support produces 50 liters of beer wort per one batch. No requirements for building reconstruction.
Manual or semi-automatic control of the brewing process, media and tanks with PLC controllers and PC Windows support.
The beer fermentation process is realized in the pressureless stainless steel tank. The beer maturation process is realized in the PET bottles or beer kegs.
This set includes 2 fermentation sets (each set includes the fermentation tank, the water cooler with two digital temperature regulators and the thermosensor)
Technical parameters :
Production capacity – daily :
- 50 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
- 100 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
- 150 liters of beer wort per day – three batches for 24 hour – source raw materials are malt extract, hops, drinking water and brewer’s yeast
- 200 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 ……… 4.000 liters per year
- Beer produced using the under bottom fermentation method …..2.400 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 – manual control with PCL support
- temperatures – manual control with PCL and Android support
- motors, pumps – manual control with PCL support
- timing – manual control with PCL and Android support
- Tanks – fermentation, maturation, bright beer :
- temperatures – manual control with PCL support
- timing – manual control
- Media – hot water, ice water, wort cooling, glycol tank :
- temperatures – manual control
- timing – manual control
Required space for building :
- Floor area min : 6 m2
- Room height min : 1.8 m
Electrical connection :
- Electrical socket : 230V 1ph / 50 Hz
- Electrical consumption : 6 kW
Heating system – brewhouse :
- Electric heating elements
Cooling system :
- Cooling of wort : Drink Cold water + Ice cooling water
- Cooling of tanks : Ice cooling water (optionally glycol)
BREWING PROCESS :
PROGRAMMING – Depending on the recipe, the BM-50 brewing system is programmed with the appropriate brewing times. The brewing process starts by switching over to automatic brewing. The control system guides the user through the various steps and executes the four brewing phases automatical
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, he starch is extracted from the malt. The four brewing phases
are executed as programmed, for example as follows:
- Protein rest 55 °C, approximately 5 min
- Maltoserast 63 °C, approximately 30 min
- Saccrification rest 72 °C, approximately 20 min
- Saccrification rest 78 °C, approximately 10 min
LAUTERING – At the end of the four phases an acoustic signal sounds. The subsequent lautering process is quickly executed by simply removing the malt pipe. In the case of the BM-50 this is done by means of the lifting device. Allow to drain a few minutes and remove – if necessary, pour water through the malt (sparge) to achieve a better yield.
BOILING 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 gravity can be finally adjusted by adding or leaving out water. The drawbar on the Nanobeer serves as a level meter. At the end of the boiling phase, an acoustic signal sounds again.
COOLING WORT – After boiling, the wort is cooled as soon as possible to the fermentation temperature by a special wort cooler directly inside the brewhouse or using the cooling double jackets of the fermenting tank.
FERMENTATION / MATURATION PROCESS
– Immediately after the boiling of the wort the temperature of the wort is brought to the level of the fermentation temperature by a wort cooler or by a double jacket; the wort is also mixed with yeast and fermented in a suitably large tank (accessory).
They are two fermentation sets available : either with conical fermentation tank or with cylindrical-conical fermentation tank (the cone bottom 60° is recommended for easier separation yeast from beer).
The beer fermentation process is realized in the pressureless stainless steel tanks. The beer maturation process is realized in the PET bottles or beer kegs.
This brewery includes one fermentation set – the set includes two non-pressure fermentation tanks, the water cooler with digital temperature regulators and the thermosensors.
– After several weeks of storage in bottles or in a maturing barrel (accessory), the well cooled beer can be consumed.