3-vessel Brewhouse configuration for your own brewery project
- Dec 11, 2017
- 181
- beer
3-vessel Brewhouse configuration for your own brewery project
We have visited a couple of breweries that run three vessels 1. combined mash/lauter, 2. kettle and 3. whirlpool. Is this a common setup for you? Is it possible to do a decoction mash on such a system by transferring to the kettle for the decoction?
1.For the three vessel brewhouse, the normal structure include:
A. Combined mash/lauter tun, kettle, whirlpool
B. Mash tun, lauter tun, combined kettle/whirlpool tun
C. Combined mash/kettle tun, lauter tun, whirlpool tun
All of them are normal for us. They are required to fit different brewing intentions and habit of the brewers.
Normally, we recommend B. Here are two tanks can be heated (mash tun, kettle),
so it can realize various mashing methods: infusion, step infusion, decoction etc.
So B is functional for brewing at a maximum level.
For A: It saves the extra mash transferring process as the mash and lauter is combined.
For C: It is less required, can be required by customers who do Germany mashing.
However A or C are not suitable for decoction mashing.
For A and C, in my opinion, it is also more effected by the brewing habit.
We are manufacture of beer brewing equipment. Contact us freely if you are considering to set up your own brewery plan.
Cheers
Edited by Jana
Sales manager
[email protected]
We have visited a couple of breweries that run three vessels 1. combined mash/lauter, 2. kettle and 3. whirlpool. Is this a common setup for you? Is it possible to do a decoction mash on such a system by transferring to the kettle for the decoction?
1.For the three vessel brewhouse, the normal structure include:
A. Combined mash/lauter tun, kettle, whirlpool
B. Mash tun, lauter tun, combined kettle/whirlpool tun
C. Combined mash/kettle tun, lauter tun, whirlpool tun
All of them are normal for us. They are required to fit different brewing intentions and habit of the brewers.
Normally, we recommend B. Here are two tanks can be heated (mash tun, kettle),
so it can realize various mashing methods: infusion, step infusion, decoction etc.
So B is functional for brewing at a maximum level.
For A: It saves the extra mash transferring process as the mash and lauter is combined.
For C: It is less required, can be required by customers who do Germany mashing.
However A or C are not suitable for decoction mashing.
For A and C, in my opinion, it is also more effected by the brewing habit.
We are manufacture of beer brewing equipment. Contact us freely if you are considering to set up your own brewery plan.
Cheers
Edited by Jana
Sales manager
[email protected]
.jpg)
.jpg)