I. Malt crushing system of beer equipment
Malt crushing is divided into dry crushing and wet crushing. Wet crushing is superior to dry crushing, mainly in terms of high yield of raw materials and high quality of wort filtration. However, the cost is high and it is usually used for medium and large beer plants.
Dry crushing is a common choice for small to medium sized beer plants. There are pairs of rolls, four rolls and five rolls for dry crushing. The higher the number of rolls, the better the crushing effect. However, considering practicality, smaller plants can be used for roll crushers.
II. Saccharification equipment for beer equipment
1. Configuration of saccharification equipment: Saccharification/boiling pot, filter tank and rotating water tank are a common and better configuration method. If funds allow, adding a hot water tank is easier to use and will give better results.
2. In the saccharification equipment, the key is the sieve plate of the filter tank, the clearance of which is preferably 0.7mm. frequency control of the plow knife in the filter tank, and if the pump suction filtration method is used, the filter pump is preferably controlled by frequency to ensure clear and transparent wort filtration.
III. Wort cooling equipment of beer equipment
1. In order to meet the accuracy of wort cooling temperature and the simplicity of operation, it is better to use a 6-lead plate heat exchanger for cooling. If the capacity of the equipment is large, choose a primary cooling plate, thus saving energy and water.
2. It is better to add 0.45μ filter for oxygenation. Using compressed air requires the use of a 0.1μ primary filter, a 0.01μ secondary filter and a 0.1μ steam filter.
Beer equipment saccharification tank
IV. Fermentation tanks for beer equipment
1. For small and medium-sized fermentation tanks, the lower cone angle should preferably be 60°, with the maximum not exceeding 72°.
2. The roughness (polish) of the inner wall of the fermentation tank can be less than 0.6μ to meet the sanitary requirements, preferably 0.4μ.
3. The diameter-height ratio of the fermenter is more reasonably designed as 1:2-2.8. If the height of the plant is limited, the diameter-to-height ratio can be reduced with little effect.
4. Automatic temperature and pressure control of the fermenter is standard. Manual control of temperature and pressure can have large deviations and errors. There are too many human factors, so it is not recommended.
V. CIP cleaning system for beer equipment
The CIP cleaning system is very important for the quality of beer brewing, which is related to the sanitary condition of the whole beer equipment. The flow and head of the cleaning pump are very important parameters. For small and medium-sized beer equipment, it is better to choose a pump head of at least 24m.
VI. Beer equipment refrigeration system
If the site and funds allow, it is advisable to be able to support both the ice water tank and the cold water tank. The advantage of adding a cold water tank preparation: the temperature of the ice water will be unaffected by the automatic cooling of the fermentation tank for a period of time after the wort has cooled. If only one ice water tank is used, a larger refrigerator and ice water tank capacity should be selected.
VII. Beer equipment control system
If funds allow, the control system is recommended to use PLC control. The precision is high and parameters such as temperature control can be set as needed. The control precision of intelligent instruments is low. If conditions allow, the saccharification system can be controlled automatically, preferably with pneumatic control.
The configuration of the beer equipment will not have a great impact on beer brewing. What has the greatest impact is the detailed processing of the tanks and pipes of the beer equipment (e.g. polish, temperature control accuracy, filtration method, etc.), which can easily produce dead space and affect the quality of the beer once the processing is poor.