The output of beer brewing equipment depends on the type and size of brewing equipment, the batch of brewing per day; the size and number of fermentation tanks, and the fermentation cycle of the beer. Different equipment has different requirements for site size, height, water and electricity, and varies from place to place.
(1) Type, size, brewing batch and yield calculation of saccharification equipment
Saccharification equipment, a batch of saccharification, the time from the malt crushing to the wort entering the fermentation tank is 7-8 hours. The types of home-brewed beer equipment and craft beer saccharification equipment used in hotels, bars, breweries, and restaurants generally use 500L or 1000L two devices, two cans and three devices, and two devices + hot water boilers. Mash 1-2 batches a day. Taking into account factors such as labor and labor intensity, one batch per day is actually used.
Factory-type beer equipment is a multi-device saccharification equipment, shift production, and multiple batches of saccharification. Three brewers can brew three batches 24 hours a day. Four brewers can brew four batches 24 hours a day.
The size of the mashing equipment and the maximum batch capacity of the mashing determine the maximum capacity of the equipment. for example:
2 tons of two-machine saccharification can reach a daily output of up to 4 tons.
2 tons of three-vessel saccharification can reach a daily output of up to 6 tons.
2 tons of four-vessel saccharification can reach a daily output of up to 8 tons.
(2) Size and quantity of fermentation tanks
Daily output = volume of fermentation tank × number of fermentation tanks ÷ beer fermentation time
The volume of the saccharification equipment and the fermenter can be 1:1, 1:2… The volume of the fermenter is a multiple of the saccharification. Simply speaking, within 24 hours, the mashed wort is filled with fermentation tanks for fermentation.
The fermentation cycle for ale and wheat beer is 1-2 weeks, and the fermentation cycle for barley and lager is 2-4 weeks. The fermentation cycle is calculated on an average of 12 days. Take the 500L fermenter as an example.
That is: daily output (250L) = volume of fermentation tank (500L) × number of fermentation tanks (6) ÷ beer fermentation time (12 days)