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Example Brewery

Brauen mit dem 200 Liter Braumeister

Plan for a »Pub« brewery with a 200-litre Braumeister

Fermentation in unpressurized storage tank with jacket cooling, maturing in kegs, taproom close to the brewery or on the premises. Ideal for restaurants, bars / pubs for direct draught sale.

Details

  1. 200-litre Braumeister
  2. Thermo-Sleeve
  3. Malt mill
  4. Plastic barrel for malt
  5. Plastic tray for spent grain
  6. »Chilly« wort chiller
  7. 240-litre stainless steel fermentation tanks
  8. Kegs
  9. Cool room (on site)
  10. Malt store (on site)
  11. Washing area (on site)

Advantages

Pressure-free filling from the fermenter into kegs, no pressurized tanks required; affordable start-up, good naturally cloudy beers.

Limitations

Large number of kegs necessary for maturing period, sales of beer in bottles or kegs problematic due to reduced shelf-life since beer contains yeast and high trub content.

Plan for a »brewery restaurant« with a 200-litre Braumeister

Fermentation in unpressurized storage tank with jacket cooling, maturing in pressurized tanks in cold room; racking into kegs or bottles after maturing. Ideal for pubs and restaurants that, as well as serving beer on the premises, also sell in bottles or kegs.

Details

  1. 200-litre Braumeister
  2. Thermo-Sleeve
  3. Malt mill
  4. Plastic barrel for malt
  5. Plastic tray for spent grain
  6. »Chilly« wort chiller
  7. 240-litre stainless steel fermentation tanks
  8. Kegs
  9. Pressurized maturing tanks
  10. Cool room (on site)
  11. Malt store (on site)
  12. Washing area (on site)

Advantages

Beers with better clarification and ready matured can be racked into bottles / kegs for better storage life and are thus suitable for commercial sale.

Limitations

Investment necessary in pressurized tanks and filling system with counterpressure from the pressure tank into bottles / kegs.

Plan for a »Microbrewery« with 500-litre Braumeister

Fermentation in unpressurized storage tank with jacket cooling, maturing in pressurized tanks in cold room, racking into kegs or bottles after maturing. Ideal for larger restaurants and small breweries that, as well as serving beer on the premises, also sell in bottles or kegs.

Brauereikonzept »Kleinbrauerei« mit Braumeister 500 Liter

Details

  1. 500-litre Braumeister
  2. Thermo-Sleeve
  3. Malt mill
  4. Plastic barrel for malt
  5. Plastic tray for spent grain
  6. “Chilly” wort chiller
  7. 625-litre stainless steel fermentation tanks
  8. Kegs
  9. Pressurized maturing tanks
  10. Cool room (on site)
  11. Malt store (on site)
  12. Washing area (on site)

Advantages

Beers with better clarification and ready matured can be racked into bottles / kegs for better storage life and are thus suitable for commercial sale.

Limitations

Investment necessary in pressurized tanks and filling system with counterpressure from the pressure tank into bottles / kegs .

Plan for »Brewery« with 500-litre Braumeister

Fermentation and maturing in conical pressure tank. After unpressurized primary fermentation in a conical tank, the ventilation valve is closed, the yeast drawn off at the bottom and then the fermentation / maturing is completed under pressure in the same tank. Then the beer is racked into kegs or bottles. Ideal for breweries that, as well as serving beer on the premises, also especially sell in bottles or kegs.

Details

  1. 500-litre Braumeister
  2. Thermo-Sleeve
  3. Malt mill
  4. Plastic barrel for malt
  5. Plastic tray for spent grain
  6. “Chilly” wort chiller
  7. Kegs
  8. Pressurized maturing tanks
  9. Cool room (on site)
  10. Malt store (on site)
  11. Washing area (on site)

Advantages

Compared to the "small brewery with 500-litre Braumeister", fermentation and maturing take place in one tank. Pumping or racking from one vessel to another is not necessary. Hygienically the best option. In the best case scenario, the tanks are insulated and so can be installed outside the cool room.

Limitations

High investment in conical pressure tank and filling system with counterpressure from the pressure tank into bottles / kegs necessary. Expensive conical tanks for fermentation and maturing are in use.