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How to operate small craft beer equipment for homemade craft beer

Next, our Shandong Haolu beer equipment manufacturer will take you to understand the operation process of home-brewed beer equipment.

The first step, malt crushing
  
Equipment used: malt grinder. 
Equipment performance: 350kg/h, counter-roller, crushing the malt into fine particles while keeping the wheat bran intact.   
Equipment advantages: the roller type, the gap is adjustable. The malt is finely granulated to change the mashing rate; the wheat bran is intact to assist in filtration.   
Operation guide: Adjust the gap before power off. Do not put your hand into the tank during the operation of the equipment to prevent the machine from hurting people.
The second step, maltose
Equipment used: mash pot.  
Equipment features: 50L, 100L, 200L, 300L, 500L, 1000L, 1500L, 2000L, etc., the water is heated to the temperature required for saccharification, and the malt is saccharified.   
Equipment advantages: All imported 304 stainless steel, outsourcing red copper, fine polishing inside and outside, luxurious and beautiful, stable performance, easy operation, accurate temperature control.   
Operation Guide: It can be used in conjunction with the control cabinet to set the temperature and time, and it can be automatically controlled. Be careful not to dry it, not to sample while stirring, only to observe.
Step 3: Malt Filtration

Equipment used: filter cyclone sedimentation tank.   

Equipment features: It is connected to the saccharification pot, and the volume of the equipment depends on the saccharification pot. Separate the spent grains from the wort.   

Equipment advantages: all use 304 stainless steel, outsourcing red copper, fine polishing inside and outside, luxurious and beautiful, stable performance, easy operation, precise temperature control.   

Operation guide: Pump the wort into the filtering rotary sedimentation tank, after the spent grains are separated from the wort, the spent grains remain in the rotary sedimentation tank, and are discharged from the side manhole, and the wort is pumped into the saccharification pot, ready to boil the malt.

How to operate small craft beer equipment for homemade craft beer
Step 4: Boil the malt and add hops

Equipment used: Boiler.   

Equipment features: 50L, 100L, 200L, 300L, 500L, 1000L, 1500L, 2000L, etc., mashing pot and boiling pot, boiling and sterilizing the filtered wort, and adding hops in sections.   

Equipment advantages: all made of 304 stainless steel, covered with red copper, finely polished inside and outside, luxurious and beautiful, stable performance, easy to operate, precise temperature control.   

Operation Guide: It can be used in conjunction with the control cabinet to set the temperature and time, and it can be automatically controlled. Be careful not to dry it, not to sample while stirring, only to observe.

The fifth step, gyratory precipitation  

Equipment used: gyratory sedimentation tank.   

Equipment features: 50L, 100L, 200L, 300L, 500L, 1000L, 1500L, 2000L, etc., the thermal condensate in the wort is spun down and discharged to clarify the wort.   

Equipment advantages: All imported 304 stainless steel, outsourcing red copper, fine polishing inside and outside, luxurious and beautiful, stable performance, easy operation, accurate temperature control.   

Operation Guide: It can be used in conjunction with the control cabinet to set the temperature and time, and it can be automatically controlled. Be careful not to dry it, not to sample while stirring, only to observe.

The sixth step, cooling

The wort is cooled by a plate heat exchanger. The wort passes through the plate heat exchanger to cool the wort to the fermentation temperature required by the process.

The seventh step, fermentation     

Put the cooled wort into the fermentation tank and add yeast for fermentation.   

Beer fermentation is a complex biochemical and material transformation process. The main metabolites of yeast are ethanol and carbon dioxide, but also form a series of fermentation by-products, such as alcohols, acids, esters, ketones and sulfides. These fermentation products determine the physical and chemical properties of beer, such as flavor, foam, color and stability, and also endow beer with typical characteristics.