How Many Pumps Will The Brewhouse Need And Pumps Function?

For different brewhouse configurations, the number of pumps required may vary. Due to the different number of pumps, the piping layout is also different. But they can still carry out the brewing process. For example, in the case of two transfer processes, they can share the same pumps. But some brewers think they may interfere with each other and take up a lot of brewing time. Then, the best way is that each brewing process can share one pump without affecting each other.

For 3 MT+LT+KWT (mash tank+lauter tank+kettle&whirlpool tank) and hot liquor tanks, how many pumps do you think we need?

We think 3 pumps will be sufficient. One wort pump, one wort pump, and one hot water pump. The water pipes are running as follows.
HLT —> centrifugal pump (pump 1) —> MT (hot water for sweetening water)
MT —> Centrifugal pump (pump 2) —> LT
LT—-> Centrifugal pump (pump 3)—> LT for circulating clarified wort
LT—-> Centrifugal pump (pump 3)—> KWT + HLT—-> Centrifugal pump (pump 1)—> LT (refilling stage)
KWT center drainage —> centrifugal pump (pump 3) —> KWT cutout
KWT side drainage—>Centrifugal pump (pump 3)—>HEX–>Fermenter

The main feature of the decoction mash is that part of the mash is heated and boiled in batches and mixed with the unboiled mash, and the temperature of the whole mash will be raised to different levels required by the enzymes.

1. On the basis of decoction, the starch pasting and liquefaction will be enhanced, improving the saccharification yield.
2. The decoction method is helpful for malts with poor solubility. It is mainly used for bottom fermentation, which gives the beer a good taste. Both light and dark beers can use decoction boilers.
3. Decoction saccharification is more energy intensive, about 20% higher than infusion saccharification. Repeated boiling requires a lot of energy and time, so it is better to reduce the boiling frequency (1-2 times) and boiling time (10-15 minutes for light beers and about 20-30 minutes for dark beers) as much as possible, which will help to save cost and shorten the saccharification time.
4. 4. To protect the enzyme activity, the stirrer must be activated when mixing the boiled mash with the unboiled mash, but no reverse operation should be done.
5. 5. In the case of decoction, the enzymes in the unboiled mash will be used to break down the starch, so the whole mash must not be boiled to avoid killing all the enzymes in the mash.