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Mikrobryggeri.

 

Brewery over view.

 

 

 

 

 

Mash Vessel is 800 L Farmers diary/milk cooler from 1961 in witch I have installed a slotted false bottom a powerful mash stirrer with two big paddles a circulation pump with outflow holes on top for gentle return of the wort under the clarification process at the mash out. The pump is also used for transferring the wort to the boil kettle The CIP rotor is used as the sparge sprayer for the final rinse. 

 

 

 

 

Mash Tun heat generator. The mash tun is heated by a high-pressure pump circulating 120 degrees Celsius water under low pressure 1 bar through the old cooling jacket in the fully  Insulated vessel. This gives me the ability to raise the temperature with 1 degree Celsius pr minute. Hot water is generated in an auxiliary vessel holding 30 KW of heating elements.

 

 

 

 

Adjunct and Decoction boilers.   300 L external steam heated boilers are used in case I want to do a decoction mash or add any other adjunct's.

 

 

 

 

Boiling Kettle an old Farmers diary/milk cooler from 1975. It?s slightly bigger than the mash vessel and holds 1000L this one has been stripped completely from its outer coat, foam insulation and cooling jacket surrounding the sides and bottom.  It gave me the opportunity to weld all the needed connections, this being wort inn/out and a whirlpool unit. Heating is done by gas as it gives the option of burning/caramelizing some of the wort for both taste and coloring adjustments. The boiling vessel is fitted with a Stirrer/ CIP unit and has 50 KW gas burners it all sits nicely in two concrete drainage rings normally used for creek pas through under farmland or roads.

 

 

 

Whirlpool uses the outflow for suction and has wort return angled at 90 degrees in the vessel a valve enables me to adjust the speed during whirl pooling.

 

 

 

Hop back and Wort collector is refitted as the whirlpool effect treads in place. The wort collector is furnished with a hop back for the adding of fresh aroma hops after the initial boil. Pump outlet is mounted at a 90-degree angle from the inlet ensuring a nice flow of the wort from the kettle not causing suction of the throb cone centered nicely in the kettle.

Wort Pump a powerful Alfa Laval pump serves in transporting the wort through the temperature-adjusting valve and wort filter on its way to the plate heat exchanger from where it goes on to the fermentation tank.

 

Wort Temperature control is done by adjusting an inlet valve inn front of the plate heat exchanger thereby achieving the desired fermentation temperature.

 A Wort Filter makes sure that no particles pas through the plate heat exchanger and also serves as a wort clarifier. Wort aeration is done by submerging a 30 cm Stainless steel aeration stone in the fermentation tank   high pressure 200 bar sterile oxygen is used for this task and is done at such an extent that it filters and raise/converts the cold break throb into a thick foam that is allowed to overflow the fermentation vessel through a vacuum pump.

 

Plate Heat Exchanger is an APV H17 with a capacity of 1.5 m3/h.  I got hold of it when I bought a used CIP machine from the local Diary plant. This CIP machine was used for cleaning the tanks sitting on the Diary collector trucks. They sold it as they had just bought a 125.000 US Dollar fully automated CIP unit.  God knows how much the one I bought had cost in 1989.  It had 2 800 Liter tanks 1 heat exchanger 11 Pneumatic butterfly valves 2 pumps 1 computer control board a steam generator and a bunch of 32 mm tubing.

Everything in SS 316.

 

Fermentation Tank 1000L also a farmers diary/ milk tank only that this one is a fully closed vacuum tank fitted with a vacuum pump. (This is how they transfer milk at the farms; vacuum is introduced to the tank at one end with a milk line inn at the other end milk is hereby sucked into the tank from the milking machine?s holding tank). This serves me greatly as a sterile way of getting the produced co2 out of the fermenter and out of the room leaving no hazard gas in

the brewery. Keep in mind that 1000 L fermenting wort produce approximately 4 KG pure co2 0.3 KG of this remain in the beer the rest rises out of the fermentation vessel the

Remaining 3.7 KG rising into the room is more than enough to pollute a small brewing room to a hazardous level. Especially if you have a fan running mixing the heavy co2 into the air.

  In my case I have a cooler circulating the air in the brewery letting me set the desired temperature down to +2 Celsius.

The fermenting temperature is monitored by a digital PID controller witch controls a solenoid valve that lets ice water flow through the old cooling jacket and keeps temperatures to the chosen level.

 

 

 

 

Top left: Secondary Fermenter 1000 l high-pressure tank is the one sitting on top of the other 1000L Bright beer tank. Secondary fermentation temperature is controlled by the brewery cooling unit letting me set the desired temperature down to +2 Celsius.

 

 

 

Filter  a converted steam filter graded to 12 bar working pressure. I totally rebuilt the interior to take round Kieselguhr plate filters of any micron rating desired. And it can now hold 32 plates I normally install coarse filters in the first 8 columns followed by finer filters towards the end.  Most folks around here though prefer the beer unfiltered.

 The filter is partially gravity fed but if high pressure is wanted I hook up the air compressor to the holding tank.

 

 

 

Bright Beer Tank a 1000L double insulated beer tank with a cooling jacket this pressure vessel allows me to keep the lagering temperature at any given temperature (first hookup froze a water test to a solid block of ice taking 10 days to thaw out)

Here the bright beer is carbonated with a 30 CM Stainless steel carbonation stone. Before transfer to bottles or kegs.

 

 

 

Finnaly me in my Brew House.