Turnkey brewhouses (or "brewhouses") consist of several key beer brewing equipment. The mashing barrel, filter barrel, brewing tank, and whirlpool, in a skilled winemaker, the converted grain has been milled by professional milling hands to a sweet liquid called "wort". Then the wort is fermented and finished in special beer tanks called fermentation tanks, storage tanks and white beer tanks.
Brewhouses are both the heart and the engine of brew turkey, where several key processes for making craft beer and kombucha are carried out. Turnkey brewhouses and other key brewing equipment vary in capacity, function, and complexity, but all brewhouses need to moisten the grain, separate the wort from the grain, and boil the wort with a heat source.
The brewhouses are customized to meet the individual needs of each beer manufacturer. Our staff will work with you from defining your optimal layout to designing the setup and dimensions of your brewhouses and tanks.
hL: 2.3hL brewhouses, 4.1hL brewhouses, 5.9hL brewhouses, 8.2hL brewhouses, 11.7hL brewhouses, 17.6hL brewhouses, 23.5hL brewhouses, and 35.2hL brewhouses
Other capacities available upon request
Designed with Brewers in Mind
Spatial arrangement of valves and system components is important in brewhouse design. In our design process, we focus on where the brewer will be standing while performing brewing operations and how we can limit the need for unnecessary physical exertion. Brewers need control components close by while operating the system.
Multi-Level Control brewhouses
Our brewhouses have control boxes both on the brew deck and at ground level near the grain-out door with emergency stops on each box. The brewer can easily operate the rakes from the brew deck during mash-in, while the ground-level control box allows the brewer to have the needed rake controls immediately nearby during grain-out. We don't think brewers should have to run back up onto the brew deck to adjust or stop the rakes.
Water Blending Station of brewhouses
We've added a water blending station on the brew deck within arms reach of the mash tun. Diaphragm valves, a temperature gauge, and an in-line flow meter make dialing-in water temperatures at mash-in a piece of cake.
Brewhouses are Easy to Follow Controls
Instead of a jumper panel, brewers can follow our visual valve guide to set a flow pathway by merely opening and closing a couple valves. Valve logic gives you simple and complete control to pump fluid anywhere within our central, dual pump system. Our visual guide is a permanent resource for helping train new brewers as you expand over time.
Commercial Kettles of brewhouses
Our commercial series kettles come with extra insulation, integrated whirlpool, process view drain, dual CIP, and other useful features that make it stand out. Seen here is our 10 barrel commercial series kettle being filled during a process test.
Hot Liquor Tanks
As an option we can build Hot Liquor Tanks in a variety of sizes applicable to your brewing needs. Our commercial series HLT's have an integrated pump which controls recirculation for even heating and controls distribution of hot water to the brewhouse. Our commercial HLT's are ready to pair with our turn-key systems.
Brewhouse is the name used for the room where brewing takes place, but the word is also used for the vessels used in the creation of hopped wort for fermentation. A typical brewhouses is constructed in a logical sequence so that the heating steps, or “hot side," take place in one area, and the cooling steps, or “cold side,” take place in another area. The area containing the hot side is called the brewhouses. A brewhouse contains the major tanks, or tuns, for preparation of hopped malt extract, called wort, which when cooled and fermented will be transformed into beer. Most brewhouses also have a large tank for storage of hot water, also called “hot liquor.” In sequence, the first tank to be utilized in a brewhouse is the mash mixer or mash tun, into which ground malt, or grist, is added along with warm water, resulting in a porridge called the mash. The primary purpose of the mash tun is to convert the starches in malt into simple sugars for yeast to ferment. After the mash tun the ma sh is transferred to the lauter tun, which is actually a large filtration vessel. Lauter tuns have an interior floor that is much like a filter screen and is referred to as a false bottom. The mash enters the lauter vessel and forms a bed, called a filter bed, on top of the false bottom mainly caused by the husks. The liquid, or extract, is then filtered through the bed and transferred to the kettle. In the kettle, boiling takes place along with the addition of hops and/or spices. After boiling, the wort is cooled and then sent to the fermenters or to the cold side of the brewhouses, where yeast is added and fermentation takes place.
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