Hi everyone! Greetings from Istanbul, Turkey.
We are Graf Craft Beers, a contract brewing company who brew their beers in various locations in Belgium. Now that we saw what pro brewing and the marketing of beer is all about, we are also planning on building a brewhouse. A 20hL (roughly 17bbl) system with three vessels.
A friend of ours just installed a similar capacity brewhouse, also in Istanbul with (M+BK), (L), (W). He is saying that with this setup, he should be able to do 3 batches in 10.5 hours. The boil kettle will have rakes in it to make sure the thick mash is heated properly. What makes me uncomfortable with this design (some call it the German type) is that the mash tun will not be available for at least 2 hours. But the biggest advantage is that only one vessel will be heated, therefore the amount of money needed is less.
The alternative is (M), (L), (BK+W). While this seems to be more popular in US, but here my concern is the efficiency of whirlpool working in a smaller diameter. A combined (BK+W) will not be able to provide that.
The last is (M+L), (BK), (W). I am hesitant on this, since the mashing process is very important for us for our lagers - we might need step mashing processes later on. Maybe a design with heaters on (M+L) would solve the problem, but I haven't seen any so far.
Any recommendations, especially from the ones who have experiences with similar 3-vessel equipments is highly appreciated.
Best regards,
Tarik.
We are Graf Craft Beers, a contract brewing company who brew their beers in various locations in Belgium. Now that we saw what pro brewing and the marketing of beer is all about, we are also planning on building a brewhouse. A 20hL (roughly 17bbl) system with three vessels.
A friend of ours just installed a similar capacity brewhouse, also in Istanbul with (M+BK), (L), (W). He is saying that with this setup, he should be able to do 3 batches in 10.5 hours. The boil kettle will have rakes in it to make sure the thick mash is heated properly. What makes me uncomfortable with this design (some call it the German type) is that the mash tun will not be available for at least 2 hours. But the biggest advantage is that only one vessel will be heated, therefore the amount of money needed is less.
The alternative is (M), (L), (BK+W). While this seems to be more popular in US, but here my concern is the efficiency of whirlpool working in a smaller diameter. A combined (BK+W) will not be able to provide that.
The last is (M+L), (BK), (W). I am hesitant on this, since the mashing process is very important for us for our lagers - we might need step mashing processes later on. Maybe a design with heaters on (M+L) would solve the problem, but I haven't seen any so far.
Any recommendations, especially from the ones who have experiences with similar 3-vessel equipments is highly appreciated.
Best regards,
Tarik.
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