Currently I have a 1BBL system setup and operating in Honduras. Am now in the process of looking to expand in 2018 to a new location with a 3BBL system (currently have a few quotes from brewhouse providers) in a historic downtown location.
I'm estimating about 860sq ft for the brewhouse itself, about 860 sq ft for fermenter/brite/storage. Adding to this another 1,700 sq ft for bar/small kitchen/seating. Probably will also have some outdoor seating as well, but that depends on the park allowing for it.
Should be a 2 vessel brewhouse, HLT, 4 3BBL FV, 2 3BBL Brite, 1 glycol system, incoming water treatment, grain storage, etc.
Idea is brewing 4 days, and eventually scaling up to double brews and after we get a few 7BBL FV.
Is the size adequate or over/under?
I'm estimating about 860sq ft for the brewhouse itself, about 860 sq ft for fermenter/brite/storage. Adding to this another 1,700 sq ft for bar/small kitchen/seating. Probably will also have some outdoor seating as well, but that depends on the park allowing for it.
Should be a 2 vessel brewhouse, HLT, 4 3BBL FV, 2 3BBL Brite, 1 glycol system, incoming water treatment, grain storage, etc.
Idea is brewing 4 days, and eventually scaling up to double brews and after we get a few 7BBL FV.
Is the size adequate or over/under?
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