This is a preliminary design for a 3 BBL brewery and taproom in new construction so nothing is set in stone. The developer desires a building floor plan that can be re-purposed should we vacate the premises after our lease runs out and we choose not to purchase. At this time we are looking at a potential 5-10 year lease with option to buy. There is suitable space to increase the building in the future (lot size is approximately 3.5 acres although it also is not cast in stone - total available ~ 7 ac). We are attempting to create a rectangular building that could be used for retail or professional office space. The location is standalone and rural (near a quarry) so a septic and well is necessary. Comments on layout and size are appreciated.
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My first thought is your brewhouse is too small and will require the maximum amount of labor possible for each brew. I would think a minimum 10BBL system would at least cover immediate and future growth. The second thing is the placement of the chiller and your FV and brite tank location. You want to make the run as straight forward as possible, you scenario requires in excess of 100' of unneeded piping. Third would be to swap the keg area closer to your walk in cold room which I believe is your tax area so you don't have to handle all the kegs past the brewhouse, in addition giving you a shorter piping run to the LPG.
Is your goal to be a brew pub only or do you plan to have a small distribution capability?
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The brewhouse size is preliminary based on amount of financing expected at this time. We are reconsidering increasing the size because the Pro Forma shows it to be profitable from the beginning with break-even about 16 months. The chiller shown is for FV only. The walk in will have a separate chiller. The kegs shown are just storage. Filling will be from the brites as they get low to make room for the next batch. The brewhouse is electric and the LPG tank is shown for the HVAC contrators. This will be a brewery with tasting room only for the first year and then start limited local distribution.
Originally posted by TiminOz View PostMy first thought is your brewhouse is too small and will require the maximum amount of labor possible for each brew. I would think a minimum 10BBL system would at least cover immediate and future growth. The second thing is the placement of the chiller and your FV and brite tank location. You want to make the run as straight forward as possible, you scenario requires in excess of 100' of unneeded piping. Third would be to swap the keg area closer to your walk in cold room which I believe is your tax area so you don't have to handle all the kegs past the brewhouse, in addition giving you a shorter piping run to the LPG.
Is your goal to be a brew pub only or do you plan to have a small distribution capability?
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I agree the shorter distance the better. I had originally placed the brew house where the fermenters are now but did not have an adequate plan for the venting for the BK. Also by placing them this way I can fit two more future FVs. It's still a work in progress and I appreciate all comments to help me optimize this plan.
Originally posted by datomcat13 View PostSwap your brewhouse with your fermenters and your glycol with your propane. My serving tanks are 100 ft from my brite tank and it's a pain in the ass to run back and forth when moving beer into them. Shorter distance the better.
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Originally posted by ReifenbergBH View PostI agree the shorter distance the better. I had originally placed the brew house where the fermenters are now but did not have an adequate plan for the venting for the BK. Also by placing them this way I can fit two more future FVs. It's still a work in progress and I appreciate all comments to help me optimize this plan.
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One thing that no one has mentioned so far is the fact that you stated you need a septic system. I would research that first. Brewery effluent is way different than residential waste water. A standard system will more than likely not be adequate. This could be a very costly investment if you need to install a waste water treatment system.Justin Moore
Head Brewer of Good Times
Red Lodge Ales Brewing Co.
Red Lodge, MT 59068
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How is your crushed malt getting to your mash tun?
Have you considered using a space saving on demand water heater instead of an HLT?
For a taproom brewery with 12 taps, your customers will appreciate a small brewhouse. Rotation through the beers is a welcome thing in today’s industry.
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Already aware of that. I have an engineer involved and have researched side streaming solids (denaturing the yeast and collecting all trub to be donated to a local farmer), a large collection tank for the sludge to be pumped periodically and possible pre-treatment prior to septic. Also begun looking at digesters as a last resort.
Originally posted by jcrjustin View PostOne thing that no one has mentioned so far is the fact that you stated you need a septic system. I would research that first. Brewery effluent is way different than residential waste water. A standard system will more than likely not be adequate. This could be a very costly investment if you need to install a waste water treatment system.
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For a 3 bbl we could probably use buckets. I am aware of the dust issues with that process. Looking at possible use of flex auger implementation, especially if we upsize to 7 bbl or larger. There is an on demand heater on the wall by the HLT. The HLT will be used to collect the knock out water and possibly condensate stack water. Still uncertain about the batch size but I agree, patrons are looking for variety.
Originally posted by Junkyard View PostHow is your crushed malt getting to your mash tun?
Have you considered using a space saving on demand water heater instead of an HLT?
For a taproom brewery with 12 taps, your customers will appreciate a small brewhouse. Rotation through the beers is a welcome thing in today’s industry.
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