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elsk707
09-27-2015, 08:03 AM
We are in the design/Build phase of a startup brewery/restaurant in Pennsylvania. We are installing a 7BBL pub-style system and are building a new brew-house that is attached to the 100yr old building for simplicity and efficiency. Here is the initial plan. The engineer/design team aren't brewery experts and our brewer has not yet been retained. Ideas?
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mmussen
09-27-2015, 10:25 AM
A couple quick thoughts - You will make your brewers life much easier if you can but a larger door into the grain room. Being able to move full pallets in and out makes a huge difference.
In order to keep the brewery area nice and clean I would recommend adding a second trench drain in front of the brew kettles. You brewery will be a lot cleaner if all the trub and little bits of grain have a drain they can go into directly and not have to be squeegeed/hosed along the floor to a drain.

barleyfreak
09-27-2015, 11:42 AM
Not sure if you're only starting with the two BTs, but if you can swing it, since you're a brewpub, I'd suggest adding a couple more Brites (at least). I started with 4 FVs and 4 BTs to service our 8 taps and find I still spend a lot of time filling/cleaning/sanitizing/shuffling kegs. I am looking forward to getting a couple more Brites for our walk-in.

dave

elsk707
09-27-2015, 11:46 AM
I think we are going to add 2 more. I've been flip-flopping on kegs vs BT. Seems in the long run, the BTs are more efficient and less hassle.


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DageraadBen
09-27-2015, 11:57 AM
You should put the cold room next to the pub so you can have shorter lines from the tanks or kegs to the taps.

I don't see a keg washer in this drawing and I don't see any space allocated to storage. Are you storing all of the grain in the grain room? Depending on the size of your mill, you're not going to be able to squeeze much more than a pallet in there (if you put in a bigger door, that is). Are you going to be able to get weekly grain delivery in your location, or do you need to stash a few pallets elsewhere? Where are your empty dirty and clean kegs going to get stacked?

DageraadBen
09-27-2015, 11:59 AM
And also: how are you going to get those bright tanks into the cold room? Are you planning to build the cold room around them? If so, you'll never be able to add more bright tanks unless you put in a door large enough to move them through.

elsk707
09-27-2015, 02:15 PM
Thanks for all the suggestions. The brew-house footprint is pretty much defined by the property lines. I moved the lab/office into the main building and used that space for keg storage and increased space in the grain area. 26803

mswebb
09-27-2015, 03:47 PM
Have you considered the location of the glycol chiller for the FVs? What's the heating system in the brewhouse? I'd assume electric or direct fire, otherwise you'll need space for a boiler too.

DageraadBen
09-27-2015, 03:55 PM
Good point: Can you put the glycol chiller on the roof of the building? That's the best spot for it, because of all the heat it puts out.

elsk707
09-27-2015, 03:57 PM
Glycol is definitely on roof. I forgot about the boiler.

26804
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TiminOz
09-27-2015, 04:38 PM
Where do you plan to mill the grain? Will you be using an auger? You should check with the local government regarding the placement of the boiler. They may require it be in a separate enclosure.

It is probably less expensive on a system that size to use direct fire and eliminate the boiler all together.

elsk707
09-27-2015, 05:14 PM
Where do you plan to mill the grain? Will you be using an auger? You should check with the local government regarding the placement of the boiler. They may require it be in a separate enclosure.

It is probably less expensive on a system that size to use direct fire and eliminate the boiler all together.

Thanks for the feedback. The auger and mill will go in the grain handing room. There will be a ceiling mounted dust collection system and ventilation. The auger will run from there to the brew kit. Trying to fit steam into the budget so that's the plan, for now.