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Microbrewery Equipment **0 **0 **0 Liter Brewhouse

Micro Breweries are modern day breweries that produce a limited quantity of beer per day. The maximum amount of beer such a brewery can produce and still be classed as a microbrewery, varies by region, and is usually ***0L/day or *0HL/day. The beer is preservative free and a variety of them can be produced from the same plant: lagers, ales, porters, stouts, fruit flavored etc.

Microbreweries can be installed in restaurants, pubs, hotels, clubs or malls. The space requirement is approximately 0.*2 sq.mtr. perlitre capacity (excluding malt milling and storage for malt and other raw materials ). They can be designed for installation on single or split-levels, basement or top floors as per the buyers requirement and availability of space.

Jinan Chenji Brewing Solutions- We manufacture plants of **0 lt/day,**0 lt/day,**0 lt/day & ***0 lt/day.

Brewing Process

    Beer is a mild alcoholic beverage manufactured from Barley malt, hops, yeast, water and other adjuncts such as maize, rice, sugar, wheat etc.
    Barley malt is weighed properly and milled so as to powder the endosperm in the grain but leave the husk whole. This process is called It is Milling/Grinding.
    The malt is then mixed with other ground ingredients as per the specific recipe and treated water is added; post which the whole mixture is subject to a time temperature program called Mashing.
    During mashing the enzymes of the malt degrade the starch and proteins as per specific demands of the recipe for the style of beer and bring the sugars, amino acids and minerals into solution.
    The liquid extract from the mashing process is called WORT.
    WORT is then separated from the waste solid matter through a process of filtration called lautering.
    After Lautering WORT is transferred to the kettle for WORT Boiling.
    During the boiling operation the Hops is added. Hopsis the dried product of the Hop plant HumulusLupulis and imparts an aroma and bitter taste to the beer; this makes the beer pleasant to drink and have thirst quenching     properties.
    Once the WORT is boiled as per the specific requirements, to get the bitter substances into solution as well as sterilize,it is sent to a Whirlpool wherein the WORT is swirled so as to precipitate the suspended matter and make it     clear.
    The WORT is chilled in a Plate Heat Exchanger from **0 °C to about *0 °C in an hour and yeast is added into the Fermenters where the WORT is collected.
    In the fermenters the yeast converts the fermentable sugars in the WORT to alcohol and Carbon Dioxide and this takes place for about **7 days at about *0 °C.
    Soon after maturation is over the beer is passed through a Filter where the yeast and other suspended matters are removed and the clear beer is sent to the beer tanks. The beer is now ready to be dispensed fresh to the customer.