The two roller mill crushes the malted barley to the desired coarseness.
2). Hopper(optional)
The hopper is used to hold the entire brew strength of grist (malt after milling)
3). Hot Liquor Tank
Used to recover energy and heat the water (liquor) needed for recirculation and sparging water onto the grain bed to convert starches to sugar.
4). Mash / Lauter Tun
Used to combine the grist and hot water. A false bottom is then used to extract the clear wort from the malted barley. The spent grains left over can be used for animal feed.
5). Diverter Panel and Transfer Pumps
Is used to transfer liquid flow from the mash / lauter tun to the kettle and then onto the fermenters. Designed with one person ease of use and cleaning in mind.
6). Brew kettle / Whirlpool
The wort is boiled to a desired specific gravity and hops are added for flavor and bitterness. After boiling the wort is whirlpooled to collect soluble proteins (trub) in the center of the kettle. The clear wort is then pumped through the heat exchanger and into the fermenter.
7). Heat Exchanger
using city water and/or cold propylene glycol as cooling mediums the wort is cooled to an acceptable fermentation temperature, from 10 deg C(50 deg F) to 17 deg C(62.5 deg F), before it goes to the fermenter. Fermentation system
8). Fermentation / Aging Vessel (open, closed or Unitank style) The wort is pumped into this vessel and added to the previously pitched yeast and allowed to ferment (typically 3 to 7 days). The fermentation tank can be used as an aging tank or the beer can be transfered to a separate vessel for the aging period (typically 10 to 20 days).
