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Cylindro-conical fermentation tanks – CCT
The cylindrical-conical fermentation tanks (CCT) are these tanks in which the main alcohol fermentation and where the actual transformation of the worth into beer is happening. This happens with the help of the hop yeasts. The construction of the tanks gives their name. Usually those are tanks with torispherical top, cylindrical body and conical bottom with acute angle at the top. They are usually insulated, with cooling jackets over the cylindrical body and the bottom. In most cases these tanks work under pressure and therefore they’re equipped with safety fittings. Their standard equipment also includes a washing device and a manhole for inside access. This construction of the tanks and its hygienic design allows beer fermentation to be completed without accessing the external environment and prevents eventual hop yeasts pollution with unwanted strains. At first fermentation proceeds tempestuously, separating big amount of carbon dioxide and heat. With the safety armature the carbon dioxide is regulated to the needed amount. The cooling jackets are used to control the temperature of the beer fermentation and keep it in the levels wanted from the brewer. The special tank bottoms’ design helps collecting the residues of the hop yeasts and separating them from the beer.
Depending on the capacity and the needs of the brewery, the CCT can be manufactured in various volumes and sizes, as long as it is kept the main geometry of the CCT. These tanks can be also installed inside and outside buildings when needed or when capacity requires larger size. The construction for outside installation allows proper functioning under external atmospheric conditions.
he same time we can cover all the industrial requirements for durability and effectiveness.
Vessel design data
Working pressure: 3 barg
Working temperature: -2°C +30 °C
Internal surface finish (roughness): Ra < 0,8 m
Cooling jacket design data
Working pressure: 3 barg
Working temperature: -10°C +30 °C
Basic completion
Top/Side manways
Pressure and vacuum safety valve CIP/CO2 pipeline with manometer and butterfly valve, spray ball, bunging valve
Temperature control
Cooling jackets
Sample valve
Beer outlet with butterfly valve
Yeast outlet with butterfly valve
Polyurethane insulation with welded cladding
Adjustable pipe legsVolume Working Volume Overall diameter Total height
Vmax, hl V, hl
Dext, mm Hmax, mm 13 10
1100 3100 21 16
1400 3200 25 20
1300 3850 32 25
1550 3650 38 31
1600 3900 51 40
1600 4650 63 50
1750 4800 74 60
2000 4600 80 70
2000 4850 100 80
2000
5600
120 100
2150
5800
158 126
2150
7050
195 156
2350
7200
251 201
2350
8700
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Bright beer tanks – BBT
Tanks for secondary fermentation and maturation of the beer, also known as BBT, are these where the beer is transferred after its initial fermentation process and separated from the hop yeasts in the CCT. BBT’s design consist torispherical top, cylindrical body and torispherical bottom. These are tanks working under pressure, insulated and equipped like CCT with cooling jacket, safety fittings, washing device and a manhole for inside access and also have hygienic design. BBT’s are special tanks intended only for the second phase of the beer fermentation process. During this phase the beer slowly ferments secondary at low temperature under pressure as it naturally saturates with carbon dioxide which is formed from remaining activity of the hop yeasts. This phase is also called maturation of the beer. It is the longest stage of the beer manufacturing process where taste characteristics are formed. The continuance of the beer maturation process depends on the chosen recipe, temperature and set pressure in the tank.
Depending on the capacity of the brewery, these tanks can be manufacturing in various volumes and sizes, to be suitable for installation in any premises. This type of tanks can be installed outside buildings when needed or when capacity requires larger size, but with construction allowing the proper functioning under external atmospheric conditions.
Vessel design data
Working pressure: 3 barg
Working temperature: -2°C +30 °C
Internal surface finish (roughness): Ra < 0,8μm
Cooling jacket design data
Working pressure: 3 barg
Working temperature: -10°C +30 °C
Basic completion
Top/Side manways
Pressure and vacuum safety valve
CIP/CO2 pipeline with manometer and butterfly valve,
spray ball
Temperature control (option)
Cooling jackets (option)
Sample valve
Beer outlet with butterfly valve
Polyurethane insulation with welded cladding
Adjustable pipe legs
Volume Overall diameter Total height Vmax, hl Dext, mm Hmax, mm 10.6 1100 2550 21.2 1300 3150 31.4 1300 4150 16.3 1400 2450 40.4 1400 4450 51.4 1550 4500 62.8 1550 5250 70.3 1550 5750 83 1750 5300 102.8 1750
6350
126.6 2000
5950
156.3 2150
6260
202.7 2150
7760
256.9 2350
8100
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Mash Tun
Mash Tun is a brewhouse vessel used for mixing the ground malt with temperature-controlled water. This is called “mashing” and the porridge-like result is called the “mash.” Mashing involves continuous stirring and certain temperature pauses which allows the enzymes in the malt (primarily, α-amylase and β-amylase) to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
Main Equipment (complement):
• Upper manhole DN 500
• Malt inlet up to flange
• Vapour outlet (chimney)
• Rotational cleaning device
• Heatexchanging jacket on cylindrical part
• Thermoprobe
• Heatexchanging jacket on bottom part
• Stirring device
• Total oulet
• Thermoinsulation with mineral woolVolume Diameter Total height hl mm mm 14 1150 2500 25 1600 2500 35 1600 3000 42 1750 3000 55 1800 3500 92 2600 3200 200 3300 4100 -
Lauter (filter) tun
Lauter(Filter) Tun is the most widely employed wort separation vessel system. This is a vessel for separating the wort from the solids of the mash. A Lauter tun works much like a large sieve. It has rotating rake arms with a central drive unit. Cutting blades hang from these arms. The blade is usually wavy and has a plough-like foot. Each blade has its own path around the Lauter tun and the whole rake assembly can be raised and lowered. It also has a slotted, perforated floor, also called a false bottom, which holds the spent milled grains, while allowing the wort to filter through the grain bed and to be collected in the brew kettle. For more complete extraction of the sugars from the grain usually in the Lauter tun is conducted sparging of the grain with trickling water through the grain.
Main Equipment (complement):
• Upper manhole DN 600
• Inlet/outlet up to ball valve
• Recirculation pipeline with sight glass
• Rotational cleaning device
• Vapour outlet DN 200 with condense separator
• Thermoprobe
• Rotating rake arms with cutting blades
• Malt discharge outlet up to flange DN 200
• Thermoinsulation with mineral woolVolume Diameter Total height hl mm mm 12 1200 2400 17 1500 2300 30 1900 2400 37 1900 2700 45 2100 2700 56 2450 2600 100 3000 2900 147
3600
3000
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Brew Kettle
After mashing and filtration the wort is boiled with hops (and other flavorings if used) in a large tank known as a Brew kettle. The boiling process is where chemical reactions take place, including sterilization of the wort to remove unwanted bacteria, releasing of hop flavors, bitterness and aroma compounds through isomerization, stopping of enzymatic processes, precipitation of proteins, and concentration of the wort. The boil is conducted so that it is even and intense – a continuous “rolling boil”. The boil on average lasts between 45 and 90 minutes, depending on its intensity, the hop addition schedule, and volume of water the brewer expects to evaporate.
Main Equipment (complement):
• CIP pipeline for the internal heatexchanging jacket
• CIP pipeline for the Brew kettle
• Vapour outlet (chimney)
• Sight glass with lamp
• Heatexchanging jacket on cylindrical and bottom partVolume Diameter Total height hl mm mm 40 1700 2500 49 1900 2800 58 1850 3200 141 2750 3700 285 3500 4400 -
Whirpool
At the end of the boil, solid particles in the hopped wort are separated out, usually in a vessel called a “whirlpool” or “settling tank”. The whirlpool was devised to force the denser solids known as “trub” (coagulated proteins, vegetable matter from hops) into a cone in the centre of the whirlpool tank. The principle is that by swirling the wort through tangentional inlet the centripetal force will push the trub into a cone at the centre of the bottom of the tank, where it can be easily removed. Along with this the wort is pumped through heat exchanger for cooling down to temperature suitable for fermentation.
Main Equipment (complement):
• CIP pipeline
• Level sensor
• Connection pipeline with ball valve
• Tangentional inlet on cylindrical part
• Total outletVolume Diameter Total height hl mm mm 8 1000 2500 18 1500 2500 26 1750 2600 30 1900 2600 36 2100 2600 50 2200 2800 80 2300
3500 108 3000
3200 205 3700
3600 -
MyCraft Brewery – installation for preparing beer in a single unit
MyCraft Brewery MC is an installation for professional and non-professional performing of the main brewing processes in a single unit.
More about Mycraft Brewery MC – can find here.
Main applications:
Professional simulation of the brewing processes in a small scale
Suitable for professional brewers, who aim to design their new products and to create their new recipеs
Professional production of short series of craſt (high value) beer
Suitable for beer lovers, bar and restaurant holders, hotel ownersAcademic application
Suitable for institutes, universities, schools, professional courses and other professional organizations with scientific or educational purpose
Amateur production of high-quality beer
Suitable for all that can praise with its own Craſt Art(specially made beer)