The brewhouse is the part of a beer brewery in which the wort is produced. For the processes, see brewing beer .
In beer production, a distinction is made between a warm block and a cold block . This is followed by the filling systems. The brewhouse is part of the hot block, which usually also consists of the systems for raw material pretreatment (malt / maize / rice / grain storage and transport, silos, cleaning, mill, dedusting).
- Grist mill (with dry grinding, the grist mill is part of the raw material pretreatment)
- Mash vessel
- Raw fruit cooker when using raw fruit (maize, rice, etc.)
- Lauter tun or mash filter
- Pre-run vessel (buffer tank, as modern brewhouses have to produce many brews for reasons of capacity, but only have one wort kettle for reasons of cost)
- Wort kettle
- "Whirlpool" for separating the hop residues and coagulated proteins
- Wort cooler
Other systems in the brewhouse in addition to those mentioned include water tanks for cold water, hot water and ice water, a cleaning system (CIP - cleaning in place), a sediment tank, a spent grains buffer tank and sometimes a so-called smooth water tank to collect the last wort from the lauter tun. Modern brewhouse systems are usually fully automated.
The most important key data of a brewhouse are:
- Brew size: amount of casted wort in hl / brew cold or hot wort (1 hl = 100 liters)
- Brewing sequence: number of brews / 24 hours (modern systems make between 8 and 12 brews / 24 hours)
- Bulk: Amount of malt used (in other countries also rice, maize or grain) in kg
- Brewhouse yield: It indicates what percentage of the bulk quantity is present as extract quantity in the cast wort. In addition to the wort quality, this is an important success criterion for working in the brewhouse.
Traditionally, the brew kettles were made almost exclusively from copper . This material has now been largely replaced by stainless steel . Copper is only used for optical purposes, in which case the stainless steel containers are clad with copper. There is also a variant made of glass that is used for show or teaching breweries.
Standard works of brewhouse technology are
- Wolfgang Kunze : Technology brewer and maltster . Experimental and educational institute for brewery. 2007. ISBN 978-3921690567 .
- Ludwig Narcissus : demolition of the brewery . Wiley-VCH Verlag. 2004. ISBN 978-3527310357 .
- Ludwig Narziss: The beer brewery. Volume 2, Wort Preparation Technology . Wiley-VCH Verlag. 2009. ISBN 978-3527325337 .
For the construction of the brewhouse: