Posts Tagged ‘microbrewery equipments’
Continuing on my previous post about competion analysis and knowing what kind of beer (Lager, Ale and/or own beer) will be served, it becomes important to answer – how big should the brewery be?
While setting up a microbrewery one should always allow room for future expansion. We know that the single most expensive part in the functioning of a brewpub will be the equipment itself and it will not be possible to keep changing the equiment frequently. Most brewpubs brew in seven or ten barrel batches, depending on the location, the size of the premises and what they are serving. Most brewpub start-up systems go with a seven barrel system. This will suffice for medium sized, retail only brewpubs. If it is an ambitious project, then one must consider upwards of ten barrel systems. Also while designing a brewpub, one must remember that the brewery system will occupy approx 1000 square feet (for a seven barrel brewery) plus another 1000-1500 square feet for operations. A larger brewery system will take up more space.
However much that we desire, it will be impossible to brew round-the-clock. As an entrepreneur one must keep in mind that there would be at least 15 days total production time for ales and about 21 days for normal lagers. Add to this the number of different types of beers you wish to sell, you can then decide the volume you need to brew each week. Initially I would suggest few brews per week and gradually increasing it.
This way you will have an idea about the possible demand, capacity to brew and can then work out the brewlength depending upon the hours you wish. Ideally two to three brews per week is very much doable, keeping in mind that one would require time at the start & end of the week for activities like warm up, cleaning, maintainence and some time for the inevitable breakdowns. If you are doing less than two brews/week then you are surely oversized and if you are doing more than three brews/week then you are undersized, keeping in mind the expansion.
A good consultant should help you estimate the annual production, identify and install the right brewery equipment for your brewpub.
In the last post we discussed about the various questions to be answered when it comes to equipment selection in microbrewery. We discussed whether we should use new or old equipment. If we are using new equipment what all things to consider before placing order for equipments. In this post we shall discuss about the various kind of equipement
required in microbrewery.
Here we will discuss the main equipment required for a 1000l/batch Microbrewery. This is not a complete list but it covers the major equipment requirement. I have categories the equipment based on their functioning. These caterogies are – Mash System, Fermentation system, Cooling system, Filter system, Controlling system and Cleaning system.
The equipments required under these categories are mentioned below:
- Fermentation tank
- Yeast adding equipment
- Cooling pump
- Ice liquid tank
- Refrigeration machine
- Filter diamite tank
- Meter controlling board
- Regerator board
- PLC controll board
- Sterilize tank
- Alkali liquor tank
- Washing pump
In India, the concept of microbrewery is in its early stages. That is why there are not much used equipments available at present. So, whenever we talk about used equipments we look at the equipment which are originally designed for other industries. It could be dairies, soft drink plants, etc., where only some of the processing equipments can be used. The other option is to import the used equipment from markets like China or East Europe.
Now let’s have a look at the new equipments. There are few provider/suppliers are available in India or you can look at some other countries also for suppliers. Before we invite the proposal from suppliers, we should be very clear and specific about our requirements with detailed specifications. The more we nail down the details, the less is the margin of error and fewer changes during the course of construction which will result in less extra charges.
Following are the set of points which should be considered while planning for microbrewery equipments:
- How many different Beers do you plan on brewing
- How many brews would you be comfortable brewing per week (One brew generally takes upto 8 hours)
- What will be the yearly capacity of microbrewery – It could be 200 Litres to 1000 Litres Beer per day.
- Space required for brewing equipments.
- What would be the outer finish of equipments – Stainless steel (It would be the cheapest and easiest to maintain), Copper expensive and hardest to maintain, but best looking) or Stainless steel with copper bands.
- Where and how to consider integrating some used equipment.
- Costing – equipments and its installation.
- Packaging – Bottles/cans and their sizes.
Please feel free to write me if you require any other information related to microbrewery equipments.