• Capacity: 30BBL.
• 3 Vessels:Combi-tank (Mash lauter tun and Hot water tank, Kettle Whirlpool tun ( Can be a variety of combinations ).
• Heating:by steam, by fire, by electricity, Choose one.
• Inner container: SUS304,Thickness 3mm, 2B finished.
• Outer container: SUS304, thickness 2mm, Grind arenaceous.
• Platform/ grant/ piping/ pumps( frequency control) / dual heat exchanger/ wort aeration device/ control box Temperature controller, manual valves
• Optional:steam condensing pipe /spindle station/ liquor blending system / grist hydrator / pneumatic valves & button control 

The sizing and selection of a system is critical to the operational efficiency and overall profitability of a brewery. Use this information as a basic guideline to system configuration.

Calculation of Annual Production

System Size (Brewhouse Size) x Number of brews per week x 50 weeks per year = Annual Production
Example:10 Barrels (bbls) x 3 brews/week x 50 weeks/year = 1500 bbls/year
Calculation of No. of Fermenters Required
Desired Annual Production = No. of Fermenters (to meet desired annual production)
(Brewhouse Size x Vessel Cycles/year)

Sizing for a Brewpub – Example

Parameters:
“1000 barrels per year; 75% Ales, 25% Lagers”
50 brewing weeks / year
14 Day Ales / 28 Day Lagers with full fermentation in fermenters
Ales – 25 cycles / fermenter / year (50 brewing weeks / 2 week fermentation)
Lagers – 12.5 cycles / fermenter / year (50 brewing weeks / 4 week fermentation)
6 beers on tap

Calculate system size and number of fermenters

For example
3.5 barrel system 1000 barrels / year / 3.5 barrel system / 50 brewing weeks/year = 5.8 brews per week
7 barrel system 1000 barrels / year / 7 barrel system / 50 brewing weeks/year = 2.9 brews per week
10 barrel system 1000 barrels / year / 10 barrel system / 50 brewing weeks/year = 2 brews per week
15 barrel system 1000 barrels / year / 15 barrel system / 50 brewing weeks/year = 1.3 brews per week

Comment – One must look at the labor component in selecting a system size.
Most properly sized brewpubs brew 2 – 3 times per week in their first couple of years of operation.
“Brewing less than twice a week, the system may have been oversized to start with.”
“Brewing more than 3 times a week, the system may have been initially undersized.”
“For this example, either the 7 or 10 barrel system is recommended.”

Number of fermenters required
Projected: 750 bbls Ales (75%) & 250 bbls Lagers (25%)

For 7 barrel system
Ales →750 bbls / year / (7 bbls x 25 cycles/year) = 4.2 = 5 Fermenters
Lagers →250 bbls / year / (7 bbls x 12.5 cycles/year) = 2.8 = 3 Fermenters
Total →7 – 8 Fermenters to produce 750 bbls Ales and 250 bbls Lagers

For 10 barrel system
Ales → 750 bbls / year / (10 bbls x 25 cycles/year) = 3 Fermenters
Lagers → 250 bbls / year / (10 bbls x 12.5 cycles/year) = 2 Fermenters
Total →5 Fermenters to produce 750 bbls Ales and 250 bbls Lagers

Number of Serving Vessels; Equals number of desired beer styles one wishes to serve via tank to tap.
Note number of beer styles may increase through kegging and/or bottling.

System Recommendation: 10 barrel system with 5 x 10 barrel fermenters and 6 x 10 barrel serving tanks.
Selecting the 10 barrel system over the 7 barrel system has the following benefits:
-good utilization of manpower (2 brews per week)
-reduced floor space (5 fermenters vs. 8 fermenter)
-better priced / more economical (fewer fermenters)
-better expansion capabilities
-meets all system requirements

**Note: Double sized fermenters (and conditioning tanks) may half the number of vessels required to meet annual production.
**Note: All calculations assume 50 brewing weeks per year**

For further information contact the skilled staff at Huaheng Industry and they will be pleased to assist you in optimizing your brewery for productivity, performance, aesthetics, and economy.

• Full Name: Zhejiang Huaheng Industry Co., Ltd
• Founded: 1990
• Registered Offices: Fuyang, Hangzhou, P. R. China
• Main Business Activity: Design, Manufacturing of Stainless Steel Tanks for Food& Beverage, Brewery & Winery, Dairy Industry etc.
• Quality Managing System: ISO9001:2008
• Employees: about 145
• Production Area: 20.000 sqm

Before any piece of craft beer brewing equipment leaves Huaheng Industry, it goes through a complete quality control inspection. This inspection assures your equipment meets all specifications and is in proper working order before it leaves our facility and arrives at your door.