100L small brewery equipment for home brewing simple machine
SL-100l beer fermenter:
| Useful capacity | 100l | Gross capacity | 125l |
| Overall dimensions | φ640*1400 | Welding technology | Argon shield |
| Single tank, single control | yes | Pressure and temperature control | Automatic control |
| Heat exchange area | 0.6 square meters | Working pressure | 0.15MPA |
| Cooling liquid | Glycol or ethanol liquid | Designed pressure | 0.3MPA |
| Inner thickness | 2.5mm | sampling | Sampling valves |
| Outer thickness | 1.5mm | Liner polishing precision | 0.4 Ra |
Specification and trade details for SL-100l brewery:
| Description of goods | Beer brewery equipment |
| Capacity | 100L |
| Material | Stainless SUS 304/306 |
| Main workmanship | Numerical control plasma,laser cutting line and pure argon ags
welding |
Product characteristic | 1. Technology :German method 2. Finishing: mirror polishing ≤ 0.6um 3. Separate CIP and blow off tubes. 4. Insulation: PU foam jacket on the side and bottom 5. Manway door on dish head or side body 6. Scaled liquid level gauge 7. Individualized design 8.Quality certificate system: ISO,CE. |
| Relevant products | Barley malt, wheat malt,hops, brewers' yeast |
| Trade term | FOB |
| Payment terms | T/T, L/C |
| MOQ | 1 set, the more the suitable in quotation |
| Supplying ability | 8 set in per month, based on capacity |
| Services | 5 years warranty for our all products |
Raw material for SL-mini beer brewery:
Water: The most important in terms of the beer ingredients, it must
be pure colorless, odorless.
Malt: bee malt was divided into Barley and wheat
Hops: the main source of beer flavor
Yeast: a fungus, which enables wort sugars into alcohol and carbon
dioxide1. brewing way
Brewed beer is divided into six steps, it would take about 28 days
to complete.
Brewing process for mini beer brewery:
1) Crushing and saccharification
Grind the malt to powder, make the wort after mashing transported
to the filter pan by a pipeline
2) Filter:
Send the wort after mashing boiled to wine tank filtration,
separate the wort and spent grains
3) Boil and add hops
Transferred to cooking wine cooking water tank with 100 degrees
about 70 minutes, After adding hops, cooking the wort to the
remaining 1000L till then along the pipeline transported to the
fermentation room Cooling
4) Cooling
The wort’s temperature is lowered to 10-12 C by cooler, then go
into the fermentation tanks to ferment.
5) Fermentation:
After adequate cooled wort into the fermenter, adding 10 - 15L of
yeast for fermentation, takes about six days left to complete the
fermentation, in this step will be the final malt in the sugar into
alcohol by yeast (yeast Jiamai juice = Beer )
6) Slaking and storage:
Mature in the beer store as the necessary steps before ripening,
beer maturation takes about three weeks of storage at 0 ° C for
cask beer color, unique flavor development in this step will be the
formation
