There are many different combinations of systems. The most common would be our 2-vessel with a mash and lauter combination vessel and kettle and whirlpool combination vessel. With a 2-vessel system you can do double brews, but they can prove to be long days!
Once you have the need to do 2+ brews a day then you should look into a 3-vessel system.
We have mainly done the configuration of mash tun, lauter tun, and kettle and whirlpool combination vessel – but have done mash and lauter combination vessel, kettle and whirlpool. Each has their own pros and cons and it really depends on the brewer and beer styles.
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Beyond a 3-vessel solution you get into a 4-vessel or even 5-vessel brewhouse. This splits each process out into its own vessel and you are then able to really push out some volume.
Hot liquor tanks play an important role in the brew house equipment. You should think about the sizing and positioning when deciding on your brewhouse design as they are correlated and very much depend on each other.
The two main control methods are manual and semi-automatic (varying degrees), they are popular for micro brewery equipment. Fully automatic always used in large commercial brewery factory equipment.
When we design a manual system we try to make the main bulk of valves and componentry in 1 or 2 locations. This is so the brewer is not constantly having to move around the brewhouse.
We also implement a double control panel design, with functionality crossing between both. This way the brewer is not constantly running up and down the stairs to adjust pump speeds, turn on rakes, etc.
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Emily Gong
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