Crafting beers to perfectionMost advanced technology available for Microbrewery equipment, Brewery plant, Brewing systems
The brewing process according to the German Purity Law ( Deutsches Reinheitsgebot ) from year 1516:
( Deviations from the German purity law are of course possible and will be applied according to local requirements )
1. Water + Malt + Hops + Heating energy = Wort
In the Brew-House vessels pure brewing water and light / dark malt are mixed together to give the mash. In several temperature steps this mash is heated-up and finally lautered (filtered). The result is sugar-containing “wort”, a sweet juice which is cooked together with hops to give the necessary bitternes and aroma. This first part takes approx. 7-8 hours.
2. Wort + Yeast + Cooling energy = Beer
In the fermenting tanks brewer´s yeast (top-or bottom-fermenting depending on kind of beer ) is added to the cooled wort. Sugar is converted into both alcohol and CO2 ( carbonic acid ). After the ripening process at low temperatures and high pressure the typical taste of beer is developed. Within approx. 3-4 weeks from the begin of brewing the beer is ready to be served.
See basic flowsheet for (microbrewery_flowsheet.jpg)
- Single room concept – brewhouse and storage tanks in one room
extra room for malt storage plus cold room for KEG storage
- Brewhouse integrated in Pub plus separated fermenting and storage area
High visibility of brewhouse, high/low visibility of fermenting cellar
|Brauhaus 300||Brauhaus 500||Brauhaus 1000||Brauhauss|
|Brewhouse||7-10 m²||10-12 m²||12-15 m²||15-20m²|
|Fermenting/Storage||20-30 m²||30-50 m²||50-80 m²||80-200 m²|
|Malt storage||10 m²||20 m²||40 m²||60 m²|
|Ceiling height||2,5 m||2,7 m||3,5 m||4 m|
Basic Designs - Optical design variants for brewhouse
Full stainless steel, wonderfully brushed surface
Stainless – copper – brass Mix
Full copper version
Building requirements, other
Considering the space requirements above mentioned a brewery needs the following:
|Waste water collection:||Slope to gully’s at least 2%, size DN70 or bigger|
|Cooling compressor:||to be arranged for blowing war air outside|
|Cold storage:||needed only for filled KEG’s and bottles|
|Air conditioning:||required is ambient temperature is expected to be higher 25°C|
|Ventilation:||-required for brewhouse (small amount of steam)|
-fermenting- and storage room (CO2 gas from the bottom)
|Floor & wall:||Tiling and/or water proof paints|
Water & energy disposals
- drinking water quality
- hardness not to high
- free of chlorine
Either local solution or Flecks supplies of the necessary filter system based on water analysis.
Water pressure: should be minimum 2,5bar (otherwise additional water pressure pump needed)
Quantity of water: approx 4 to 5 litres per litre of beer (reduction possible by recycling of water)
Various energy sources can be used in Flecks system, individually or in combination (hybrid-heating)
- gas / gasoil
Waste – spent grain 30-40 kg, excellent animal feed or additive for bread
Effluents approx. 3 litres per 1 litre of beer
Noise – small air compressor, rest neglect able
Vapours – no problem because of in-built steam condensation
Warranty and Maintenance
2 years for all electro-mechanical parts.
10 years for the supply of identical or similar spare/wear parts.
Sparepart package and instructions to a local electrician included in the scope.
Recipe & Brewer's Training
The brewery's control is done with the help of our “Braumanager” programme on a PC. This system contains all the beer recipes the customer may initially require. The brewer has the possibility to modify these in the future or develop and install new recipes as he may desire.
Over hundred different recipes for famous beers are available.
Malt: For each recipe different kinds and portions of malt ( light to dark colour ) are required and should be on stock.
Suppliers: local dealer, a malting factory, a bigger brewery, direct import or FLECKS .
Required ~ 20 kg per 100 litres of beer (in elaboration: small malting equipment for own malt production)
Hops: For the right taste of bitterness and aroma bitter and aroma-hops are required.
Suppliers: hops farmers, dealers, importer, big brewery, FLECKS.
Required ~ 100 - 200g per 100 litres of beer
Brewers yeast: Depending on kind of beer (lager or ale type ) bottom- or top-fermenting yeasts are necessary.
Suppliers: dealers, importer, big brewery, FLECKS - instant dry brewer's yeasts.
Required ~ 50 - 100g instant brewer's yeast per 100 litres of beer
Cleaning agents: acidic-, alkaline and desinfectant agents as 2-5% water solutions
Suppliers: dealers to beverage and food industry, local representatives ( i.e.Lever, Henkel,...)