Microbrewery
MICRO BREWERY NORMIT/ MINIPIVOVAR
MICRO BREWERIES are small restaurant breweries producing traditional Slovak as well as world famous beer by decoction (lager type beer) or infusion technique. A suitable combination of materials and manufacturing processes can produce light, dark, semi-dark, wheat, so American. "Pale Ale" and other according to Slovak and foreign recipes.
Method of beer brewing
The infusion process consists in that entire volume of the mash is heated to the final temperature of saccharification. The process begins with a temperature of 45 ° C, and the temperature is raised to 62-65 ° C.
The next phase of mashing ongoing at a temperature of 70-75 ° C to the complete saccharification the mash and the process ends up at 78 ° C
The decoction process, the temperature is increased by moving part of the mash from vessel to the mashing boiler where it is cooked..
Beer production consists of several processes. The main processes include: PREPARATION OF RAW MATERIALS, HEAT PROCESS(wort production) and COLD PROCESS (fermentation and maturation of beer)
According to the selected automation management of temperatures and pressures in CKT or lauter tank can be carried out automatically according to the preset program or manual operation of the brewery.
BREWERY EQUIPMENT:
|
Bath capacity in HL |
1,5 |
2,5 |
3 |
4 |
5 |
6 |
10 |
12 |
17,5 |
20 |
|
Volume of mash/wort kettle HL |
1,8 |
3 |
3,6 |
4,8 |
6 |
7,2 |
12 |
14,5 |
21 |
24 |
|
Volume of lauter tun HL |
1,5 |
2,5 |
3 |
4 |
5 |
6 |
10 |
12 |
17,5 |
20 |
|
Volume whirlpool vessel HL |
1,5 |
2,5 |
3 |
4 |
5 |
6 |
10 |
12 |
17,5 |
20 |
|
The volume of hopped wort per batch HL |
150 |
250 |
300 |
400 |
500 |
600 |
1000 |
1200 |
1750 |
2000 |
|
Bath capacity in HL |
24 |
30 |
35 |
40 |
|
Volume of mash/wort kettle HL |
29 |
36 |
42 |
48 |
|
Volume of lauter tun HL |
24 |
30 |
42 |
48 |
|
Volume whirlpool vessel HL |
24 |
30 |
42 |
48 |
|
The volume of hopped wort per batch HL |
2400 |
3000 |
3500 |
4000 |
