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OK, To set the scene, I'm a 3rd Year Architecture student from Nottingham, UK.

I've been home-brewing for quite a while now. Mostly spirits and cider. For my final project, I've decided to design a large industrial brewery on a canal-side site. I want to brew wheat beer because it ties in with the history of the site (and I'm a wheat beer fan). We've been looking at what kind of production rate a large brewery has. A large brewery we visited earlier produced 125000 hectolitres per annum. We think our site can allow for about 100000 hectolitres. Obviously I have no experience sizing breweries. That's why I'm here. Our site has two warehouses with a floor area of about 3600m^2 and 30m height. If the 100000 hectolitres turns out to be feasible, we're thinking we could brew 3 to 4 batches a week for 50 weeks in the year. This means we need a capacity of 500+ hectolitres. I don't know the fermentation duration for wheat beer but I assume it's about 28 days. This would mean 12.5 cycles. I believe: Annual production / (system size x number of cycles per year) = number of fermenting vessels 100000 / (500 x 12.5) = 16 So, I'm designing with 16 500-hectolitre vessels in mind. Do breweries use components this size? It seems pretty massive to me. These would take up 800m^3 of my 3600m^3 site. I'm sure I've gone a bit overboard. Does this all follow? Simple yes or no answer would suffice. If you guys have any comments or suggestions, they'd be much appreciated. I'll credit any people who contribute in my final project submission.

A lot of larger breweries have split levels whenever possible.65 of those to hold your maximum capacity. you would need 13. a QC/lab component. but if you were using 120 gallon tanks (141 hectoliters) common here. Why get rid of the water when you've preheated it without using any additional gas or electric? If you are aiming for 100. In that example. that averages out to about 1. etc. There are tons (literally) of things to fit in the brewery. hops and yeast storage. Foomench mentioned the double or triple batching techniques to fill up their fermenters. If you had a 60 gallon brew system. So factor on 14 of tanks that size. Some breweries I've visited have used the water used for chilling the wort for the water for their next batch. packaging.There are a lot of ways that breweries efficiently use their limited resources. you would need to do 4 batches every 24 hours. Keep us posted on what you create! . like the sacks of grain. Your project sounds really interesting.000 hectoliters/yr. and you could use that to your advantage as well. I'm pretty sure that 4 batches a day is feasable. I'm not sure about common tank sizes in the UK.923 hectoliters/week. you would need to fill two fermenters a day to keep up with your goal. I don't know how much space a 60 gallon brew system would eat up in your warehouse space.

500 bbl. Formula for calculate your system size: System size (brewhouse size) x number of brews per week x 50 weeks per year = Annual Production For a 15 bbl system: 15 bbl x 3 brews/week x 50 weeks/year = 2.500 bbl / 300 days = 15 bbl per day 4. How many fermenters / conditioning tanks would you recommend? 2. Your overall parameters as: 80% ale. including at least one lager..I'm looking to open a brewpub with some off site distribution. and brewing frequency. your annual production will be 4.500 bbl / 360 days = 12.4500 bbl.250 bbl annual production If brew 6 times a week..5 bbl per day How much beer are you going to sell and how much to sell per pint in your brewpub? Use these to calculate: 1 pint = 16 oz 1 liter = 34 oz 1 bbl = 117 liters = 248 pints Use the above to figure out your system size requirement. you have to brew many times per week. 20% lager Ale. Let's do some calculation. For a 15 bbl system. Total annual output will be between 3500 .15 bbl brewing system but wanted to get some thoughts on1. I expect to have 5 brews at any given time. I'm looking at a 10 . Another way to find out the size requirement: 4. What size of each? I appreciate your help.14 days fermentation 25 cycles per fermenter per year 50 weeks/ 2 weeks fermentation period = 25 cycles .

Email me for more information. .Lager.500 bbl x 80% =3. it has everything.5 cycles per fermenter per year 50 weeks/ 4 weeks fermentation = 12.6 = 10 fermenters Lager: 900 bbl per year / (15 bbl x 12. Double sized to 30 bbl will cut the number of fermenters.600 bbl per year / (15 bbl x 25 cycles per year) = 9.6 = 5 fermenters For a total of 15 fermenters. and sell for near used equipment price.600 bbl 3. 2000 liters (17 bbl) turnkey system available. you will need 5 serving tanks. If you want 5 beers on tap.28 days fermentation 12.5 cycles For calculating the number of fermenters: Annual production / (system size x number of cycles per year) = number of fermenters Your example: Ale: annual production = 4. We have a brand new.5 cycles) = 4. never been used.