stainless steel mash tun & lautering tun

The mashing tun/kettle is made out of stainless steel or copper and has a typical capacity of 5, 10, 15, 20, 25, 30 or 40hL..

A mashing tun, also called mashing kettle, is used for mixing and heating a mixture of malt and water in a process called mashing. It is designed to do both step mashing and infusion mashing.

A kettle, also called boiling kettle, is used for boiling wort, coming from the lauter tun, with hops and sometimes other adjuncts.

Depending on the size of the brewery mashing and boiling can be done in the same vessel or separate vessels can be foreseen. The mashing tun/kettle is made out of stainless steel or copper and has a typical capacity of 5, 10, 15, 20, 25, 30 or 40hL (1hL or hectoLiter equals 100 liters).

Heating is done with steam that heats the side and bottom of the cooking. Steam heating systems are a lot better than direct heating through gas or thermal oil as they are more powerful, very responsive, and prevent the mash from caramelizing and sticking to the bottom of the vessel. Furthermore a steam operated brew house gives a better "rolling boil" and a better acidity extraction from your hops.

Mash tun

In large breweries, in which optimal utilization of the brewery equipment is economically necessary, there is at least one dedicated vessel for mashing. In decoction processes, there must be at least two. The vessel has a good stirring mechanism, a mash rake, to keep the temperature of the mash uniform, and a heating device that is efficient, but will not scorch the malt (often steam), and should be insulated to maintain rest temperatures for up to one hour. A spray ball for clean-in-place (CIP) operation should also be included for periodic deep cleaning. Sanitation is not a major concern before wort boiling, so a rinse-down should be all that is necessary between batches.

Smaller breweries will often use a boil kettle or a lauter tun for mashing. The latter case either limits the brewer to single-step infusion mashing or leaves the brewer with a lauter tun that is not completely appropriate for the lautering process.

Ingredient selection

Each particular ingredient has its own flavor that contributes to the final character of the beverage. In addition, different ingredients carry other characteristics, not directly relating to the flavor, which may dictate some of the choices made in brewing: nitrogen content, diastatic power, color, modification, and conversion.

  Processing reference 1.  (1)Infiltrating ,crushing malt
     (2)Heating the brewing water in brew kettle
2.  (1)Pumping a certain amount of appropriate temperature of hot water into mash tun
     (2)starting rotary blade,uniformly putting into material ,stopping rotary blade when stirring uniformly .  timing saccha
     (3)Controlling of water temperature and water quantity,keeping appropriate saccharification temperature ,stirring in every 15 minutes
3.  (1)refluxing turbid wort when saccharification ends .observing through the sight glass, beginning to filter when wort is charified 
     (2)washing the tank when the tank exposes in the filtration process ,water temperature 78
     (3)Continue to filtrate after washing the tank,until sugar content meets the requirements.stopping washing the tank and filtrating
4.  (1)pumping all the wort into brew kettle ,heated to boiling for 60 to 90 minutes
     (2)in the first ten minutes of boiling,batch adding bitter hops
     (3) adding sweet hops before the end of boiling

5.  (1)after the end of boiling,immediately pumping wort into lauter tun&whirlpool tank.
     (2)starting to cyclotron precipitation,lay aside for 30 minutes
6.  (1)starding cold water valve and wort pump at the same time,cooling wort to a certain temperature in the plate heat exchanger
     (2) after wort is cooling ,oxygenating to 8mg/l,pumping wortto fermentation tank
     (3)adding special beer yeast into fermentation tank to ferment
7.  (1)controlling fermentation temperature and pressure,when brix  drop to 4.2,sealing tank to maintain pressure,automatically heating up to 12 °C,deoxidating cold diacetyl
     (2)at the end of deoxidating cold diacetyl,cooling uniformly and slowly,precipitating yeast in this process
     (3) wine temperature drop to 1 to 2 °C can be stored,tank bottom  yeast mud can be recycled