Description
Most breweries that ask us about a 1000–5000 L system are past the pilot stage but not yet ready for a full industrial brewhouse. The bottleneck is usually not fermentation space. It is the brewhouse. A 2000 L kit that runs one brew a day caps you at roughly 4000–5000 hl a year, no matter how many tanks sit in the cellar.
We build these as two-vessel (mash/lauter tun plus kettle/whirlpool) or three-vessel systems, depending on how many turns per day you need. Above 3000 L, a separate whirlpool generally pays for itself in wort clarity and cycle time.
Materials and fabrication
Brewhouse vessels use a 3 mm SUS304 inner shell, 2 mm outer cladding, and dimple-plate jackets for steam or direct fire. Fermenters get 3 mm SUS304 with a 60° cone and dimple cooling jackets, or 316L where you run sour programs or brew with high-chloride water. Interior welds are ground flush and passivated. Fermenter interiors are polished to Ra ≤ 0.8 µm. Each jacket is hydro-tested at 1.5× working pressure before it leaves the shop.
Specifications
| Batch size | Vessels | Heating | Typical output |
|---|---|---|---|
| 1000 L | 2-vessel | Steam / electric | 2–4 brews/day |
| 2000 L | 2 or 3-vessel | Steam | 2–4 brews/day |
| 3000 L | 3-vessel | Steam | 3–5 brews/day |
| 4000–5000 L | 3 or 4-vessel | Steam | 4–6 brews/day |
Where these systems run
Craft breweries with a taproom and a distribution account, brewpubs adding packaged beer, and contract producers filling cans for several brands. Layout matters more than volume here — a 4000 L brewhouse squeezed into a low-ceiling unit is harder to work than a 3000 L one with proper platform access.
FAQ
Can I start at 1000 L and expand? Yes, if the platform, steam supply and piping are sized for the final volume from day one. Retrofitting a steam header later costs more than the tank upgrade.
Do I need a separate whirlpool? Below 2000 L, no. At 3000 L and up with more than two brews a day, yes.
304 or 316L? 304 covers standard ale and lager production. Choose 316L for kettle sours, fruited beers and aggressive CIP chemistry.
Tell us your batch size, beer type, number of fermentation tanks and available space. We can recommend the tank volume, cooling area and configuration for your brewery.
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Best regards,
Oliver Brown
