Description
A 10 BBL two-vessel brewhouse is the working core of a brewpub or a small regional brewery pushing three to five turns a day. Mash/lauter tun on one side, kettle/whirlpool on the other, sharing a platform, a grant and one control cabinet. The layout usually lands inside 55–65 m² and lets two people run a full turn without a second pump station or a second operator.
How the vessels are built
Shells are 3 mm stainless, dishes 4 mm, with 25% headspace above the wort line to absorb the boil. We default to 304 on the lauter tun and 316L on the kettle when the water report shows elevated chlorides or the brewery plans sour and mixed-fermentation work on the same platform. Dimple jackets are resistance-welded to the shell and tested at 0.3 MPa; steam, hot water or electric immersion are all available as the heat source.
Wort-contact surfaces are TIG welded, pickled, passivated and mechanically polished to Ra ≤ 0.8 µm. Every weld seam we send out has been through dye penetrant inspection. Manways are 450 mm with a hinged davit so a single brewer can swing the door and reach the jacket without help.
Where this size fits
Production breweries using a 10 BBL brewhouse typically package into 20 BBL fermenters — two brews into one tank. Brewpubs run the same kit at 8–12 BBL batch volumes and sell through the taproom, which changes how much trub tolerance and whirlpool rest time you need. Telling us which model you are running gets you the right whirlpool geometry the first time.
Specifications
| Batch size | 10 BBL (1,170 L) hot wort, adjustable 8–12 BBL |
|---|---|
| Configuration | Mash/lauter tun + kettle/whirlpool, common skid |
| Material | SUS304 standard, SUS316L available on kettle |
| Heating | Steam jacket, electric immersion or direct fire |
| Jacket test pressure | 0.3 MPa working |
| Internal finish | Ra ≤ 0.8 µm, pickled and passivated welds |
| Control | Manual valves or PLC with HMI, data logging optional |
Questions we get before the deposit
Steam or electric? Above 10 BBL, electric elements struggle to hold a rolling boil in under 45 minutes. If you have no boiler, plan for one.
How is cleaning handled? CIP spray balls in both vessels, a dedicated CIP skid, and a pump rated for the return line. Design the hard piping for CIP return before you pour the floor.
Can we expand later? Blanks and extra ports are cheap at build time and expensive afterwards.
Tell us your batch size, beer type, number of fermentation tanks and available space. We can recommend the vessel volume, cooling area and configuration for your brewery.
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Best regards,
Oliver Brown
