A 300L brewhouse is the size most brewpubs settle on when they step past pilot-batch work but are not ready for a 10 bbl cellar. Between 3 and 4 barrels of knockout wort per turn, two turns a day, five days a week — that is roughly 1,400–1,800 hL a year, which lines up with a taproom pouring six to eight lines.

What we build into the set

The four-vessel arrangement handles mash and lautern in one tun with a slotted false bottom and raking gear, moves to a separate kettle, then a tangential whirlpool, and finishes with a hot liquor tank sized about 60 percent larger than the batch. Splitting lautern from the kettle is worth the extra floor space: you can hold a mash at 65 °C while the kettle is already heating the next brew, and the beer has less chance to pick up scorched flavor.

Wetted parts are 304 stainless, 3 mm plate and 4 mm on the dish heads. Brewers working with high-chloride water or doing frequent caustic and acid CIP often move to 316L. All product welds are full penetration TIG, ground flush and passivated on the inside — ask to see the weld map and the pickling report before shipment. External surfaces get a 240-grit polish or bead blasting, and we clad 50 mm of rock wool under the stainless shell so the kettle stays cool to the touch.

Heating is steam through a dimple jacket as standard; electric and direct fire are available. The jacket carries a 0.3 MPa safety valve and a pressure gauge on the header. Every vessel has a 360-degree CIP spray ball, a sample valve, and a butterfly dump port. Tangential whirlpool inlets are oriented so trub cones leave cleanly without a rake.

Common questions

Can I run lagers on this? Yes, but the brewhouse is only half the answer — you need fermentation vessels with jackets and a glycol chiller sized for 8–10 °C, then a lager cellar holding 1 °C. Budget for that before you buy the brewhouse.

Do I need a boiler? A steam set needs one, usually 100 kg/h. Electric heating avoids it, at roughly 24 kW per turn.

How much room? Plan 40 m² for the brewhouse, fermenters and CIP skid, with 2.5 m clear height.

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.