Description
Most 500L systems we build go to taprooms and small production breweries running three to five brews a week. Steam heating usually wins when the cellar already sits on a boiler loop, or when the schedule includes step mashing wheat and rye. This is a two-vessel brewhouse: a mash/lauter tun and a combined kettle/whirlpool, mounted on one frame with the operator platform, grist hydrator and wort piping included.
Process details that shape the build
The lauter tun carries a 0.7 mm laser-cut slotted false bottom, a side grain-out manway and a sparge ring sized to the bed diameter, not the tank diameter. On the kettle we run a dimple jacket across the lower shell and cone; with 3 bar steam in the jacket, 65°C to 100°C runs about 25 to 30 minutes at full batch. The whirlpool inlet is tangential and set above the wort level so the trub cone forms without scouring the jacket surface.
Materials and fabrication
SUS304 for product contact as standard, 316L if your water chemistry or cleaning regime calls for it. Shell and jacket are 3 mm. All product-side welds are TIG, argon purged, ground and pickled; interior finish is Ra ≤ 0.6 µm, with the wort-side kettle surface hand-polished around the jacket seam. EPDM gaskets on the manways, PTFE seats in the butterfly valves, and tri-clamp connections throughout so your cellar fittings carry over.
Specifications
| Batch size | 500 L hot wort per brew |
|---|---|
| Vessels | Mash/lauter tun + kettle/whirlpool |
| Heating | Steam jacket, 3 bar working |
| Control | PID temperature, manual valves, optional PLC |
| Footprint | Approx. 2.6 m × 1.8 m with platform |
Common questions
What boiler do I need? Plan on 500 kg/hr of steam for this batch size with some headroom for the hot liquor tank.
Can the kettle double as a whirlpool? Yes, with the tangential inlet and a 20-minute rest before knockout. If you brew heavily hopped styles weekly, ask about a separate whirlpool.
How is cleaning handled? CIP on both vessels through spray balls, with the wort line and pump included in the loop.
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
