Description
What a 5BBL tank has to match
A 5BBL conical fermenter normally sits behind a 5–7BBL brewhouse, so the tank should be sized to knockout volume, not to a rounded number. Five barrels is roughly 5.8 hl; with 20–25% headspace for krausen the working volume lands near 6.2–6.5 hl. Brewers who size the tank to the exact batch volume end up pushing foam through the blow-off arm on a high-gravity ale.
Materials and fabrication
Shell and cone are SUS304 — 316L when the program includes sour beer or high-chloride cleaning chemistry. We run 3 mm plate for the shell and 2 mm for the dish and cone, TIG welded with argon backing, then pickled, passivated, and internally polished to Ra ≤ 0.6 µm if the spec calls for it. Gaskets are chosen for the job: EPDM for standard ales, silicone where steam or aggressive CIP is routine. A 60° cone dumps yeast cleanly; shallower cones hold trub on the slope and cost you racking time.
Cooling and pressure
The dimple side jacket is welded to the shell rather than wrapped as a coil, which improves contact and lets you crash 5BBL from 20°C to 2°C in about 12–18 hours on 3–4°C glycol. Jacket test pressure is 0.3 MPa, working pressure 0.2 MPa. The tank itself works at 0.2 MPa with a 0.25 MPa safety valve, so carbonating to 1.2–1.5 bar in place is realistic; anything higher belongs in a brite tank.
Typical build
| Total capacity | 5BBL / 6.5 hl |
|---|---|
| Cone | 60°, with racking arm and yeast dump |
| Material | SUS304 shell 3 mm, cone and dish 2 mm |
| Cooling | Dimple side jacket, 0.2 MPa working |
| Fittings | Tri-clamp, CIP spray ball, dry hop port, sample valve, PRV, thermowell |
| Finish | Pickled and passivated, Ra ≤ 0.6 µm interior on request |
Questions we get before quoting
Can one tank ferment and carbonate? Yes, within the pressure limits above. 304 or 316L? 304 covers most ale and lager production; move to 316L for sour programs or if your caustic and chloride exposure is heavy. How many tanks for a brewpub? Two fermenters per core beer plus one for seasonals is a common starting point, and it is usually cheaper than buying a tank you fill twice a month.
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.
Structure of a Beer Fermentation Tank
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