Description
Sizing and Real Production Fit
A 6,000 L unitank usually appears in a brewery running a 20–25 bbl brewhouse with core brands on repeat. Working volume sits around 6,000 L, with 20–25% headspace for krausen, so plan on roughly 7,200–7,500 L gross. Heavily dry-hopped IPAs and wheat beers push foam higher than a standard lager, and those are the batches that decide whether you ordered enough headspace.
Materials and Fabrication
The inner shell is SUS304 2B as standard. We move customers to 316L when the tank will run sour programs, fruit-heavy or salted beers, or CIP with chlorinated caustics. On a tank of this diameter, about 1,900 mm, we use 3 mm plate on the cylinder and 4 mm on the cone. Dimple or channel jackets are welded to the shell before insulation; which one you get depends on your glycol flow rate and how fast you need to pull 20°C down to 2°C. Product-side welds are TIG, purged, ground flush and passivated. Interior polish of 0.4–0.8 µm Ra is available on request.
Ports, Pressure, Cleaning
Working pressure is 2 bar, with a relief valve set at 2.5–3 bar; test pressure is higher and documented. The top manway carries a rotating CIP spray ball. You also get a 3\” dry hop port, a racking arm above the cone, butterfly valves on the cone outlet, sample valve, pressure/vacuum relief and blow-off arm. Every connection is standard tri-clamp, so the tank drops into existing glycol and CIP loops without adapters.
Typical Specifications
| Working volume | 6,000 L |
|---|---|
| Gross volume | 7,200–7,500 L |
| Inner shell | SUS304 2B (316L optional) |
| Cone angle | 60° |
| Cooling | Dimple or channel jacket, cone + cylinder |
| Working pressure | 2 bar |
| Insulation | Polyurethane, stainless cladding |
| Finish | 2B standard, 0.4–0.8 µm Ra optional |
Common Questions
Can one tank handle ales and lagers?
Yes, but give yourself cooling margin. Lagers held at 0–2°C for weeks need more jacket area than a 7-day ale turnaround, and the glycol chiller has to match.
Conical bottom or flat?
For 6,000 L, conical. You want the yeast to drop into the cone and out through the bottom valve without racking off the cake.
What do you need before quoting?
Batch size, beer style, projected tank count, ceiling height and door width for delivery, glycol supply temperature, and whether the tanks go indoors or on a pad.
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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