Description
These turnkey systems share one platform across 2500 L, 3500 L and 5000 L batch sizes. Vessel geometry, jacket layout and piping logic stay the same; only diameters, jacket plate counts and pump sizing change. When a brewery adds a second brewhouse later, operators are not relearning a different machine.
Materials and fabrication
Brewhouse shells are usually 304; fermenter interiors where beer rests for weeks go 316L. We TIG weld full penetration and pickle and passivate every seam afterward, then polish interior wetted surfaces to Ra ≤ 0.8 µm with a brushed No.4 exterior. Unpassivated welds pit within a year on a tank that is CIP\’d daily — that is not a cosmetic issue.
Cooling comes from dimple jackets on the cone and lower cylinder, each with its own isolation valve and safety valve. Working pressure is 3 bar; the relief is sized to the jacket, not to the tank. Glycol at 2–4 °C should pull a 5000 L batch from 18 °C to 2 °C overnight with the right flow rate.
Where these systems run
Craft breweries in the 10–30 bbl range, contract producers cycling several recipes per week, and beverage plants running cider, kombucha or cold brew on the same vessels. Clearance for the manway swing and room to pull a heat exchanger bundle matter more than most buyers expect during layout.
| Item | 2500 L | 3500 L | 5000 L |
|---|---|---|---|
| Batch volume | 2500 L | 3500 L | 5000 L |
| Interior / exterior | 316L / 304 | 316L / 304 | 316L / 304 |
| Jacket working pressure | 3 bar | 3 bar | 3 bar |
| Heating | Steam or electric | Steam or electric | Steam or electric |
| Connections | DIN / TC clamp | DIN / TC clamp | DIN / TC clamp |
Frequently asked
Single jacket or two? Two zones give you crash cooling without freezing the cone. Below 3500 L a single jacket with a slow ramp is often enough.
Conical or flat bottom? Cone bottom for yeast recovery and dry hopping; flat bottom only if you filter downstream anyway.
How is CIP handled? Spray ball on the manway, separate CIP supply and return, and a sampling valve low on the cone. Plumb it as a permanent loop — portable carts get skipped.
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
