Presentation is loading. Please wait.

Presentation is loading. Please wait.

BRW1304 PRODUCT DEVELOPMENT PRESENTATION. BREWHOUSE SIZE AND EQUIPMENT 100 hL Brewhouse Significantly oversized for initial production capacity Able to.

Published byMerryl Skinner Modified over 9 years ago

Similar presentations

Presentation on theme: "BRW1304 PRODUCT DEVELOPMENT PRESENTATION. BREWHOUSE SIZE AND EQUIPMENT 100 hL Brewhouse Significantly oversized for initial production capacity Able to."— Presentation transcript:

1 BRW1304 PRODUCT DEVELOPMENT PRESENTATION

2 BREWHOUSE SIZE AND EQUIPMENT 100 hL Brewhouse Significantly oversized for initial production capacity Able to hit 1000m 3 production capacity averaging 20 brews weekly 4 Vessel to expedite quad brews after expansion 200hL Hot Liquor Tank 400 hL fermentors Able to hold quad brews for eventual expansion Minimum 6 fermentors to hit production goal Ideally 8 fermentors to follow proposed production schedule for 250m 3 22 fermentors to hit 3 year target of 1000m 3 annual production

3 BREWHOUSE MATH Brews/Week 5678910111213141516171819202122232425262728 Brewhouse Size 5130015601820208023402600286031203380364039004160442046804940520054605720598062406500676070207280 10260031203640416046805200572062406760728078008320884093609880104001092011440119601248013000135201404014560 153900468054606240702078008580936010140109201170012480132601404014820156001638017160179401872019500202802106021840 205200624072808320936010400114401248013520145601560016640176801872019760208002184022880239202496026000270402808029120 25650078009100104001170013000143001560016900182001950020800221002340024700260002730028600299003120032500338003510036400 307800936010920124801404015600171601872020280218402340024960265202808029640312003276034320358803744039000405604212043680 3591001092012740145601638018200200202184023660254802730029120309403276034580364003822040040418604368045500473204914050960 40104001248014560166401872020800228802496027040291203120033280353603744039520416004368045760478404992052000540805616058240 45117001404016380187202106023400257402808030420327603510037440397804212044460468004914051480538205616058500608406318065520 50130001560018200208002340026000286003120033800364003900041600442004680049400520005460057200598006240065000676007020072800 55143001716020020228802574028600314603432037180400404290045760486205148054340572006006062920657806864071500743607722080080 60156001872021840249602808031200343203744040560436804680049920530405616059280624006552068640717607488078000811208424087360 65169002028023660270403042033800371804056043940473205070054080574606084064220676007098074360777408112084500878809126094640 701820021840254802912032760364004004043680473205096054600582406188065520691607280076440800808372087360910009464098280101920 75195002340027300312003510039000429004680050700546005850062400663007020074100780008190085800897009360097500101400105300109200 802080024960291203328037440416004576049920540805824062400665607072074880790408320087360915209568099840104000108160112320116480 85221002652030940353603978044200486205304057460618806630070720751407956083980884009282097240101660106080110500114920119340123760 902340028080327603744042120468005148056160608406552070200748807956084240889209360098280102960107640112320117000121680126360131040 9524700296403458039520444604940054340592806422069160741007904083980889209386098800103740108680113620118560123500128440133380138320 100260003120036400416004680052000572006240067600728007800083200884009360098800104000109200114400119600124800130000135200140400145600 1052730032760382204368049140546006006065520709807644081900873609282098280103740109200114660120120125580131040136500141960147420152880 11028600343204004045760514805720062920686407436080080858009152097240102960108680114400120120125840131560137280143000148720154440160160 115299003588041860478405382059800657807176077740837208970095680101660107640113620119600125580131560137540143520149500155480161460167440 120312003744043680499205616062400686407488081120873609360099840106080112320118560124800131040137280143520149760156000162240168480174720

4 IN DEPTH 85-100HL MinimumMinimum Days @Percent Days Producing to reach Brews/DaySingleDoubleTripleQuadSingleDoubleQuad @25K@100k25k100k25k100k25k100k25k100k25k 100k 850.8058023.223207295.001177.00148.00589.0099.00393.0074.00295.0080.82%40.55%80.82% 900.7610353.04414278.001112.00139.00556.0093.00371.0070.00278.0076.16%38.08%76.16% 950.7209812.883922264.001053.00132.00527.0088.00351.0066.00264.0072.33%36.16%72.33% 1000.6849322.739726250.001000.00125.00500.0084.00334.0063.00250.0068.49%34.25%68.49%

5 FERMENTOR SPACE 1000 hL/Year 255075100Total255075100 Fermentor Size in hL 10022436485Lager15304560 20011223243IPA10203040 3008152229hL/Week 4006111622Total480.8961.51442.31923.1 Lager288.5576.9865.41153.8 IPA192.3384.6576.9769.2 Fermentor Space to Meet Weekly Goals in hL Total2115.44230.86346.28461.5 Lager1730.83461.55192.36923.1 IPA384.6769.21153.81538.5

6 PRODUCTION SCHEDULES Goals Reduce initial impact of increased equipment cost for large system Produce one triple batch of Lager per week, one double batch of IPA Brewing on only 2 days allows for minimal staff Two longer brew days with the remainder of time free for other tasks Allows time for training a second brewer for eventual expansion to 1000m 3 2,500m 3

7 PRODUCTION SCHEDULES Goals Meet new production goal of 10,000m 3 Quad brews; 5 days per week 2 IPA, 3 Lager Brewing in two shifts Monday – Friday Allows for up to 11 missed days before production needs to be made up over a weekend. These could potentially be scheduled to make up for stat holidays 10,000m 3

8 MALT STORAGE AND HANDLING Used only two base malts to simplify material handling Obtain a grain silo one for 2 row and the other for Munich Silos will likely need to be expanded to accommodate future expansion 70,000lb silo for 2 row and 60,000lb silo for Munich Attached shed for storing crystal malts and milling Evacuation fans pushing air and dust outside Auger grains from silo to mill and from mill to brewhouse

9 MALT ORDERING @ 2,500M 3 AND 10,000M 3 Malts will be contracted through a supplier for annual production needs Silo Sizing Rotate stock every 8 weeks Pneumatic unloading trailers have payload of 48,000lbs and can hold 2 separate grains Allows for full loads with a small buffer to accommodate small hiccups Deliveries Set rotations would not work to maximise usage of shipping cost As long as changes to projected schedule are made spreadsheet will calculate deliveries and stock. Crystal Malts 2 Pallets starting stock, Order new pallet when a pallet is empty See Appendix OS 25

10 RECIPES Goals Produce 2 sustainable recipes Avoid harder to obtain hop varieties Keep it simple

11 VIENNA LAGER Grain Bill 1207.6 kg Rahr 2 RowBatch Size10000Litres 808.44 kg MunichTarget Gravity1.050SG HopsDegrees Plato12.5°P 3000g HerkulesPredicted Wort Colour8.87SRM 1500g Hallertauer TraditionPredicted Beer Colour10SRM 1500g Hallertauer TraditionPredicted IBU15.3IBU

12 IPA Grain Bill 1950.56 kg CM 2 RowBatch Size10000Litres 391.75 kg MunichTarget Gravity1.060SG 56.86 kg Crystal 60Degrees Plato15°P 56.26 kg Crystal 120Predicted Wort Colour15.17SRM HopsPredicted Beer Colour10SRM 8000g Columbus @60 minutesPredicted IBU60.6IBU 8000g Cascade @30 minutes 4000g Columbus @30 minutes 8000g Cascade @10 minutes 8000g Citra @ Whirlpool 4000g Cascade @ Whirlpool 6000g Citra @ Dry Hop 3000g Cascade @ Dry Hop

13 WATER TARGETS: CALGARY Target WaterCalcium (ppm) Magnesium (ppm) Alkalinity as CaCO3 Sodium (ppm) Chloride (ppm) Sulfate (ppm) (ppm)751719875057 Source WaterCalcium (ppm) Magnesium (ppm) Alkalinity as CaCO3 Sodium (ppm) Chloride (ppm) Sulfate (ppm) (ppm)52171987457 Adjusted MashCalcium (ppm) Magnesium (ppm) Alkalinity as CaCO3 Sodium (ppm) Chloride (ppm) Sulfate (ppm) (ppm)7517198105057 Hot Liquor will be used as is to for the Lager with an additional 800g MgSO 4 *7H 2 O and 1100g of CaSO 4 *2H 2 O being added to the mash tun for the IPA To reach these targets we would need to add; 1700g CaCl 2 *2H 2 O, 175g NaCl, as well as 3l Lactic Acid to reduce the residual Alkalinity. Adjusted MashCalcium (ppm) Magnesium (ppm) Alkalinity as CaCO3 Sodium (ppm) Chloride (ppm) Sulfate (ppm) (ppm)101251981050150

14 WATER TARGETS: PLZEN Hot Liquor will be used as is to for the Lager with an additional 1700g MgSO 4 *7H 2 O, 1525g CaCO 3, 600g NaHCO 3 and 600g of CaSO 4 *2H 2 O being added to the mash tun for the IPA To reach these targets we would need to add; 2150g MgSO 4 *7H 2 O, 1840g CaCl 2 *2H 2 O, and 2150g CaCO 3. Adjusted MashCalcium (ppm) Magnesium (ppm) Alkalinity as CaCO3 Sodium (ppm) Chloride (ppm) Sulfate (ppm) (ppm)751369250 Source WaterCalcium (ppm) Magnesium (ppm) Alkalinity as CaCO3 Sodium (ppm) Chloride (ppm) Sulfate (ppm) (ppm)7216268 Target WaterCalcium (ppm) Magnesium (ppm) Alkalinity as CaCO3 Sodium (ppm) Chloride (ppm) Sulfate (ppm) (ppm)751016250 Adjusted MashCalcium (ppm) Magnesium (ppm) Alkalinity as CaCO3 Sodium (ppm) Chloride (ppm) Sulfate (ppm) (ppm)150301801850150

15 WATER TARGETS: BURTON Water can be used as is for the IPA However adjusting for the Vienna Lager is difficult and would need some form of processing in addition to Salt additions Possibilities include: Dilution with RO water, an RO set up to suit the water demand we would have in the brewery would cost between 10-15,000 Ion Exchange Water Softeners Lime Softening Use of Chelating Agents such as Citric Acid or EDTA

Download ppt "BRW1304 PRODUCT DEVELOPMENT PRESENTATION. BREWHOUSE SIZE AND EQUIPMENT 100 hL Brewhouse Significantly oversized for initial production capacity Able to."

Similar presentations

Mash Hopping Techniques Mitch Harris 5/2011. Basic Principles Hops added during Mashing impart: – strong flavor – some bitterness – zero aroma Donut beers.

Mash Hopping Techniques Mitch Harris 5/2011. Basic Principles Hops added during Mashing impart: – strong flavor – some bitterness – zero aroma Donut beers.
WORT PRODUCTION AND EFFICIENCY Discussant: Jeremy Kees.

WORT PRODUCTION AND EFFICIENCY Discussant: Jeremy Kees.
Overmountain Brewers – September 2013. To quote Charlie Papazian, President of AHA Relax, Dont Worry, Have A Home Brew! Its really east to make good beer,

Overmountain Brewers – September To quote Charlie Papazian, President of AHA Relax, Dont Worry, Have A Home Brew! Its really east to make good beer,
For the Oregon Brew Crew August 2013 Aaron Hanson.

For the Oregon Brew Crew August 2013 Aaron Hanson.
Brewing Water Basics Society of Barley Engineers 4/4/2012 Guy Shobe.

Brewing Water Basics Society of Barley Engineers 4/4/2012 Guy Shobe.
WAREHOUSING MANAGEMENT

WAREHOUSING MANAGEMENT
WAREHOUSING MANAGEMENT

WAREHOUSING MANAGEMENT
Light Hybrid Beer Presentation BJCP Light Hybrid Beer Styles Sample Classic Commercial Examples Homebrewing Light Hybrids.

Light Hybrid Beer Presentation BJCP Light Hybrid Beer Styles Sample Classic Commercial Examples Homebrewing Light Hybrids.
Dark Lager Presentation Dark Lager Styles History of Dark Lagers BJCP Dark Lager Style Guidelines Sample Classic Commercial Examples Homebrewing Dark Lagers.

Dark Lager Presentation Dark Lager Styles History of Dark Lagers BJCP Dark Lager Style Guidelines Sample Classic Commercial Examples Homebrewing Dark Lagers.
Comparing Different Mashing Techniques RIMS vs. HERMS vs

Comparing Different Mashing Techniques RIMS vs. HERMS vs
James River Homebrewers January 9, 2008

James River Homebrewers January 9, 2008
Beer Basics Mashing Techniques May 31, 2008 1. Today’s Topics Introduction Sugar Chemistry – Glucose 1-4 Links – Glucose 1-6 Links – Other Sugars Mash.

Beer Basics Mashing Techniques May 31, Today’s Topics Introduction Sugar Chemistry – Glucose 1-4 Links – Glucose 1-6 Links – Other Sugars Mash.
Brewing Oktoberfest Biers Developing a Predictable Approach by: Harold J. Gulbransen BJCP Style Category 3B Smooth, clean with a rich malt character A.

Brewing Oktoberfest Biers Developing a Predictable Approach by: Harold J. Gulbransen BJCP Style Category 3B Smooth, clean with a rich malt character A.
Beer and Loafing NHC 2004 Las Vegas, NV

Beer and Loafing NHC 2004 Las Vegas, NV
WATER QUALITY What You Need To Know To Keep Your Fish Alive Gary Fornshell, University of Idaho Terry Patterson, College of Southern Idaho.

WATER QUALITY What You Need To Know To Keep Your Fish Alive Gary Fornshell, University of Idaho Terry Patterson, College of Southern Idaho.
Reefer Cargo Brine Circulation systems

Reefer Cargo Brine Circulation systems
FST 411 MALTING AND BREWERY (2 units) By Dr. Olusegun Obadina.

FST 411 MALTING AND BREWERY (2 units) By Dr. Olusegun Obadina.
MALT MILL Grist MASH TUN Sweet Wort COPPER Bitter Wort FERMENTATIONVESSEL Beer CONDITIONING.

MALT MILL Grist MASH TUN Sweet Wort COPPER Bitter Wort FERMENTATIONVESSEL Beer CONDITIONING.
Steve Ward CBE 555 Presentation October 1, 2012.  Brewing Background  History of Brewing in US  Large Breweries vs. Microbreweries  Conclusion and.

Steve Ward CBE 555 Presentation October 1,  Brewing Background  History of Brewing in US  Large Breweries vs. Microbreweries  Conclusion and.
Barley to Beer The Science Behind Brewing . Ingredients of Beer Barley (Hordeum vulgare ) Hops (Humulus lupulus ) Yeast (Saccharomyces cerevisiae) Water.

Barley to Beer The Science Behind Brewing . Ingredients of Beer Barley (Hordeum vulgare ) Hops (Humulus lupulus ) Yeast (Saccharomyces cerevisiae) Water.

Similar presentations

Ads by Google