Floor Space & Ceiling Height needed:
Before assembly, there are several brewery location requirements and some recomendations. It is usually recommended to have hot operations separately from cold operations (to save energy on cellar tanks cooling for example), but many microbreweries today are a single room concept with brewhouse and fermenting & conditioning tanks in one room. If you start up a pub brewery, for promotion reasons you want to have most of the brewery process on display in one or two showrooms. Most of brewpubs have a decorative brewhouse displayed in beer pub/restaurant while fermentation & storing tanks are in a colder room backwards. More and more new concept pub breweries appear recently with fermenting tanks displayed in one area with brewhouse or behind an impressive glass-wall for the visitors to see as much of the brewing process as possible.
Anyway, you will need an extra room for malt-milling & storage, boiler-room with steam-boiler, HLT and wort-cooler, and a chilled room for full KEGs and bottles storing
We have an impressive database of brewery layout drawing examples in all sizes and we provide our customers with sutable layout examples to give them brewery location requirements for a floor space and ceiling height idea.
Basic info on space requirements see in the table :
|Brewery size/batch||CCT-fermenters size||Number of CCT-fermenters||Beer production per year||Floor space BH + Cellar + filling + store||Height Brewhouse||Height Cellar|
You definitely need properly sloped floor with drainage channel.
The slope does not need to be too deep, it’s about your operation comfort.
You just need the cleaning water to flow freely to drainage,
You even can use flexible piping to discharge cleaning water from fermentors (or brewhouse vessels) – just to get the water to drainage, but you know – slope channel is by far more comfortable
Brewery location requirements – Utilities:
- Electrical Supply: 3 x 230V/380V (3-phase)/50Hz or as per local voltage
- Total input power: 20-25kW for smaller brewery systems (3HL, 5HL, 10HL), depending on number of chilled fermenting & conditioning tanks
- Natural or LPG Gas supply to fire steam-generator (alternatively light fuel-oil, wood or solar)
- Steam Generator delivering steam at 3 bar / 130 ‘C, steam output hour depending on batch size
- Water supply – piping: 5/4″ , water pressure: at least 2.5bar, water consumption: 400-500L per 100L of beer
- Drainage: DN80 as minimum, DN100 ideally
- Floor load: 300-500kg/m2
- Floor to be sloped to drainage channel (drainage channel/line needed in brewhouse and cellar tanks area)
- Floor to be tiled
- Walls tiled up to 1.50m height and/or water-proof painting
- CO2 venting for fermentation & conditioning room
Brewing water requirements:
- standart potable water quality, not too hard
Basic brewery effluents and by-products:
- wet spent grain: can be used as a high quality feed for cattle
- liquid spent yeasts: can be used as additive to animal feed
- effluents: 300-400L per 100L of beer
- vapours and odour: absorbed by steam-condenser collecting vapours from all heated brewhouse vessels