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Brewing System	Small Brewery 400L (2.5brl system)
Click on Links for Photographs or more information (details are for general guidance only, not a specification)
Vessel Size	2.5 barrels, 410 litres
Approx Brewlength	350 litres to 400 litres per batch dependent on ABV (about 7, 8 or 9 Firkins per batch)
Approx Alcohol By Volume	2.5% to 6.0%
Brews per Week	Two as standard (700 litres to 800 litres), more possible with purchase of additional FV's
Material of Construction	Stainless Steel Vessels, heat exchanger, product pipework, food grade seals
Standard Number of Vessels	Four; Mash Vessel, Combined Copper/HLT/Hopback, 2 Fermentation Vessels, plus pump/pipe/Hx unit and chiller (can ship on 5 pallets)
Hot Liquor Tank	None, Hot water made in Copper / Brew Kettle
Malt Mill	None, uses pre-crushed Malt
Mash Vessel	one, upto 75 kg grist, rotating sparge arms
Copper / Brew Kettle	one, 12 kW
Heat Exchanger	one plate heat exchanger
Pumps	one stainless steel hygienic wort/beer/CIP pump, one cupronickel sparge pump
Hygiene	Integrated Cleaning In Place (CIP) at 80 degrees celsius (cleaning and equipment pasteurisation)
Pipework	Stainless steel 22mm diameter, food grade CIP return /racking hose
Fittings	RJT Hygenic standard
Valves	Sanitary Hygenic Butterfly valves for product
Hygenic Welds	ground smooth internally (where necessary)
Fermentation Vessels	Two Hygenic Stainless Steel FV's as standard, with yeast separation device. More can be added to upgrade capacity.
Refrigeration	one unit to chill FV's
Manual	Supplied, see separate home page link for details
Diagram	Click this link
Recipe Formulation	Standard recipes and Guidance given
Brewing Tables	Dip tables, ABV table, Saccharometer correction Table
Standard Finish	Silver Utility, (insulation equivalent to 55mm polystyrene to shell)
Brew Day	About 8 to 10 hours
Fermentation Cycle	7 days is typical at 20 to 25 degrees celcius
Upgradeable	Yes, by purchase of additional Fermentation Vessels
Power requirement	Electricity, 220v ac, 60 amp supply, single phase (see modifications for other options)
Beer Colours	All standard types, including, pale, light, dark, black and red beers
Standard Carbohydrate Sources	Barley Malt, Ale Malt, Lager Malt, Coloured Malts, Wheat, Oats, Maize Grits, Brewing Sugars
Hops	All Varieties as whole hops or Type 100 pellets (whirlpool modification needed for type 90 pellets)
Typical Beer Types	Cask Beers, Real Ales, Bottle Conditioned Ales (BCA)
Filtration	None, optional Purchase for filtered beers
Maturation	Typically matured in cask or bottle in UK, Maturation vessels optional extra
Optional Modifications	Alternative power eg 110vac 3 phase (eg USA), gas (mains or tank), Cosmetic cladding, Whirpool modification for pellet hops, mash modification for temperature program mashing, kettle condenser to reduce odour/steam emissions
Water requirement	22mm mains water, flow rate greater than 25 litres per minute, temperature less than 15 degree celsius, or purchase cold water storage tanks and booster pump
Lead Time	8 Weeks approx
Number Built (upto 2006)	30
Ship to	UK, Europe, Worldwide at cost
Price	Request "Microbrewery FAQ.doc" by email
Delivery	At Cost, usually hired vehicle to UK or Europe, Freight Worldwide
Installation	Can be self installed, or optional cost service
Training	optional 2 weeks on site recommended, alternative use manual and 3 day moonstone course
Maintenance	Designed for low and self maintenance
Ongoing Support	Master Brewer and MBA, usually by Fax and Email subject to terms of business