Why Small-Batch is right for you?

Bigger is not always better

Here are some questions to consider when determining a perfect small batch brewery system:

  • Small Batch Experimentation – Brewing unique beers, recipes testing for commercial brewery.
  • Different Business Model What type of business do you want to start? brewpub, nano brewery with a taproom, or production brewery with complete bottling, canning, or barreling lines.
  • Minimal Start-up Cost – Brewing can be quite a financial investment, a small batch brewery can take you the possibility to realize your dream by a lower startup cost.
  • Takes Up Less Space – need 100-800 square feet.

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Small Batch Brewery System (1HL – 10HL)

When estimating the price of your investment, We have Multiple types of equipment are available as well as brewery equipment financing options to help you start up and running.

Site Requirements

  • Height Specifications: Small Batch Brewery Equipment (1 HL – 10 HL) and require a ceiling height of 10.5 ft. (custom heights available)
  • Drainage: 4″ inch floor drain is preferred;
  • Electrical: 3 phase/380(220, 415, 480…)v/50(60)Hz; Single Phase/220(110, 240…)v/50(60)Hz
  • Heating Method: Electric/steam/direct fire heating
  • Control Level: PID display control panel, PLC semi-automatic touch screen panel, PLC fully automatic control panel
  • Welding: TIG 100% full welding joints
  • Polishing Accuracy: ≤0.4μm
  • Other: water, air, CO2, and an internet connection for remote access.
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300L small batch system

300L 2 Vessel nano brewery system 8.5ft high (2.5 m)

  • Brewing Batch: 1-2 brew/day
  • Heat Exchange Area: 0.45㎡
  • Required Area: 35m²
  • Power: 12kw
500L small batch system

500L Nano brewery system 8.5ft high (2.5 m)

  • Brewing Batch: 1-2 brew/day
  • Heat Exchange Area: 0.70㎡
  • Required Area: 55m²
  • Power: 15-40kw
1000L Small batch system

1000L Small batch brewery system (3m)

  • Brewing Batch: 1-2 brew/day
  • Heat Exchange Area: 2㎡
  • Required Area: 90m²
  • Power: 25-80kw

Detailed Specifications

Output/Brew

5HL

8HL

10HL

15HL

20HL

25HL

30HL

35HL

50HL

Brew/Week

2~6

Output/Week

10-30 HL

16-48 HL

20-60 HL

30-90 HL

40-120 HL

150-300 HL

180-360 HL

210-420 HL

240-360 HL

Area Request

<45㎡

<60㎡

<70㎡

<90㎡

<120㎡

<140㎡

<150㎡

<180㎡

<150㎡

Brew Master

1

1

1-2

1-2

2-3

2-3

3-5

3-5

3-5

Material


Interior Shell: SUS304; TH=3㎜; Exterior Shell:SUS304; TH=2㎜ / red copper

Heating

Electric / Steam / Dirct fire for optional

Voltage

3 phase / 380 (220, 415, 440...) v/50(60)Hz

Small Batch Brewing Equipment Introduction

 

Small Batch Brewing Equipment Types

Equipment Description
Brew Kettles Heats mash liquid to facilitate starch and sugar conversion. Boils sweet wort with hops for aroma and bitterness. Available as direct fire or indirect heat (steam jackets). Sizes from 3 BBL to 7 BBL.
Mash Tuns Mixes crushed malt with hot water to convert starches to fermentable sugars. Typically insulated stainless steel vessels with false bottom. Sizes between 3-7 barrels.
Fermenters Ferments sweet wort into beer over days or weeks. Conical or cylindrical stainless steel vessels that are pressure capable and have temperature control. Sizes from 1-7 barrels.
Brite Tanks Cold conditions and carbonates beer after initial fermentation prior to packaging. Similar vessels as fermenters but focus is clarity and clean flavors.
Filtration Removes haze particles, hop debris, yeast etc for clarity and stability. Plate filters or centrifuge are common options.
Cooling Systems Rapidly cools boiled wort and maintains fermentation temp. Glycol chillers and heat exchangers are popular choices.
Cleaning / Sanitation Critical for sterilizing equipment and preventing contamination. Usually automated CIP spray balls, chemical mixes.
Packaging Fills beer into bottles, cans or kegs for distribution. Choices range from manual fillers to semi-automatic canning/ bottling lines.

Small Batch System Sizes

One of the first major decisions that influences equipment selection for a nano or micro brewery is batch size and overall capacity. This depends on business targets for production volume, number of recipes supported and tasting room vs distribution model.

Batch Size Typical System Barrels (BBL) Tasting Room or taproom model
1 barrel 1-3 BBL brewhouse Nano brewpub or taproom
3-5 barrels 3-7 BBL brewhouse Microbrewery with tasting room
7 barrels 7 BBL brewhouse Packaging microbrewery with distribution
  • 1 barrel = 31 US gallons = 1.17 hectoliters
  • Servings per barrel varies by beer style from 165 to 315 pints

So in terms of capacity, small equates to less than 500 barrels annual production, while large scale is over 50,000 barrels.

Brewhouse Equipment Considerations

The brewhouse forms the heart of any brewery where the actual brewing takes place. This consists of the hot side vessels for mashing and boiling like kettles and tuns along with wort chilling and transfer systems. Here are some top criteria to evaluate when selecting small batch brewhouse equipment on space, flexibility, automation and pricing.

Key Decision Factors for Nano Brewhouse Equipment

Parameters Description
Size Depends on batch size and overall volume targets. Aim for some growth capacity. Convert between barrels and liters.
Floor Space What is the building height and footprint available? Vertical vs horizontal configurations.
Flexibility Ability to easily vary recipes, ingredients, processes, batch sizes. Customization has a cost.
Process Automation Level of manual operation vs automated sensors, movements and cleaning. Balancing act of flexibility, cost and quality.
Made to Order Customized to specifications vs off-the-shelf. Implications on cost, lead time and uniqueness.
Quality Focus on reliability, repeatability and longevity of vessels and systems selected.
Budget Overall capital expenditure amount and operating expense over lifetime. Total Cost of Ownership.

Recommended: Start with a modular, semi-automated 3-7 BBL brewhouse system with room to expand. This optimizes flexibility for small batch innovation while minimizing cost and complexity.

Small Batch Fermentation and Aging Equipment

Once cooled wort has been transferred from the brewhouse, controlled fermentation and aging takes place in stainless steel fermenters and brite tanks. Yeast is pitched into fermenters, converting sugars into alcohol. After active fermentation, beer is transferred to brite tanks for clarifying, carbonating and cold conditioning prior to packaging.

  • Cylindroconical fermenters recommended for ease of yeast harvesting
  • Direct cooling via glycol or refrigerant lines maintains precise temp control
  • Pressure capable vessels allow spunding carbonation technique
  • Automated harvesting can reduce off-flavor from yeast contact
Key Specifications Typical Nano/Micro Size Range
Number of Vessels Depends on number of recipes and seasonal offerings. Start with 3-4 fermenters and 2 brite tanks.
Individual Size 1 BBL to 7 BBL
Material Stainless Steel grade 316L or 304
Shape Cylindroconical or cylindrical
Cooling Method Glycol, Refrigerant or Cold-room
Temperature Range 32°F to 75°F (0°C to 24°C)
Pressure Rating 60-120 psi design pressure
Cone Angle 60 degrees for ease of yeast harvesting
Height/Diameter Ratio 2:1 to 3:1 ratio optimizes yeast settling
Automation Package Level sensors, pressure sensors, harvest lines, CIP spray balls

Recommended: Start with 3xBBL conical fermenters and 2xBBL brite tanks with glycol cooling and harvest lines for a Nano brewery. Choose an automated package to reduce labor and off-flavors.

Packaging Choices for Small Batch Breweries

Once conditioned beer has completed aging in the brite tanks, the final step is packaging into bottles, cans or kegs for serving to thirsty customers. Packaging can be a manual fill process or incorporate semi-automatic labelers, cappers and canners to improve productivity, efficiency and branding.

Parameter Bottling Line Canning Line Draft Beer Line
Throughput Speed Slowest, manual Faster, semi-automatic Fastest, counterpressure filler
Labor Requirements High, 2+ people Medium, 1-2 people Low, one person
Packaging Material Cost Low, reusable glass Medium, cans + lids Highest, stainless steel kegs
Minimum Order Quantity Low, custom labels possible High, full pallets Low, individual keg labels
Branding High, customized labels High, printed cans and lids Low, generic kegs
Beer Preservation Low, oxygen ingress Best, airtight and opaque Good, but short shelf life
Distribution Reach Limited, weight concerns Wider, durable and portable Local, reusable container
Price Range inquiry now inquiry now inquiry now

 

Recommended: Start with a manual or semi-automatic bottling line for lowest startup cost, customization and distributed reach. Then add a kegging line for tasting room draft followed by cans for retail packaging.

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Customers Say…

The size and capacity of the brewhouse depends on what scale beer production is planned by the client.

Bastet Brewery

Spoke with Bastet brewing Co.,, they love the system, thank you for you and your team for a amazing job, making great beer and happy for the quality.

Luke Erdody

Bastet Brewing Co.,

Brasseriesirjohn Brewery

Hi, installed Sir John yesterday, and I was very amazed by the quality! Much improvements on the inside pipe weld! Beside the pump not aligning correctly there is nothing that I saw that needs fixing.

Xavier Lorieux

Brasserie Sir John Brewing co.