Commercial Brewhouse System

 A standard brewhouse system includes several core vessels and auxiliary equipment: the mash tun serves as the main saccharification vessel where milled malt mixes with water under accurate temperature control to complete starch conversion, equipped with stirring paddles to avoid grain deposition and heating jackets or coils for heating and heat preservation; the lauter tun separates spent grain from wort after mashing, fitted with a precision false bottom to filter liquid and a raking device to loosen the grain bed for higher filtration efficiency; the kettle receives clear wort for boiling, which sterilizes the liquid, deactivates enzymes, realizes hop isomerization for bitterness, coagulates excess proteins and evaporates moisture to reach the target wort concentration; the whirlpool tank clarifies boiled wort via vortex centrifugal force to gather trub at the center, while many modern compact brewing lines integrate the kettle and whirlpool into one combined tank; supporting auxiliary equipment covers a hot liquor tank supplying hot water for mashing and sparging, mash pumps for liquid transfer, plate heat exchangers to rapidly cool hot wort to yeast pitching temperature, as well as PLC or computer automatic control systems that regulate temperature, time and all key parameters throughout the whole saccharification procedure.