Brewery Johann
The microbrewery with its equipment and 100 l volume of wort is intended for demonstration of beer production in various ways during practical exercises of students and as an experimental system for beer production and recipe tuning in cooperation with the commercial sector. For these purposes, the microbrewery is adapted for the production of wort by infusion or decoction, the fermentation of wort can be carried out in the classic two-phase way (froth and lager cellar) or one-phase fermentation in the CKT, the fermentation can be conducted both bottom and top fermentation.
types of beer
of cooperating companies
Students in a professional study programme
Media mentions
doc. Ing. Tomáš Gregor, Ph.D.
Brewery brewer and guarantor of the Brewing and Malting study programme
Contact
Department of Food Technology, Building N
Products
- Taproom 10°
- Light lager 11°
- Light lager 12°
- Semi-dark lager 12°
- Dark lager 12°
- Vienna lager 13°
- Honey lager 13°
- Naked lager 14°
- ALE 13° – top-fermented
- Light lager 12°
- Oat Special 13° – top-fermented
- Wheat lager 12° – top-fermented
- Wheat Caramel Lager 13° – top fermented
- Non-alcoholic light, semi-dark and dark beer
Process
The brewery itself starts with a cold storage of malts and other brewing raw materials. The malt is fed into the scrapping room from the warehouse by means of a stainless steel rudl. The malt is obtained partly from the brewery’s own malt house (see the semi-open malt house) and also by purchasing from the Bernard malt house in Rajhrad near Brno. In the scrapping plant, the malt is scrapped on a two-roll malt crusher. The weighed batch of scrap malt is transported to the brewhouse area, where it is poured into a discharge vat. The brewhouse consists of a compact brewhouse block and is designed as a two-stage brewhouse for 100 l of wort. The heating of the mash tun is provided by an electric boiler where the heat transfer medium is oil. The mash tun can also be used as a whirlpool. The design of the brewhouse is all stainless steel. The brewhouse assembly consists of a clarifying and straining vat with a mashing device, a mash pan, a plate wort cooler, a wort aeration device, a heating boiler and a wort vapour condenser.
Excess hot water from the cooling of the wort is accumulated in a stainless steel, thermally insulated tank in which hot water can also be prepared. The hot water is used in the mashing and steaming of the next batch and in the rest as sanitation water for cleaning. The cooled and aerated wort is pumped from the brewhouse to the fermenter. The cooled area of the fermentation room is equipped with an open fermentation vat, a standing fermentation tank, a cylindroconical tank and three lager tanks, which can also serve as pressurisation tanks. All fermentation tanks are double-walled, cooled with glycol and are connected to a control unit that automatically maintains a controlled fermentation temperature. The entire space can also be cooled atmospherically, which is used for the production of top-fermented beers.
The equipment of the fermentation room allows to model different main fermentation and post-fermentation processes (two-phase fermentation — one-phase fermentation). The pitching yeast is usually promoted in a 5 l promotion station from dried strains or imported from cooperating breweries (Pegas Brno microbrewery and Richard microbrewery).The equipment also allows the promotion of 50 l of dense pitching yeast during 48 h promotion in an open fermentation vat. The yeast strains and live yeast are stored in a refrigerator located in the preparation room. In the preparation room, the hatching yeast is also prepared for fermentation, and there is also an automatic beer analyser and other accessories for beer analysis.
Collaboration
Teaching
Equipment
The microbrewery also includes a mobile pump, a float candle filter, a two-stage CIP station, equipment for sanitation of KEG kegs and a PET and KEG bottling line.
The energy facilities of the microbrewery consist of a cooling plant and a pressure air station. The block cooling unit provides the operation of the microbrewery with ice water for cooling the wort, and chilled glycol for cooling the fermentation tanks. The cooling unit consists of an insulated glycol storage tank, an insulated ice water storage tank, a condensing chiller, an evaporator, a piping connection and a control unit. The ice water and glycol lines are stainless steel. The air pressure station with a working pressure of 8 bar and a 250l storage tank is located in a common area with the refrigeration plant. In addition to the brewery, the pressure air station also supplies the meat production (clipping plant, cutter and smokehouse) with pressure air. The pressurized air station is composed of a compressor, an air compressor, an air dryer, a microbial filter and a carbon filter.
Photogallery
