CV-300 Compact Two-Vessel Brewhouse
A three hectolitre mash-lauter and kettle-whirlpool pair on one frame, sized for taprooms, pilot cellars and recipe development without giving up production-grade…
- Batch size 3hL
- Vessel count 2
Craft Brewing Equipment Manufacturer
Brewhouses built to run every single day
Coppervat designs, fabricates and commissions complete craft brewing plants — from a three-hectolitre pilot brewhouse to a fifty-hectolitre production line, with the fermentation, cooling, cleaning and packaging equipment engineered around it.
- Plants commissioned
- 340+
- Batch sizes
- 3 – 50hL
- Countries served
- 31
- Weld inspection
- 100%
Built and certified to
- Pressure Vessel Code
- Material Traceability
- Sanitary Weld Standard
- Machinery Safety Directive
- 31 Countries Served
Capabilities
Engineering that starts before the steel is cut
A brewery is a process, not a shopping list. We size the plant against your production plan, model the utilities, then build to that model in our own fabrication hall.
01
Process sizing
We start from your target annual volume and house style, then work backwards to brew length, vessel count and cellar capacity before anything is quoted.
02
In-house fabrication
Shells are rolled, welded and passivated in our own hall. Every product-contact weld is orbital, purged and logged against the vessel serial number.
03
Automation and recipes
One controller runs the brewhouse, the cellar and the cleaning cycles, with recipes that move unchanged between a pilot vessel and a production line.
04
Commissioning and support
Our engineers install, water-test and brew the first three batches with your team, then stay reachable for the life of the plant.
The Range
Twelve systems, one process language
Every vessel, skid and cabinet in the catalogue speaks the same control protocol and uses the same tri-clamp standard, so a plant assembled from four categories still behaves like one machine.
CV-1000 Three-Vessel Brewhouse
Ten hectolitres across a dedicated mash tun, lauter tun and kettle-whirlpool — the size most independent breweries settle on once the taproom…
- Batch size 10hL
- Vessel count 3
CV-2000 Four-Vessel Brewhouse
Twenty hectolitres with the whirlpool split out into its own vessel, releasing the kettle for the next boil and lifting the plant…
- Batch size 20hL
- Vessel count 4
CV-5000 Production Brewhouse
Fifty hectolitres per brew and five brews in a shift, with automated grist handling, spent grain removal and full batch records for…
- Batch size 50hL
- Vessel count 4
UT-10 Cylindroconical Unitank
A ten hectolitre working volume tank matched to a single CV-1000 brew, with two independent cooling zones so different parts of the…
- Total volume 12hL
- Working volume 10hL
UT-30 Cylindroconical Unitank
Thirty hectolitres working volume — three CV-1000 brews or one and a half CV-2000 brews — with the same two-zone cooling and…
- Total volume 36hL
- Working volume 30hL
The process
One line, eight stages, no gaps
From milled grain to a sealed can, every stage of the line is something we design, build and commission ourselves. Select a stage to see what it does and which systems cover it.
Process flow, stage by stage
Select any stage to read what happens inside it, the process parameters we hold it to, and exactly which systems in the catalogue cover that part of the line.
Grist milling and dry handling
A two-roller mill cracks the husk without shredding it, then a dust-tight auger drops the grist straight into the hydrator. Gap is set from the panel so the same recipe delivers the same crush every single brew day.
Roller gap
0.9 – 1.2 mm
Grist throughput
600 kg/h
Dust extraction
ATEX rated
Step mashing under recipe control
Steam or electric elements drive the mash through each enzymatic rest. The controller holds every step within a tight band and logs the whole curve, so a recipe written once repeats on any vessel in the range.
Step accuracy
±0.5 °C
Rest range
35 – 78 °C
Agitator
VFD 0 – 30 rpm
Wort separation and sparging
A fine stainless screen and slow-moving rakes draw clear wort from the grain bed without compacting it. The system watches the flow continuously and adjusts itself before the bed can stick.
Open area
11 %
Bed depth
320 mm
Run-off time
75 – 95 min
Wort boiling and evaporation
An internal steam heater gives a rolling but gentle boil at a controlled rate, driving off unwanted flavours while protecting the colour of the beer. Steam vapour goes to a condenser so the brewhouse stays dry and the heat is recovered.
Evaporation
4 – 6 %/h
Boil time
60 – 90 min
Heat recovery
Vapour condenser
Settling and clarifying
The wort enters at an angle that sets up a smooth rotation, and the solids gather into a tight cone at the centre of the floor. A short rest leaves bright, clear wort ready for cooling, with very little lost.
Inlet velocity
3.5 m/s
Rest time
20 min
Wort loss
< 4 %
Heat exchange and aeration
A two-stage heat exchanger takes the wort from the kettle down to fermentation temperature in a single pass, recovering the heat into the hot water tank along the way. Sterile air is added inline, ready for the yeast.
Outlet temperature
8 – 20 °C
Knockout time
45 min
Dissolved oxygen
8 – 12 ppm
Fermentation and conditioning
Conical fermentation tanks carry the beer all the way from yeast to packaging without a transfer. Two independent cooling zones let different parts of the tank sit at different temperatures, and every tank holds its own setting.
Control band
±0.3 °C
Cycle time
14 – 21 days
Headspace
25 %
Counter-pressure filling and seaming
A rotary counter-pressure filler purges each can, fills it under pressure and seams it under a carbon dioxide blanket. Low dissolved oxygen pickup is what keeps the beer tasting the same on week six as on day one.
Oxygen pickup
< 40 ppb
Fill accuracy
±3 mL
Formats
330 / 440 / 473 mL
Systems covering this stage
1.6 mm
Shell tolerance
100 %
Welds inspected
Fabrication
The vessel is only as good as the weld inside it
Beer finds every crevice. That is why every seam that touches the beer is precision welded, ground back and polished to a smooth finish you can wipe clean rather than scrub.
- Certified food-grade stainless steel, with material certificates tied to each vessel serial number
- Every weld that touches the beer is inspected from the inside and recorded
- Cleaning spray coverage is tested on every tank before it leaves the hall
- Fully insulated cooling jackets on every cooled surface
2 yr
Full plant warranty
10 yr
Structural warranty
After handover
A partner for the life of the plant
Buying the equipment is the start of the relationship, not the end of it. Every system we sell is backed by the same team that designed and built it.
- Spare parts held in stock for every system we have ever built
- Remote support answered by an engineer, not a call centre
- Operator training included, and repeated free after staff changes
- Planned annual maintenance scheduled around your calendar
Delivery
From first drawing to first pour
Process study
We agree the production plan, brew length and cellar turns, then issue a sized process and instrumentation diagram with a utility schedule.
Layout and approval
General arrangement drawings are laid over your floor plan, checked for access, drainage and headroom, and signed off before fabrication opens.
Fabrication and test
Vessels are built, jacketed and pressure tested, and the control panel is wired and dry-run against the recipe library on the bench.
Install and first brews
Our team sets the plant, runs the water test and cleaning cycles, then brews alongside your head brewer until the numbers repeat.
14
Weeks typical lead time on a stock brewhouse
±0.3 °C
Fermentation control band across the cellar
< 40 ppb
Dissolved oxygen pickup at the filler
10 yr
Structural warranty on vessel shells
We asked for a brewhouse that three different brewers could run on three different shifts and still hit the same gravity. Two years in, the spread across four hundred brews is under a point.
HM
Head of Production
Regional craft brewery, 18,000 hL per year
Engineering notes
What we have learned building breweries
Keeping fermentation cool: how brewery cooling systems work
Every beer has a temperature it likes to ferment at. Holding it reliably is the job of the cooling system — and good design…
What step mashing means for your brewing equipment
Some beers are brewed at one steady temperature, others move through several. Here is what that asks of your equipment, in plain language.
Choosing the right brewhouse size for your brewery
Most breweries pick a brewhouse by looking at what they can afford. Here is a simpler way to think about it: start from the…
Next step
Tell us what you want to brew. We will size the plant around it.
Send us a target annual volume, a floor plan and a house style, and our process engineers will return a sized layout, a utility schedule and a firm quotation.
- A sized process diagram and general arrangement within ten working days
- Utility loads for steam, glycol, power, water and drainage
- A firm price, a delivery window and a commissioning plan
Request a quotation
Tell us the beer volume you are planning for and where the plant will live. A process engineer will reply with sizing and a budget figure.