CV-1000 Three-Vessel Brewhouse – Coppervat Brewing Systems

Description

The CV-1000 is the machine we build most of. Ten hectolitres is roughly a thousand litres of finished beer per brew, and three brews in a shift fills a thirty hectolitre unitank in one day — the arithmetic that makes a cellar work.

Why three vessels

Splitting the mash tun from the lauter tun buys you a second brew. While one mash is running off, the next one can already be started. On a two-vessel plant that overlap is impossible and your day is capped at two batches no matter how fast the pumps are.

Steam, not elements

At ten hectolitres, electric heating stops being sensible: the element density needed to hold a 1.4 degree per minute ramp starts scorching wort against the plate. A three bar steam jacket spreads the same energy over the whole vessel wall, which is gentler on colour and considerably kinder to your electrical supply.

Utilities

Budget for a boiler around 300 kg of steam per hour, a cold liquor supply at four degrees, and a drain that can take a full kettle in twenty minutes. Our process study confirms all three against your building before anything is quoted.

Engineering highlights

A separate straining vessel with a motorised rake that adjusts itself automatically, so even difficult grain mixes run off smoothly.
Steam-jacketed kettle with a vapour condenser, so the brewhouse stays dry and the recovered heat goes back to the hot water tank.
Three brews per shift is realistic here, which is what makes a ten hectolitre plant behave like a twenty on a busy week.
The finished wort is cooled to fermentation temperature in a single pass, ready for the yeast to be added straight away.

Specification

Technical data

Technical specification
Model	CV-1000
Batch size	10 hL
Total volume	13 hL
Working volume	10 hL
Vessel count	3
Max brews per day	3
Heating ramp rate	1.4 °C/min
Shell diameter	1750 mm
Overall height	3150 mm
Design pressure	0.5 bar
Connected load	68 kW
Material	304 shell, 316L product contact
Lead time	12 – 14 weeks
Heating	Steam jacket, 3 bar saturated
Lauter rake	Motorised, lift and lower
Grist case	320 kg with hydrator
Heat exchanger	Two-stage plate, 45 min knockout
Footprint	5,400 × 3,200 mm
Hot liquor tank	15 hL, insulated

Dimensions are nominal and exclude platforms and insulation. Voltage, frequency and connection standards are built to the destination market.

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.

The Process

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

Systems covering this stage

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

Systems covering this stage

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

Systems covering this stage

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

Systems covering this stage

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 %

Systems covering this stage

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

Systems covering this stage

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 %

Systems covering this stage

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

Also in the range

Systems that pair with this one

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…