CV-2000 Four-Vessel Brewhouse – Coppervat Brewing Systems

Description

Twenty hectolitres is the point where the brewhouse stops being the bottleneck and the cellar starts. The CV-2000 answers that by removing the last shared vessel: whirlpool becomes its own tank, and the kettle is released as soon as cast-out starts.

Four brews, honestly

Plenty of manufacturers claim four brews on a three-vessel plant. It is possible, on paper, if nothing goes wrong and nobody takes a break. With a dedicated whirlpool the fourth brew is routine rather than heroic.

Gentle, even boiling

An internal heating column circulates the wort through a bundle of steam-heated tubes. Because the heating surface is large and gentle, the kettle reaches a vigorous boil without ever scorching the liquid against a hot wall, and the beer keeps a cleaner, brighter colour through a long boil.

Room for the plant around it

At this size the general arrangement matters more than the vessels. We lay the plant over your floor plan, check headroom for the grist case, confirm the drain falls and only then release fabrication drawings.

Engineering highlights

Dedicated whirlpool means the kettle is free to take the next mash the moment the previous brew is transferred.
The internal heater gives an even, gentle boil across the whole kettle without scorching the wort.
Grist handling is fully enclosed and dust extracted, which matters once you are milling six hundred kilos a day.
Integrated platform with drainage falls built in, so the walking surface stays dry through a wet brew day.

Specification

Technical data

Technical specification
Model	CV-2000
Batch size	20 hL
Total volume	26 hL
Working volume	20 hL
Vessel count	4
Max brews per day	4
Heating ramp rate	1.2 °C/min
Shell diameter	2200 mm
Overall height	3600 mm
Design pressure	0.5 bar
Connected load	118 kW
Material	304 shell, 316L product contact
Lead time	14 – 16 weeks
Heating	Internal steam heater
Whirlpool	Dedicated vessel, flat floor
Lauter rake	Motorised with knife adjustment
Grist case	640 kg, dust extracted
Footprint	8,200 × 4,100 mm
Platform	Integrated, 1,100 mm rail

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…