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CV-5000 Production Brewhouse
Model CV-5000
Fifty hectolitres per brew and five brews in a shift, with automated grist handling, spent grain removal and full batch records for every vessel it touches.
- Batch size
- 50hL
- Vessel count
- 4
- Max brews per day
- 5
- Connected load
- 245kW
Description
At fifty hectolitres a brew, small inefficiencies become annual costs. The CV-5000 is designed around that: heat recovery, automated grain handling and a control system that keeps five brews a shift repeatable across three different operators.
Heat recovery is the economics
A three-stage plate exchanger pulls wort from ninety-eight degrees to pitching temperature while filling the hot liquor tank at eighty-two. On a five brew day that recovered energy is most of the following morning’s strike water, and the boiler simply runs less.
Automation that survives shift changes
Recipes are locked, versioned and signed off. An operator selects a recipe and confirms the vessel; the system does the rest and records what actually happened. When a batch goes wrong, you have the curve rather than an argument.
Installation
Plants of this size ship as pre-assembled modules with pipework flanged at agreed break points. Typical site time from first module to first water test is four weeks.
Engineering highlights
- Four-roller mill with a pre-steep conditioner keeps the husk intact at production throughput.
- Spent grain augers straight to an external silo — nobody shovels anything at this scale.
- Three-stage heat exchanger recovers hot liquor at 82 °C, cutting boiler demand across the brew day.
- Every brew writes a complete record: temperatures, times, volumes and operator, exportable for audit.
Specification
Technical data
| Model | CV-5000 |
|---|---|
| Batch size | 50 hL |
| Total volume | 63 hL |
| Working volume | 50 hL |
| Vessel count | 4 |
| Max brews per day | 5 |
| Heating ramp rate | 1 °C/min |
| Shell diameter | 3000 mm |
| Overall height | 4400 mm |
| Design pressure | 0.5 bar |
| Connected load | 245 kW |
| Material | 304 shell, 316L product contact |
| Lead time | 18 – 22 weeks |
| Heating | Internal steam heater, 6 bar |
| Spent grain | Auger to external silo |
| Grist mill | Four-roller, 1,800 kg/h |
| Heat exchanger | Three-stage plate |
| Footprint | 12,600 × 6,400 mm |
| Batch records | Full, exportable per brew |
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.
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.
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.
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.
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.
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.
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.
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.
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.
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…
- Batch size 3hL
- Vessel count 2
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
Enquiry
Ask about the CV-5000 Production Brewhouse
Tell us the beer you plan to brew on it and where it will stand. We will confirm sizing, utilities and delivery, and send a firm quotation.
- Sized general arrangement drawing for your floor plan
- Steam, glycol, power and water loads confirmed in writing
- Delivery window and commissioning plan with the price
Request a quotation
A process engineer replies to every enquiry, usually within one working day.