Batch Sizes (approx)
Max grain bill 5.5kg/12lbs
Max. pre-boil volume 24L/6 gallon
Beer volume 12-20L / 3-5 gallons
Max grain bill 11kg/25lb
Max pre-boil volume 54L/14gal
Beer volume 20-40L/5-10gal
Max grain bill 16kg/35lb
Max pre-boil volume 76L/20gal
Beer volume 40-60L/10-15gal
Max grain bill 50kg/110lb
Max. pre-boil volume 208L/55gal
Beer volume 90-190L/25-50 gallons
Max grain bill 100kg/220lb
Max. pre-boil volume 400L/105gal
Beer volume 180-360L/1.5-3BBL
Max grain bill 160kg/350lb
Max pre-boil volume 680L/180gal
Beer volume 360-590L/3-5BBL
Max grain bill 225kg/500lb
Max pre-boil volume 1000L/264gal
Beer volume 590L-819L/5-7BBL
Total Volume (approx)
Total Volume is the gross volume to the top of the fermenter when the lid is off.
3-in-1 and 4-in-1:
Small: 30L/8gal gross volume
7BBL: 1080L/286gal gross volume
Mash Colander (volume below top of fermenter when inserted):
1.5BBL : 173.5L/45.8gal
Jacket Volume (approx)
3-in-1 and 4-in-1:
Medium: 6L/1.6gal flood capacity
Large: 8L/2gal flood capacity
1.5BBL: 22L/6gal flood capacity
3BBL: 42L/11gal flood capacity
5BBL: 58L/15gal flood capacity
7BBL: 74L/20gal flood capacity
3-in-1 and 4-in-1 (without lid; add minimum 20-30cm/8-12" for lid, plus blow off hose height; there is a push bar on the 1.5BBL and larger fermenters which adds approx 20cm/8" on one side; one of our Chillers
beside the fermenter adds approx 46cm/18"):
Small: 90cm/35" height (40cm/16" outside diameter)
Medium: 110cm/43" height (50cm/20"
Large: 120cm/47" height (55cm/22"
1.5BBL : 145cm/57" height (75cm/30"
3BBL: 162cm/64" height; (90cm/35"
5BBL: 180cm/71" height; (110cm/43"
7BBL: 190cm/77" height; (130cm/51"outside diameter)
Mash Colander (without lid; add 10cm/4" for lid and handle):
Small: 42cm/17" height
Medium: 52cm/20.5" height
Large: 57cm/22" height
1.5BBL: 77cm/31" height
3BBL: 88cm/35" height
5BBL: 103cm/41" height
7BBL: 106cm/42" height
Combined Height (total height of vessels when lifting the Mash Colander out of the fermenter; ceiling height recommendation includes allowance for vessels, lift apparatus (30cm/12"), gantry (15-20cm/6-8") and/or hoist clearance (45cm/18") and 15cm/6” additional space (measurements assumes 15cm/6" gantry I beam for all systems 1.5BBL and larger, except 20cm/8" for 7BBL); ceiling recommendation is with our standard SER electric hoist
; with our SHB Ultra-Low Headroom Hoist
the recommendation would be 36cm/14" less than shown below and with the SHB hoist without the lift hooks (attach shackle directly to Mash Colander) and a hammerlock connection the minimum ceiling height would be ~22"/55cm less than shown below; this link details the range of ceiling heights that can be accommodated with each system
Small: 132cm/52" height; 193cm/76" ceiling recommended (216cm/85" with electric hoist)
Medium: 162cm/64" height; 224cm/88" ceiling recommended (244cm/96" with electric hoist)
Large: 177cm/69" height; 236cm/93" ceiling recommended (256cm/100" with electric hoist)
1.5BBL: 226cm/89" height; 332cm/131" ceiling recommended (290cm/114" minimum)
3BBL: 251cm/99" height; 358cm/141" ceiling recommended (305cm/120" minimum)
5BBL: 284cm/112" height; 391cm/154" ceiling recommended (335cm/132" minimum)
7BBL: 300cm/119" height; 414cm/163" ceiling recommended (366cm/144" minimum)
3-in-1 (Homebrewery BIAC) 3psi in vessel / 5psi in jacket
4-in-1 (Microbrewery BIAC) 14.9psi in vessel / 7psi in jacket
Shipping Specifications (approximate including fermenter, Mash Colander, fittings and accessories)
Small BIAC 75kg/165lb* with 3-in-1
Medium BIAC 100kg/220lb* with 3-in-1
Large BIAC 112kg/250lb* with 3-in-1
1.5BBL BIAC 260kg/570lb
3BBL BIAC 475kg/1050lb
5BBL BIAC 590kg/1300lb
7BBL BIAC 680kg/1500lb
*4-in-1 adds about 15%
Electrical Requirements (recommended breaker size is approximately 20% larger than stated draw)
Small BIAC (120V) 120V/12A; 1.5kW
Small BIAC (240V) 240V/9A 1Φ; 2.0kW
Medium BIAC 240V/20A 1Φ; 4.5kW
Large BIAC 240V/23A 1Φ; 5.5kW
1.5BBL BIAC 240/55A or 208V/60A 1Φ; 11kW heaters plus 1hp pump
3BBL BIAC 240V or 208V; 1Φ/100A (2 hots, neutral and ground) or 3Φ/75A (3 hots, neutral and ground); 22kW heaters plus 1hp pump
5BBL BIAC 240V or 208V; 1Φ/145A (2 hots, neutral and ground) or3Φ/100A (3 hots, neutral and ground); 33kW heaters plus 1hp pump
7BBL BIAC 240V or 208V; 3Φ only, 125A/240V or 150A/208V (3 hots, neutral and ground); 47.5kW heaters plus 1hp pump
On the 1.5-7BBL systems, the Programmable Touchscreen Power Controller comes ready for install and should be hard wired to the power main with appropriately sized cable. The heating elements, pump and level controller are all powered through the Power Box. A standard 15A (
120V in Canada/US; 4 gang box recommended) circuit should be near the brewing area to power the ETC
temperature sensor, as well as one near the fermenting area to power each ETC and Water, Beer and Wort Chillers
(if used to maintain fermentation temperature; since the 6500BTU chiller has two circulation pumps for two fermenters, there should be one 120V/15A circuit with four gang receptacle for every two fermenters). And if you purchase additional PBC (240V/22A) Power Box controllers for single element warming the fermenter during fermentation at 2% output, they come with a NEMA 14-30 receptacle (15-30r for the 7BBL, additional PBC single heater 3Ph controller). The hoist comes with a 15' whip but will need to be connected to a power source (either receptacle or hardwired into an electrical panel; see more details on the hoist product page
). The 7S commercial pump will need to be wired by an electrician; the cable and cord end are supplied (if you are connecting the 7S pump to the Touchscreen Power Controller, use the 'high voltage' wiring pattern shown on the pump).
See 'Humidity Venting Requirements' section below regarding electrical requirements for cooling.
Customers have found that a 3/4" water line is sufficient (if that is what is there), but if you have a 1 or even 1.5" line available that is preferred in commercial applications. A water pressure regulator should be installed in the fermenter jacket supply line at or below the jacket pressure limit (5psi for 3-in-1 fermenters and 7psi for 4-in-1 fermenters). For quickest chilling, flow rate for chilling when using tap water should be not less than 3%/minute of total wort volume (ie. min. 20L or 5gal/min on the larger systems). A closed-loop plate chiller (out from and back into the fermenter) can also be employed in addition to the jacket to reduce the duration of post-boil chill. One of the major benefits of the BREWHA BIAC system is that water consumption is much lower than traditional systems since it does not require the chemical cleaning and rinsing cycles after every brew. While traditional breweries use 6-7 volumes of water per volume of beer produced, total water volume per batch with the BIAC is as low as about 2 times beer volume (1x for beer, about 0.5x for mash/grain/boil losses and about 0.5x for cleaning) and typical cooling water for getting rid of boil heat is 2-3x beer volume depending on chilling water temperature (of which the first 1-1.5x can be recovered for the next batch).
As for water filtration, the simplest, from a brewing perspective, is to get a reverse osmosis (RO) system which strips out pretty much everything and one can then simply add the exact minerals/salts they want back in. Size for RO filters is determined by flow rate and that is determined by how long one wants to wait. The RO filter we use here is a restaurant sized one that filters about 1L/minute. We only brew 1-1.5BBL here at the shop so the day before, we fill our tank over 2-3 hours. One could also have a holding tank with a switch (shut off when full) that will turn the RO on as water is withdrawn, keeping it full. Our 950L cold liquor tank
, for example could be used in this capacity; one could install a simple 120V float switch that shuts off the RO system whenever the tank is full. The drawback of a less expensive RO system is that it is low pressure so for every 1L of filtered water, about 1L goes down the drain. There are higher pressure systems that recover about 90% so less water is wasted with these systems. And of course there are larger systems that can produce RO water faster. An alternate solution, if your tap water is good quality (low metals, chlorine and carbonates), and relatively stable mineral count throughout the year, is to use just a basic filter such as carbon to remove chlorine. For this approach, it is best to talk to your municipal water supplier to get annual reports, as well as a local water filter install companies — tell them what you are doing (e.g. brewing) and they will be able to make a recommendation based on your local water supply.
Humidity Venting Requirements
Each municipality and space will have unique venting requirements based on occupancy so confer with local code (and consult local engineer if necessary). Venting directly outside is normally the cheapest and easiest way to control humidity if permitted; the lid of the fermenter can be lowered with the hoist to within about 1" of the fermenter during the boil, and the steam elbow/vent attached to the center port on the lid with a flexible hose/duct connected to the vent and a fan drawing air through the hose/duct and pushing it outside. If venting outside is not an option, using a non-mixing steam condenser
can work well, or internal dehumidifiers can get the job done if needed, though may have trouble keeping up. As an example for dehumidifiers, 3 Dogs Brewery (White Rock, BC) is in a 1600sf commercial space (open concept) with 50 seat tasting room, and uses two 3t ac units (the general rule is 1t/250sf). They run three 75pint/day dehumidifier units plumbed to their condensate drain and vent vapor from the boil (using 15' of 5" hose and a 450cfm fan) into these units; they keep humidity at about 45% and within a few hours of boil, the units have returned humidity to those levels. Gas (CO2) and heat (other than vapor) are relatively small and generally managed by venting requirements for the occupancy load (peak occupancy will in most tasting room situations produce more CO2 and heat than fermentation). If there is no, or low occupancy and high production volumes, these numbers should be factored in. (3 Dogs also has a 3t cooling unit for their walk-in cooler where they store their kegs, with dehumidification plumbed to the condensate drain.) To calculate the volume of vapor that your system can produce use the following equation: W (of one of your 4-in-1 fermenters from the list above; e.g. 33000 for the 5BBL)
x 3600 (seconds/hour)
/ 2300000 (J/kg of water boiled)
= Kg/hour (of water boiled off)
. Divide this number by 0.59 (kg/m3) to get the volume (in m3) of water vapor being produced each hour. Divide that number by 0.0283 to get cfh and then divide that by 60 to get cfm). For the 5BBL this amounts to 51.5cfm of steam vapor. Yes, water really expands when it becomes a vapor! Size your fan and ducting to withdraw this (and allow for a large margin as air will also get carried along with the vapor).
While not specifically a 'specifications' issue, the government will want to tax the liquor produced and this comes back to vessel sizing etc. Rules vary slightly country to country but Scott Keddy (3 Dogs Brewing) has shared how it happens for him in Canada and Kristle Lockman (Axe and Arrow Brewing) shared how it happens in the US. (This information is included here for general guideline assistance to start to remove some of the 'fog', but each unique municipality may have different requirements.)
Excise Canada measured our brew vessels and audits our grain purchases and productions. We report our production in hectoliters at the beginning of every month for the previous month. We record each keg fill for every product on a spreadsheet for backup. Revenue Canada can use these to compare our grain purchase vs production vs sales. We don’t have to have a flow meter. Revenue Canada allows you to round down to the nearest hectoliter for each production run. So if we say produce 9.5 x 50 liter kegs from a 5 barrel that is 475 liters. Revenue Canada allows you to round down the production to 400 liters or 4 hectoliters. All the individual runs are rounded down to the hectoliter added together at the end of the month and reported to Revenue Canada. As long as we maintain records of each production run they seem to be happy. As long as your grain purchases, inventory on hand and sales all jive you shouldn’t have an issue.
Our beer is taxed at 2 levels, federal (TTB) and state (NJ ABC in our case). It’s taxed at the federal level when it is put into the serving vessels. It is taxed at the state when it is sold. It is taxed at $3.50 per barrel federally and $.12 per gallon at the state level. For our level of production, we are required to file quarterly federal excise taxes. The excise tax report is coupled with a Brewery Operations report and include production, sales, waste/loss and ending inventory figures and then roll the inventory forward to the next month. NJ requires us to file every other month. We have to report sales in gallons. There is a similar process of reporting beginning inventory, sales, returns, waste and loss. We get taxed on sales less loss.
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