100L beer brewing kit

Homebrewers: 100+ bottles/cans for personal use, competitions, or small local sales.

Microbrewpubs: A dedicated “experimental tap” for rotating small-batch styles (e.g., sour ales, hazy IPAs, seasonal stouts).

Test breweries: Pilot batches to refine recipes before scaling up to 1000L+ commercial tanks.Unlike smaller 50L setups (too limited for consistent sales) or larger 200L setups (needs more space/energy), 100L strikes the ideal balance between flexibility and productivity.

All-In-One (Compact) or Modular (Expandable):100L equipment comes in two standard configurations, catering to different space and budget needs:

All-In-One (Grain-to-Glass) Systems: Compact, integrated units that combine mash tun, lauter tun, boil kettle, and fermenter into one vessel. Perfect for small spaces (garages, home breweries, tiny pub backrooms)—they take up only 1–2 square meters of floor space. Most have built-in pumps, heating elements, and digital controls for “push-button brewing” (great for beginners).

Modular Systems: Separate, standalone vessels (mash tun, lauter tun, boil kettle, fermenter, bright tank) that can be connected with hoses/pumps. Ideal for brewers who want to expand later (you can add extra fermenters, a hopback, or a carbonation tank without replacing the entire setup). Modular systems also allow for parallel processing.

Detailed specification list

Main Feature

· Integrated Temperature & Pressure Control (Precision Brewing)100L equipment is designed for repeatable recipe results—a must for anyone selling beer or entering competitions. Key control features:

· Mash Temperature Control: Built-in heating elements (electric) or jacketed heating (gas) with digital thermostats that maintain mash temperatures (e.g., 65°C for malt sweetness, 72°C for fermentable sugars) to the nearest 0.5°C. Some models have recirculation pumps (for vorlauf) to ensure uniform temperature throughout the mash.

· Boil Temperature Control: Most boil kettles have high-power heating elements (electric) or gas burners that bring wort to a rolling boil quickly (10–15 minutes for 100L) and maintain it for 60–90 minutes (standard for hop utilization and sterilization).

· Fermentation Temperature Control: Fermenters are double-walled with cooling jackets (connected to a chiller) that let brewers set precise fermentation temps: 18–22°C for ales, 8–12°C for lagers, 20–25°C for sours. Digital controllers with Wi-Fi (optional) allow remote monitoring (check temps from your phone while at the pub!).

· Pressure Control (for Fermenters/Bright Tanks): Optional pressure-rated fermenters (1–2 bar) let brewers perform closed transfers (reducing oxidation) and even carbonate beer in the fermenter (saving time and equipment). Bright tanks (for conditioning/carbonation) are always pressure-rated (2–3 bar) for consistent carbonation levels.

· Space-Efficient & Portable (Forklift/Caster Compatible)100L equipment is designed with small spaces in mind, but still portable for easy rearranging:

· Compact Footprint: All-in-one systems are ~1m wide x 1.5m tall; modular systems have standalone vessels that are ~0.8m in diameter (perfect for narrow pub backrooms or home garages).

· Portability Features: Most modular vessels have integrated forklift pockets (for moving full tanks) or casters with locks (for moving empty tanks around the brewery). All-in-one systems are often on wheels for easy cleaning (roll it outside to hose down).

· Versatile for All Beer Styles100L equipment is not limited to one style of beer—it can brew everything from light lagers to heavy stouts, hazy IPAs to sour ales, and even cider or mead (with minor modifications). Key versatile features:

Hop Utilization Features: Boil kettles have built-in hop stands, whirlpool arms, or hop back attachments for maximizing hop flavor/aroma (perfect for IPAs, pale ales, and wheat beers). Some models have dry hopping ports in the fermenter for adding hops during fermentation (critical for hazy IPAs).

· Sour Beer Compatibility: Modular systems can be easily sanitized with acid cleaners (instead of caustic soda) for sour beer brewing. Optional stainless steel souring tanks (100L) are available for lactobacillus fermentation, and they can be used for other styles when not making sours.

· Lager Compatibility: Fermenters with cooling jackets and precise temperature control are perfect for lagers (which require cold fermentation and conditioning). Optional bright tanks (100L) with cooling jackets are available for lagering (conditioning at near-freezing temperatures) to produce smooth, clean lagers.

· Easy to Clean & Sanitize (Hygiene Focused)For beer brewing, cleanliness is next to godliness—and 100L equipment is designed to make cleaning and sanitizing as easy as possible:

· CIP (Clean-in-Place) Compatibility (Optional): Premium modular systems have built-in CIP spray balls in the boil kettle, fermenter, and bright tank. This lets brewers circulate cleaning/sanitizing solutions through the system without opening the vessels—saving time and ensuring thorough cleaning (critical for consistent beer quality).

· Manual Cleaning Friendly: Budget all-in-one systems are designed for easy manual cleaning—they have wide manways (for easy access), sloped bottoms (for draining cleaning solution), and smooth interiors (no crevices to scrub). Most can be cleaned in 30–60 minutes per batch (vs. 2+ hours for larger commercial equipment).

· Sanitizing Options: All systems are compatible with all common beer sanitizers (iodophor, star-san, peracetic acid) and can be sanitized in 10–15 minutes (critical for reducing downtime between batches).