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Combined Brewhouse
Cassman
The "2-Body" refers to the two independent frames or heating modules, while the "3-Vessel" refers to the three core functional containers integrated within them. The standard configuration is fixed as follows:
| Body/Frame | Included Vessels | Core Functions |
|---|---|---|
| Body 1 | Combined Mash/Boil Kettle | Serves a dual role: first, as a mash tun for starch conversion, and second, as the kettle for boiling the wort, adding hops, and sterilization. |
| Body 2 | Mash Tun (Cereal Cooker) + Lauter Tun | The Mash Tun is used for gelatinizing adjuncts like rice or corn. The Lauter Tun is dedicated to separating the sweet wort from the grain bed. |
By combining the mashing and boiling functions into a single vessel and integrating the mash/lauter tuns onto a single frame, this system dramatically reduces the required floor space.
Reduced Footprint: Occupies 30-50% less space than a traditional 3-vessel or 4-vessel system with separate, standalone tanks. This is a critical advantage for breweries with limited facility space, such as urban brewpubs, community breweries, or startup workshops.
Example: A 100L to 1,000L "2-Body, 3-Vessel" system can typically fit within a 5-10 m² (50-110 sq ft) footprint, eliminating the need for multiple, segregated operational zones.
This system is engineered to meet the production demands of small to mid-sized breweries without unnecessary complexity.
Optimized for SMB Throughput: While not as fast as a 4-vessel system capable of continuous brewing, it is significantly more efficient than a simple 2-vessel setup. By enabling "staggered operations" (e.g., starting pre-mashing in the mash tun while the previous batch is boiling), it facilitates a smooth batch transition. It is perfectly suited for daily production targets of 500L to 5,000L, aligning with the "multiple small batches" model of most craft breweries.
Streamlined Workflow: The integrated design features shorter piping runs, which reduces thermal loss during wort transfer. Most systems are equipped with automated controls (PLC) for precise temperature and time management, reducing manual labor and allowing 1-2 operators to manage the entire brewing process.
This configuration delivers professional capabilities at an accessible price point.
Lower Initial Cost: By eliminating one entire vessel (a separate mash tun) and its associated heating and control systems, the initial procurement cost is 20-40% lower than a comparable 4-vessel brewhouse. This significantly lowers the barrier to entry for new and expanding breweries.
Controlled Operating Costs: The integrated design minimizes heat dissipation from extensive piping. The combined mash/boil kettle also improves thermal efficiency by reducing wort transfers. With fewer components like heating elements and valves, long-term maintenance costs are also reduced.
The system's adaptability makes it ideal for the creative demands of craft brewing.
Process Versatility: Easily adjust your mashing protocol (e.g., single infusion, step mashing) to brew a wide variety of beer styles, from IPAs and Stouts to Lagers and Ales, using different malts and adjuncts.
Modular Expansion: Many systems are designed to be modular. As your brewery grows, you can easily add auxiliary tanks like a dedicated whirlpool or a larger Hot Liquor Tank (HLT) to enhance performance and capacity.
The primary limitations of the "2-Body, 3-Vessel" system stem from its integrated design, which defines its ideal application.
Production Ceiling: Because the Mash/Boil Kettle is used for two separate stages, true "continuous brewing" is not possible. The system must wait for the boil to finish before the next mash can begin. This creates a practical daily production ceiling of around 5,000L, making it unsuitable for mid-to-large-scale breweries requiring 10,000L+ per day.
Process Precision vs. 4-Vessel: Compared to a 4-vessel system where every vessel is independent, there can be minor compromises. For example, temperature control during mashing and evaporation efficiency during boiling might be slightly less precise. It is therefore less suited for breweries pursuing the absolute pinnacle of wort quality or for laboratory-grade brewing.
Pacing is Key: The overall efficiency is dependent on the operator's rhythm. Delays in one stage (e.g., a slow lauter) will directly impact the start time of the next batch, requiring a skilled and proficient operator to maintain high throughput.
The "2-Body, 3-Vessel" Brewhouse is the mainstream choice for:
Small to Mid-Sized Craft Breweries & Microbreweries
Brewpubs & In-House Brewery Taprooms
It is the perfect fit if your brewery has:
Production Needs: A daily target of 100L to 5,000L, focusing on a "multi-batch, small-volume" model.
Space Constraints: A limited facility area (e.g., 100-500 m²) that cannot accommodate a large, multi-vessel footprint.
Budgetary Goals: An initial equipment investment of ¥100,000 - ¥500,000, with a focus on achieving the best return on investment.
Product Strategy: A focus on popular and diverse craft beer styles where extreme process precision is not the primary driver.
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