{"id":5107,"date":"2026-07-29T15:02:37","date_gmt":"2026-07-29T07:02:37","guid":{"rendered":"https:\/\/metobrew.com\/?p=5107"},"modified":"2026-07-29T15:07:24","modified_gmt":"2026-07-29T07:07:24","slug":"brewery-design-guide-capacity-planning-equipment-selection-commissioning","status":"publish","type":"post","link":"https:\/\/metobrew.com\/it\/brewery-design-guide-capacity-planning-equipment-selection-commissioning\/","title":{"rendered":"Brewery Design Guide: Capacity Planning, Equipment Selection &amp; Commissioning"},"content":{"rendered":"<p>So you\u2019re planning a brewery\u2014whether it\u2019s a craft startup or an expansion of an existing production facility. The difference between a brewery that scales smoothly and one that fights you every step of the way often comes down to decisions made long before the first brew day. This guide walks through the critical systems, layout choices, and operational handover steps that separate a well-oiled production line from a constant troubleshooting exercise.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Capacity Planning: Brewhouse, Fermenter Mix, and Chiller Sizing<\/h2>\n\n\n\n<p>Getting capacity right is less about chasing a big number and more about balancing three moving parts:\u00a0brewhouse throughput,\u00a0fermentation vessel utilisation, and\u00a0refrigeration capacity.<\/p>\n\n\n\n<p>The brewhouse sets your peak daily output, but the fermenter mix determines how many batches you can cycle per week. A common oversight? Sizing the chiller for the brewhouse while forgetting the heat load from active fermentation. During peak attenuation, a 100-hectolitre fermenter can reject more heat than the entire kettle section.<\/p>\n\n\n\n<p><strong>A practical rule of thumb:<\/strong>&nbsp;For a 50-hl brewhouse targeting 8\u201310 turns per day, plan on 2.5 to 3 times your brewhouse volume in fermenter capacity per day of active fermentation. That means if you\u2019re running a 7-day cycle, you\u2019ll need around 17\u201320 fermenters at 50 hl each. Your glycol system should be sized for the&nbsp;<em>peak<\/em>&nbsp;instantaneous load\u2014typically the first 48 hours after knockout\u2014not the average.<\/p>\n\n\n\n<p>Also, consider future-proofing your utility connections. Oversizing the main chiller loop and glycol header by 20\u201330% costs a fraction of retrofitting later. It\u2019s one of the few places where \u201cbuild it bigger now\u201d actually pays off.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Brewery Layout That Supports a Clean, Safe Process<\/h2>\n\n\n\n<p>A hygienic brewery isn\u2019t built with fancy finishes\u2014it\u2019s built with\u00a0material flow\u00a0that prevents cross-contamination and\u00a0drainage\u00a0that doesn\u2019t pool.<\/p>\n\n\n\n<p>The classic \u201cgravity flow\u201d layout (mash tun above lauter tun, kettle below, whirlpool alongside) isn\u2019t just about pump savings. It creates a logical separation between hot-side (wort production) and cold-side (fermentation and bright beer) areas. Hot-side operations are inherently more forgiving; cold-side demands a near-surgical environment.<\/p>\n\n\n\n<p><strong>Key layout principles:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>One-way product flow.<\/strong>\u00a0Raw materials enter at one end; packaged beer exits the other. No backtracking.<\/li>\n\n\n\n<li><strong>Physical separation.<\/strong>\u00a0Fermentation and packaging should have dedicated HVAC with positive pressure. The brewhouse can be ventilated with roof fans.<\/li>\n\n\n\n<li><strong>Floor drains every 4\u20135 metres<\/strong>\u00a0with a minimum 2% slope toward collection points. Trench drains along the brewhouse front and in the fermenter cellar are non-negotiable.<\/li>\n\n\n\n<li><strong>Elevated platforms<\/strong>\u00a0for dry ingredient handling keep dust away from wet areas and make clean-up predictable.<\/li>\n<\/ul>\n\n\n\n<p>If you\u2019re working within an existing building, map your equipment footprint against column spacing and overhead clearance&nbsp;<em>before<\/em>&nbsp;ordering vessels. A 200-hl kettle may fit on paper, but can your forklift get it through the roll-up door?<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Choosing a Brewhouse for Scalable Brewing: Mash, Lauter Tun, Kettle, Whirlpool<\/h2>\n\n\n\n<p>The classic four-vessel setup remains the industry standard for good reason. Each vessel does one job well:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mash tun<\/strong>\u00a0\u2013 starch conversion and enzyme activity.<\/li>\n\n\n\n<li><strong>Lauter tun<\/strong>\u00a0\u2013 wort separation and spent grain discharge.<\/li>\n\n\n\n<li><strong>Kettle<\/strong>\u00a0\u2013 boiling, hop additions, and isomerisation.<\/li>\n\n\n\n<li><strong>Whirlpool<\/strong>\u00a0\u2013 trub separation and wort clarification.<\/li>\n<\/ul>\n\n\n\n<p>For breweries under 100 hl, a\u00a0combination mash-lauter tun\u00a0saves floor space and capital, but it limits your ability to do step mashes or handle high-adjunct grists. Above 100 hl, dedicated lauter tuns with raking mechanisms become essential for extract efficiency.<\/p>\n\n\n\n<p><strong>Scalability tip:<\/strong>\u00a0Choose a brewhouse with a\u00a0wort receiver or grant\u00a0between the lauter and the kettle. This small buffer lets the lauter run at its optimal rate while the kettle boils independently\u2014critical when you\u2019re pushing 8+ turns per day.<\/p>\n\n\n\n<p>Also, pay attention to\u00a0heating surface area, not just burner power. A kettle with 1.2\u20131.5 m\u00b2 of heating surface per hl of wort will give you consistent boil-off rates without scorching. Under-sized heating surfaces create longer boil times, which kill your daily throughput.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Automation and Control Systems for Consistent Quality<\/h2>\n\n\n\n<p>Consistency isn\u2019t about removing the brewer\u2014it\u2019s about freeing the brewer to focus on sensory evaluation and recipe development rather than valve-watching.<\/p>\n\n\n\n<p>A&nbsp;<strong>modern brewery control system<\/strong>&nbsp;should handle:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mash-in temperature ramps (within \u00b10.5\u00b0C).<\/li>\n\n\n\n<li>Lauter flow control (maintaining a constant grain bed depth).<\/li>\n\n\n\n<li>Kettle boil intensity (steam valve modulation).<\/li>\n\n\n\n<li>Knockout temperature to the fermenter (within \u00b10.3\u00b0C).<\/li>\n\n\n\n<li>Fermentation temperature profiles (diacetyl rest, cold crash).<\/li>\n\n\n\n<li>CIP sequence automation (temperature, concentration, contact time).<\/li>\n<\/ul>\n\n\n\n<p><strong>Practical advice:<\/strong>&nbsp;Don\u2019t over-automate the brewhouse if your batch sizes vary widely. A system with manual overrides on critical valves lets you adapt to unusual grists or hop loads. But on the cold side, automation is non-negotiable\u2014fermenters don\u2019t forgive temperature swings.<\/p>\n\n\n\n<p>Choose a control platform with\u00a0remote diagnostic capability. When something goes wrong at 2 a.m., your supplier should be able to log in and see the alarm history without a site visit. That alone can save days of downtime.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/5000l-brewery-6.webp\" alt=\"Birreria da 5000l (6)\" class=\"wp-image-4315\" srcset=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/5000l-brewery-6.webp 800w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/5000l-brewery-6-768x576.webp 768w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/03\/5000l-brewery-6-16x12.webp 16w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Sanitary Piping, Valves, and CIP: The Hygienic Foundation<\/h2>\n\n\n\n<p>If your piping isn\u2019t sanitary, nothing else matters.<\/p>\n\n\n\n<p><strong>Key standards:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>DIN 11850<\/strong>\u00a0o\u00a0<strong>3A<\/strong>\u00a0sanitary tubing with true welded connections where possible.<\/li>\n\n\n\n<li><strong>Tri-clamp fittings<\/strong>\u00a0on all removable components\u2014no threaded connections on product-contact surfaces.<\/li>\n\n\n\n<li><strong>Automatic valves<\/strong>\u00a0with angled bodies to prevent pooling.<\/li>\n\n\n\n<li><strong>Dead-leg elimination.<\/strong>\u00a0Every tee and branch should be designed so that product velocity flushes all surfaces. No caps, no blind pockets.<\/li>\n<\/ul>\n\n\n\n<p>Your&nbsp;<strong>Sistema CIP<\/strong>&nbsp;should be sized for the longest circuit\u2014typically the run from the brewhouse to the farthest fermenter. Return line velocity must exceed 1.5 m\/s to ensure turbulent flow cleaning. For a facility with 200 metres of total piping, that means a CIP pump of at least 30\u201340 m\u00b3\/h at 2.5 bar.<\/p>\n\n\n\n<p><strong>One overlooked detail:<\/strong>&nbsp;Supply hot water for rinses from a dedicated service tank, not directly from the boiler. Boiler water contains treatment chemicals that can leave residues. A separate hot water storage tank at 85\u00b0C gives you rinse water that\u2019s thermally clean.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Glycol, Temperature Control, and Utilities Integration<\/h2>\n\n\n\n<p>Your glycol system is the circulatory system of the brewery. Undersize it, and you\u2019ll spend every summer fighting rising fermentation temperatures. Oversize it, and you\u2019ll waste energy cycling compressors.<\/p>\n\n\n\n<p><strong>Design parameters:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Glycol concentration:<\/strong>\u00a030\u201335% propylene glycol gives a freeze point around -15\u00b0C, safe for most cellar temperatures.<\/li>\n\n\n\n<li><strong>Return temperature:<\/strong>\u00a0Design for -4\u00b0C return to the chiller; -2\u00b0C at the fermenter jackets.<\/li>\n\n\n\n<li><strong>Buffer tank:<\/strong>\u00a0A 10\u201315 hl glycol buffer tank smooths out demand spikes. Without it, your compressors short-cycle and die prematurely.<\/li>\n\n\n\n<li><strong>Secondary pumping:<\/strong>\u00a0Use variable-speed pumps on the secondary loop. Fermenters only call for cooling when actively fermenting\u2014why pump at full flow 24\/7?<\/li>\n<\/ul>\n\n\n\n<p><strong>Utilities integration<\/strong>&nbsp;means linking your boiler, chiller, compressed air, and CO\u2082 recovery into a single monitoring system. When the boiler ramps up, the condensate return tank should tell the feedwater pump to adjust. When the chiller is near capacity, the automation system should stagger fermenter cooling calls rather than let all jackets open at once.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Packaging System Choices and Material Flow<\/h2>\n\n\n\n<p>Packaging is where your beer meets the consumer\u2014and it\u2019s also where most breweries lose efficiency.<\/p>\n\n\n\n<p><strong>The main decision points:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Kegging lines:<\/strong>\u00a0Semi-automatic with 2\u20133 heads for under 50,000 hl\/year. Fully automatic rotary for larger volumes.<\/li>\n\n\n\n<li><strong>Canning vs. bottling:<\/strong>\u00a0Cans have lower capital cost and better oxygen barrier; bottles have higher perceived value in certain markets. Many new breweries start with a canning line and add a bottle filler later.<\/li>\n\n\n\n<li><strong>Depalletising and palletising:<\/strong>\u00a0Manual is fine under 50 cans per minute. Above that, invest in a depalletiser\u2014your backs will thank you.<\/li>\n<\/ul>\n\n\n\n<p>Material flow\u00a0matters as much as the filler itself. Empty cans or bottles should enter from one side, filled packages exit from the opposite end. The conveyor path should have no 180-degree turns that create back-pressure and jam risk.<\/p>\n\n\n\n<p>Also, plan your\u00a0bright beer tank (BBT) capacity\u00a0against your packaging schedule. A common ratio is 1.5\u20132 times your largest packaging run in BBT volume. If you can only package twice a week, you need enough BBT capacity to store a week\u2019s production at final gravity.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Microbrewery vs. Large-Scale: What Actually Changes?<\/h2>\n\n\n\n<p>The principles are the same; the scale changes the constraints.<\/p>\n\n\n\n<p><strong>Microbrewery (under 30 hl):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Combination vessels<\/strong>\u00a0save space and cost.<\/li>\n\n\n\n<li><strong>Riscaldamento elettrico<\/strong>\u00a0is viable and simpler to control.<\/li>\n\n\n\n<li><strong>Manual cleaning<\/strong>\u00a0with portable CIP carts works fine.<\/li>\n\n\n\n<li><strong>Batch-to-batch variation<\/strong>\u00a0is acceptable if you\u2019re brewing seasonals.<\/li>\n<\/ul>\n\n\n\n<p><strong>Large-scale (over 150 hl):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Dedicated vessels<\/strong>\u00a0for every process step.<\/li>\n\n\n\n<li><strong>Riscaldamento a vapore<\/strong>\u00a0is non-negotiable for energy efficiency.<\/li>\n\n\n\n<li><strong>Centralised CIP<\/strong>\u00a0with automated valve manifolds and chemical recovery.<\/li>\n\n\n\n<li><strong>Statistical process control<\/strong>\u00a0on every critical parameter\u2014not just temperature, but pH, dissolved oxygen, and specific gravity at multiple points.<\/li>\n<\/ul>\n\n\n\n<p>The biggest difference?\u00a0Changeover time.\u00a0In a microbrewery, you can spend 30 minutes washing a fermenter. At scale, every extra minute of cleaning is a lost batch worth thousands of dollars. That drives investment in automated CIP skids, quick-change fittings, and parallel processing.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/06\/1000l-brewery-equipment.3.webp\" alt=\"1000l brewery equipment.3\" class=\"wp-image-4962\" srcset=\"https:\/\/metobrew.com\/wp-content\/uploads\/2026\/06\/1000l-brewery-equipment.3.webp 800w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/06\/1000l-brewery-equipment.3-768x576.webp 768w, https:\/\/metobrew.com\/wp-content\/uploads\/2026\/06\/1000l-brewery-equipment.3-16x12.webp 16w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Building Around the Existing Facility: Fabrication, Drains, and Ventilation<\/h2>\n\n\n\n<p>Retrofitting a brewery into an existing building is a different beast than greenfield construction.<\/p>\n\n\n\n<p><strong>Fabrication access:<\/strong>&nbsp;Confirm that your equipment can physically enter the building. We\u2019ve seen 120-hl fermenters ordered for a basement with no crane access\u2014the solution involved cutting a hole in the floor above.<\/p>\n\n\n\n<p><strong>Floor drains:<\/strong>&nbsp;Existing floors rarely have adequate slope. You have two choices\u2014saw-cut new trenches or install raised grating systems with catch basins. The latter is more expensive but less disruptive and easier to modify later.<\/p>\n\n\n\n<p><strong>Ventilation:<\/strong>&nbsp;Hot-side operations generate massive steam and vapour loads. A typical brewhouse needs 15\u201320 air changes per hour during active boiling. That means powered roof exhausters with motorised dampers, plus makeup air units that don\u2019t create negative pressure in the cold-side areas.<\/p>\n\n\n\n<p><strong>Noise and vibration:<\/strong>&nbsp;Your neighbour isn\u2019t going to love a 200 kW compressor running at night. Plan for silencers, anti-vibration mounts, and acoustically insulated compressor rooms from day one.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Commission, Ramp-Up, and Minimising Downtime<\/h2>\n\n\n\n<p>Commissioning is where good design meets reality. The most expensive mistake? Treating it as a one-week event.<\/p>\n\n\n\n<p><strong>A realistic commissioning timeline:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Week 1\u20132:<\/strong>\u00a0Mechanical completion and pressure testing.<\/li>\n\n\n\n<li><strong>Week 3:<\/strong>\u00a0Electrical and controls validation\u2014no product yet.<\/li>\n\n\n\n<li><strong>Week 4:<\/strong>\u00a0Water runs to test flows, temperatures, and CIP coverage.<\/li>\n\n\n\n<li><strong>Week 5:<\/strong>\u00a0First brews with water only to confirm yields and evaporation rates.<\/li>\n\n\n\n<li><strong>Week 6:<\/strong>\u00a0First production brews at reduced batch sizes.<\/li>\n\n\n\n<li><strong>Week 7\u20138:<\/strong>\u00a0Full-capacity runs with gradual ramp-up of turns per day.<\/li>\n<\/ul>\n\n\n\n<p><strong>To minimise downtime during installation in an existing facility:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Stage equipment in a laydown area before the installation window.<\/li>\n\n\n\n<li>Pre-fabricate pipe spools off-site where possible.<\/li>\n\n\n\n<li>Schedule the main shutdown during a period of low demand (e.g., January\/February for many markets).<\/li>\n\n\n\n<li>Have spare gaskets, sensors, and valve diaphragms on hand before Day 1.<\/li>\n<\/ul>\n\n\n\n<p><strong>Ramp-up<\/strong>&nbsp;should be deliberate. Increase batch count by one per day until you hit your target, then hold for a week to stabilise. This gives your team time to adjust and identifies bottlenecks at low risk.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Staffing, Training, and Brewing Supplies<\/h2>\n\n\n\n<p>The best equipment runs on people. Understaffing kills quality; overstaffing kills margins.<\/p>\n\n\n\n<p><strong>Staffing benchmarks (per shift, for a 50-hl facility with 8 turns\/day):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 brewhouse operator<\/li>\n\n\n\n<li>1 cellar operator (fermentation and filtration)<\/li>\n\n\n\n<li>1 packaging operator (plus 1\u20132 general hands)<\/li>\n\n\n\n<li>1 quality control technician (shared across shifts)<\/li>\n\n\n\n<li>1 maintenance technician (day shift only, with on-call rotation)<\/li>\n<\/ul>\n\n\n\n<p>That\u2019s a total of 6\u20138 per shift, with 2 shifts per day during ramp-up, moving to 3 shifts at full capacity.<\/p>\n\n\n\n<p>Training\u00a0should be layered:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Supplier training<\/strong>\u00a0during commissioning\u2014document everything.<\/li>\n\n\n\n<li><strong>Internal SOPs<\/strong>\u00a0written in plain language, with photo references for valve positions and CIP connections.<\/li>\n\n\n\n<li><strong>Cross-training<\/strong>\u00a0so every operator can cover at least two areas\u2014critical for sick leave or turnover.<\/li>\n<\/ul>\n\n\n\n<p>Brewing supplies\u2014hops, malt, yeast, and adjuncts\u2014should be ordered with a lead time that matches your supplier\u2019s harvest and processing cycle. For specialty malts, that can be 3\u20134 months. For base malt, 6\u20138 weeks is typical. Track your inventory against projected production, and maintain a safety stock of at least 10% for your top 3 SKUs.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Design Consultation to Turnkey Handover: A Practical Roadmap<\/h2>\n\n\n\n<p>A turnkey handover isn\u2019t magic\u2014it\u2019s a controlled sequence of deliverables.<\/p>\n\n\n\n<p><strong>Phase 1: Concept design (4\u20136 weeks)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Capacity target and product mix.<\/li>\n\n\n\n<li>Equipment list and preliminary layout.<\/li>\n\n\n\n<li>Utility load calculations.<\/li>\n\n\n\n<li>Budget estimate \u00b130%.<\/li>\n<\/ul>\n\n\n\n<p><strong>Phase 2: Detailed engineering (8\u201312 weeks)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>P&amp;IDs, GA drawings, and structural steel design.<\/li>\n\n\n\n<li>Pipe routing and valve schedules.<\/li>\n\n\n\n<li>Electrical single-line diagrams and control philosophy.<\/li>\n\n\n\n<li>Equipment quotations and final budget \u00b110%.<\/li>\n<\/ul>\n\n\n\n<p><strong>Phase 3: Procurement and fabrication (12\u201320 weeks)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Equipment order and expediting.<\/li>\n\n\n\n<li>On-site fabrication of pipe spools, platforms, and supports.<\/li>\n\n\n\n<li>Off-site pre-assembly where possible.<\/li>\n<\/ul>\n\n\n\n<p><strong>Phase 4: Installation (6\u201310 weeks)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mechanical installation.<\/li>\n\n\n\n<li>Electrical and controls wiring.<\/li>\n\n\n\n<li>Mechanical and electrical pre-commissioning.<\/li>\n<\/ul>\n\n\n\n<p><strong>Phase 5: Commissioning and training (4\u20136 weeks)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Water runs, CIP validation, and first brews.<\/li>\n\n\n\n<li>Operator training and SOP handover.<\/li>\n\n\n\n<li>Performance testing at full capacity.<\/li>\n<\/ul>\n\n\n\n<p><strong>Phase 6: Handover and post-commissioning support (ongoing)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>As-built drawings and O&amp;M manuals.<\/li>\n\n\n\n<li>Spare parts inventory list.<\/li>\n\n\n\n<li>12-month warranty with remote support.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pensieri finali<\/h2>\n\n\n\n<p>Building a brewery is a capital-intensive, process-driven exercise. But it\u2019s also an opportunity to create a facility that produces consistent, high-quality beer for decades. The key is to resist the temptation to shortcut the planning phase\u2014because every hour spent on detailed engineering saves a week of troubleshooting during commissioning.<\/p>\n\n\n\n<p>If you\u2019re evaluating suppliers, ask them about their commissioning track record and post-installation support. A vendor that disappears after the cheque clears is not a partner\u2014it\u2019s a liability.<\/p>\n\n\n\n<p>And remember: the best brewery layout is the one that your team can operate safely, clean efficiently, and maintain without heroic efforts. Plan for the people as much as the pipes, and you\u2019ll be set for the long haul.<\/p>\n\n\n\n<p><em>Need a second opinion on your equipment specification or layout? We\u2019ve helped breweries from 10 hl to 500 hl size their utilities and commission without costly overruns. <a href=\"https:\/\/metobrew.com\/it\/contact\/\" data-type=\"page\" data-id=\"237\">Drop us a note<\/a>\u2014we\u2019re happy to review your draft P&amp;IDs or discuss your cooling load calculations over a call.<\/em><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>From brewhouse sizing and fermenter mix to glycol chiller sizing and hygienic CIP piping. This guide covers brewery layout, automation, and turnkey handover for scalable, high-quality production.<\/p>","protected":false},"author":5,"featured_media":4659,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Brewery Design Guide: Capacity Planning, Equipment Selection &amp; Commissioning","_seopress_titles_desc":"From brewhouse sizing and fermenter mix to glycol chiller sizing and hygienic CIP piping. 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