1.The brewing water preparation(see attached drawing)
The hot water from HLT and cold water from CLT will be blended at the blend station before into MLT. There is a thermometer for measurement the temperate of brewing water,the temperature of brewing water is important for mashing process; and a flow meter on the mash liquor blend station for measure the amount of liquid added and make sure liquor to grist ratio for final precise wort plato; also have a blend valve for precisely control the temperature.
2.The sparging liquor come from the blend station rather than direct from the HLT.
3.The wort from MLT to KT will be from the bottom of KT for reducing the influence of oxidation.
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