LIVING WITH ENGINEERS...Things to Consider - Electrical • Look for a space with at least a...
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LIVING WITH ENGINEERS ??? From 5 to 5000 gallons What to look for in a brewery space
Transcript of LIVING WITH ENGINEERS...Things to Consider - Electrical • Look for a space with at least a...
LIVING WITH ENGINEERS
???
From 5 to 5000 gallons What to look for in a brewery space
What does it cost for a Brewery Space?
BCF= 2C + 2T + AF
BCF = Brewery Construction Formula C = Construction Cost T = Time/Construction Schedule
AF = Aggravation Factor o30% stress o20% sobbing o50% drinking heavily
From 5 to 5000 gallons
Is it the right time?
2015 Craft Brewers Conference
Does Size Matter?
Smaller size = less money, more time needed
Larger size = more money, less time needed
Type Definition Typical System Size
Minimum Probable
Investment
Homebrewery 100 gal/yr per person up to 200 gal/yr per household or 3 to 6 BBL/yr
< 0.5 BBL (10+ gallon kettles, carboys, etc.)
$250 - $1000+ (and a very understanding spouse)
Nanobrewery No real defined parameters; <100 BBL/yr to < 500 BBL/yr
1.5 to 3 BBL system, up to 7 BBL systems
$100K - $250K
Microbrewery < 15,000 BBL/yr 7 to 15 BBL system, up to 30 BBL systems or more
$250K - $500K++
Regional >15,000 – 6,000,000 BBL/yr Typically above 30 BBL systems
Sky’s the limit
Plan Layout
From 5 to 5000 gallons
Plan Layout – Space Requirements
Area
Average % of Total Area
Production Area 40%
Bar/Tasting Room 27%
Receiving/Storage/ Other 10%
Utility Areas 9%
Coolers/Refrigeration 8%
Offices 6%
Average minimum space requirements recommended**:
Pub type - Draft only (no kitchen/bottling line): 2,500 – 4,000 sf (0.5-1.0/sf per BBL annually) Production Brewery with bottling line (no kitchen): 5,000 – 7,500 sf (1.25-1.75/sf per BBL annually)
** Going to depend on physical size of brewing equipment
From 5 to 5000 gallons
Choosing the Right Path
Key is to plan ahead, show what’s needed to avoid change orders
Approach Definition Pros Cons
Traditional Owner hires Architect directly; engineering is typically subbed out by architect. Contractors not typically involved at this time.
More Owner Control; allows for multiple contractors to bid same set of documents to get what you want
Typically longer schedules; may be higher costs than other approaches
Design-Build Owner hires a general contractor directly who brings in their own architect/engineering team
Faster Schedule typically results in lower costs
Less Owner Control; contractor bids on what they want to provide you based on the cost they give
Owner/ Contractor
Owner acts as the general contractor; hires design team and subcontractors as necessary
May result in lower costs if know about the construction and design process
Much greater time demand for Owner (less time for drinking beer)
From 5 to 5000 gallons
Choosing the Right Path Approach Design Timeline Construction
Timeline
Traditional 4 to 6 months 6 months
Design-Build 3 to 4 months 5 to 6 months
Owner/ Contractor
3 to 4 months 6 to 7 months
From 5 to 5000 gallons
** More for microbreweries where larger systems are utilized
Choosing the Right Path On a scale of 1 to 10 with 1 being easy and 10 being a royal pain in your “you-know-
what”, please indicate your opinions with regards to the design and construction of your
brewery:
Issue Rating
Finding a space suitable for your needs 8
Finding the right architect/engineer 8
Finding the right contractor 7
Dealing with the Building Department 5
Dealing with Zoning Issues 6
Dealing with Fire Marshall/Life Safety Issues 4
Dealing with mechanical/HVAC Issues 8
Dealing with Electrical Issues 4
Dealing with Plumbing Issues 6
Dealing with Construction Related Issues/Delays 9
From 5 to 5000 gallons
Sweat the Small Stuff (“Are you %*&#$ kidding me!” segment)
From 5 to 5000 gallons
Sweat the Small Stuff (“Are you %*&#$ kidding me!” segment)
From 5 to 5000 gallons
Go Ask Mom (in this case the Building/Planning/Zoning committees)
• May need to define a brewery for them o Not a bar or a restaurant o Mix between assembly (tasting room), industrial
(brewery), warehouse and office
• May not be zoned for an assembly type occupancy. Therefore may need a Change of Use request. This affects requirements for occupancy which in turn affects:
o Parking
o ADA
o Fire Codes
o Health and Safety Codes
o HVAC/ventilation/plumbing/lighting
From 5 to 5000 gallons
Does it work and is it worth it?
From 5 to 5000 gallons
What am I looking for?
• Want a space that fits but allows room for growth
• Prefer access for delivery vehicles o Large overhead doors or at
least double doors
• Warehouse spaces work great but know the zoning restrictions
• Think about not just getting your equipment in but also getting it out
• Do a pre-inspection of a location with a qualified engineer or professional
From 5 to 5000 gallons
From 5 to 5000 gallons
Attention Check
Dumb Florida Laws
In Miami, It is illegal for men to be seen publicly in any kind of strapless gown.
In Daytona Beach, it is illegal to molest trash cans
And the worst of them all…In Florida, you cannot get a 64 oz growler filled of your favorite beer from your neighborhood brewery
but you can get two (2) 32 oz growlers or even a gallon growler filled at any time (although just changed starting July 2015)
From 5 to 5000 gallons
Things to Consider
• Plumbing/Gas • Electrical • HVAC • Fire Protection • Structural/Architectural
From 5 to 5000 gallons
Things to Consider - Plumbing • Size of incoming water supply
Pipe Size Diameter
(in)
Gallons per minute
(GPM)
Time to fill 10 BBL kettle
Time to fill 15 BBL kettle
Time to fill 20 BBL kettle
1/2 8 39 min 58 min 78 min
3/4 16 19 min 29 min 39 min
1 29 11 min 16 min 22 min
1-1/2 66 5 min 7 min 10 min
2 117 3 min 4 min 6 min
Assumes average water pressure (typically about 60 psi), Schedule 40 pipe, minimal pipe length and pressure loss
From 5 to 5000 gallons
Things to Consider - Plumbing • Type of Piping Materials
Other Piping types – PEX, Cast Iron, Steel For glycol systems – typically recommend copper or schedule 80 PVC (not schedule 40) For natural gas – typically use steel but check with jurisdiction
Piping Type
Pros Cons
Copper
• Strong/Durable • Good heat conductor, can withstand heat • Doesn’t support bacterial growth • Flexible, can be bent • Universally accepted • Versatile, can get in small tubing to fit in
tighter spaces • Wont burn or support combustion
• More expensive for material/labor • Doesn’t respond well to hard/acidic
water; aggressive soil conditions (can get pinhole leaks)
CPVC
• Cheaper material/labor costs than copper • Non-metallic so wont pit, scale or corrode • Typically doesn’t react to varying
hard/acidic water and soil conditions • Not subject to jobsite theft
• Not as sturdy as copper • May not universally accepted • Must be stored properly to prevent
UV degradation • Limits as to pressure and
temperature of water service
From 5 to 5000 gallons
Things to Consider - Plumbing
From 5 to 5000 gallons
Things to Consider - Plumbing • Drainage
Round drains
Trench Drains
Catch Basins
From 5 to 5000 gallons
Things to Consider - Plumbing To float or not to float
From 5 to 5000 gallons
Things to Consider - Electrical • Look for a space with at least a 208/220V service, 480V is
ideal and a 3-phase, 4-wire electrical service. • Single Phase is OK usually but may have issues with
breaker sizes if have equipment needing large motor sizes (i.e. boilers, pumps, etc.)
• Be wary of split phase systems to get you to 3-phase • Small breweries (<10 BBL) may be able to get away with
electrical service as small as 150-200-amps but realistically would prefer 200-amps or more for >10 BBL and 400A for >15 BBL.
From 5 to 5000 gallons
Things to Consider - Electrical Make sure your service doesn’t serve other areas
From 5 to 5000 gallons
Things to Consider - Electrical Keep away from wet areas, a dedicated room is ideal
From 5 to 5000 gallons
Things to Consider - Electrical • Lighting
From 5 to 5000 gallons
Things to Consider - Mechanical • Location of Boilers and Chillers Location Pros Cons
Exterior
• Saves valuable interior space • If ground mounted,
maintenance can access easier
• Exterior equipment exposed to the weather can deteriorate quicker
• Exposure to theft/vandalism • Typically more expensive • Need to consider location and vulnerability to
hurricanes, earthquakes, flood
Interior
• Equipment is typically cheaper than exterior application equipment
• Protected from the elements by the building
• Loss of valuable interior space • For boilers and maybe chillers, need to construct
fire rated rooms (may also be needed for chillers depending on jurisdiction)
In either case, locating boiler/chiller equipment as close to their intended use (i.e. fermenters/boiling kettles) minimizes pipe runs and maximizes efficiency.
From 5 to 5000 gallons
Things to Consider - Mechanical • Location of Boilers and Chillers
From 5 to 5000 gallons
Things to Consider - Mechanical • Location of Boilers and Chillers
Things to Consider - Mechanical Provide adequate ventilation
Things to Consider - Mechanical • Rooftop Equipment
From 5 to 5000 gallons
Things to Consider - Mechanical • Reverse return glycol piping for fermenters. Provide tap-offs for
future equipment.
From 5 to 5000 gallons
Things to Consider - Mechanical • Air Conditioning and Ventilation
Most warehouses were not designed for air conditioning
Things to Consider - Mechanical • Air Conditioning and Ventilation
Enclosed Tasting Rooms: 175-250 square foot per ton
Offices: 250-400 square foot per ton
Values may vary depending on location, insulation factors, window quantities, etc.
Warehouses (ventilation only): 2-10 air changes per hour
Intake louver sizes: < 400 FPM across face area
Be careful if air conditioning for high bay (over 30 feet) warehouses, can actually create a thermal layer if air conditioning drops are not properly placed and air movement is not properly designed.
From 5 to 5000 gallons
Things to Consider - Structural
Things to Consider – Fire Protection
Fire walls around grain mill areas and boiler rooms
Before After
Things to Consider – Fire Protection
