W.M. Sprinkman Corporation

Craft/Micro Brewing

Another Satisfied W.M. Sprinkman Brewing Customer  

It’s a labor of love to develop distinctive,full-flavored, craft beer. Made in the U.S. since 1929, you can rely on W.M. Sprinkman’s stainless steel brewing equipment to maintain the integrity of your brewing process so that, batch after batch, you’re brewing the best beer possible.

Inferior brewing equipment can prevent you from consistently putting out high quality batches of your signature brews. Whether you’re outfitting an entire microbrewery or brew pub, or upgrading your existing brewing systems, W.M. Sprinkman has the experience to make your operation sanitary and efficient.

Engineering, Design & Consulting

W.M. Sprinkman truly understands processing systems for food and beverage products. We have the automation expertise to make your existing or new brewing operation the best that it can be. Whether you are looking to design an entire brewing process or just want to incorporate a new tank, W.M. Sprinkman has the resources to help you:

  • • Flow Diagrams

  • • 3-D Modeling

  • • Mechanical and Electrical Schematics

  • • Full or Partial Automation Controls

  • • Additional Consulting Services Available

Processing System Support

W.M. Sprinkman offers complete installation and start-up services. These include system integration for automated controls and providing the interconnecting process piping that will help your beer flow from the Mash Kettle to the bottle!

  • • Installation of Mechanicals

    • - Control Panels installed or defined/tagged for your local contractor

  • • Metal Fabrication Work

    • - Brewery Platforms, including stairs, rails and supports


Brewing Tanks & Vessels

Sanitary processing systems for food and beverage have been the heart and soul of the W.M. Sprinkman Corporation,
since we were founded in 1929. We understand how your process and mix of equipment are as special and unique to your brewery as the final product that leaves the tap! W.M. Sprinkman can manufacture single tanks for your existing set-up or customize a multiple vessel, brewhouse configuration. Stainless steel construction is done by our certified team of TIG and MIG welders, meets all FDA requirements and can be ASME rated.

  • • Brewhouses up to 100 BBL:

    • - Lauter Tun

    • - Brew Kettle

    • - Mash Kettle

    • - Whirlpool

  • • Fermenters up to 550 BBL

  • • Brewing Platforms


Field Services

W.M. Sprinkman has a separate crew dedicated to ensuring the installation and set-up of your new equipment happens as safely and efficiently as possible. Our crews also provide preventative maintenance and repair services for a wide variety of processing equipment, including tanks and vessels, process piping and controls and heat exchangers. W.M. Sprinkman makes heat exchanger testing a breeze by utilizing Accusense Systems® testing technology.

Accusense® is a technology proprietary to W.M. Sprinkman and is a non-destructive test method that utilizes inert helium gas, which is non-toxic and leaves no residue, to reliably detect pinholes and cracks in heat exchangers. Little down time and quick and accurate results makes Accusense® testing a no brainer!


Five Checklist Items When Planning a New Brewhouse

So you made the decision to purchase a new 30-BBL, 3-Vessel Brewhouse. Congratulations! You have the facility, you’ve lined up financing; have your Brewmaster extremely excited about the new “toy” that is on order. What could go wrong? Well, plenty, but the good news is that some planning can alleviate the biggest headaches. Here are four areas that you should not overlook in order to ensure a smooth installation and start up:

  1. Inbound Water – The biggest ingredient in beer can be the biggest problem in making your beer. If you are planning to source the water directly from your municipality, you need to know about the water they deliver. Are you able to get adequate pressure and flow for rinses and mashing in? If not, what about a simple brew water system that allows you to fill (which then means filter) at a reasonable rate keeping your filtering costs way down. How about the water itself? When you are brewing your first batch is a bad time to realize that the impurities leave a bad taste in your mouth. Some impurities do not affect taste, but can prove detrimental to the performance of your tanks and equipment. A filtration treatment system can be designed into your system to address this.

  2. Outbound Water – Properly handling the discharge from your brewing operation can be as much of an art as a science. Discussing your planned water needs for production should also include discussions about the required acceptable quality and volume of the discharge. Your municipality might require you to treat this water. You may even decide to exceed those requirements for discharged water in order to meet your own company goals for sustainability and eco-friendliness. Trub, yeast and drip downs can contain high counts of some items that the municipality may say “no problem” at 2,500 BBL’s, but at 10,000 BBL’s tell you “we have a problem”.

  3. Seismic Requirements – It’s not your fault (pun intended) that tectonic plates miles below your brewery floor have the possibility of going all a quiver. Your plant does not need to be next to the San Andreas Fault to require additional anchoring of platform posts and tank legs. We have had customers in the Southeast and Midwestern states learn of such requirements at the time of installation, resulting in unplanned delays. Check with your local building inspector at the early stages of planning to understand your equipment requirements.

  4. Space to Maneuver – Tanks and equipment have been brought in through the front doorway, the roof, the floor, the receiving dock, you name it. All of these methods are doable and done as efficiently as possible when you have planned for such a delivery. However, learning that the planned route for an equipment delivery will not work when you are in the parking lot or stuck in a hallway is another matter. The necessary dimensions need to account for height as much as width, angles as well as straight on shots. The pathway to a clean set-up also has to account for all pieces of equipment AND the equipment to move them, which in many cases exceeds the size of tanks they are putting in place. Remember, the only way a 15’ tank fits in a 16’ ceiling is coming straight in. There is not enough head space to pick the tank in that room.

  5. Floor Preparation – The last area to check is right under your feet. Floors that are not sloped properly and/or contain the necessary number and placement of drains will quickly result in a slipping zone for your employees and brewery tour guests (not to mention the unsightly appearance of puddles and rivers around the brewhouse). Even the drains themselves need to be addressed. They need to be constructed of a material that will hold up to the high temperatures associated with the brewing and cleaning liquids.

We don’t expect you to know every possible scenario and factor that can delay the brewing of that first batch of beer. How unfair would that be? So why not just concentrate on making your line up of tasty brews and call in Sprinkman Brewing Systems at the onset of your planning? It will make your next jump to beer superstardom as easy as possible!


Managing a Growing Brewery: Four Benefits to Hard-Piping a Cellar

You started with a couple of cellar tanks, but as your business grew you added more tanks, knocked out a wall, brought in a couple more vessels, added onto the building, etc... before you know it tanks are everywhere and with it is a growing network of hoses throughout the cellar to navigate around. If your operation has 12 or more tanks, generally it’s time to consider adding process piping or "hard-piping" your system.

Designing and installing an efficient, stainless steel piping network to move product from one area of the brewery to another will eliminate most long-transit hoses, leaving just short hose runs to hook up when needed. Product exchanges to most often benefit from hard-piping include the Brewhouse to the Fermenter, Fermenter to the Brite and Brite to the Packaging area.

"When the time is right, there are multiple advantages of a well-designed piping system that you will realize instantly, says Brian Sprinkman, President of Sprinkman Brewing Systems. “Growing brewers have operations that are on par with major food and beverage manufacturers that have always benefitted from hard-piped operations. This is a logical step in the evolution of a quality, high volume brewer.” Here are Four Benefits to Hard-Piping a Cellar:

1.     Improved Efficiency

-- Brewery workers will spend less time running and hooking up flexible hoses, eliminating downtime between stages in the brewing process. Product moves faster and you are brewing the next batch sooner.

2.     Improved Safety

-- Flexible hoses throughout a brewing operation provide a prime setting for the slips, trips and falls that every brewer can attest to (but might not care to admit)!

3.     More Sanitary

-- Imperfections and wear in flexible hoses can lead to sending beer through a compromised sanitary environment. Not the case with stainless steel piping!

4.     Eliminates the Clutter

-- Appearance isn’t everything, BUT…eliminating hoses will be a welcomed sight, not just by employees, but by your visiting customers. It not just looks cleaner, it is cleaner!

Whether it is designing and installing process piping, adding an advanced CIP system or automating a variety of functions in the brewing process, Sprinkman can help you stay ahead of your brewery’s growth. Just contact your Sprinkman Brewing Systems representative or click here and let us know how we can help you today!


Three Ways to Build Brewhouses' Future Flexibility

In carpentry the adage is “measure twice, cut once.” The same idea applies to building the right capacity for your Brewing business. Whether you are starting up, building out or simply adjusting your capacity, you want to make smart choices that position you for the future. 

As W.M. Sprinkman works with customers who are in need of their superior stainless steel processing systems and tanks, experience has shown them that time and again, designing a brewing system that runs smoother, produces a consistent product safely and efficiently and that can grow with you can be done with a few equipment considerations:

1.    Platform

The smaller the platform, the lower the cost and the more money that can be placed into the “real” equipment around it, right? Actually a larger platform allows the process piping to be run underneath and by getting the tanks up in the air, you get the grain out more easily.

2.     Lauter

WM Sprinkman builds lauters wider and larger than the competition. Take a modest 20-BBL Brewhouse for example.  We would spec a lauter that is 85-90” wide for two reasons: 

-- We are really building almost a 25 BBL Brewhouse so that they can package 20 BBL. Most customers, when figuring annual production, take their fermentation capacity and multiply by turns in a year based on the beers being produced. If you only net 18 BBL out of a 20 BBL system, it can represent a significant loss in revenue.  In a tap room environment, if you can get 2 more BBL’s of 17 degree plato beer, it’s 480 pints. At $4 / pint that’s almost $2K on every single batch!

-- When you do brew a higher gravity beer, you not only package the full 20BBLs, but because of the surface area, you will use less raw material. More efficient equals more economical.

 3.     Automation

WM Sprinkman’s standard automation includes a PLC and the ability to control the entire Brewery (fermentation included) remotely from a browser (tablet, PC or phone).  Why do we do this?

-- Consistency – with a PLC, it is easy to bolt on a data collection system that can actually track each and every batch (like a bar code) and will allow the brewers to make the same exact beer, time and time again. This is future thinking and what will be needed long term.

-- Expansion – if you plan to expand, it’s as simple as wiring up the tank and adding it to the interface. No new controllers or boxes needed.

-- Hot and Cold liquor – these are 100% automated tanks. Brewer puts in a temp and it’s done. Hot and cold water is not what you want your brewer worried about when you are doing multiple batches in a day. Those systems should just run.  Automated valves are included because we believe it’s the best approach.

“We know that Brewers need to be flexible to adjust to changes in the market, but still brew a consistent, quality product. Other suppliers may cut corners to provide a low cost product, but W.M. Sprinkman has this need for future flexibility in mind in the design of our products. It is tremendously important to spend your building dollars wisely when building a Brewhouse,” explains Brian Sprinkman. W.M. Sprinkman helps you build it right the first time.

 5 Equipment “Options” That We Consider “Standard”

FRANKSVILLE, WI (November 2013) - Do you remember when having power windows in a car was not “standard equipment” but a luxurious add-on?  Once innovative competitors started to offer many of the creature comfort options as part of their Standard package, we all started to wonder how we ever could have lived without them.  Granted it might be a bit of a stretch, but you could make some similar observations in how the tanks and processing equipment in modern Brewhouses are offered to today’s Craft Brewers.  Based on W.M. Sprinkman’s experience, here are five options to consider that provide benefits above and beyond the initial investment:

1. Spindle station

In this picture you will see a gravity checking / sample station.  This piece of equipment allows you to check your product clarity with a light, grab a sample and have it cooled. Some equipment manufacturers provide this as an option or not at all, but WM Sprinkman believes EVERY brewery can benefit from having this quality control equipment.

2. Seal drip system and gauges

Look closely at the picture and you will see a  solenoid valve plumbed into the brewhouse.  WM Sprinkman hard pipes a seal drip system on all wort pumps because it allows your seals to last that much longer saving you money in the long run.   Also included are digital temp gauges and pressure indicators on all water lines, which provide critical, easy-to-read pressure and temp information when you are troubleshooting.

3. Hot and Cold water / Liquor distribution

In our designs, all of the lines from the HLT and CLT are hard piped through the brewhouse including all the recirculation lines so that we have a single connection for the plumber which not only saves a brewer plumbing dollars.  You don’t have some plumber tying into the brewing process and putting pipes in places they should not.  This might seem like a pretty significant upfront expense, but its well worth it.  WM Sprinkman provides a hot liquor drop that is hard-piped with valves at every single tank and available to the cellar.  In this picture, notice the detail of how we ran the lines down this platform for ease of distribution to the cellar.

4. Cleaning circuits

The way WM Sprinkman designs our systems calls for more process piping than other providers, because we don’t “share” lines or use a flow plate.  We believe in circuits that allow for someone to be running a caustic in one tank and wort in another without the ability to cross contaminate.  That’s huge for not only labor savings, but from a safety standpoint it reduces the worry of contaminating a batch.

5. Drains

Safety first.  Every pump and every CIP line in a WM Sprinkman brewhouse includes valves and piping for draining.  This allows a brewer, no matter what the process, to drain every single charged line. 

Make sure that when you are designing your next brewhouse or making changes to your processing system that you are taking advantage of the latest technology that is available to make the best beer possible.  “We take every opportunity possible to understand where our customers are planning to take their business so that we can provide a system that will not hold them back once the time to grow is here,” stated Brian Sprinkman, EVP at W.M. Sprinkman.  “If we didn’t, we wouldn’t be doing our job right.”

From Bakery to Brewery, East Coast Beer Co. Details Conversion Plans for Belmar Location

W.M. Sprinkman Corp. outfitting the former Freedman’s Bakery with brewery equipment.

Belmar, NJ (February 17, 2014) – After establishing an aggressive construction timeline to transition the former Freedman’s Bakery into a brewery, East Coast Beer Co. has outlined details of what its new Main St. location and brewing equipment, supplied by W.M. Sprinkman Corp., will mean for its business and the surrounding area.

Wisconsin-based W.M. Sprinkman Corp. is installing a four-vessel brewhouse system in the former bakery, which the beer company will use to produce its popular line-up of Beach Haus® beers.

"Sprinkman Brewing Systems are made in the U.S. and are specifically designed for today’s American craft brews," said Brian Sprinkman, President of W.M. Sprinkman Corporation. “We know two things based on working with East Coast’s owners on this project: Based on the technological specifications they provided for this brewing equipment, they are serious about this business. Secondly, with the brewhouse Sprinkman is building we are certain that they will have the ability to fully express their creativity when it comes to brewing a variety of incredible beers for years to come."
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It’s “Brewhouse & Cellar Madness” Time!

The Brewers Association notes that in 2012 the Craft Brewing world surpassed another milestone when 2,075 breweries were up and running.  That’s 326 more than just two years ago!  It’s not just the number of operations, but their size and output that is growing.  You have likely seen this in the demand for your brews, both in the number of batches and offerings.  On the equipment side of the equation, W.M. Sprinkman has seen a steady climb in two areas:  Demand for custom-engineered Brewhouses, and Cellars in sizes that are greater than ever before. 

An example of the latter is a 220 BBL Brew Kettle that W.M. Sprinkman is finishing for Point Brewery. This vessel represents the largest brewkettle W.M. Sprinkman has built to date, and was designed to work within the confines of the Stevens Point, WI-based brewer.  According to Gabe Hopkins, Brewmaster for Point Brewing Company, “In order to meet an increase in demand for our Point products, we needed to dramatically improve the efficiency and throughput of our brewing process.  A key part of our solution was a rather large, customized, 220-Barrel Brew Kettle from Sprinkman as we reconfigured our operations.”

W.M. Sprinkman is seeing a surge in orders for complete brewhouses.  “Over the last five years, we have built a few brewhouses, but cellar expansions from 30 to 500 barrel is really what was filling our production facility,” according to Brian Sprinkman, Vice-President. “However, since last year there has been an incredible surge in demand for customized, multi-vessel brewhouse, in a variety of sizes from 10-100 barrel.  We really enjoying the challenges this brings to Sprinkman to design and build some incredible brewing operations.”

Brewhouses can be highly customized operations, which has its benefits and challenges when the time comes to plan for one.  The size of the brewhouse is a careful dance between today’s needs and the future goals you have set for your brewery.  How many turns per day do you need to get out of your brewhouse?  Do you design the control panels to handle today’s operations or design them to handle future componentry?  The funds you have will obviously play a key role in what are “must have” and what are “nice to have” features, but bringing in a partner like W.M. Sprinkman can make this a manageable task and in most cases, help you realize a more efficient and profitable brewhouse.  After all, brewing more beer better is the true quest of all craft brewers!