Cleaning Schedule & CIP — KBC Head Brewer Hub

Daily Cleaning Schedule

Every item on this list must be completed on the day specified. No exceptions. A clean brewery makes good beer.

Task	When	Details	Log?
Brewery floor	Daily	Sweep and mop with brewery-safe cleaner. Clear drains of debris.	No
Fermenter exteriors	Daily	Wipe down all vessels. No sticky residue, no spills, no drips.	No
Brew kettle	After every brew	Rinse, run CIP cycle, inspect for scale build-up.	CIP log
Mash tun	After every brew	Remove spent grain within 2 hours of mash-out. CIP cycle.	CIP log
Heat exchanger	After every brew	CIP immediately after use. Do not leave wort residue overnight.	CIP log
Transfer hoses & fittings	After every use	CIP and hang to dry. No residual liquid sitting in hoses.	CIP log
Keg washer / filler	After every run	Clean and sanitise. Inspect seals and gaskets weekly.	Yes
Cold room	Daily check	Check and record temperature. Clean any spills. Organised storage.	Temp log
Ingredient storage	Daily	Swept, tidy. All bags sealed. FIFO rotation maintained.	No
Drains	Daily	Clear debris. No blockages. Flush with clean water.	No
Canning line	After every run	Full strip-down clean. Sanitise all product-contact surfaces.	Yes
Bathroom / toilet	Daily	Clean and stocked. Basic hygiene standard.	No

Deep drain clean — caustic flush all floor drains
Gasket & seal inspection — check all vessels, hoses, and fittings for wear
Cold room shelving — remove all items, clean shelves, replace with FIFO order
Chemical stock check — caustic, acid, sanitiser levels. Order before you run out.
Calibrate instruments — thermometers, hydrometers, pH meter. Record calibration.
Exterior / yard — sweep around brewery entrance, clean up empties and packaging waste

Standard 5-step CIP cycle for all brewery vessels and lines:

Step	Solution	Temp	Duration	Notes
1. Pre-rinse	Cold water	Ambient	5 min	Flush to remove loose debris and residue
2. Caustic wash	NaOH 2-3%	75-80°C	20 min	Hot caustic circulation. Removes organic deposits.
3. Intermediate rinse	Hot water	60-70°C	5 min	Flush all caustic residue before acid step
4. Acid wash	Phosphoric / peracetic 1-2%	Ambient	10-15 min	Removes mineral deposits and sanitises
5. Final rinse	Cold water	Ambient	5 min	Check pH of runoff — must be neutral before use

Always wear PPE — chemical-resistant gloves, safety goggles, apron
NEVER mix caustic and acid — this creates a violent exothermic reaction
Label all chemical containers clearly with contents and concentration
SDS (Safety Data Sheets) must be accessible at all times in the brewery
Eyewash station must be functional and accessible — test monthly
Ventilation — ensure adequate airflow when using chemicals in enclosed spaces
Spills — contain immediately, neutralise if possible, report to Barry

Every CIP cycle must be recorded. This is non-negotiable — it's your evidence that equipment was cleaned properly.

Field	Example
Date	18 May 2026
Equipment	Fermenter 3
Operator	Michael Lynch
Caustic concentration	2.5% NaOH
Caustic temperature	78°C
Acid type & concentration	Phosphoric 1.5%
Duration per step	Pre-rinse 5m / Caustic 20m / Rinse 5m / Acid 12m / Final 5m
pH of final rinse	7.0 (neutral)
Signature	M. Lynch