Nice to finally get the brewing going!
Just FYI, those metal beer barrels are not called tanks, but a keg. Unless you want to use the designation for another type of barrel, I'd suggest changing it to keg or beer keg to make it more obvious what's inside.
As for malting, there are malting stations that are working in a all-in-one fashion, cascading the cereal from a germinating station to sprouting, removing the sprouts and slow roasting at 85-150 degrees Celsius (depending on what kind of malt you want; most malts like Pils Malt or Munich Malt are malted at 90-120 degrees). Those are very rare and horribly ineffective, but they do exist (mostly for homebrewers who want to make their own malt or don't have any other source of malt nearby), so there's a precedent for your all-in-one.
Oh, and hoping we can make cider and mead sometime in the future in the brewery.