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The Brewing Process
 The malting of barley Mashing Boiling Fermentation |
 Racking Conditioning
Drinking |
Malting
Premium quality malting barley from the harvest is dried and stored until required by the Maltster. The malting process involves soaking the grain in water and allowing it to germinate over a period of about 3 days. It is then kilned and delivered to the Brewer. The brewery crushes the malt through a mill in preparation for mashing:Mashing
The crushed malt is mixed with hot water (to achieve 65 deg C) and stood for one hour. This process produces a sugar solution called wort. The wort is then removed to a boiling vessel called the copper (or wort kettle).
Boiling
Hops are added to the wort and the product is boiled for one and a half hours. Then, this is cooled to 15 deg C and transferred to the fermentation vessel.
Fermentation
Yeast is added to the wort and the fermentation allowed to take its course. This takes 4 days, followed by a resting stage of 2 days.
Racking
This resulting product is known as green beer and is transferred to a racking tank and rested for a further day. Then it is filled into casks with the addition of finings to subsequently clear the beer of yeast.
Conditioning
This is the process of secondary fermentation whereby the yeast continues to work on the residual sugars in the beer, producing more CO2 and maturing the flavour.
Drink and enjoy!
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Click here for Hop Jack
