Basic Brewing Process
MillingMilling is the crushing of barley to expose the starch at the center of the seed without damaging the hulls incasing them.
|
MashingMashing is the addition of milled grain to a large container called the "mash tun" and mixed with hot water to form mash. The heating water activates enzymes and converts starch into sugar.
|
LauteringLautering is the separation of the spent grain from the wart (sugary liquid). The mash is transferd to a lauter tun and the wart is drained away. Water is added to extract more fermentable sugar from the grain. This process is called sparging.
|
BoilingAfter the wart is separated from the grain it is brought to a prolonged boil to sterilize the beer and hops is added to release bitterness into the beer. When the boiling is completed the beer is sent to a whirlpool to collect any hops or proteins that have accumulated. The beer is then cooled.
|
FermentationThe cooled wart is moved to a fermenter, a large stainless steel vat. yeast is added to eat the sugar conjured during the mash. As the sugar is consumed, the yeast produces carbon dioxide and alcohol. Fermentation time varies depending on the type of beer being brewed. Ales can take a couple days, Lagers can take a couple months to ferment.
|
ConditioningOne the yeast has consumed all the sugars, it then absorbs off flavors. At the end of this step, yeast settles to the bottom of the fermentation vessel and is removed to reveal clear, bright beer.
|