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DGET-Customized
DEGONG
8438400000
The process of brewing all begins (in the brewery) with crushing whole grain malt with a mill. Generally speaking, barley is the most common malt used in a craft brewery.Wheat and rye are two other common malted grains used as well.Milling the malt to be used in a particular recipe is of importance because the process creates the necessary surface area on the malted grain's endosperm.
Once milling is complete, mashing begins.
Malted grain has gone through a controlled germination stage that breaks the endosperm down and creates enzymes.When subiected to hot water of a very specific temperature, those enzymes become active.When active, they convert the readily available starches in the malt into sugars and dextrins.This then becomes the body of the beer! Once complete, the liquid is separated fro m the no w spent grain and transferred to the boil kettle. The spent grain is then given to a local farmer to use as livestock feed.
First,the wort must be cooled.Yeast is a living organism,and it is very picky about the temperature of the environment that it lives in.So as the wort is transferred into a fermenter it is passed through a heat exchanger. This process allows for controlled cooling to a specific temperature.Once the transfer is complete, yeast is pitched into the fermenter.
Over the next 4-6 days the yeast will consume all of the sugars that were created in the mash and turn them into alcohol and carbon dioxide.When fermentation is determined to be co mplete, the now "beer" will be cooled again for conditioning. This process supports yeast flocculation, or settling, to the bottom of the fermentation tank. This is done to help clarify the beer, and collect the yeast for re-use in the next beer.
At the end of the conditioning phase the beer will either be filtered or directly transferred into what is called a "Bright Tank". This is where the beer is carbonated and kept for either kegging, bottling, or canning.
If you have interest, please feel free to contact me.
The process of brewing all begins (in the brewery) with crushing whole grain malt with a mill. Generally speaking, barley is the most common malt used in a craft brewery.Wheat and rye are two other common malted grains used as well.Milling the malt to be used in a particular recipe is of importance because the process creates the necessary surface area on the malted grain's endosperm.
Once milling is complete, mashing begins.
Malted grain has gone through a controlled germination stage that breaks the endosperm down and creates enzymes.When subiected to hot water of a very specific temperature, those enzymes become active.When active, they convert the readily available starches in the malt into sugars and dextrins.This then becomes the body of the beer! Once complete, the liquid is separated fro m the no w spent grain and transferred to the boil kettle. The spent grain is then given to a local farmer to use as livestock feed.
First,the wort must be cooled.Yeast is a living organism,and it is very picky about the temperature of the environment that it lives in.So as the wort is transferred into a fermenter it is passed through a heat exchanger. This process allows for controlled cooling to a specific temperature.Once the transfer is complete, yeast is pitched into the fermenter.
Over the next 4-6 days the yeast will consume all of the sugars that were created in the mash and turn them into alcohol and carbon dioxide.When fermentation is determined to be co mplete, the now "beer" will be cooled again for conditioning. This process supports yeast flocculation, or settling, to the bottom of the fermentation tank. This is done to help clarify the beer, and collect the yeast for re-use in the next beer.
At the end of the conditioning phase the beer will either be filtered or directly transferred into what is called a "Bright Tank". This is where the beer is carbonated and kept for either kegging, bottling, or canning.
If you have interest, please feel free to contact me.
