Malted and specialty grains are crushed in our mill. Milling the grains correctly helps maximize the conversion of starches and extraction of sugars.
We take the milled grains and mash them with hot water. How much fermentable sugars you extract from the grains depends on what temperature you mash at. The temperatures range from 146-158 F. The lower you are on that scale the more fermentable sugars will be extracted. This step takes a minimum of one hour depending on the style of beer.
In this step we take the wort and re-circulate it back to the top of the kettle. In doing so we get as little grain hulls and particles separated from the fresh wort. Excess grain particles can cause astringencies.
The now re-circulated wort is not transferred to our boil kettle where we do just that.. boil it! This is the step where we add all of our hops and special ingredients. Depending on the style of beer we have brewing this step also takes a minimum of one hour.
After we finish boiling our wort we now chill the hopped wort down to the desired yeast temperature, typically around 68 degrees. It is very important to chill the wort as quickly as possible.
Once the hopped wort is around 68 degrees F we transfer it to our fermentor and pitch the yeast. If everything goes as planned the yeast should have very noticeable signs of fermentation. The yeast is now consuming all of those sugars we extracted and creating alcohol and carbon dioxide along with all of the flavors and esters that make each yeast strain unique. This step in the process takes about 1-2 weeks to complete.
After fermentation is completed we transfer the finished beer to a secondary otherwise known as a brite tank. This step helps the beer clear up and chill. Carbon dioxide is now added to carbonate the beer.
The beer is clear and carbonated and ready for packaging! We transfer the beer from the brite tank into already clean and sanitized kegs for your enjoyment!