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North Airport Parkway, Suite L / Greenwood, IN 46143 / Ph:317.887.2287 |
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1.
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First,
malted barley is milled, then conveyed through an auger into the
grist hopper.
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2.
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The
grist is then wetted as iit is funneled into the Mash/Lauter Tun
where the mash is held at 148-155 degrees F. to allow for enzy matic
conversion of the malt's starch into fermentable sugars.
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3.
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The
resulting extract, or "wort", is then transferred to the
brew kettle to undergo boiling and hop addition.
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4.
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After
the boil, the wort is whirlpooled then transferred to a fermenter
via a heat exchanger to cool the wort!
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5.
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Yeast
is then added to carry out the fermentation.
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6.
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After
fermentation, the beer is transferred to conditioning tanks for
aging.
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7.
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The
beer is then filtered and moved into serving tanks for distribution
to the customer.
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