The Brewing Process In 8 StagesDated: 14 November 2011 | Category: Blog |
MILLING: Whole malted grain is milled (portioned and cracked) to allow it to absorb water, which in turn helps to extract sugar from the malt.
BREW WATER PREPARATION: Two Large tanks are used to delicately prepare & store treated hot & cold water, which are essential components in the later stages of the brewing process.
MASHING: The milled grain is added with Hot water prepared in the prior process to the first out of the set of two coppers tanks; where it is mashed & stepped to extract the soluble goodness from the grain.
OBTAINING THE WORT/BREWING: The mashed liquid is the transferred to the second copper tank where the spent grain (Later removed) is filtered from the still hot liquid to obtain the Wort. Hops are added to the Wort & it is further boiled / brewed for a prescribed time internal to precipitate unwanted elements & to infuse the exotic flavor of hops in the Wort.
COOLING: The Wort once brewed is cooled rapidly to ideal fermentation temp (16* – 22*C) the cold water prepared and stored earlier is used as a coolant in this process.
FERMENTATION: Based upon the beer style the BrewMaster adds an appropriate strain of yeast is added to the now cooled Wort & the mixture is transferred to conical fermentation tanks. The yeast breaks down the malt sugar to produce alcohol & Co2, which ultimately gives the beer its familiar taste. Ideal time for Fermentation is between 12 – 15 days.
CONDITIONING: The beer is filtered from the yeast & transferred to the serving tanks where it is conditioned for a couple of days for flavor improvisation & optimum level of carbonation.
TAPPING: The conditioned brew is tapped /served VIA specialized serving taps behind our bar.
Brewing a Perfect Pint is more of an “Art” rather Than a Predefined Technique and We Endeavour to reflect this “Finesse” in our “Every Pint”