| The Art of Brewing |
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Hot Liquor Tank
Water is boiled overnight in the hot liquor
tank, ready for brewing the next day
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Grist Case
Malt (milled barley) is stored in the Grist Case and added to the Mash
Tun with the hot water.
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Mash Tun
The 'mash' is mixed for one and a half hours in the Mash Tun |
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Under Back
The mash is run off through the Under Back and is now called 'Wort' |
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Copper
The mixture is boiled in the Copper for two hours where hops are added
to the mixture. |
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Hop Back
The mixture is cooled in the Hop Back to twenty degrees centigrade. |
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Fermenting Vats
After 30 minutes the mixture is run off into the Fermenting Vats. Yeast
is added and the brew left to ferment for 6 days. |
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Racking Tank
The yeast is skimmed off and the beer is transferred to the Racking
Tank and left for 12 hours. |
The beer is stored in
'Casks' NOT 'Barrels'. A barrel
is a size of cask Click for more details.
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Casks
The beer is racked into casks and stored for a week before being used. |
