Base grains are conveyed through an auger to the grain mill. Specialty grains are added by hand. Grains are selected depending on the beer style. The grains are cracked open by the mill to allow extraction of flavors, colors, and sugars.
Grains move through the mill, into the grist hopper, and are transferred via flex auger to the mash tun. Hot water is added at specific temperatures to convert the starches in the barley into simpler sugars.
After a short rest period, the liquid solution, known as “wort,” needs to be separated from the solid grains in the mash tun. Hot water is sprayed over the grain to help recover all of the sugars. The wort is pumped to the boil kettle.
The wort is brought to a rolling boil. Boil temperature at our Elevation is 200 degrees Fahrenheit. Hops are added to the boil for bitterness, flavor, and aroma. The boil lasts 90 minutes.
After the boil ends, the wort is pumped into a whirlpool vessel where it is spun at a high rate of speed. Solid materials such as hops collect in the center of the whirlpool allowing for a wort transfer that is free of solids through our heat exchanger.
The wort is pumped from the whirlpool vessel through a plate heat exchanger where it is cooled to an appropriate fermentation temperature.
7. Fermentation and Conditioning:
The wort is pumped into a cleaned and sanitized fermenter. Yeast is added and the process of fermentation begins. The yeast consumes the sugar in the wort and produces alcohol and carbon dioxide. After fermentation, additional hops or spices can be added depending on the style being produced. The beer is then conditioned at 32 degrees Fahrenheit for a minimum of three days. Certain styles of beer are held at this temperature for up to four weeks.
The beer is sent to our filter which removes yeast and other solid particles such as hops. As the beer leaves the filter it is carbonated and sent to a brite beer tank.
From the brite beer tank the beer is sent to our bottling line or our kegging line where it is packaged and ready for your enjoyment!