Stage 1 Mash Tun. Boil water in copper overnight. The grain is then soaked evenly to form a bed, which is rather like a stiff porridge. We use three types of grain: the pale, crystal and chocolate. The chocolate being a roasted malt which is used for colouring; rather in the Sleeper and Piston brews. This is then left to stand for approximately 60-90 minutes. The mash tun is the alcohol conversion.
Stage 2 Sparging. The sparging is spraying hot liquor at a steady temperature of 67 degrees over the bed, and at the same time running from the bottom of mash tun the wort. Transferring into the copper which takes approximately a further 60-90 minutes. The hops are then added. The four different varieties we use are:
We then boil the copper for 60 minutes and add 2oz of aroma hops and leave to stand for 10-15 minutes. We then flash cool through the paraflow; which is the heat exchanger.
Stage 3 Fermenting Vessel. Transferring from the copper through the paraflow to the fermenting vessel, to reach 20 degrees. The yeast is then added and left to ferment for 3-5 days; after which the yeast is skimmed and kept in the fridge for the next brew. The beer is then chilled to 8 degrees, and pumped across to the holding tanks for conditioning and racked into Kilns and Firkins for usage.
The Beer Engine brew 3-4 times weekly; approximately 35-40% of the brew is sold wholesale to local public houses. Three barrel brew is approximately 100 gallons per brew.
1. Mash Tun
2. Cold Liquor Tank
4. Fermenting Vessel (4)
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