Beginning the Brewing Process
Brewing starts early in the morning – the night before, the brews are weighed out with the exact amounts of malt required to produce specific volume. The malt grist (recipe) will consist of three or four varieties of malt and each one will be carefully weighed out to produce the specific flavour profile of the beer.
The water used for brewing is known as liquor. The brewing liquor is heated to 80˚C. The malt and the hot liquor are then run into the mash tun and mixed, where the hot liquor acts as a trigger for the enzymes in the malt to convert the starch to fermentable sugars. The malt and liquor are allowed to stand for an hour and ten minutes, during which time the starch in the malt will be converted to the fermentable sugars. This sugary solution is called sweet wort and is run off from the mash tun into the wort kettle.
