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"...judge for yourself"
First of all the Malted Barley is hoisted on to a platform above the milled grain
hopper. The grain is milled just prior to being used to ensure that it is fresh.
The milled grain is then transported by conveyor into a mash hydrator where it is mixed with water at exactly the right temperature.
The mash is left until all the starch has been converted into fermentable sugars. When this process is complete the resulting “sweet” wort is re-circulated until clear and then pumped into the copper where it is boiled together with hops for about an hour.
Copper finings are added to remove the unwanted starches and the resulting “bitter” wort is pumped in to one of the fermenters via a heat exchange to cool it to 18°C. Yeast
is added and the now fermenting ale is kept at a constant 18°C until the gravity has reduced to the required level.
The ale is then chilled down to 6°C and held there for a further seven days .
When the conditioning process is complete it is put into casks which are then stored
in a chill room at 10°C until it is delivered to the customer.
The milled grain is then transported by conveyor into a mash hydrator where it is mixed with water at exactly the right temperature.
The mash is left until all the starch has been converted into fermentable sugars. When this process is complete the resulting “sweet” wort is re-circulated until clear and then pumped into the copper where it is boiled together with hops for about an hour.
Copper finings are added to remove the unwanted starches and the resulting “bitter” wort is pumped in to one of the fermenters via a heat exchange to cool it to 18°C. Yeast
is added and the now fermenting ale is kept at a constant 18°C until the gravity has reduced to the required level.
The ale is then chilled down to 6°C and held there for a further seven days .
When the conditioning process is complete it is put into casks which are then stored
in a chill room at 10°C until it is delivered to the customer.
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