The crafting

First of all, the malt is flattened by mill.   photo1
photo2   Then , the malt is cracked and immediately put in contact with hot water to constitute the mash.
About an hour after, the enzymes naturally present in the malt ended dividing the cereals' seeds starch molecules in fermentable sugars ( glucose, maltose et maltotriose). The solid part of the seeds accumulated in the tank bottom to form the grains' cake, which constitutes a natural filter when the pumping of the must to the boiling tank occurs.    photo3
 photo4   At the same time as the must is being pumped, we arroase the grains' cake with hot water to rinse and collect the sugars still present.
P11   Comes the athletic part of brewing: the discharge of the grains. Those are then given to local farmers to feed cattle.
The must is brought to the boil to be sterilised. It is at that moment that we add hop flowers, which will bring the bitterness and extra sours to the beer.    photo5
 photo6   The must goes then to the plate heat exchanger in order to lower quickly the temperature from 100°C to 25°C.
After the exchanger, the must goes to the fermenter where, during a week, yeasts will transform sugar into alcohol.   photo7
photo8   When fermentation is over, beer is stored in a cold maturation tank during 10 to 15 days in order to let it rest and age.
Comes the state of bottling. A little quantity of sugar is added to allow the fermentation to restart into the bottle, and so create a necessary pressure to the foam and sparkling.    photo9-10

 

Synthetic plan of the operations of brewing:

schema-brassage

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