brewing day

10 july 2016

 

Today was a good day to brew our brown beer again.

Once we're satisfied with the result we will brew this recipe on bigger scale so you can share our joy ...

This is our super professional testing brewery :)

 

From the right to the left:

The boiling kettle, the mash kettle and the warm water kettle.

Step 1 – malt milling

 

The malt miller brakes the outer membrane of the malt grain and by doing this, our two volunteers are preparing the malt for brewing.

Step 3 Filtering

 

The filtered wort is being transfered to the boiling kettle. At the same time hot water is dripping onto the mash. The wort is the basis for our beer.

Step 2 - malt mashing

 

The well prepared malt is being added to the hot water in the mash kettle. Mashing is the chemical process that transfers the starch from the malt into fermetable or non fermentable sugars. The end result is the malt mash.

Step 4 - Boiling

 

Once the wort is completely transfered, it is being braught to boiling temperature. At that time we add the first hop: the bitter hop. Only at the end of the boiling time the 2 flavour hops are being added to lose ass litlle flavour as possible during the boiling process. The wort chiller is placed into the boiling kettle.

Step 5 - Chilling

 

After the boiling process it's important to chill the wort as fast as possible. That's when we need the wort chiller. The flow of cold water drops the temperature of the wort from +/- 110 °C to +/- 30° C.

Step 6 - fermentation

 

Once the wort is cold enough we pump it into our fermentation tank. We add the yeast that will transfer the sugars into alcohol and extra flavours and will transform this sugar water into beer.

 

We put our fermentation tank into a refrigerator that is completely temperature controlled. In this way we can obtain the most favourable fermenting temperature.

 

On top of the refrigerator there's a temperature controller that activates the refrigerator when the temperature get's too high, or the light bulb when temperature drops too much.

Step 7 - waiting

 

Now comes the most difficult step ... waiting!. It's time to be patient for about 2 months until the yeast and the beer have got enough time to develop.

Afterwards we can start bottling, and need to wait againg for the bottle fermentation to be completed.

End then finally the time has come for ... tasting and enjoying :)

 

Brouwerij 't hoppegeluk

Rennemonde 8, B-9700 Oudenaarde

BTW: BE 0658.761.246