Step 1: Gathering the malt mixture

According to our own recipes out of different varieties of malt the malt mixture is accurately weighed.

Step 2: Crushing the malt mixture
The malt mixture is then broken into a particular grist mill. The individual grains must be broken so that they combine well with the brewing water.

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Step 3: Mashing
The grist is then added to the preheated brewing water in the brew kettle. The mash is started.

Step 4: Mashing
During mashing, the mash is constantly stirred over different temperature levels, called Snap. In this process the Barley Malt enzymes are converted into maltose. After about two and a half hours the entire starch is turned into malt sugar.

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Step 5: Lautering
The finished mash is pumped in the lauter at 78 degrees Celsius. In the tub, there is a sieve. During refining the sugar water, now called wort, is separated from the grist. The wort flows in the hot tub under the lauter.

Through a sight glass we can check how clear the wort flows.
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Step 6: Grouting
Once the grain cake is visible, hot water at 78°C is sprayed over the spent grain till the last remnant is washed out of maltose.

Step 7: Wort boiling
The now about 320 liters odf wort is being pumped back into the brew kettle. There, the wort is boiled and the hops in form of pellets is being added. The wort is then boiled for about an hour. Here the protiein particles are released whitch adds the flavor and the bitterness of the hops.

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Step 8: Whirlpool
The finished boiled wort is now pumped at high speed back to the hot tub. Due to the resulting rotation, the solid particles such as protein particles and lay hop chaff from the center of the container on the ground and can be separated from the wort.

Step 9: Cooling
The still above 80 degrees Celsius hot wort is then cooled by a two-stage plate cooler in 15 minutes to about 18 degrees Celsius and pumped into the fermentation tank. The cooling water of the first stage is collected for re-crushing or cleaning water. The second stage is cooled with ice water.

 

 

Step 10: Yeasting
During the pumping process the cooled wort is aerated with sterile compressed air in order so the yeast finds it´s optimal conditions.

Step 11: Fermentation
The fermentation process is completed after about a week and the young beer is cooled to about 2 degrees Celsius and pumped into the storage tank. The yeast multiplies in the wort as long as oxygen is present. Then the yeast converts the sugars into alcohol and carbon dioxide. For each of our beers, we use a different yeast typ. After about two days, the bung escape valve is closed so that no more carbon dioxide can escape. The pressure is kept constant with a pressure regulator so that the carbon dioxide can be optimally distributed in the young beer.

 

 

Step 12: Storage
In the storage tank, the beer is at about 2 degrees Celsius and 1 bar pressure matured. The maturation process takes, depending on the type of beer from two weeks to several months. Then, the finished beer will be bottled. We have five coat cooled fermentation tanks of 1000 liters.

 

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