Brewers of fine ales and porters... ...................
 
 
 
THE BREWING PROCESS
 

The malted barley is purchased pre milled, and is stored in a temperature controlled, dry room to keep it fresh and safe from moisture. The malted barley is mainly composed of starch and protein, which is surrounded by the cellulose husk. The husk is used to help filter the wort in the mash tun.
The malted barley is mixed with warm water in the mash tun to achieve a mash temperature of about 65 deg C. At this temperature the natural enzymes in the malt break down the starch to produce fermentable malt sugars that are the major component of the resultant wort. The mash is sparged with warm water, and the wort is gravity fed to the underback and then pumped to the copper for heating.  
  The wort in the copper is heated to boiling point, at which time the bittering hops are added. The wort is boiled for an hour, then the boil is stopped and the late hops are added to impart a hoppy aroma to the final beer.
The wort is then cooled to about 22 deg C via a plate heat exchanger as it is pumped to the fermenter, and the yeast is added. Fermentation takes 3 - 4 days. After the final gravity of the fermenter is checked, the wort is cooled to 9 deg C.  
   

After a period of cold conditioning time, the beer is racked to the sterilised casks. The casks are sealed to allow the remaining fermentable malt sugar to be converted by the residual yeast to alcohol and carbon dioxide, to produce a natural cask conditioned product.