Brewing beer may seem difficult but it’s just a simple work for the brewer. It may look like a complicated art but the process of turning grains, water, yeast into beer is really simple. It’s because the real hard work is upon the yeast cells.
Now you should know how the process starts. Every beer begins with barley grain. Grains are seeds that contains chemical properties to sprout into a full barley plant under the right conditions. Then it’s the job of Breweries in Calgary to manipulate this potential into a usable product for the brewer.
Basically malting barley involves tricking the grains to believing that it is time to sprout. To make it easier, adding some warm water is important. During the sprouting process, enzymes will activate in the grain that will be used later by Calgary Breweries in the mash. When the barley begins to sprout, the maltster will quickly dries it completely in a kiln putting the enzymes in suspension. Sprouts are then removed and remaining grains are sent to the brewer.
Lauter Tun is Important in Mashing
People around the globe enjoy drinking beer without knowing how it’s made. Typically brewing beer starts with mashing. It’s the process that converts the starches in malted barley to fermented sugars. In Calgary Breweries, crushing the malted barley between rollers to break the kernel is the beginning of their brewing process.
Mashing is done in a special brewer’s container called lauter tun. This container is designed to accommodate the mash without leaking. It also filters way the water through its bottom when the mashing process is complete. To maintain a constant temperature mash, lauter tuns are always insulated.
Conversion of starches usually take an hour or more. At Calgary, Alberta Breweries, (like Minhas Brewery)once they’ve decided that most of the starches have been converted, it’s time to raise the temperature of the mash to 165 to 170 Fahrenheit. It’s important to suspend the enzymatic process. Then the water is drained away and collected leaving behind bed of grains.
Sparging and Boiling
After that, more warm water are sprinkled on the grain bed at about 165 to 168 Fahrenheit. Water is then drained and collected with the original water from the mash. The result is then called wort – water with sugars, unmodified starches and proteins dissolved and suspended. The wort is then boiled to improve the beer.
Boiling wort will reduce the amount of water that increases the concentration of fermentable and unfermentable materials extracted from the grain. Hops which tastes bitter are added during the boiling process to add balance in he sweetness of fermented sugars in beers. If it’s already done, it’s now time to proceed to fermentation and carbonation.