Brewing process

  1. Heat up water to 62-69 degrees c for mashing
  2. Weigh out grain
  3. Pump water to mash tun
  4. Stir in grain and leave for 90 mins
  5. Heat up more liquor (water) to 75 degrees c for sparging
  6. Sparge (rinse) the grains to produce the wort.
  7. Boil for 90 mins. Bittering hops are added at the beginning of the boil and aroma hops and copper finings are added with 15 mins to go.
  8. Cool the wort to 18-21 degrees c
  9. Pump to fermentation vessel. Measure the Original Gravity (OG) using a hydrometer
  10. Pitch yeast
  11. Ferment until the wort has reached the Final Gravity (FG)
  12. Rack off into casks
  13. Condition in casks for 1 week before sending to pub
  14. Place barrel in cellar (10-13 degrees c)
  15. Drink!