Malt is produced by blending different kinds of cereals. In our brewery we use mostly raspberries from spring barley, wheat or small wheat rye. Thanks to scrap, we gain access to extracts that contain grain.
Punching and mashing
Malt scraps are mixed in a boil with water at about 36 ° C. This stage is called mockup. The temperature is further raised to 52 ° C, where the protein breaks up and the starch is lubricated. The next step depends on the type of beer produced.
We use the infusion method of mashing for top fermented beers (wheat or “ALE”). In this process, the whole work is brought to the sugar-forming temperatures together. Sugar-forming temperatures are important for digesting starch (maltose) and non-fermentable sugars. These later determine the portion of the original wort extract (EPM) or beer grade.
For bottom fermented beers (draft, lagers and special beers) decoction is used. Here, a part of the work (1/3) is removed, which is fed separately to the given temperature gradually to the boil and then returns to the rest of the work. The temperature of the whole volume is raised to the respective sugar-forming temperature. Most of the beer is cooked for 2 days, but for example, beer meringues (10 ° beer) mash several times, thanks to which the beer tastes full despite the low degree.
At the end of mashing, we have all the work in the suction trough, which is equipped with a net at the bottom, through which the beer is sifted back into the boiler. The clear fluid, which is already filtered and contains most extracts from the mortar, is called wort. The waste that remains after the drainage in the trough is called a dump. It can be used for feed purposes for livestock, but also in construction or bakery to dough.
The wort is boiled in a wort kettle. Then the hops are added in several batches. Usually, the total batch is divided into 3 parts and the hopper takes 90 minutes. Thanks to cooking, bitter acids from hops are converted into beer, which are responsible for the bitter taste of beer, but also act as a preservative.
After the hops is over, the wort (young beer) swells violently and rests to stabilize the surface. All sludge and hop residues will settle on the bottom of the boiler. After that, the wort can be pumped into the machine. On the way, it is chilled to a fertile temperature.
Beer is fermented thanks to a special brewery yeast strain. Depending on the type of fermentation, we recognize the upper and lower yeasts. In the main fermentation, sugar is fermented into ethanol (alcohol) and this process takes about 10 days. The second stage of fermentation takes place in a closed lager tank, where it is saturated with carbon dioxide, which gives it a cut. The length of fermentation and temperature has a decisive influence on the resulting beer flavor – especially the sour and foaming. After about 5 weeks, the beer is mature and can go for the pin, whether directly from the lager tanks or kegs