MILLING GRAIN
The malted barley is milled to expose the endosperm while maintaining the integrity of the husk. Milled grain is transferred to the mashtun and infused with hot artesian well water. Enzymes formed during grain germination react with the water and convert the starch in the grain to sugar. The next stage is sparging. After the mash is converted, sugars are removed from the mash by filtering hot water through the grain bed. The sugary solution obtained from the sparge is called wort. Next, the wort is boiled for a couple of hours and hops are added at different intervals. Once the boil is completed, the wort is spun to remove solids formed during the boil, and cooled to fermenting temperature via a heat exchanger.
