The process of brewing with beer equipment

The infusion is glycosylated by mixing the steps with hot water.

1) We prepare hot water by heating HLT in advance in the evening or early morning.

2) We transfer the calculated (according to the recipe) hot water (e.g. around 35°C) from the HLT to the MLT (the temperature can be adjusted/mixed by adding a water mixing device).

3) At the same time, we grind the malt.

The grain spiralizer is connected to the hydrator.

The milled grains are transferred directly into the hydrator and then dropped into the MLT.

4) After feeding the malt (during this process we start the rake to mix the malt and water), we then start to raise the malt temperature by adding hot water at different temperatures (depending on the recipe).

For example

-Mix the grains with hot water at 35°C to reach a temperature of about 30°C and rest for about 30 minutes.

Then mix the hot water to reach a temperature of about 55°C and rest for 60 minutes.

Mix hotter water grains to reach a temperature of about 65°C and rest for 30 minutes.

-We mix more hot water to 78°C and rest for 10 minutes.

5) Vorlauf: We turn on the pump to recirculate the wort until we can see clear wort in the sight glass (this process is to form the grain bed to start the real lauter, this process takes about 5-10 minutes).

During this process, we usually need to turn on the rake motor for agitation to help form the proper grain bed.

6) Boiling. We stop the pump/recirculation. The wort will naturally flow through the grain bed to the wort grant tank.

The wort grant tank has a float level control. When the wort tank is full, the pump automatically turns on and transfers the wort from the wort tank to the KWT.

When the wort grant tank is almost empty, the pump automatically stops until the wort grant tank is full again.

7) When the wort is just above the level of the steam jacket in the KWT, we can start heating the KWT to boil the wort, which will save the heating time.

8) After boiling, if the wort in the KWT is not full, we can clean the grain bed (refill) to get more wort (of course, we need to measure the specific gravity of the sugar to determine if refilling makes sense).

However, if the KWT is full, then we can collect the overflowing wort in other containers, possibly for other uses, or just drain the grain bed without refilling.

9) During the boil we add hops at various points in the process. The sugar content is also measured to see if the quality of the wort is stable.

10) After boiling, we turn on the pump for whirlpooling to remove hops, etc.

11) After the boil, the wort comes out of the wort outlet at the bottom of the KWT and it will flow through the hopback to add flavor.

12) The wort then reaches the PHE (plate heat exchanger) and at the same time we turn on the CLT pump and tap water to cool the wort.

During this process, we need to monitor the thermometer installed at the wort outlet.

When the wort outlet temperature is high, we slow down the wort flow by closing the manual ball valve, or increase the cold water flow by opening the manual ball valve.

When the wort outlet temperature is too low, we increase the wort flow by opening the manual ball valve or slow down the cold water flow by closing the manual ball valve.

Also, we add oil-free compressors or CO2 bottles to aerate the wort.

13) A hose is connected between the heat exchanger and the fermenter to transfer the wort to the fermenter.

Yeast can be added directly to the fermenter from the bottom or from the yeast feeding tank.

Step infusion saccharification is performed by mixing with hot water.