The Basic Recipe

 Barley is turned into Malt.

 Malt is cooked in hot water.
 Hops are added as an agent for flavoring and preservation.
 Yeast is added to bring about the fermentation

The first stage of Brewing Process:

– Malt mixed with hot water to form mash in a vessel called mash tun , the objective is conversion of starches in
malt into fermentable sugars.
– Mashing can be taken place by 2 methods: either by infusion which produces “sweet wort”, or by decoction
brings about more exhaustive conversion of starches. This process is carried out in a filter vessel called the lauter
tun.
– The lauter tun contains rotating blades that allows the sweet wort to drain more easily. Beer is brewed with the
beer produced.
– The wort is fed into a brew kettle where it is heated to a boiling point and this changes the nature of the wort.
– Hops are added in pellet or whole form, their oils provide the final aroma.
– Hops are removed through a hop extractor. The unwanted protein in the hops are removed through a centrifuge
– It is then passed through a cooler until a suitable temperature is reached for fermentation. Different type of beer
has a specific cooling temparature.
Fermentation can be represented by the following equation:
C6H12 O6 ------2C2H5OH + 2CO2

Process of fermentation

– It takes place in fermentation vessels.

– Yeast is added.
– Temperature cycle is from 7 to 12 to 7 degree Celsius is used for the bottom fermented
– Temperature cycle is 15 to 20 degree Celsius for the top fermented)
– Fermentation lasts for a week.
– It is called the primary fermentation.
– The sugar wort which the yeast fed during 1 week is known as green beer which is run into conditioning tanks,
in order to settle and mature.
– Conditioning produces carbon dioxide in the beer, which gives the beer its head when poured.
– Then Priming is carried out to stimulate a secondary fermentation

Pasteurization

– Beer is heated to kill any bacteria that may have entered during the brewing process, this Increases shelf life &
stability of the product.
– This also eradicates unwanted organisms and kills the yeast in the beer. This process takes place in a Tunnel at
50 degree Celsius for 45 mins and a flash at 72 degree Celsius for 30 secs