The beer production
The beer production consist of 9 steps:
- Wort boiling
The grinding is a coarse milling, even better a crushing of the relatively mellow malt grain. In doing so, it must be observed that the outer shell of the malt grain, the so called husk, remains nearly intact. In step 3 "lautering", these husks serve as a natural filter layer.
The word mashing originally derives from "mixing".
"Lautering" means the separation of the hazy mash particles from the clear ("lautering" = old-fashioned word for "clarifying") liquid. This process can be compared to filtering coffee where the coffee grounds are being restrained and a clear fluid containing the dissolved coffee particles runs through the filter. The more water is being poured over the coffee grounds, the more exhaustive the diffusion whereby the running off coffee becomes more and more watery.
The entire run-off wort is being re-collected in the brew vessel and boiled together with the hops for at least one hour. The wort must be boiled until the desired sugar concentration is reached due to evaporating water.
Now, the boiling hot wort must be cooled down to the starting temperature of the yeast.
During fermentation, the yeast converts the sugar of the wort into alcohol, CO2 and heat. The wort turns into "green beer".
During storage time, the residual sugar ferments to alcohol and CO2
During filtration the residual yeast is being filtered from the beer.
During filling process, the filtered beer is being filled into bottles or kegs.