The brewing is split into two stages, the first is mashing. The grist is mixed with hot water and heated to between 63-68? C. This mixture flows into the mash tun and is stirred by revolving paddles or a rummager for several hours. The result is something like a soupy porriage, this is filtered and the resulting sweet liquid is called the wort. The mash tun is then filled three more times with increasingly hotter water each time and filtered, this guarantees that all possible sugars are captured. The second and third fill follows the first through to the next stage, where as the wort from the fourth fill become the first fill of the next run. The residue barley, draft, is then used as cattle feed.
The second stage is fermentation. The wort is now chilled down to 22-24? C and pumped into the washbacks, which are traditionally made of oregon pine, though many distilleries now use stainless steel one for ease of cleaning. Yeast is now added to the liquid, known now as wash, and the very active fermentation process begins. This will last between 48 and 72 hours depending on the distillery. After the right amount of time has passed we now have a beer like product which strength is between 6-8% abv.
The brewing is split into two stages, the first is mashing. The grist is mixed with hot water and heated to between 63-68? C. This mixture flows into the mash tun and is stirred by revolving paddles or a rummager for several hours. The result is something like a soupy porriage, this is filtered and the resulting sweet liquid is called the wort. The mash tun is then filled three more times with increasingly hotter water each time and filtered, this guarantees that all possible sugars are captured. The second and third fill follows the first through to the next stage, where as the wort from the fourth fill become the first fill of the next run. The residue barley, draft, is then used as cattle feed.
The second stage is fermentation. The wort is now chilled down to 22-24? C and pumped into the washbacks, which are traditionally made of oregon pine, though many distilleries now use stainless steel one for ease of cleaning. Yeast is now added to the liquid, known now as wash, and the very active fermentation process begins. This will last between 48 and 72 hours depending on the distillery. After the right amount of time has passed we now have a beer like product which strength is between 6-8% abv.