

The flow-through water heater can heat the water to approx. 50 ° C.
When the recipe states less than 25kg. of a malt type, the malt is weighed.


The malt must be rolled before it enters the mash pan. We have a really good 3-roller Monster Mill.


It is important that the malt is not rolled too finely. The shells just need to be broken so that the contents become accessible and can dissolve. The rolled malt is poured into the mash vessel and stirred in the meantime so that it does not clump together.
After the mashing period of 1½ hour, the liquid is pumped to the Wort vessel and boiled. Hops are added immediately, it is the hops that give the beer the bitterness that is desired. 10-15 minutes before the Wort is finaly cooked, additional hops is added, which will give the beer aroma.



We have 2 stainless steel baskets where the hops are poured in. These are removed when the herb has finished boiling.



Stir the Wort vigorously to cause the proteins to accumulate in the center of the vessel.
The cooked Wort must now be pumped over to the fermentation tank. We use a stainless steel plate cooler to cool the Wort down to 18 ° C while it is being pumped over.



While the Wort is boiling, the fermentation tank is cleaned and sterilized.

The tank contains 380 liters.

When all the Wort is pumped over, add the prepared yeast. We have made a portion of yeast which has multiplied for 3 days.

Then 260 liters of Sierra Nevada Red Ale are brewed, with lots of hops.