| The brewing process begins when our Head Brewer, Brad Reninger, weighs out and mills the malt. The amount of grain used will vary with the recipe, but the grain bill averages around 550 lbs. As the grain passes through the roller mill, it is cracked open to make its valuble starch and enzyme content available to the mash. The crushed grain is then transferred via a pneumatic conveyor system that "blows" grain up to the grist hopper which sits in the attic above the mash tun. |  |
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The Crushed malt is then mixed into the mash tun with enough hot water of
the right temperature so that what is left is a thick, oatmeal-like, Mash (left) that is
154 Degrees Farenheit. Due to the presence of moisture and heat, natural enzymes are activated that will convert the starch in the malt to fermentable sugars. This takes place over 1 hour's time. |
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Once the conversion of the starches is complete, the sugars that are created are "washed out" of the grain with 170 Deg F. water and transferred to the the kettle (left) for boiling. This process is known as "Sparging" |
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The J.J. Bitting Brewing Co. 33 Main
Street Woodbridge, NJ Phone 732-634-2929 FAX 732-634-4402 |