Booter: What's up it's uh, Booter, I'm here
obviously in our new tasting room
But I'm gonna spend the day brewing with Lance. So we're brewing a fresh batch of Earl from start to finish
Should be pretty cool, hopefully learn
something. Maybe you will too. If you ever
had an interest in brewing hopefully
this will help and fill you in on some
stuff.
Lance: We've got about two hecs of water in right now. We changed it to the grist
so that the mas can mix with the water as it goes in. I milled in yesterday - we usually mill in
the night before so that it's ready to go and that's just getting all the grain into
the hopper and get them ground so that
we just put it in the hot water and it can soak.
And we can extract the sugars.
Then we have to manually stir this for about 15 minutes!
And that's the mash-in.
It smells good.
This one has 4 different types of
grains. There's a total of 221 kilograms of grains. It's mostly Pilsner.
Some Golden Promise. We got some CaraPils, some Crystal 40 and Crystal 45 to give it
that nice color than the Earl has, and the bit of caramel flavour.
Lance: Yeah, it went pretty good. So I'll leave it in there for a half an hour to sit while
the enzymes convert the starches to
sugar, once that's done we start
recirculating while they still convert
the starch into sugar and then once it's
all converted hopefully, we'll start
pulling out the liquid and not the
grains begin to the boil tank so we can
boil the hot wort.
This is the wort coming out bottom recirculating through the pump
and up to the top, and the grains are
gonna act as a filter and slowly filter
out any small particles that are left in.
The mill is set perfectly crack these
things open without grinding them down
too much so you don't get a stuck mash. Or a big lump of dough
Lance: Now, mashing out. After we've got all of our
sugary liquid hot wort out of the grains,
these are the spent grains and it's not
like there's no good anymore but they
usually go to farms, local farmers come
and pick it up around here for the cows or chickens or whatever
and Jill actually makes doggy treats out of them. Sometimes.
For customers. Dogs that come in.
