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Picture: The smoking of the malt.

Note: Breweries without their own malthouse - the vast majority - can purchase different types of malt from commercial malthouses. For them the brewing process starts with Step 4.

Brewhouse

Step 4: Grinding

To continue the transformation process started in the malthouse, the malt must initially be ground into grist.

Step 5: Mashing

The grist is mixed with water in the mash tun. In the resulting mash, the enzymes can convert the
components of the malt. The most important step is the transformation of starch into malt sugars. This takes place at temperatures between 45° C and 77° C.

Step 6: Wort Separation

After the conversion process is finished, the sugar-rich malt liquid, the wort, is separated from the solid components, the spent grain. The wort is then transferred to the brew kettle, while the spent grain is removed from the brewery, and can be used, for example, for baking bread.

Step 7: Boiling



Picture: Boiling kettles.
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