The Raw Materials
The Process
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Boiling and clarification
Next, the wort is transferred from the mashtun into the brewhouse kettle where it is then boiled for an hour and a half. The boiling stage not only sterilises the wort, it also denatures or transforms and stablises the enzymes into simpler proteins. At the boiling stage, ‘bittering hops’ are added to balance the sweetness of any sugars remaining at the end of the fermentation process. At the end of the boil Andwell’s also add their aroma hops to the wort.
The boiled wort is then turned or clarified in a whirlpool. The centrifugal forces of the whirlpool push the lighter liquid upwards and outwards and any residual solids collect at the bottom of a cone in the centre of the kettle.
The clarified liquid is then passed through a heat exchanger. This has the dual function of cooling the boiled wort and enabling us to recover some of the energy used in the brewing process by heating up cool water to be stored and used in our next brew.
