Adjunct Kettle (RICE COOKER) Mash Kettle

The grist is mixed with water to form a mash which is carefully heated and agitated in the mash tun. Under controlled temperatures the natural enzymes begin converting the insoluble starches and proteins into a soluble malt extract known as the wort, which contains fermentable sugars including maltose.

This is a key step in the brewing process - without maltose and other sugars, fermentation would not be able to take place. Altering the temperatures and times during these early stages can produce different styles of beer.

Lauter Tun

The lauter tun is a large filter where the dissolved sugars of the wort are separated from the spent grain, which mainly consists of the malt husks.

After lautering, the grain is sparged, or rinsed, with hot water to wash out the residual wort.

Wort Kettle with Internal/External Reboiler

Once the wort is separated from the husks, it is transferred to the wort kettle to be boiled. This process develops colour and flavour. Boiling helps extract the bitter and aroma substances from the hops, which are introduced at this stage together with the sugar.

The boiling also sterilises the wort and inactivates the malt enzymes, prior to the introduction of the yeast in the next stage.

Whirlpool

After boiling, the wort is transferred to the whirlpool to remove solids known as trub. This includes the hop residues and some protein material from the malt.

Hygiene is probably the most important word for brewers and the hygiene should be ensured at all times! The Cleaning in Place (CIP) units enable brewers to clean all pipes, process equipment and fittings fast, hygienic and reliable.

• All the tanks adopted SS 304, argon arc welding, polished inner & outside,
• Adopted automatic control technology.
• Hot Section : Water tank, Hot Caustic tank, Acid tank, Disinfection tank,
• Cold Section : Water tank, Cold Caustic tank, Acid tank, Disinfection tank

Utilities & Packaging