The hydrator mixes the grain with hot water (about 168 degrees). The grant underneath the mash tun acts as a reservoir for the sweet wort as it is being pumped to the kettle during runoff.
All 775 gallons (25 barrels) of wort is boiled for 75 minutes in the kettle. During this time, the hops are added and the wort is sterilized. It is fired by a 475,000 BTU natural gas burner.
After boiling, the wort runs into the hopback before being pumped to the fermenter. For some beers, the hopback is full of hops, which give the beer additional hop aroma.
The chiller is comprised of thin, stainless steel plates. The boiling hot wort passes on one side of each plate while cold, filtered water passes in the opposite direction on the other side. This heat transfer cools the wort to 70 degrees for ales and 54 degrees for lagers, and produces hot water that returns to our hot liquor tanke.
Pure oxygen is added to every batch of beer to give the yeast the ability to reproduce before fermentation begins.