Our Pilot Brewing System
Nano-brewery Pilot Brewing System
While our construction crews are hard at work undressing The Whitechapel Projects, we are busy fine-tuning our nano-brews in our new pilot brew system. We have been very busy testing out various recipes and ingredients in preparation of our spring 2015 opening!
Below you will find general information about our pilot brewing system.
Stay-tuned for a status update on our first brews!
The Pilot System at The Whitechapel Projects:
Our brewer selected a 1/2 BBL, RIMS* direct fire, natural gas brewing system. We are utilizing three, 14 gallon, heated and cooled conical fermentors.
The brew process is a carful one that takes time and attention to craft the ideal flavor. We’ve outlined the brew process from start to finish, highlighting the craft of making a nano-brew.
Hot Liquor Tank (HLT)- The vessel in which pure, filtered water is held and heated to 168°F.
Fun Fact– Any water bound for brewing is referred to as liquor.
Crushed grains are introduced to the mash tun when the strike water temperature reaches 152°F. In this case with the RIMS system, we recirculate the mash for one hour, this process is referred to as mashing.
Mashing allows the enzymes in the malt to breakdown the starch in the grains which turns them into fermentable sugars. This process creates a sweet liquid called wort*.
Fun Fact– Wort is actually pronounced wert.
Once mashing is complete, the wort is transferred slowly to the boil kettle. At the same time the grain gets a secondary rinse in the mash tun from the water that has been heated in the HLT – this process, called sparging, takes one hour to complete.
The wort is brought to a boil, at which point the hops/spices are introduced to the kettle for flavoring. This process can take anywhere from 60 minutes to 90 minutes, depending on the style of the brew.
The liquid is then pumped from the boil kettle at 212°F into the heat exchanger, bringing the wort from boiling to yeast pitching* temperature.
Typical pitching temperatures for ales are 68°F, whereas lagers have a pitch temperature of 48°F.
The cooled sweet wort is then transferred from the chiller into the fermentor. At this point, yeast can now be pitched, and fermentation will begin shortly.
Primary and secondary fermentation can take anywhere from 1.5 weeks to 2 weeks or longer depending on beer style.
Fun Fact: Fermentor vs. Fermenter
Fermentor- This is the vessel in which fermentation occurs.
Fermenter- “That yeast strain is a great fermenter.”
Then, in the final step… The beer is now ready for kegging.
We do a closed transfer from the conical fermentor into the keg. Where we chill, carbonate, condition and finally serve!
When all the hard work is over, you get to sit back, relax and enjoy the fruits of your labor.
*RIMS- Recirculating Infusion Mash System
*Wort- is liquid that does not contain yeast
*Pitch Temperature- Temperature of wort when yeast can be added (pitched)