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December 01, 2010 - Image 12

Resource type:
Text
Publication:
The Michigan Daily, 2010-12-01

Disclaimer: Computer generated plain text may have errors. Read more about this.

i

sident

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Ten pounds of pre-malt-
ed grain are poured into a grain
mill. The mill is then cranked by
hand for about 10 minutes.

2 Brewer transfers the
ground up grain into a mash ton.
He uses a water cooler for this.
Hot water is mixed in at 154'F. The
grain sits in the mash for about an
hour. The brewer then lauders the
mash, adding hot water to rinse
the sugars out. This process pro-
duces wort.

3 The brewer then transfers the we
water, to a boiling kettle. He uses a coi
for this process. The wort boils for ab(
This is when the brewer adds 2 to d
hops, depending on the beer's style.
good time to enjoy another brew.)

0

0

0

0

cart
pre:
tim

5Fermentation
takes place in the glass
carboy. This is also
where the brewer adds
the yeast. Fermentation
takes about 10 days.
The fermented beer is
then transferred to a keg
or a bottle where car-
bonation takes place.

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