Page 103 - Bord Bia

ROADMAP

STAGE 1

f) Business Model
Continued

(i) BUILD - Distillery Equipment & Process Overview:

Malting
Malting is a controlled germination of the grain by soaking it in water and then spreading it
out in a warm environment, turning it regularly. When the barley has started to shoot, the
germination is stopped by drying it in a kiln. This process produces the enzymes necessary to
turn the grain starch into sugars for the yeast to consume.

Milling
Milling reduces the malted grain particle size to give the most eicient extract which is called
wash or wort and will operate satisfactorily under brewhouse conditions and throughout the
brewing process. Diferent forms of milling such as wet, dry, type of mill etc. and mill settings
can be used depending on the desired product.

Mashing & Lautering
The milled malt, which is called ‘grist’ has hot water added to begin the extraction of the soluble
sugars. This is done at diferent temperatures in a large, stirred vessel called a mash tun. The
liquid, known as wash or wort is drawn of separately through a lautering process i.e. with the use
of a large sieve like device. Depending on the process being used, there may be a separate mash
vessel and lauter tun, or they may be combined.

Fermentation
The wash is typically cooled en-route to a fermenter and yeast is added to commence
the fermentation. Fermenters may be made of wood or stainless steel. The fermentation
temperature should be controlled and fermentation times vary. The yeast used, type of
fermenter and process parameters will all impact on the lavour

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