How We Brew Our Pure, German Lagers
1. Weighing and milling of the malt: The kernels are cracked, maintaining coarseness of the husk while pulverizing the flour.
2. The milled malt is held in the grist hopper for transfer to the mash tun.
3. Mashing: Heating the cracked malt with water for programmed times at specified temperatures.
4. Lautering: Separating the liquid (sweet wort) from the solid matter.
5. Boiling the sweet wort with hops.
6. Cooling the hopped wort.
7. Primary Fermentation: The cold, hopped wort is held at 9°C for 7-9 days. The yeast converts the extract into alcohol and carbon dioxide.
8. Secondary fermentation: This aging process, also referred to as lagering, occurs at near freezing temperatures over a period of 4-6 weeks. Byproducts of the primary fermentation are gradually broken down. The beer is held under pressure and natural carbonation occurs.
9. Filtration: Any yeast remaining in suspension is removed.
10. Dispensing: The beer is tapped from serving vessels.