You’re not likely to be building a full brewery in your basement. But if you do here are a few of the things that you’re going to need.
|1-Malt Mill – Crushes the malted barley to the desired coarseness.
2-Hopper – Holds the entire grist (malt after milling).
3-Hot Liquor Tank – Used to
recover energy and heat the water (liquor) needed for sparging water onto the grain bed to convert starches to sugar.
4-Mash/Lauter Tun – Combines the grist and hot water. A false screen is then used to extract the clear wort from the malted barley.
5-Diverter Panel & Transfer Pumps Transfers liquid flow from the mash/lauter tun to the kettle and then on to the fermenters.
6-Brewkettle/Whirlpool – Boils the wort to a desired specific gravity
and hops are added for flavor and bitterness. The wort is then whirlpooled to collect soluable proteins (trub) in the center of the kettle. The clear wort is then pumped through the heat exchanger and into the fermenter.
7-Heat Exchanger – Using water and/or cold propylene glycol as cooling mediums the wort is cooled to an acceptable fermentation temperature before it goes into the fermenter.
|8-Fermentation/Aging Vessel – The wort is pumped into vessel and added to the previously pitched yeast and allowed to ferment.
9-Filter (DE or Plate & Frame) – Used to filter all of the leftover yeast and sediment from the beer on its way to the serving/bright beer vessel. Beer does not always have to be filtered.
10-Glycol Reservoir/Cooler – Cold glycol is pumped from here to each cooled vessel to maintain and control beer temperatures.
11-Transfer Pump – Used to pump the beer from the fermenter to the serving/bright beer vessels.
12-Serving/Bright Beer Vessel – CO2 is added to beer through a carbonating stone to adjust the CO2 levels to the style of beer in the vessel. From this vessel the beer can be kegged, bottled or served via the draft lines.
13-CO2 Tank – This adds head to the beer and also maintains head pressure on the tank while kegging, bottling or serving to a draft line.
With a standard selection of 8 or more brews plus sodas, the brewing team here at Red Rock is constantly on the go. Red Rock brewing is headed up by Kevin Templin, who started at Red Rock in the summer of 2000. Of course no beer production would be possible without an excellent brewing staff, which includes the help and knowledge of Chris Harlin, Joe Welsh, Kyle Trammell, Stephanie Caumet and Issac Winter. From organics to barrel-aged brews, the brewers of Red Rock are constantly pushing the bar to come up with new, inspiring recipes to delight the palates of Salt Lake’s beer enthusiasts. Just goes to show that something good is always brewing at Red Rock!