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A Visit to Brauerei Spezial
Brewing
[Note: Some pictures were provided by Tom Rierson. If they look good they are probably his. If they are blurry, they are probably mine. FJW]
The finished malt is then weighed and loaded into the grist mill hopper.
About 70-80% of the malt used in a typical batch is malted at the brewery.
They do buy specialty malts (crystal and munich malts) from Weyeremann
in Bamberg.
The malt mill
After the malt is milled it is mixed with hot water in the mash/lauter tun. Spezial has a two vessel system. A mash/lauter tun and a boil kettle.
The inside of the brew kettle, showing the heating elements.
Christan Merz (right) with Paul Waltman.
The hot liquor (or hot water) tank.
Even though a lot of the equipment is well used, it still is computer
controlled.
Another view of the boil kettle
Pelletized hops ready to add to the brew. Among the hops used are German
grown Nugget.
The heat exchanger. This cools the boiling wort so that yeast may be
added.
The yeast propagation tank
A health batch of yeast just waiting to be added to the next brew
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