From Malt Milling to Wort Cooling with Tiantai Beer Equipment
- Feb 28, 2026
- 180
- tiantai
Optimizing Beer Brewing: From Malt Milling to Wort Cooling with Tiantai Beer Equipment Co.
At Tiantai Beer Equipment Co., we focus on providing state-of-the-art brewing systems that streamline the entire beer brewing process, ensuring high efficiency and superior quality at every stage. In this article, we will walk you through the key steps of the beer brewing process, from malt milling to wort cooling, and explain how our equipment enhances each phase of production.
1. Malt Milling: Preparing the Foundation for Beer Brewing
The brewing process begins with malt milling, where malted barley is milled to expose the sugars within the grain. Milling is a crucial step because it breaks down the malt into the right particle size for efficient mashing. Too coarse a grind could result in poor extraction, while too fine a grind can cause excess debris in the wort. At Tiantai Beer Equipment Co., we provide high-quality malt miller designed for precision grinding, ensuring that the malt is perfectly milled for optimal sugar extraction.
2. Pre-Mashing in Glass Hydrator
Prior to the main mashing phase, the milled malt is first mixed with water in a glass hydrator. This initial step, known as the "hydration phase," ensures that the malt is evenly wetted and begins to absorb water. The use of a glass hydrator allows for a clear view of the mixture, ensuring that the malt is properly hydrated before moving on to the main mashing stage. This process is crucial for promoting enzymatic activity in the malt, which will later facilitate the conversion of starches into fermentable sugars during the mashing. By ensuring uniform water distribution, the glass hydrator helps achieve better consistency and efficiency in the subsequent mashing process.
3. Mashing: Mixing Malt and Water in the Mash Tun
This step is essential for extracting fermentable sugars from the malt. Our mash tuns are equipped with precision temperature control systems, allowing brewers to achieve the ideal temperature for enzyme activity. The temperature is carefully regulated to ensure that the starches in the malt break down into sugars, which can later be fermented into alcohol.
The combination of malt and water in the mash tun creates a mash — a thick, porridge-like mixture. The mash is then stirred to ensure uniformity, enabling complete sugar extraction. The time spent in the mash tun is critical, as it allows the enzymes to convert the starches into simpler sugars, making them fermentable.
4. Lautering: Separating Wort from Grain
After mashing, the next phase is lautering, where the solid grain husks are separated from the liquid wort. This is done in the lautering tun, equipped with a false bottom or slotted plate for filtration. The liquid wort, now rich in sugars, is then drained and transferred to the next stage.
At Tiantai, we focus on ensuring efficient wort separation by employing a multi-step lautering process. This process includes laying down hot water, mash in, settling, vorlauf, first wort lautering etc. The grain bed is carefully agitated with auto-lifted grain rake to prevent clumping, ensuring that the wort is as clear and concentrated as possible before moving on to the next step.
5. Boiling: Enhancing Flavor with Clandria
The wort is then transferred to the brew kettle, where it is brought to a boil. Boiling serves several key functions: sterilizing the wort, removing volatile compounds, and, most importantly, extracting bitterness from hops. During the boiling process, hops are added to impart bitterness, flavor, and aroma to the beer.
Tiantai's brew kettles come equipped with Calandria (internal heating elements), which provides efficient heat transfer and uniform boiling. The Calandria system ensures that the wort is rapidly and evenly heated, achieving the high temperatures required for sterilization and hop extraction. The powerful boiling action also drives off unwanted sulfur compounds, resulting in a cleaner and more refined flavor profile for the beer.
6. Whirlpooling: Clarifying the Wort
After boiling, the wort is subjected to a process called whirlpooling. This technique uses centrifugal force to separate solid particles, such as hop remnants and proteins, from the liquid wort. The wort is spun in a circular motion in the whirlpool tank, causing the heavier solids to gather in the center. This process ensures a cleaner wort, which contributes to the final clarity of the beer.
7. Cooling: Bringing the Wort to Fermentation Temperature
The final step before fermentation is cooling the wort to a temperature suitable for yeast fermentation. This is a critical phase in the brewing process, as cooling too slowly can lead to contamination, while cooling too quickly can cause the wort to become overly foamy.
Tiantai’s heat exchangers provide efficient wort cooling, bringing the temperature down rapidly and consistently. The wort is passed through a plate heat exchanger, where it is cooled by cold water or glycol, rapidly lowering its temperature to the optimal range for fermentation. Our heat exchangers are designed for maximum heat transfer, ensuring the wort reaches the desired temperature without compromising its quality.
From malt milling to wort cooling, Tiantai Beer Equipment Co. offers a complete and seamless brewing process that guarantees quality and efficiency at every stage. Our advanced brewery systems are designed to meet the highest standards of brewing technology, ensuring that each step — from milling,mashing and lautering to boiling,whirlpooling and cooling — contributes to the creation of exceptional beer.
Whether you are a craft brewery looking to scale up your operations or a large-scale producer seeking precision and consistency, Tiantai Beer Equipment Co. is here to help you achieve your brewing goals. Contact us today to learn more about how our systems can optimize your beer production, making every batch a success.
Vicky
Sales manager in Tiantai
Email: [email protected]
At Tiantai Beer Equipment Co., we focus on providing state-of-the-art brewing systems that streamline the entire beer brewing process, ensuring high efficiency and superior quality at every stage. In this article, we will walk you through the key steps of the beer brewing process, from malt milling to wort cooling, and explain how our equipment enhances each phase of production.
1. Malt Milling: Preparing the Foundation for Beer Brewing
The brewing process begins with malt milling, where malted barley is milled to expose the sugars within the grain. Milling is a crucial step because it breaks down the malt into the right particle size for efficient mashing. Too coarse a grind could result in poor extraction, while too fine a grind can cause excess debris in the wort. At Tiantai Beer Equipment Co., we provide high-quality malt miller designed for precision grinding, ensuring that the malt is perfectly milled for optimal sugar extraction.
2. Pre-Mashing in Glass Hydrator
Prior to the main mashing phase, the milled malt is first mixed with water in a glass hydrator. This initial step, known as the "hydration phase," ensures that the malt is evenly wetted and begins to absorb water. The use of a glass hydrator allows for a clear view of the mixture, ensuring that the malt is properly hydrated before moving on to the main mashing stage. This process is crucial for promoting enzymatic activity in the malt, which will later facilitate the conversion of starches into fermentable sugars during the mashing. By ensuring uniform water distribution, the glass hydrator helps achieve better consistency and efficiency in the subsequent mashing process.
3. Mashing: Mixing Malt and Water in the Mash Tun
This step is essential for extracting fermentable sugars from the malt. Our mash tuns are equipped with precision temperature control systems, allowing brewers to achieve the ideal temperature for enzyme activity. The temperature is carefully regulated to ensure that the starches in the malt break down into sugars, which can later be fermented into alcohol.
The combination of malt and water in the mash tun creates a mash — a thick, porridge-like mixture. The mash is then stirred to ensure uniformity, enabling complete sugar extraction. The time spent in the mash tun is critical, as it allows the enzymes to convert the starches into simpler sugars, making them fermentable.
4. Lautering: Separating Wort from Grain
After mashing, the next phase is lautering, where the solid grain husks are separated from the liquid wort. This is done in the lautering tun, equipped with a false bottom or slotted plate for filtration. The liquid wort, now rich in sugars, is then drained and transferred to the next stage.
At Tiantai, we focus on ensuring efficient wort separation by employing a multi-step lautering process. This process includes laying down hot water, mash in, settling, vorlauf, first wort lautering etc. The grain bed is carefully agitated with auto-lifted grain rake to prevent clumping, ensuring that the wort is as clear and concentrated as possible before moving on to the next step.
5. Boiling: Enhancing Flavor with Clandria
The wort is then transferred to the brew kettle, where it is brought to a boil. Boiling serves several key functions: sterilizing the wort, removing volatile compounds, and, most importantly, extracting bitterness from hops. During the boiling process, hops are added to impart bitterness, flavor, and aroma to the beer.
Tiantai's brew kettles come equipped with Calandria (internal heating elements), which provides efficient heat transfer and uniform boiling. The Calandria system ensures that the wort is rapidly and evenly heated, achieving the high temperatures required for sterilization and hop extraction. The powerful boiling action also drives off unwanted sulfur compounds, resulting in a cleaner and more refined flavor profile for the beer.
6. Whirlpooling: Clarifying the Wort
After boiling, the wort is subjected to a process called whirlpooling. This technique uses centrifugal force to separate solid particles, such as hop remnants and proteins, from the liquid wort. The wort is spun in a circular motion in the whirlpool tank, causing the heavier solids to gather in the center. This process ensures a cleaner wort, which contributes to the final clarity of the beer.
7. Cooling: Bringing the Wort to Fermentation Temperature
The final step before fermentation is cooling the wort to a temperature suitable for yeast fermentation. This is a critical phase in the brewing process, as cooling too slowly can lead to contamination, while cooling too quickly can cause the wort to become overly foamy.
Tiantai’s heat exchangers provide efficient wort cooling, bringing the temperature down rapidly and consistently. The wort is passed through a plate heat exchanger, where it is cooled by cold water or glycol, rapidly lowering its temperature to the optimal range for fermentation. Our heat exchangers are designed for maximum heat transfer, ensuring the wort reaches the desired temperature without compromising its quality.
From malt milling to wort cooling, Tiantai Beer Equipment Co. offers a complete and seamless brewing process that guarantees quality and efficiency at every stage. Our advanced brewery systems are designed to meet the highest standards of brewing technology, ensuring that each step — from milling,mashing and lautering to boiling,whirlpooling and cooling — contributes to the creation of exceptional beer.
Whether you are a craft brewery looking to scale up your operations or a large-scale producer seeking precision and consistency, Tiantai Beer Equipment Co. is here to help you achieve your brewing goals. Contact us today to learn more about how our systems can optimize your beer production, making every batch a success.
Vicky
Sales manager in Tiantai
Email: [email protected]
