ocr: ThE Breuing PROCERS 1.T Malted barley is 5.1 In the lauter tun solids ground into grist. are removed producing a clear liquid wort. 2.In the mash tun the grist mixes with hot water, converting starch to sugar, - : : top produce mash. 4. Hops are added to the AAAAAA V HF IIIIII IF wort and Dum boiled in the 5. Hops and solids are removed brew kettle. 6. Yeast is added to and the wort is cooled. the wort & the brew is left to terment. 9.The iimshed beer is - I kegged - - - - - - F OMLH or bottled. 7.The beer is aged (lagered). 8. Filtration. 9 1988, Brewtech Stackware Co.
