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Marshall's Beers

About this blog

I'll be posting news of the Brewery and giving you some advanced information about the beers I'll be brewing. And letting you know when (and where) they're being sold.

I'll also suggest what food these beers might accompany, just as we do for wines. Yes, beers can be matched to food, not just drunk to slake a thirst.

Contact:
Tel: 01635200907
Email: click HERE

Setting up the new brewery

Brewery news Posted on 30 Nov, 2013 19:27:37

It’s been an interesting few months setting up my new brewery but the most challenging was adapting to the new, larger equipment. I’ve been used to brewing about 20 L each time with large buckets and various bits of kit that I’ve built myself. Now I’ve got a 100 L plant so things are quite different. Two key challenges have been heating enough water to turn it into brewing liquor. I have to do this so that the mash is at the right pH. The boiler I have is just a bit small, so I’ll have to either get a larger one or treat the water some other way. The other challenge is actually cleaning everything up afterwards! It just takes longer than it used to. But I’m gradually get a system going so it should become routine.

As I’ve taught food science at degree level for some years, I had great fun making the HACCP plan for the brewery and putting into practice what I’ve been teaching. Those of you who know about food safety systems will know what I mean. It paid off because the hygiene inspector (EHO) gave it the thumbs up.

Here’s a picture of the main brewing kit:

On top is the hot liquor tank that feeds into the mash tun on the right. On the left is the copper, where the wort is boiled. The yellow hosepipes feed cold water to and from the heat exchanger. I’m using rainwater for this and recycle it back to the storage tanks so it doesn’t get wasted.



Ready soon

The beer next beer is ... Posted on 30 Nov, 2013 17:58:43

The next beer will be ‘Chapter House’. This is in keeping with Hermitage and possible links to Reading Abbey and other ancient religious houses. I’m trying to create a warm, seasonal beer that you can enjoy in company rather like the monks of old would sit in the Chapter House to talk about everyday things. It will have a touch of seasonal fruitiness in the background that will remind you of the good smells of Christmas time.

This ale is made from Warminster Pale Malt and Chocolate malt. The First Gold hops provide the characteristic bitterness and then I’ve use a double measure of Progress hops at the end of the boil to give the more fruity aromas. It’s fermenting well now, though it has got a little colder than I would have liked. In about 2 days time, the green beer will be transferred to the maturation vessel and I’ll be adding some orange zest to bring out the fruitiness.

It will be in bottle in about 10 days time (10th December) and on sale from 16th. Look out for it in Cold Ash and Hermitage stores.

Here’s the beer being made – sparging the wort at the end of mashing. Nearly had a disaster because my camera got very steamed up!