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Bourbon - Grain Cooker

A grain seed consists mostly of starch. Small quantities of proteins, fats and trace elements are also found in the grain seed. Starch is chemically seen a polysaccharide. Many sugar molecules are connected into long chains. Only the barley has the ability to convert starch into sugar with the help of an enzyme during the germination process.

Early Times - Grain Cooker

Therefore different processed were developed for corn, rye and malted barley. The grain is usually cooked for approximately half an hour. At Early Times it is cooked at a slight pressure and a higher temperature, in order to reduce the cooking time to about 25 minutes.

Labrot & Graham - Cooker from the inside

The grain mixture called mash is cooled down afterwards, before the yeast is added in the fermenter.

Early Times - Mash Cooler

Yeast Management - Back to Start