hour at 150 deg F to allow the enzymes to convert the starches into fermentable sugars. The grain bill comprised of the following malted barley:

Marris Otter

Pale

Crystal 30L

Victory/Biscuit

Munich

In addition to the above there was also some corn sugar added to help attenuate and dry out the beer a bit more than the malt bill alone would allow.

Recirculating the mash

After the conversion was complete hot water was pumped in from underneath to float the grain bed and it was then recirculated to mix the mash and ensure conversion was completed throughout as well as set the grain bed in order to act as a filter.

The recirculation was continued until the inline sight glass showed a clear liquid then the next stage was to fit a fly-sparge arm and begin thethe next brew day the whole of the brewery was clean.

Sampling

Cold Room with Bright Tanks

During my visit to Turkey Hill Brewing I was fortunate enough to be able to sample a number of their beers including some interim tests of their barrel ageing program. The beers sampled included:

Scottish 60/- (60 Shilling) – this beer was undergoing the final stages of carbonation during my visit and was then put on tap. It had a very smooth mouth-feel and a malty, nutty, slightly caramel flavor.

Bière de Garde – quite a rare beer to find commercially in the USA and this one had a great mouth-feel and maltiness. This example was fermented with a Munich lager yeast and is proving very popular with the customers.

Columbia County Common – brewed with Mosaic