1. Learn to read and follow recipes for appropriate beverages,
such as:ales, lagers, porters, sours.
2. Continually maintain all beer production areas, including
equipment, such as mill room, brewhouse, fermentation and filtration, spent grain area,bulk grain and grain storage
area.
3.Make brewing calculations, such as: calculating hops/alpha
substitution,dilution to correct wort gravity and Alcohol By
Volume (ABV).
4. Employ best practices for yeast management: cell counting,
pitching, harvesting,handling, and dumping yeast; applies to
both dry, and liquid.
5. Understand and demonstrate the basic and universal steps
for brewing from start to finish:
a. Milling - crushing the grain.
b. Mashing - mixing the dry grain with water.
c. Lautering/Run Off - separating the solids from the liquid
(wort) and transferringthe wort to the kettle.
d. Boil - boiling the wort and any additions, like hops.
e. Rest/Knockout - cooling the wort and transferring it to
the fermenter.
6. Clean each of the vessels in the brewhouse using Clean In
Place (CIP) protocol(s).
