Our Brewing Process

Trubble Brewing brews on a Stout Tanks and Kettles 3BBL system with a total fermentation capacity of 1100BBL’s/annually.

Head Brewer

We use technology to make our beer betterWE MAKE
WHAT WE LOVE

In the brewery, we expand on our equipment to make our beer better. We recently purchased a hop canon, called the HOP HOWITZER. This piece of equipment uses CO2 to push our dry hopping process into the beer instead of letting oxygen in the fermenter which doesn’t play well with beer.

Head Brewer/Co-ownerCHAD HANKEE

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01. THE HOPS

All of our hops currently come out of the Pacific Northwest. We use dozens of different strains to make the beer depending on the beer style. Pellet hops are generally used unless it’s harvest season in which we will use whole cone hops.

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02. THE H2O

While we don’t utilize an RO system, we do run our water thru 2 charcoal filters and a sediment filter. We check our PH levels regularly of the mash, boil, and during fermentation to make sure the PH levels fall where they should be.

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03. THE MALT

We work directly with Brewcraft for all of our malt purchases. Most to our knowledge are non-GMO malts.

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04. THE YEAST

Initially when we started brewing we purchased all of our pure yeast from White Labs using 2.5 nano BBL pitches. Recently we have been harvesting our own yeast from beers that have already fermented out and cold crashed.

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05. THE CARBONATION

On carbonating the beer, we use an industry standard instrument made by Zahm & Nagel, to check our carbonation of the beer once it’s in the bright tank. All of our ales are carbonated at 2.50 volumes of CO2, while our stout are carbonated at 2.43 volumes of CO2. Proper carbonation is a must for aromas and taste.

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06. OTHER INGREDIENTS

We do brew outside of the German Purity Law of 1516 with other ingredients and adjuncts. Additional adjuncts are used for our beers to promote good head retention, clarity and body. Other ingredients included PB powder, carmelized sugar, purees, lactose and whole fruits.

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07. FERMENTATION

Good beer depends on good fermentation vessels. Our SS Brewtech Unitanks and Stout Tanks & Kettles fermenters are all glycol chilled. This allows us to control fermentation temperatures per the yeast strain of each beer.

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08. THE MASH TUN

A good beer starts with proper Mash PH and mash temperatures. Temperatures of the mash we use range from 147 degrees up to 155 degrees depending on whether we want a drier or sweeter wort. In the mash is where the magic happens. Mashing is the process of immersing the grist in water which  converts the starch in the ground up endosperm into smaller sugars.

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09. THE BOIL KETTLE

After the mash is complete and we have sparged the grist, the wort gets transferred over into the boil kettle. This is where bittering hops are added to produce the amount of IBU’s wanted for the beer. FWH (first wort hop) additions are added along with hops at flameout to aid in aroma of the beer. Boiling also lowers the PH level of the wort and sterilizes the wort. Vigorous¬† boiling helps coagulate unstable proteins. This process is assisted by the tannins extracted from husks and hops to create a stable medium for fermentation.

EVERY BEER WE MAKE

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