The Brewery


The brewery was made at Charles Wells Eagle Brewery in Bedford by their engineers from modified 800 litre Grundy Tanks . These are stainless steel vessels used in the food industry for a variety of uses and are often modified for the brewing industry . The brewery has a capacity of 5 brewers barrels ( 180 gallons ) .

Initially the brewery was what is termed a malt extract bungalow brewery . That is to say that the fermentable sugars were provided by malt extract in a “ syrup “ form rather than having a mash tun filled with grain . Bungalow , because all the vessels etc were on the same level . The brewery was installed in the Saracens Head in Cambridge initially , but was then moved to the Cox’s Yard pub in Stratford-On-Avon, Warwickshire .

Whilst this move was being carried out the brewery was also modified to a full mash brewery by Mike Davies . The mash tun was added on a mezzanine floor , allowing the sweet wort to be run off by gravity into the kettle after the mash was complete.

Having the mash tun elevated also helps with the spent grain removal . The mash tun can be rotated through 90 degrees and the grain shovelled through a chute into some waste bins below . This arrangement also saves on space as the two hot liquor tanks ( HLTs ) are positioned under the mezz floor . In fact the whole brewery only occupies a floor space of 7x3 metres !
 
Unit F Bentley Business Park, Blenheim Way, Northfields Industrial Estate Market Deeping Lincs. PE6 8LD