Brewer III

Job Description:

• Raw materials receipt, storage and retrieval for brewing
• Milling up to 3,000 pounds in 50-55-pound bag increments, in accordance with a brew/recipe sheet, over approximately 45 minutes
• Wort production and hopping, on both the 30 Bbl , to correct sugar and hop concentrations as dictated by the recipe/brew sheet
• Filling out brew logs, noting any discrepancies, and performing associated math equations such as mixing ratios and serial dilutions
• Correctly engaging/disengaging valve and frequency drives associated with the brewhouse
• Spent grain removal, which includes the manipulation of a manual screw valve and driving a forklift with a tip-hopper attached while not damaging brewhouse plumbing or spent grain removal vehicle
• Dry hopping the prescribed amounts of hops to a designated fermenter via the top port of the tank (requires the careful operation of a scissor lift at heights up to 32 feet)
• Yeast management, including the harvesting and/or pitching of yeast from the prescribed fermenter/brink while following sanitary procedures
• Following established procedures to clean the brewhouse, fermenting and brite tanks
• Safely handling cleaning chemicals, and using the prescribed amount for each task
• Transferring or filtering beer from fermenter to brite tank in a sanitary manner under balanced pressure, and correctly assembling/disassembling the plate and frame filter as needed
• Applying the correct pressure and volume of compressed CO2 gas to brite tanks for carbonation and displacement of beer as it is being packaged
• Using the associated equipment to fill or empty wooden casks, kegs, barrels, etc., and safely moving vessels on their storage rack with a forklift
• General cleaning of horizontal, vertical and sub-grate surfaces
• Ensure proper wort is produced in the brewhouse
• Hitting target mash pH, mash temp, water to grist, OG, cool in volume, cool in temp.
• BT/CIP SIP sign off, yeast harvest, yeast tank CIP, brewing 30 bbl batch SOP
• CLT/HLT troubleshooting, boiler troubleshooting, water management, perform BH Kettle sour
• Mash in on time according to schedule and tank availability
• Able to use the schedule and daily fermentation data to determine availability of yeast and how it affects the brew schedule
• Work with the cellar operators, lab and scheduler to ensure brew can be mashed in on time
• Notify Director of Brewing Ops if brewhouse targets cannot be hit
• Know which actions to take on individual turns to hit fermenter full spec by modifying grist, steam, boil time or liquor addition and or sugar additions
• Provide ideas in a productive and positive manner to help reach targets over long term (lower mash temp or rest time, longer WP rest, lower sparge addition)
• Notify Director of Brewing Ops if inventory is running low (Includes malt, hops, brewing aids, cleaning supplies)
• Use and calibration of pH meter and Anton-Paar Densitometer
• Thorough knowledge of brewhouse CIP, vessels, and operation
• Effectively communicate with fellow brew staff
• Identify opportunities to increase brewhouse efficiency and consistency
• Train staff on brewhouse SOPs in accordance with proper brewhouse procedure
• Working knowledge of Brewhouse calculations: ( pounds of extract: working yield : pounds of malt) (strike temp / mash volume / and sparge volume ) (IBU) (color) for each of our core brands
• Executes and acts as communication lead in complex scheduling scenarios
• Cellar 1 and 2 level knowledge having completed all necessary cellar SOP sign offs
• Be a team player and able to interact with all levels within the organization
• Adhere to and enforce all applicable local, state, and federal laws, rules, and regulations
• Other tasks as needed