The current setup consists of three 30gal jacketed kettles. The first kettle is basically a hot water tank. Water PH is adjusted and some minerals are added here. Water enters this kettle out of a domestic hot water tank and is then heated to 150-170 deg depending on the process. Steam is run through the jacket of this first kettle for rapid heating. The steam is produced by a 160KBTU oil fired boiler. 
    The second kettle is the mash ton. This is where malted barley that has been milled hangs out for an hour or so in hot water and the starches are converted to fermentable sugars by enzymes. This kettle is water jacketed for precise temperature control.  A five gallon tank with an electric heater and a PID temperature controller is used for a hot water source. A circulating pump moves the water through the kettle jacket. The temperature controller can also run programs for step mashing.  
     Before the sugars leave the mash ton they are reticulated and tested/tasted for a good conversion. Once a good conversion is achieved the grains are rinsed (sparging) with 170deg water from the first kettle and the wort is slowly drawn off into the last kettle. 
     The last kettle is steam jacketed. Lots of power is needed to bring the wort to a boil. The wort is boiled for about an hour. Hops are added at different times during the boil. 
    After the boil, the wort is pumped through a filter, through a water cooled heat exchanger, and into the fermenter. The energy from the heat exchanger can be recovered for the next batch, for cleaning, or dumped.  
      Yeast and oxygen are added to the fermenter. It will ferment for 2-6 weeks depending on process. The dead yeast (trub) is dumped out of the bottom of the cone after fermentation. 
       Finally the kegs get filled and force carbonated with CO2.