STANDARD OPERATING PROCEDURE: BREWING PROCESS FLOW GUIDE

Document ID: SOP-BREW-[____]
Revision Date: [____]
Facility Name: [________________________________]
Location: [________________________________]

---

1. PURPOSE AND SCOPE

This Standard Operating Procedure (SOP) outlines the mandatory technical workflow for the production of beer within this facility. Adherence to these protocols is required to ensure regulatory compliance, consistent product quality, and the maintenance of food safety standards as mandated by local health authorities and the [Name of Governing Body, e.g., TTB/FDA].

2. PRE-PRODUCTION PREPARATION

Before initiating the brewing cycle, the Operator must verify the following:

• Sanitization Status: All vessels, hoses, and heat exchangers must be verified as sanitized according to Protocol [SOP Ref #].
• Water Profile: Target profile [____] must be verified against current filtration logs.
• Ingredients: All grains, hops, and adjuncts are checked for quality and batch accuracy against the Brew Sheet dated [____].

3. THE BREWING PROCESS FLOW

3.1 Mashing and Lautering

• Strike Water Volume: [____] Liters/Gallons at [____] °C/°F.
• Mash Temperature Target: [____] °C/°F for a duration of [____] minutes.
• Sparge Temperature: [____] °C/°F.
• Gravity (Pre-Boil): Target [____] Plato/SG.

3.2 Boiling and Hopping

• Boil Duration: [____] minutes.
• Hop Addition Schedule:
  • Addition 1: [____] kg/lbs of [Variety] at [____] min remaining.
  • Addition 2: [____] kg/lbs of [Variety] at [____] min remaining.
• Finings/Additives: [Item Name] added at [____] minutes.

3.3 Cooling and Aeration

• Knockout Temperature: Must reach [____] °C/°F.
• Oxygenation Rate: [____] L/min for [____] minutes.

3.4 Fermentation

• Yeast Strain: [________________]
• Pitching Rate: [____] million cells/mL.
• Target Fermentation Temp: [____] °C/°F.
• Diacetyl Rest Date: [____] (or upon reaching gravity [____]).

4. QUALITY CONTROL METRICS

Stage	Parameter	Expected Value	Actual Value
Post-Boil	Original Gravity (OG)	[____]	[____]
End of Ferm	Final Gravity (FG)	[____]	[____]
Finished	pH Level	[____]	[____]

5. NON-CONFORMANCE PROTOCOL

In the event of a process deviation (e.g., temperature excursion, contamination, or equipment failure), the Operator must immediately cease production and contact the Brewmaster. All batches deviating from this SOP must be documented in the Non-Conformance Log ID: [____].

---

6. AUTHORIZATION AND SIGNATURES

By signing below, the undersigned acknowledges that the processes described herein have been followed in accordance with facility safety and quality guidelines.

Prepared By:
Name: [__________________________]
Title: [__________________________]
Date: [__________________________]
Signature: ________________________________

Reviewed and Approved By (Quality Assurance):
Name: [__________________________]
Title: [__________________________]
Date: [__________________________]
Signature: ________________________________

---

Confidentiality Notice: This document contains proprietary information. Unauthorized reproduction or distribution is strictly prohibited.