Different kinds of malt and lactose are staged and ready to be added to the brewing process.
Boiling hot water, oats, barley, salt and other ingredients are added to the masher at the beginning of the brewing process.
The "mashing in" or mash process is where the ingredients like the milled grain are mixed with hot water, which is approximately 158° F (Fahrenheit) or 70° C (Celsius). Mashing is the brewer's term for the hot water steeping process which hydrates the barley, activates the malt enzymes, and converts the grain starches into fermentable sugars. Brewers monitor the mash temperatures very closely.
Hops are weighed to add to the Milk Stout. Hops are the essence of beer brewing. They are the tiny cone-shaped flowers of the Humulus lupulus plant. Hops provide both bitterness (IBUs) and a wide variety of flavor to numerous beer styles.
Brewer Adam Cranford loads the 'hop pots' with hops. These hops are added at the beginning of the 60 minute boil for bittering. By adding different varieties of hops at different times during the boil, a more complex hop profile can be established that gives the beer a balance of hop bitterness, taste and aroma.