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Mashing
- Hot water is added to the grist in a mash tun. A large
round tub made of stainless steel, latch wood or Oregon
pine
- This has rotating arms to agitate the mash to ensure
a better rate of starch to sugar conversion. The starch
is the ‘energy’ part of the barley grain
that feeds the growth
- The water drains through perforated metal plates at
the bottom of the mash tun
- The, now very sweet sticky, water is pumped to another
tank
- Further washes of new water are added – this
is sprayed from pipes fixed just under the lid of the
mash tun
- First water is at 63 c – triggering enzymes
to convert starch to fermentable sugar
- Second water is at 64 c to 74 c pushing though the
1st water and freeing stickier sugars instigating further
enzymatic reactions
- The resultant mixture is called the wort
- Third water is at 90 c to wash our residual sugars
- This last water is called the sparge and is kept in
a separate tank from the wort to be recycled as the first
water for the next batch
 The
mash tun
 Inside
the mash tun
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