The Raw Materials
The Process
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Mashing
Above the brewhouse the milled malt is combined with the hot liquor (water) through a hydrator. The resulting mixture is known as the mash. The mash is kept at around 65°C and is held in the vessel for 1 hour to create a liquid rich with the broken-down sugars and flavours derived from the malt which is known as wort.
The mash is then transferred to the (Lauter)Mashtun, which is another brew house vessel where the sweet liquid is continually circulated, re-circluated and filtered back through a bed of the mash, which is captured on the Mashtun’s false floor, until the sweet liquid wort runs clear.
Once the sweet liquid runs clear additional liquor is added through a rotating Sparge Arm until all of the sugars have been washed or ‘sparged’ from the grist bed to create the sweet liquid wort.
