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The Mash
Tun
The primary
function of the Mash Tun is to aid the conversion of starch into sugar which is
later fermented by the yeast into alcohol.
We usually start the mash at
around 8.30am. Prior to mashing the mash tun is pre heated with hot water
(liquor). Once the vessel is sufficiently warm mashing comences. Pre ground
Malt is mixed with hot liqour at around 145 - 150 deg F, ensuring that the mash
is well mixed and and at the right consistancy. Once all the malt has been
"mashed in" the mixture is allowed to rest for 1 hour during which time the
natural enzymes present within the malt convert the starch into sugar.
After 1 hour has elapsed the hot sugary liquid "wort" is allowed to run
off into the Copper. The Run Off is a fairly critical stage as it is important
to ensure that all the goodness is extracted from the malt. To do this hot
liquor is "sparged" on the top of the mash at the same time it is being run
off. This process can take around 3 hours.
After the run off has
finished the mash is allowed to drain and the "spent grains" are manually dug
out. Spent grains are usually sent to farms for animal feed, particularly good
for cows as they are able to breakdown what is left of the malt grain and
convert this to useful food.
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