The grist is mixed with Hot Brewing Liquor into the Mash Tun, to achieve a mash temperature of approx. 65degC. The temperature is critical, to gelatinize the starch and activate the enzymes responsible for saccharification, which is the conversion of starch to dextrins and fermentable sugars such as Maltose, which are metabolised by the yeast during fermentation. Mashing temperature also has a significant influence on the body of the beer. The more fermentable the wort, the thinner the beer. The less fermentable, the fuller the body.
After a stand of 90mins, starch conversion is complete. The mash is then sparged with more hot brewing liquor at 78degC to extract all the goodness from the grain. The Mash Tun has a slotted “false bottom”, which acts like a tea-bag/ sieve to separate the Sweet Wort from the grain. The wort is gravity fed to an intermediary Underback Vessel, and then pumped to the Copper/ Whirlpool, a process called Wort Run Off, which takes 2 hours.