The grist is transferred to the mash tun through an auger. In the mash tun, the grist is mixed with 120-degree water to produce the "mash" -- a hot mixture of crushed grain and water. The type and amount of barley used, along with the temperature of the mash, help to determine the flavor and style of each beer. The temperature cycle of the mash tun holds steady at 120 degrees for 30 minutes. Then steam is infused into the tank, raising the temperature through heat zones where certain enzymes are most active, converting starch in the grain into sugars which the yeast will eventually ferment into alcohol. The last "mash off" temperature is 168 degrees. A final 5-minute "mash-off rest" completes the cycle. The mash is then dropped into the lauter tun. Download an IPIX image of the top floor room High-res view (267K) Low-res view (93K)
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