The ground malt (or grist) is mixed with very hot
water and directed into the mash tun. This is a large, circular,
covered vessel with a rotating rake-like attachment, which stirs
and breaks up the thick porridgy substance, now called mash. The
process takes around six hours.
The combination of heat, movement and moisture
extracts the sugars from the grist, dissolving them in the water.
This sugary liquid, called wort, is drained off and transferred
to the washback for the next stage: fermentation.
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