Mashing
All
the grains are put into the grist box then are slowly released and mixed with
the liqour at 75°C as it falls into the mash tun. The mash is at about 66°C
when the mash tun is full. This is left in there for 90 minutes to extract the
sugars from the grain. Not all the liquor can fit into the mash tun so it remains
in the kettle.
