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Mash Tun
Rakes
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The MashThis portion of the brewing process is important in extracting the starches, along with flavor components from the milled malt in a vessel called the
mash tun. Inside the mash tun are a set of rotating knives called rakes. With these rakes, the mash or mixed malt and water can be thoroughly stirred to maintain an even distribution of temperature and various malts. In addition, this portion is important for breaking down the starches into fermentable sugars by enzymes present in the malt. Once this has occurred, the liquid is recirculated, taken from the bottom and passed back over the top of the grain bed. The settled husks of the malt are know as the
grain bed which act as a natural filter, clarifying the liquid. Once the clarity standard has been met, the liquid is then transferred to the kettle, leaving the malt husks and other solids behind.
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