Mash tun

Wort. Wort is the Hquid drained off the mash tun containing maltose, a grain sugar derived from the conversion of starch during the mashing process by the action of the organic enzyme, maltase, found in badey malt. 

Meanwhile, in the mash tun (tub or mixer), the remainder of the malt is suspended in water and warmed to about 50°C. The soluble starch in water... 

Fig. 22a.—Mash tun and apparatus. (Redrawn from Rogers Manual of Industrial Chemistry, D. Van Nostrand Company, Inc.)...

The customary procedure is as follows The wort coming from the mash tuns, filtered abroad, unfiltered here, is cooled to between 68° and 70° F. Yeast in a vigorous state of activity is added and the fermentation proceeds. The temperature of the fermenting liquor increases and must be carefully controlled by passing cold water through coils in the fermentation vat. The amount of temperature rise permitted has a direct effect on the time of fermentation. In some distilleries the rise is kept small... 

The batch is then discharged into the mash tun in which some malt at a temperature of i25°-i3o° F. has been previously prepared. The temperature of the whole mash after mixing should be about 138° F. 

Live steam at 50 lb. pressure. Steam bled to barometric condenser. Kept boiling until cooled to 150° F. 22" vacuum. Discharge to mash tun. 

Mashing.—The mash is then pumped to the mash tun and water, or liquor from the spent slop tank if a sour mash is desired, is introduced in sufficient quantity to make the ratio of the total mash 40 gallons of liquid per bushel of grain and the batch is agitated while the mashing operation proceeds under temperatures and conditions approximately equivalent to those previously described under mashing processes. ... 

This is a single infusion mash. Add all grains to a picnic cooler mash tun with 22 quarts water. Adjust temperature to 154°, and mash for 60 minutes. Sparge and collect 11 gallons. Bring wort to aboil and add 2V4 ounces of Centennial hops. Boil for 55 minutes and add 1 ounce of Cascade hops. Boil for a final 5 minutes and turn off heat. Force-cool, transfer to primary fermenter, and pitch yeast. Do a single-stage fermentation and, when it has completed, rack to a keg and force-carbonate. 

Worts from the mash tun, lauter tun or mash filter may be run directly into the copper. However, with some brewing schedules the copper may be engaged... 

Figure 10.8 Mash tuns (schematic figure and real plant) supplied by steam [81...

Heating plates on the inside of the mash tuns for low-temperature heat... 

Mash tun Swab Liquid (CIP final rinse) Each use/ cleaning cycle All microorganisms... 

Oat hulls may be combined with oat dust in the proportion in which they come from the mill (4 1) to produce a product sold as oat feed . This material is rather better in feeding value than the hulls alone, but the digestibility of the protein is still low. In the UK oat feed should not, by legal definition, contain more than 270 g crude fibre/kg. An alternative use for the hulls is in the brewing industry, where they are often added to the malt to assist in the drainage of wort from the mash tun. 

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