Mashing is the process of combining malted barley and sometimes supplementary grains with water, and then heating the mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars to create a malty liquid called wort.
The brewhouse consists of the hot side vessels for mashing and boiling like kettles and tuns along with wort chilling and pump systems.
Commercial mashing systems refer to the end-to-end equipment and processes used tuns, vessels, piping, controls, cleaning systems, and more based on the targeted output volume and beer styles. Automatic with pneumatic butterfly valves, pressure sensors, IFM flowmeters, liquid level sensors can automation of each step of the brewing process.
The heating and cooling systems designed with energy efficiency, allows for rapid temperature changes while keeping energy use low, helping brewers lower their operating costs.
It’s the area in a distillery where the mashing process occurs, where crushed malt are mixed with hot water in a vessel called a mash tun. Hot water to activate enzymes that convert grain starches into sugars for yeast fermentation. The resulting sweet liquid, or wort, is then moved to washbacks for fermentation.