Mash Tun In Brewhouse Equipment

In micro brewery factory, malted grains are changed into create sweet wort with TIantai complete brewery equipment. Mash tun provides a very important function. Wort is a liquid made up of sugars, flavors, and other compounds extracted from crushed grains.
The wort along with various hop additions will be boiled, chilled, fermenter, and ultimately become the finished beer.
Mash tun, brew house equipment, brewhouse, fermenter, complete brewery equipment

Mash tun, brew house equipment, brewhouse, fermenter, complete brewery equipment

Malted grains contain various starches and enzymes. Mashing is the process of using the enzymes present in the malt to convert the starches into fermentable sugars. During fermentation, these sugars are converted into alcohol, CO2, and various other compounds by your chosen yeast.

Prior to the mash, the grains are crushed to expose the previously mentioned starches and enzymes.

During the mash, the crushed grains are held at a temperature (or series of temperatures) over a period of time (often 60 minutes).

Holding the grain over a period of time at a certain temperature is called a rest.

It is common to use a single mash rest (often at temperatures from 145 to 155 degrees F ), especially for beginners.

It is generally accepted that mashing at a higher temperature will leave more un-fermentable sugars in the wort, while a lower temperature will lead to a more fully fermentable wort.

The end result is expected to be either a fuller-bodied, slightly sweeter finished beer, vs a more highly attenuated, drier beer with a crisper mouthfeel.

The process of using multiple rests at different temperatures is known as Step Mashing.

The process of step mashing was originally developed to allow enzymes and starches to interact through a series of mash rests at increased temperatures.

This was done to allow various enzymes to have more time at their optimal temperature to do their work, ultimately resulting in a more highly fermentable wort.

While a 60 minute single infusion mash today is probably sufficient in most cases, some brewers continue to use step mashing.

Reasons to employ a step mash may include adherence to tradition, attempting to achieve a specific flavor/mouthfeel, or the desire to produce the most fermentable wort possible, thus a higher potential ABV from a given amount of grain.
Tiantai provide brewhouse equipment includes mash tun, lauter tun, boil kettle, whirlpool tun, the capacity can be 1bbl, 2bbl, 3bbl, 4bbl, 5bbl, 7bbl, 10bbl, 20bbl, 30bbl, etc.

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Emily Gong

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