In a brewery, mashing is the first progress to get the mash.
Malt hydrator is an important device to do the pre-mashing. It is usually put on top of the mash tun.
First let us introduce the mashing first.
Mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture in a vessel called a "mash tun". Mashing is a form of steeping,and defines the act of brewing, such as with making tea, sake, and soy sauce.Technically, wine, cider and mead are not brewed but rather vinified, as there is no steeping process involving solids. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.There are two main methods – infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature.Mashing involves pauses at certain temperatures (notably 45 °C, 62 °C and 73 °C), and takes place in a "mash tun" – an insulated brewing vessel with a false bottom. The end product of mashing is called a "mash".
For the the malt hydrator, now we have several types. Please check the following:
1) Stainless steel Malt hydrator: this is usually under a grist case.
2) Stainless steel Malt hydrator: it is usually used when there is not a grist case.
3) New design with the sparay holes: this can avoid the malt to be together because of the water flow. The spray type makes the water more gentle.
4) Glass type malt hydrator : This makes more visible.
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Thanks for reading.
Edited by Ivy
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www.brewerybeerequipment.com
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