▁the ▁bre wer y . ▁In ▁many ▁cases ▁it ▁is ▁taken ▁from ▁a ▁bore hole ▁and ▁so ▁will ▁already ▁have ▁been ▁p ump ed ▁from ▁below ▁ground , ▁before ▁being ▁raised ▁up ▁the ▁tower . ▁ ▁The ▁second ▁main ▁ing red ient ▁in ▁be er ▁is ▁bar ley ▁m alt . ▁This ▁has ▁already ▁been ▁m alt ed ▁in ▁a ▁m alth ouse ▁outside ▁the ▁bre wer y ▁tower ▁and ▁may ▁have ▁been ▁stored ▁for ▁some ▁time ▁since . ▁The ▁m alt ed ▁gra ins ▁are ▁lifted ▁up ▁the ▁tower ▁mechan ically , ▁by ▁either ▁a ▁s ack ▁ho ist ▁or ▁a ▁continuous ▁elev ator . ▁From ▁here ▁they ▁are ▁fed ▁into ▁a ▁gr ist ▁mill ▁( 4 th ▁floor ) ▁which ▁cr ush es ▁the ▁gra ins ▁to ▁open ▁their ▁seed ▁coat ▁and ▁allow ▁good ▁extra ction ▁of ▁their ▁contents . ▁ ▁The ▁ 3 rd ▁floor ▁is ▁used ▁for ▁temporary ▁storage ▁before ▁the ▁first ▁major ▁bre wing ▁step . ▁Gr ist ▁is ▁we ighed ▁and ▁stored ▁in ▁the ▁gr ist ▁ho pper . ▁Li qu or ▁is ▁he ated ▁in ▁the ▁hot ▁liqu or ▁tank . ▁Ste am ▁is ▁used ▁for ▁this ▁he ating , ▁which ▁avoid s ▁the ▁need ▁for ▁both ▁a ▁furn ace , ▁and ▁its ▁fuel , ▁high ▁up ▁in ▁the ▁tower . ▁ ▁B rew ing ▁proper ▁begins ▁with ▁m ash ing , ▁the ▁ste eping ▁of ▁a ▁m ash ▁of ▁the ▁gr ist ▁with ▁the ▁hot ▁liqu or ▁in ▁a ▁m ash ▁tun ▁on ▁the ▁