Mashing The extraction of sugars to be converted into alcohol is achieved through a process known as mashing. During mashing, the diastase enzyme is activated, which facilitates the conversion of starches and dextrins into sugars. The ground malt is introduced into a mashtun, a large vat containing hot water, and is agitated for approximately thirty minutes or more. The water is then drained from the mashtun, which is subsequently refilled with hot water. This procedure is typically repeated between one and three times. Once complete, the resulting liquid, known as wort, which contains the extracted sugars, is separated from the mash, cooled, and transferred to the washbacks, or fermenting vats.
mashing the extraction of sugars to be converted into alcohol is achieved through a process known as mashing during mashing the diastase enzyme is activated which facilitates the conversion of starches and dextrins into sugars the ground malt is introduced into a mashtun a large vat containing hot water and is agitated for approximately thirty minutes or more the water is then drained from the mashtun which is subsequently refilled with hot water this procedure is typically repeated between one and three times once complete the resulting liquid known as wort which contains the extracted sugars is separated from the mash cooled and transferred to the washbacks or fermenting vats