| Now we start cookin'! Dropped from the Grist Case into the first brewing vessel, the crushed grain is steeped in hot (but not boiling) water - just as you "brew" tea or coffee by steeping them in hot water. The resulting porridge-like mixture is known as "mash," and the vessel, appropriately, is called the Mash Tun or Mash Cooker. |
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During the mashing process, natural barley enzymes convert the grain starch to sugar, which then dissolves into the water. Flavors from specialty grains also are absorbed at this time. |
