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• The Process
• Malting
• Cereals Intake
• Mashing
• Fermentation
• Distillation
• Maturation

Mashing

 

• Mashing is the process used to convert the starch in the maize into sugar using the natural enzymes in the green malt.
• The mash is started by dropping green malt slurry (milled malt with water) into an empty mash tun.
• The cereal is cooked to soften the starch and make it soluble in water. Cooking is carried out  under pressure to reduce the cooking time, just like a domestic pressure cooker. The cooked cereal and water are then sprayed into the mash tun and mixed with the green malt slurry.
• During this time, the amount of water being added is adjusted so that the temperature of the mixture gradually rises until, when the mach is complete, the temperature reaches 63 degrees celsius, which is the optimum temperature for the conversion of starch in the maize to sugar.
• The sugar solution produced by mashing is called 'WORT'.  It is filtered, cooled and pumped to the next stage - fermentation.