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In all grain brewing the wort is made by making a mash from crushed malted barley (or alternative grain adjuncts such as unmalted barley, wheat, oats, corn or rye) and hot water. This requires a vessel known as a mash tun , which is often insulated, or can be done in a single brewing vessel if the homebrewer is using the BIAB method.
Dried at temperatures sufficiently low to preserve all the brewing enzymes in the grain, it is light in color and, today, the cheapest barley malt available due to mass production [citation needed]. It can be used as a base malt—that is, as the malt constituting the majority of the grist—in many styles of beer. Typically, English pale malts ...
A close-up view of grains steeping in warm water during the mashing stage of brewing. In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the "grain bill") – with water and then heating the mixture.
MGP Ingredients, Inc. is an American distilled spirits and food ingredients producer with headquarters in Atchison, Kansas. [1]MGP Ingredients' distilled spirits are sold under about 50 different brand names by various bottling companies, in addition to products sold under their own labels, including Till Vodka, George Remus Bourbon, and Rossville Union Straight Rye Whiskey.
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The solids, not the false bottom, form a filtration medium and hold back small solids, allowing the otherwise cloudy mash to run out of the lauter tun as a clear liquid. The false bottom of today's lauter tun is made of wedge wire , which can provide a free-flow surface of up to 12% of the bottom of the tun.
The starch in the grains undergoes saccharification by enzymes, turning the starch into sugars that are released into the water. The water is removed from the grain, and becomes wort for brewing. The remaining grain, called "spent grain" for the removal of simple sugars and starch, can then be sold as a by-product.
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