Views: 62 Author: Site Editor Publish Time: 2022-12-26 Origin: Site
A mash tun, also combined with a lauter tun, is a vessel in which you infuse your grains; usually a large cooler (or kettle) equipped with a false bottom and a valve with a spigot that allows you to draw off the sweet wort.
In order to extract the sugar from the grains, you mix them into the mash tun filled with water that is heated to 156 to 168 °F. Since the grains are at room temperature, this will bring this temperature down to around 148 to 158 °F, which is where the saccharification rest should occur. This is when the sugars are extracted from the grains.
Depending on the recipe, this rest will last about sixty to ninety minutes. At this point, it’s time to sparge into your brew kettle.
Mash Tun False Bottoms
A false bottom is kind of a screen that aids in separating the sweet wort from the mash / grains. A false bottom is usually a round piece of metal with lots of little holes drilled in it. It sits at the bottom of your mash tun, and is either curved or has legs that allow it to sit an inch or so above the bottom of the mash tun.
When you sparge, the grain forms a filter bed on top of the false bottom, allowing only the wort to filter through. Thus, your spigot doesn't get clogged with grain when you run off the sweet wort.