Technical and process functions like temperatures, circumferential speeds, agitator design, vessel wall temperatures, physical and biochemical conversions characterize briefly what is involved during the mashing process in the brewhouse. The effectiveness and quality of the mashing process will influence significantly the wort quality and the final quality and the character of the finished beer.
A sophisticated combination of equipment and technology
As simple as the mashing process looks in principle, it is as complex as its various functions. When designing a mash vessel, all these functions are of considerable importance and must be taken into consideration. In order to guarantee that all requirements are met, our mash tuns and mash tun kettles have all the necessary technical process features. This starts with an equal temperature distribution over the mash contact area in the vessel, which is ensured by our specially designed vessel heating jackets. Should the brewhouse plant be equipped with our energy storage system, it is possible - with appropriate excess heat from wort boiling - to realize the mashing process with heat recovered from wort boiling vapours. The effect of these fuel heat savings goes hand in hand with an important technological advantage: the mash is heated up very gently via the additional, thermically optimized heat transfer areas in the vessel. The temperature of the interface region on the mash side is extremely low.