This shows the mash tun which can hold up to 75 Kg of malted grain. Water from the hot liquor tank is mixed with the grain in the tun at a temperature of 67° Centigrade. This grist is kept in the mash tun for 2 hours. During this time the enzymes in the grain convert the starch to fermentable sugars. This wort is then drained from the tun and sent to the boiler. The grain is then sparged with hot water to wash all the remaining sugars out of it.