I am a senior lecturer in Beverage Operations at a Hospitality Management College
There are a few issues I wish to have clarified in order to communicate to students who learn about beer production
Here are my queries
(I) When mash tun and lauter tun both are used (in sequence) in commercial breweries, how is the mash transferred to lauter tun?
Would it be right to call it a mash tun as conventional mash tuns did their own filtering of wort which todays mash tuns when used with lauter tuns do not - is it right to call it a mash tun or just a mash vessel or mash kettle?
(2) Do or did conventional mash tuns have heating facilities or facilities for keeping the mash at required temperature(s)
(3) Do modern mash tuns when used with lauter tuns have paddles? What would be their use?
(4) Can a multistep mash (infusion or decoction) be done in an MLT? or is it restricted to single step only? mashing Would such equipment have heating facility or facilities for keeping the mash at required temperature(s)
Thank you so very much for any help
There are a few issues I wish to have clarified in order to communicate to students who learn about beer production
Here are my queries
(I) When mash tun and lauter tun both are used (in sequence) in commercial breweries, how is the mash transferred to lauter tun?
Would it be right to call it a mash tun as conventional mash tuns did their own filtering of wort which todays mash tuns when used with lauter tuns do not - is it right to call it a mash tun or just a mash vessel or mash kettle?
(2) Do or did conventional mash tuns have heating facilities or facilities for keeping the mash at required temperature(s)
(3) Do modern mash tuns when used with lauter tuns have paddles? What would be their use?
(4) Can a multistep mash (infusion or decoction) be done in an MLT? or is it restricted to single step only? mashing Would such equipment have heating facility or facilities for keeping the mash at required temperature(s)
Thank you so very much for any help
Comment