Mash/Lauter Tun is a brewhouse vessel used for mixing the ground malt (grist) with temperature-controlled water. This is called “mashing” and the porridge-like result is called the “mash.” The mash is held at a predetermined temperature and time (e.g., at 65°C for 1 h) until the malt starches convert to sugars, and the dissolved malt sugars (wort) are rinsed into the kettle where hops are added. The mash tun is a single vessel where the mashing and wort runoff take place in the same vessel.
Function: Grain mashing, Lautering and sparging
Interior Shell: SUS304 full welded; TH=3 or 4mm as different volume
Exterior Shell:SUS304 full welded; TH=2mm
100% TIG welding with pure argon gas shield
Interior Finish: Completely acid washing and passivation
Inside polishing to 0.2~0.4 μm without dead corner
Insulation: Rock wool; TH=80mm
Heating: Steam or directed fire for option
Steam Jacket: Dimple plate for optional
Dished top and conical bottom
Grain rake with VFD controled motor and turbine reducer on top
Spent grain dozer manual lifted
Stainless steel top mounted manhole and door
Side mounted grain out door with grain chute
Top mounted 360° coverage CIP spraying ball and port TC
Easyclean and detachable sparging spray ring and port TC on top
Wort circulation inlet TC on top with elbow
Stainless steel laser cutting False Bottom/Filter
Wort outlet TC
Thermowell for high accuracy temperature sensor
3 or 4pcs completely SUS304 heavy duty legs with leveling pad
Grist hydrator for premashing
In traditional breweries, the process of mashing, wort runoff, and emptying the mash tun takes about 6 h; in modern breweries two vessels are used to produce wort, a mash mixing vessel and a lauter tun, reducing this time to about 3 h. Because it requires less floor space and one fewer vessel, many small breweries in the UK and brewpubs in the United States continue to use the mash tun and its attendant mashing technique.
Edited by Damon
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