8. Screw auger at lauter tun.
Brew process point #1
Lauter tun - hot water is added to stabilize the mash at 150º. This forms what looks like a loose oatmeal. The warm water activates enzymes in the crushed grain which convert the starches and complex sugars to simple sugars.
[continued at next image]
Brew process point #1
Lauter tun - hot water is added to stabilize the mash at 150º. This forms what looks like a loose oatmeal. The warm water activates enzymes in the crushed grain which convert the starches and complex sugars to simple sugars.
[continued at next image]
