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  • John Vandermeulen
    Hello all, especially malt whisky fanciers. In my search for more detail on sacharification and sparging I came across the following detailed description of
    Message 1 of 1 , Jul 29, 2002
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      Hello all, especially malt whisky fanciers. In my search for more detail
      on sacharification and sparging I came across the following detailed
      description of the mashing process for malt whisky. I thought to give you
      the URL, but remembered that some (very wisely) do not open attachments.
      Please excuse the length of the text.
      JOHN V

      ""The ground malt or Grist is conveyed to a hopper or bin
      situated above the Mash-Tun and mashing can commence.
      The Mash-Tun is a circular metal vessel provided with
      mechanical stirrers that revolve and rotate to thoroughly mix
      the Mash of Grist and Water as necessary. A perforated false
      bottom, to allow the liquor to drain through and discharge to a
      holding tank termed a Worts Receiver, covers the whole
      surface of the bottom of the Mash-Tun. Whilst the liquor
      drains off through the perforations the grains are retained in
      the Mash-Tun. The process involves the application of three

      First Water
      Hot water at a temperature of 156ºF and the Grist are brought
      together simultaneously in a Mashing Machine, situated above
      and discharging into the Mash-Tun. The mixing of the Grist
      and the Water combines to give a striking temperature of
      148ºF - 149ºF. When the Mash-Tun has been filled to the
      required capacity the temperature of the mass should be 147ºF
      - 148ºF. At this temperature the desired conversion proceeds
      rapidly. Great care must be exercised in regulating mashing
      temperatures, as variations will seriously affect the
      fermentability of the liquor. The Mash is allowed to sit for 1
      hour to ensure maximum conversion at this temperature.

      The Wort is, thereafter, drained into the Wort's receiver,
      cooled through a Heat Exchanger and pumped to the
      fermenting vessels called Wash Backs. It is necessary to cool
      the Wort as Yeast, which is added to the sugar solution, will
      not live or propagate in high temperatures. The Wort is
      therefore cooled to 72ºF at which temperature fermentation is
      rapidly incited by the action of the Yeast. In cooling the Wort
      in the Heat Exchanger the cooling agent is, of course, water
      and the heat from the Wort is transferred to same resulting in
      warm water at a temperature of 125ºF being returned to the
      Brewing Tanks for further use. This practice effects a saving
      in steam and consequently an economy in the use of coal.

      Second Water
      All the First Water liquor having been drained from the
      Mash-Tun a second Water is added to the bulk of the grains
      left in the Mash-Tun. No more Grist is added and the Second
      Water is applied at 172ºF giving a temperature of the mixture
      in the Mash-Tun of 157/159ºF. Quantitively the Second Water
      is usually about half that used for the First Water. The
      temperature is raised to further assist extraction and render
      soluble ant starch particles which had not been dissolved at the
      lower temperature of the First Water. The Mash, when the
      Second Water has been added, is again left "sitting" for a
      period of thirty minutes for conversion to take place. The
      liquor is thereafter drained, cooled and passed to the Wash

      Third Water
      The grains left in the Mash-Tun still contain a small percentage
      of sugars. This is too valuable to lose and accordingly a Third
      Water raised to a temperature of 190ºF - 195ºF is applied. The
      stirrers, in this instance, are used vigorously to ensure
      thorough mixing and complete the final extraction. The liquor
      from the Third Water, which is a very weak sugar solution, is
      termed Sparge. It is returned to the Brewing Tanks to be used
      as the mashing liquor of the First Water of the next Mash.
      These operations should, therefore, obtain maximum
      extraction and minimum loss. The grains left in the Mash-Tun
      are, after the Third Water liquor has been drained off, removed
      mechanically and sold to Dairy Farmers. A high milk yield is
      forthcoming from the use of these grains known as Draff. ""
      Taken from <http://www.whisky.com/production.html#MASHING>
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