A lexicon of terms from the world of whisky.
Find words begining with the letter
Rotating rakes revolve in the mash tun and stir the worts, which is then drained off through the holes in the floor into the “underback”. A second water is added to flush out more converted starch. This water is at a higher temperature of about 75 degrees centigrade. Sparge water is then added at 85 degrees centigrade to remove the final traces of converted starch. The sparge water is held in a vessel and is used as the first water for the following mash.
Modern plants use a lauter tun technique where after the first water is drained, water is sprayed onto the bed continuously. This method is more efficient at extracting the sugar, allowing faster drainage. The solids remaining in the mash tun (draff) are removed at this point for conversion into cattle food. The hot wort then passes from the underback through a heat exchanger to reduce the temperature to below 20 degrees centigrade. This is vital. If the wort is not cooled, the yeast will be killed off.