Malt and water are mixed in the optical masher to form a homogeneous mash and transferred to the 60-hectoliter mash tun. Various steps take place there at 60, 62, and 68 degrees Celsius before the partial mash enters the lauter tun. At 72 degrees Celsius, the main saccharification takes place. The wort is then boiled in the brew kettle and the hops are added. The „lautering“ lasts about two hours. The automatic chopping process is used to chop up the spent grains cakes and ensure trouble-free wort discharge.
