The brewing process starts with the composition of a basic mixture. The right quantity of malt is weighed out and ground into fine flour. The ground malt is mixed with the brewing water in a mash tun.
This mixture is indirectly heated with steam, whereby the enzymes set to work. They break down the starch and protein to form sugars and amino acids. At 73° Celsius the malt is completely converted to sugars. Then the mash is heated to 78° Celsius in order to stop the activity of the enzymes. The mash can now be taken to the filter.
