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We've now formed a solution of sugars, with the desired colour and flavour,
which the yeast will be able to ferment, but it's first necessary to separate
this sweet wort from the solid material we started with. Extraction is the term
used for straining the soluble extract from the mash. There are several types
of equipment used to carry out this particular stage of the process.
Traditionally in England, the same vessel in which the mash takes place is also
the extraction vessel. This is called the mash tun, and is a large vessel made
with a slotted floor near its base to keep back the solids. It is also fitted
with sprays. As the strong wort is run off at the bottom, the fresh liquor is
sprayed on at the top to wash the weak worts out of the bed of grains which
forms the mash . This technique is called sparging, and ensures that as far as
possible all the sugars are extracted from the mash.
More commonly, nowadays, mashing takes place in a stirred vessel known as a mash
mixer. This gives better temperature control than can be achieved in the mash
tun.
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