Mashing begins!

Hot, pre - treated water (around 65 deg.C) is mixed with the crushed malt. Enzymes in the grain are activated to break down all starch to sugar (Maltose) & this dissolves in the hot liquid.

Date: 15/10/2018

Location: Dark Star brewery, Partridge Green, West Sussex, UK

Photographer: Keith Gibson

Mashing begins!

Hot, pre - treated water (around 65 deg.C) is mixed with the crushed malt. Enzymes in the grain are activated to break down all starch to sugar (Maltose) & this dissolves in the hot liquid.

Date: 15/10/2018

Location: Dark Star brewery, Partridge Green, West Sussex, UK

Photographer: Keith Gibson