This is one of the four "coppers" (kettles) that are on
the floor below the mash tuns. Here the wort is boiled with hops. During
the boil, bitterness from the hops is added to the wort. Other hop additions
add hop flavour and aroma to the beer. Unwanted aromatics and some of the
water evaporate during the boil also.
These are called "blending and holding" tanks. Oddly, they
are one floor below the coppers. Wort from the four mash tuns is
run into these to blend the various strength worts into a single one of
the proper strength. There are only three coppers and the mashing takes
more than twice as long as the boil, so these vessels allow another mash
to be started before the boils of the previous mashes are complete.
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