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 The mashing tun/kettle is made out of stainless steel or copper and has a typical capacity of 5, 10, 15, 20, 25, 30 or 40hL..

A mashing tun, also called mashing kettle, is used for mixing and heating a mixture of malt and water in a process called mashing. It is designed to do both step mashing and infusion mashing.

A kettle, also called boiling kettle, is used for boiling wort, coming from the lauter tun, with hops and sometimes other adjuncts.

Depending on the size of the brewery mashing and boiling can be done in the same vessel or separate vessels can be foreseen. The mashing tun/kettle is made out of stainless steel or copper and has a typical capacity of 5, 10, 15, 20, 25, 30 or 40hL (1hL or hectoLiter equals 100 liters).

Heating is done with steam that heats the side and bottom of the cooking. Steam heating systems are a lot better than direct heating through gas or thermal oil as they are more powerful, very responsive, and prevent the mash from caramelizing and sticking to the bottom of the vessel. Furthermore a steam operated brew house gives a better "rolling boil" and a better acidity extraction from your hops.

Another important aspect in the brew house design is the location of the mixing mechanism (agitator) in the cooking tun. This mixer is driven by a motor is always located under the cooking tun. This is not only visually far more attractive, but its solves the problem that all breweries have which use motors located on top, namely the drip of grease into the beer. If this happens, it ruins the entire brew. With our systems, this can not happen.

Finally the mashing tun/kettle can be equipped with a number of additional accessories facilitating the brewing and cleaning operations.

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