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25) The extraction of sugar from the malt occurs in the mash tun. 26) The grist and water at 150
degrees enter the mash tun.
27) A total of three separate
infusions of water, each
progressively hotter, will be used to leach the sugar from the grist.
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28) The mash (water and grist) being stirred in the mash tun. 29) A filled mash tun. 30) "Draff" is the term used to describe the grist once the sugar is removed.
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