How to make 20,000 pints of beer.

Step 3 Wort.

The milled malt is heated and stirred (mashed) with water in the lauter tun, for 90 minutes.  This dissolves the sugars and other flavours out of the solid malt, making a liquid called wort.

The heating pattern - how hot, how long, when the temperature is changed etc - affects how much of what flavours are dissolved out of the malt, and will affect the final flavour.

When the wort is transferred to the next tun, the solids are left behind, eventually to end up as cattle feed.