Glenmorangie Distillery tour with Dr Bill Lumsden

21st August, 2017 by Annie Hayes

We press on to the mash house – where the grist is loaded into the mashing machine. At the same time, preheated Tarlogie spring water comes out one of two heating tanks. “At this stage, we must ensure that the strike temperature – which is the temperature of the cool ground malt as it hits the hot spring water – equalises out at 63.5 degrees celcius,” says Bill. “One or two degrees either side will have an impact on the conversion of starch to sugar.” The entire process takes place upon what is referred to as a “false bottom” – a series of fine mesh plates. Sugary “wort” is drained out of the bottom into balancing vessel called the underback. From here, the wort goes through a heat exchanger, where it is cooled and then pumped into the washbacks for fermentation.

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