Editing Mashing (section)

==Mash tun==
[[File:Glenfiddich mash tun.jpg|right|thumb|Interior view of a mash tun in a [[Scotch whisky]] [[distillery]], showing the stirring mechanism]]
[[File:Mashtun-empty.jpg|thumb|An empty mash tun showing the integrated [[mash rake]]]]
To achieve [[economies of scale]], large breweries often possess at least one dedicated vessel for mashing, called a ''mash tun''. Breweries implementing a decoction process must possess at least two dedicated vessels. 

Mash tuns have a powerful stirring mechanism, known as a [[mash rake]], to keep the temperature of the mash uniform. They also have an efficient heating method, often based on [[steam]], that will not scorch the malt. This heating method is combined with proper [[thermal insulation|insulation]] enabling mash to maintain rest temperatures for up to one hour inside the vessels. A spray ball for [[clean-in-place]] (CIP) operation helps with periodic deep cleaning. Sanitation is not a major concern before wort boiling, so a rinse-down is usually all that is necessary between batches.

Smaller breweries often use a boil kettle or a [[lauter tun]] for mashing. Using a lauter tun limits the breweries to single-step infusion mashing, however, because such a vessel is not completely appropriate for the [[lautering]] process<sup>[cite?]</sup>.