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From the grist case, the malt falls by gravity through a grist hydrator, where the malt mixes with hot water. It then falls into the Mash tun. In the Mash tun, the combination of crushed malt and hot water, known as the Mash, rests for 90 minutes while the starch of the malt is broken down into sugars by enzymes naturally present in the malt. At the end of the mash, I begin draining out the rich, sweet, clear liquid, called wort. As the wort gradually drains out of the mash tun, I gently rinse the grains with specially treated hot water to extract all of the sugar from the grain in a process known as "sparging". The sparge takes about three hours on my brewing system.