To save on the number of vessels required and to utilise the limited space in the brewery, one vessel acts as the Hot Liquor Tank and as the Kettle.
The day before brewing, this vessel will be filled with 400 litres of liquor (brewing water) and one of the four 3kW heating elements switched on. This will bring the liquor to the correct strike temperature (about 75 deg C) in time to start brewing the following morning.
Approximately half the liquor is transferred to the Mash Tun, with the remainder going to the Fermenter which will later receive the bitter wort. The liquor in the Fermenter is used for sparging.