 So that's Munich malt, which is quite a pale malt, so if you try some of that as well you'll notice it's again a little bit sweet but It's obviously you can kind of taste the real difference between those two We get roasted to develop color and flavors generally the more the darker the color the greater kind of In-depth flavor they've got so So you're talking more like your stats with the darker green? Exactly. Yeah, exactly and it doesn't take much to get significantly darker color into the beer This is just a higher heat Just a higher heat exactly. So that's the dark malt and obviously the other ones are a bit lighter most beers would use Kind of at least 80% of the pale malt. In fact generally most beers probably use at least 90% of pale malt So it's how you mix and match how you mix and match the different the different malts to achieve different kind of Shades of color if you like so when you're designing a bit do you Experiment do you just have a day where you're like, oh, we're gonna try some different? What generally that's where the science comes in basically you can get I guess 90% of the way there with the science because depending on how much alcohol we want will determine how much malt we need So that's easily done. Yeah, and the malts also have a color specification So we can actually determine how much color we want by using different proportions of malt So the science can get us kind of pretty much there as well with that Already got a good idea and then so that's that'll give us the sweetness if you like and the color and That background flavor of malt and then from the hops We're gonna get the bitterness and some aromas and flavor from them The first step in the brewing process is to get the malted grain into the mashton And the mashton is a huge stainless steel tank filled with hot water about 72 to 73 degrees Celsius As soon as that grain gets into that hot water A reaction starts to occur and sugars are given off from the grain and different temperatures Give different amounts of sugar now the difficulty is is maintaining a really constant temperature So the way they get it in there without the water cooling down is they take the grain They put it in this container up here and they add a big long pipe going into the mashton which is down there Now as the grains going through the pipe into the mashton They also feed in hot hotter water, which is around 82 83 degrees Which cools down when it hits the grain to around 72 degrees So the whole thing is maintaining this constant temperature so that the right amount of sugars can be released