The mash tun is filled with hot liquor (water) at a strike heat of approximately 73°C. The malt is then poured into the mash tun and mixed to a porridge like consistency with a temperature of 65 68°C. The Mash is then covered and left to stand for 90 minutes. During this time natural enzymes contained within the malt convert the malt starch into sugars. As well as providing a source of fermentable sugars malt is used to provide colour and flavour. A wide variety of different malts are available and the ones commonly used at Pictish Brewing Company include Maris Otter pale ale malt, wheat malt, crystal malt, chocolate malt, roast barley, amber malt and lager malt.