This is one of the four "coppers" (kettles) that are on the floor below the mash tuns. Here the wort is boiled with hops. During the boil, bitterness from the hops is added to the wort. Other hop additions add hop flavour and aroma to the beer. Unwanted aromatics and some of the water evaporate during the boil also.
These are called "blending and holding" tanks. Oddly, they are one floor below the coppers. Wort from the four mash tuns is run into these to blend the various strength worts into a single one of the proper strength. There are only three coppers and the mashing takes more than twice as long as the boil, so these vessels allow another mash to be started before the boils of the previous mashes are complete.
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