The Process
Mashing
The Mash/Grist are mixed with hot water (72 deg) in the mash tun. This process breaks down the starches and converts them into sugar. In this condition the mash is susceptible to enzymatic digestion. The enzymes will then convert the starch to sugar and the mash will become wort.
After the wort has sat in the mash tun for a period of time (90mins aprox) Sparging takes place, this is washing the grains with hot liquor (65 deg) this process will wash all the sugar from the grains, the wort is then transferred to the Copper via a grain filter.
The Copper
After transferring the wort from the mash tun to the copper the wort is heated to boiling point, this will remove the impurities from the wort. At boil 
Hops are added and again after 30 mins. The wort is boiled for 90mins depending on the receipts. After 90 mins the boil is stopped and aroma hops are added. The wort is rested for 15 mins and then recirculated for 15 mins.
Fermentation
After transferring the wort from the copper to the fermentation vessel through a heat exchanger the wort ideally should be at 20deg, Yeast is added and fermentation will begin, the sugar is converted into alcohol and carbon dioxide. We can now call it beer; a calculation is done between the original gravity and the final gravity to give you the specific gravity and therefore the A.B.V. of your beer.