Lautering

Lautering

Lautering is a process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain. Lautering usually consists of 3 steps: mashout, recirculation, and sparging.

Mashout

Mashout is the term for raising the temperature of the mash to 170°F (77°C). This both stops the enzymatic conversion of starches to fermentable sugars, and makes the mash and wort more fluid. Mashout is considered especially necessary if there is less than 1.5 quarts of water per pound of grain (3 liters of water per kilogram of grain), or if the grain is more than 25% wheat or oats. The mashout step can be done by using external heat, or simply by adding hot water.

Recirculation

Recirculation consists of drawing off wort from the bottom of the mash, and adding it to the top. Lauter tubs typically have slotted bottoms to assist in the filtration process. The mash itself functions much as a sand filter to capture mash debris and proteins. This step is monitored by use of a turbidimeter to measure solids in the wort liquid by their opacity.

parging

Sparging is trickling water through the grain to extract sugars from the grain. This is a delicate step, as the wrong temperature or pH will extract tannins from the "chaff" (grain husks) as well, resulting in a bitter brew. Typically, 50% more water is used for sparging than was originally used for mashing. Sparging is typically conducted in a lauter tun.

English sparging drains the wort completely from the mash, after which more water is added, held for a while at 170°F and then drained again. The second draining can be used in making a lighter-bodied low-alcohol beer known as "Small Beer", or can be added to the first draining. Some homebrewers use English sparging, except that the second batch of water is only held long enough for the grain bed to settle, after which recirculation and draining occurs.

German sparging, which is used by commercial breweries and many homebrewers, uses continuous process sparging. When the wort reaches a desired level (typically about an inch) above the grainbed, water is added at the same slow rate that wort is being drained. The wort gradually becomes weaker and weaker, and at a certain point, they stop adding water. This results in greater yields.


Wikimedia Foundation. 2010.

Игры ⚽ Поможем решить контрольную работу

Look at other dictionaries:

  • Brewing — Brewer redirects here. For other uses, see Brewer (disambiguation). This article is about the commercial brewing of beer. For making tea, see Steeping. For homebrewing, see Homebrewing. A 16th century brewery Brewing is the production of beer… …   Wikipedia

  • Mashing — Interior view of a mash tun in a Scotch whisky distillery, showing the stirring mechanism. In brewing and distilling, mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn,… …   Wikipedia

  • Brewery — Kettles in a modern Trappist brewery A brewery is a dedicated building for the making of beer, though beer can be made at home, and has been for much of beer s history. A company which makes beer is called either a brewery or a brewing company.… …   Wikipedia

  • Beer — This article is about the alcoholic beverage. For other uses, see Beer (disambiguation). Schlenkerla Rauchbier straight from the cask …   Wikipedia

  • Malt — This article is about germinated cereal grains. For MALT, see Mucosa associated lymphoid tissue. A handful of malted barley Malt is germinated cereal grains that have been dried in a process known as malting . The grains are made to germinate by… …   Wikipedia

  • Lauter tun — A lauter tun is the traditional vessel used for separation of the extracted wort. While the basic principle of its operation has remained the same since its first use, technological advances have led to better designed lauter tuns capable of… …   Wikipedia

  • Spent grain — is a by product of the brewing process, consisting of the solid residue remaining after mashing and lautering. It consists primarily of grain husks (cellulose), and other residual compounds not converted to fermentable sugars by the mashing… …   Wikipedia

  • Paul De Wispelaere — (b. Bruges, 4 July 1928) is a Flemish writer.He attended high school at the Sint Lodewijkscollege in Brussels, where he graduated in Greek Latin. He studied Germanic philology at the University of Ghent and obtained a PhD in 1974. Paul De… …   Wikipedia

  • Molson Export — beer is an Ale with an ABV of 5%, i.e. a warm fermented beer, brewed by Molson Canada – a brewery founded in Montreal in 1786, making it North America’s oldest. First brewed in 1903, Molson Export is itself the oldest of all the Molson beer… …   Wikipedia

  • Portal:Drink/Selected ingredient — These are the articles that are featured on the Drink Portal main page. If you wish to add an article, you will be expected to make a good faith effort to address objections that are raised. Consensus must be reached for an article to be promoted …   Wikipedia

Share the article and excerpts

Direct link
… Do a right-click on the link above
and select “Copy Link”