Lautering: Difference between revisions

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After [[mashing]], wort (the liquid portion containing [[extract]]) must be separated from the [[spent grains]] in order to continue. This process is called lautering.<ref name=kunze>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019.</ref><ref name=esslinger>Krottenthaler M, Back W, Zarnkow M. Wort production. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref>

The first runnings are generally returned to the top of the mash and the wort is recycled until it is completely clear and "runs bright".<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> Turbid worts should be clarified as soon as possible in the production process and certainly before they reach the fermentation vessels (Maule, 1986). In general, more turbid worts carry more lipids and techniques are usually adopted to minimize turbidity and the amounts of lipid remaining in the wort, even though their presence can increase the fermentation rate. Thus the wort is recirculated through the filter bed until it "runs bright". More lipids are also removed at later stages of the brewing process, for instance, during wort boiling and clarification, but it is sound practice to obtain the sweet worts as bright as possible. Using a traditional mash/~~lautering fun~~ minimizes the amount of lipids in the wort.

The first runnings are generally returned to the top of the mash and the wort is recycled until it is completely clear and "runs bright".<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> Turbid worts should be clarified as soon as possible in the production process and certainly before they reach the fermentation vessels (Maule, 1986). In general, more turbid worts carry more lipids and techniques are usually adopted to minimize turbidity and the amounts of lipid remaining in the wort, even though their presence can increase the fermentation rate. Thus the wort is recirculated through the filter bed until it "runs bright". More lipids are also removed at later stages of the brewing process, for instance, during wort boiling and clarification, but it is sound practice to obtain the sweet worts as bright as possible. Using a traditional mash/lauter tun minimizes the amount of lipids in the wort.

Lautering speed is increased by keeping the malt husk as intact as possible during [[milling]] to give the mash bed a more "open" structure.<ref name=bsp/> Flow speed is also increased by [[Low oxygen brewing]], maintaining adequate levels of calcium ions (particularly in thick mashes), using well-modified malt, and collecting wort at elevated temperatures.