all-grain brew day

All-Grain Brew Day Walkthrough (VI: Lautering)

Wort being drained from the lauter tun to the kettle.

This is the sixth installment in the All-Grain Brew Day Walkthrough, which started with a post on strike water preparation.

Once you have mashed out and recirculated your wort, it’s time to start lautering. There are several questions you should answer before you reach the stage. For starters, how much wort are you going to collect? If you are continuously sparging, how quickly are you going to collect wort? What temperature should your sparge water be? And finally, are there any other steps you should be performing while collecting the wort?

Mashing in is the mixing of water and grain. Mixing equal volumes of water and crushed malt yields a mash thickness around 1.0 qts./lb. (2.1 L/kg), depending on how loosely the grains are settled.

This is the third installment in the All-Grain Brew Day Walkthough, which started with a post on strike water preparation.

Once the brewing liquor is heated and the grist is crushed, it’s time to mash in. Mashing in, or doughing in, is mixing the hot strike water with the crushed grains so they come to rest at the target mash temperature and thickness. Homebrewers have a few options when it comes to mashing in.

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All-Grain Brew Day Walkthrough (VI: Lautering)

All-Grain Brew Day Walkthrough (III: Mashing In)

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