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The Mash
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Last Updated:
24 January 2006
Lauter
After the mash is finished the lauter begins.
By now our enzymes in the grain have finished converting the starches to sugar and we are ready to drain the sweet liquid from the tun into our kettle. The first thing I do is take a large piece of aluminum foil, poke a bunch of holes in it, and lay it across the grain bed to act as a barrier to prevent recirculated wort and sparge water from disturbing the bed.
Slowy open the valve and drain the wort.
Collect the first runnings and carefully and slowly add them back to the grain bed because they will contain some grain husks and pieces. You want to keep the grain bed as still and even as possible, since it will act as a natural filter to help create a nice clear wort. Once the wort is running clear stick the drain tube in the kettle.
