Chapter 10

Wort Separation

(selected excerpts)

After mashing, when all the starch has been broken down, it is necessary to separate the liquid extract (the wort) from the solids (spent grain particles and adjuncts). Wort separation is important because the solids contain large amounts of protein, poorly modified starch, fatty material, silicates, and polyphenols (tannins). The objectives of wort separation (lautering) include the following:

• to produce clear wort,
• to obtain good extract recovery, and
• to operate within the acceptable cycle time.

It should be emphasized that the quality of the grist from the mill can greatly affect wort clarity, extraction recovery, and overall lauter times.

Click on the following topics for more information on wort separation.

Related Topics on Wort Separation

• Introduction to Wort Separation
• Methods of Wort Separation Used in Brewing Beer
• Mash Tun
• Collection of Wort
• Sparging
• Grains-Out
• Lauter Tun
• Mash Transfer
• Establishing the Grain Filter Bed
• Mash Rest and Underletting
• Recirculation of Wort
• Collection of Wort
• Sparging and Second Wort Collection
• Grains-Out
• Mash Filters
• Strainmaster
• Sparge Water
• Quality
• Quantity
• Temperature
• Assessing the Wort
• Transferring the Wort
• References