Wort Separation
(book excerpts)After mashing, when the starch has been broken down, the next step is to separate the liquid extract (the wort) from the residual undissolved solid materials found in the mash. 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:
- Produce clear wort
- Obtain good extract recovery
- Operate within the acceptable cycle time
The method of separating the wort from the mash solids and the equipment used is mainly a matter of choice on the part of the individual brewer, and sometimes of tradition. Wort separation may be carried out by any of a number of different methods: 1) the mash tun, 2) the lauter tun, 3) the mash filter, or 4) Strainmaster. The lauter tun is internationally accepted and continues to be the predominant wort separation device.
Click on the following topics for more information on barley malts.
Topics Within This Chapter:
- Mash Tun
- Collection of Wort
- Sparging
- Specific Gravity of the Wort
- 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
- Stainmaster
- Calculations
- References
