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・ Lauterbacher Tropfen
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Lautering
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・ Lautertal, Hesse
・ Lauth
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・ Lauthaha
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Lautering : ウィキペディア英語版
Lautering

Lautering is a process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain. Lautering usually consists of 3 steps: mashout, recirculation, and sparging.
==Mashout==
Mashout is the term for raising the temperature of the mash to . This both stops the enzymatic conversion of starches to fermentable sugars, and makes the mash and wort more fluid. Mashout is considered especially necessary if there is less than 3 liters of water per kilogram of grain (1.5 quarts of water per pound of grain), or if the grain is more than 25% wheat or oats. The mashout step can be done by using external heat, or simply by adding hot water.〔


抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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