Lautering – separation of mash and liquid wort – creating sweet wort.

We know more different lautering processes: Fly sparging, Batch sparging… I use Fly sparging. It (Fly sparging) consists of: mashout, recirculation (vorlauf) and sparging. 

The surface of mash is constantly rinsed with hot water (approximatelly 76 – 77 °C / 168,8 – 170,6 °F), wort runs out in the bottom of lauter tun. The amount of rinsing water and amount of filtered wort should be the same.

Adding of hot water to lauter tun, waiting for 20 minutes. Sparging of wort, than all the wort add back to lauter tun and sparge again.



Mashout – raising temperature of mash to 77 °C / 170,6 °F at the end of mashing to stop the conversion process and make wort more fluid. 

Recirculation (Vorlauf) – first wort is full of solid particles (cloudy), so collect it and than pour it bact to mash tun, repeat this step until the wort is clear enough.

Sparging – crushed malt that is on the bottom of lauter tun (so caled grain bed) is natural strainer, so the sparging process is separation of wort from crushed malt. Do not sparge too much, as soon as specific gravity goes under 1,010 it is dangerous that tannins will get to wort which can have bad impact to beer quality. You can check this with refractometer or hydrometer.

Process of Fly sparging on video: