Glossary
Beer & Malt
Mashout is the first step in lautering. It is the term for raising the temperature of the mash to 170°F (77°C). 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 1.5 quarts of water per pound of grain (3 liters of water per kilogram 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.
The next step is recirculation.
see also: Recirculation
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