Lautering and sparging

What you need

• A lauter tun with a false bottom or a manifold, or the malt pipe of your brewing system
• Sparge water heated to 78 °C (172 °F)
• A jug or hose
• A hydrometer or refractometer

Step by step

1. Step 1Let it rest

   After mashing out, let the mash rest for 10 to 15 minutes. The grain settles and forms a natural filter bed.

2. Step 2Recirculate until clear

   Open the tap slowly. The first one or two litres are usually cloudy. Pour them gently back on top of the grain until the wort runs clear.

3. Step 3Run off slowly

   Let the wort run evenly and slowly into the kettle. Lautering too fast compacts the grain bed and the run-off gets stuck.

4. Step 4Add the sparge water

   Before the grain bed runs dry, gradually pour on the sparge water at about 78 °C (172 °F). The grain should always stay covered with a little liquid.

5. Step 5Lift the malt pipe (all-in-one)

   With an all-in-one system, lift the malt pipe, let it drain and slowly pour the sparge water over it. Don’t squeeze the grain, or tannins end up in the wort.

6. Step 6Measure the wort

   Measure the wort in the kettle before the boil. This shows early on whether you will hit your target gravity. If it is too thin, boil a little longer; if it is too strong, dilute with boiled water.

7. Step 7Stop in time

   Stop sparging when you have the volume you need or when the run-off drops below about 2 °P (SG 1.008). Anything after that tastes more of husk than of malt.

Tips and common mistakes

• Keep the sparge water no hotter than 78 °C (172 °F). Otherwise tannins and starch dissolve and the beer turns harsh and cloudy.
• If nothing runs any more: close the tap, gently loosen the top of the grain bed, wait 10 minutes and recirculate again.
• A few rice hulls in the grain bill help with wheat and oat beers, which tend to get sticky.