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The mash is then transferred into a separate lauter tun for extraction.
This vessel is designed to extract the wort more quickly and effectively. The
lauter tun looks similar to the mash tun but because it is a wider vessel, the
depth of the mash (bed depth) is shallower. The rake gear which moves through
the grains is designed to keep the filter bed running (or "lautering")
more efficiently. The rakes also turn to remove the spent grains when the
extraction is over ("grains out").
The precise control of temperature is most important, but actual temperature
varies from brewery to brewery and with the type of equipment. The mashing and
extraction process is carried out hot, generally in the range 50 to 70 degrees
Celsius. These factors - and the lengths of time the mash is held at each
temperature - all affect the final product. Sparging is usually carried out
with liquor at higher temperatures of about 80 degrees Celsius.
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