NBA LABEL
LAUTER TUN

PICTURE OF LAUTER TUN

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. FORWARD




The Brewing Process
[Console] [Yeast] [Malting] [Milling] [Mashing] [Cereal Cooker] [Mash Mixer] [Lauter Tun] [Copper] [Whirlpool] [Wort Cooler] [Fermentation] [Maturation]



[Contents]
[1927] [Heritage] [Mystery Tour] [Brewery] [Geordie] [Connoisseur] [Screensaver] [Feedback]