lautering

Parti-gyle lautering has probably been practiced as long as grain was mashed.

Lautering usually consists of 3 steps: mashout, recirculation, and sparging.

Lautering is the separation of the extracts won during mashing from the spent grain to create wort.

Lautering is the separation of the wort (the liquid containing the sugar extracted during mashing) from the grains.

Lautering is the next step, which means the sugar-extracted grist or solids remaining in the mash are separated from the liquid wort.

Lautering is a process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain.

Lautering has two stages: first wort run-off, during which the extract is separated in an undiluted state from the spent grains, and sparging, in which extract that remains with the grains is rinsed off with hot water.

Large breweries have self-closing inlets on the bottom of the tun through which the mash is transferred to the lauter tun, and one outlet, also on the bottom of the tun, into which the spent grains fall after lautering is complete.