The final step of the mashing process where the mash temperature is raised to around 170°F (76°C). This rapid heating denatures the amylase enzymes, locking in the specific profile of fermentable and unfermentable sugars. It also reduces the viscosity of the wort, making it flow faster and more efficiently through the grain bed during the lauter.
Start the mashout heating cycle so we can get this transferred to the lauter tun before break.
Skipping a mashout can lead to a highly fermentable, thin-bodied beer if the enzymes keep breaking down complex sugars during a slow runoff.
Also heard as
- mash-out
Related terms
Mash
A hot mixture of crushed malt and water where enzymes convert grain starches into fermentable sugars.
Lautering
The process of separating sweet liquid wort from the spent grain solids after mashing.
Mash tun
An insulated or heated vessel where crushed grains and hot water are mixed to convert starches to sugars.