What is the Mashout?

What is the Mashout?

What is the Mashout?

What is Mashout?
 
Before the sweet wort is drained from the mash and the grain is rinsed (sparged) of the residual sugars,
many brewers perform a mashout. Mashout is the term for raising the temperature of the mash to 170°F
prior to lautering. This step stops all of the enzyme action (preserving your fermentable sugar profile) and
makes the grainbed and wort more fluid. For most mashes with a ratio of 1.5-2 quarts of water per pound
of grain, the mashout is not needed. The grainbed will be loose enough to flow well. For a thicker mash, or
a mash composed of more than 25% of wheat or oats, a mashout may be needed to prevent a Set Mash/Stuck
Sparge. This is when the grain bed plugs up and no liquid will flow through it. A mashout helps prevent this
by making the sugars more fluid; like the difference between warm and cold honey. The mashout step can be
done using external heat or by adding hot water according to the multi-rest infusion calculations. 
A lot of homebrewers tend to skip the mashout step for most mashes with no consequences.


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