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Brewery Setup Blog
First wort and Lautering operation
- Mar 18, 2017
- helen
- 7998
- wort filtration
First wort and Lautering operation
The wort lauter process are generally divided to two stages:
First stage: Wort is filtered by the grain bed. It is called ‘first wort’.
Second stage: Sparge--We use the hot water to wash out the rest wort. It is called second wort or sparging wort.
Here are the operation notes to get the first wort:
1.Firstly, hot water (76-78℃)is pumped from the lauter tun bottom to fill between the false bottom and lauter tun bottom . Water level is just over the false bottom to get rid of the air away the bottom.
2.Pump the mashing mixture into the lauter tun, meanwhile start the rake at appropriate time to stir the mixture evenly.
3.Standing the wort for 15-20minutes, the spent grain settled down to form a grain bed.
4.Then the lauter starts. Open and close the valve alternately, the wort comes out from lauter tun and is pumped back to the lauter tun until becomes clear. It take 5-10 minutes of one recirculating.
5.Then lauter really starts--Opening the lauter port, controlling the wort flowing speed.
6.After a while (at the half time of this whole process), the grain bed start tightening, the wort flowing slows down obviously. At this time, close the wort draining valve, start the rake to loosen the grain bed.
7.Then lauter restarts, still pump back the cloudy wort flows out at the beginning time until wort becomes clear again. Lauter stops when grain bed top surface is just exposed, which means the first wort filtration finished.
We are manufacture for beer brewing equipment. Feel free leave message to us if anything we can help. Thanks for attention.
Edited by Jana
Sales manager
[email protected]
The wort lauter process are generally divided to two stages:
First stage: Wort is filtered by the grain bed. It is called ‘first wort’.
Second stage: Sparge--We use the hot water to wash out the rest wort. It is called second wort or sparging wort.
Here are the operation notes to get the first wort:
1.Firstly, hot water (76-78℃)is pumped from the lauter tun bottom to fill between the false bottom and lauter tun bottom . Water level is just over the false bottom to get rid of the air away the bottom.
2.Pump the mashing mixture into the lauter tun, meanwhile start the rake at appropriate time to stir the mixture evenly.
3.Standing the wort for 15-20minutes, the spent grain settled down to form a grain bed.
4.Then the lauter starts. Open and close the valve alternately, the wort comes out from lauter tun and is pumped back to the lauter tun until becomes clear. It take 5-10 minutes of one recirculating.
5.Then lauter really starts--Opening the lauter port, controlling the wort flowing speed.
6.After a while (at the half time of this whole process), the grain bed start tightening, the wort flowing slows down obviously. At this time, close the wort draining valve, start the rake to loosen the grain bed.
7.Then lauter restarts, still pump back the cloudy wort flows out at the beginning time until wort becomes clear again. Lauter stops when grain bed top surface is just exposed, which means the first wort filtration finished.
We are manufacture for beer brewing equipment. Feel free leave message to us if anything we can help. Thanks for attention.
Edited by Jana
Sales manager
[email protected]
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