Läuterwürze

Läuterwürze is a term used in some brewing contexts, particularly in German-speaking regions, to describe the sweet, nutrient-rich liquid that is extracted from malted grains during the mashing process. It is essentially the wort before it has been boiled and hopped. The term "Läuter" itself refers to the lautering process, which is the separation of the liquid wort from the spent grain. "Würze" translates to wort or extract.

The composition of Läuterwürze is primarily sugars, such as maltose, glucose, and maltotriose, which are derived from the enzymatic breakdown of starches in the malt. It also contains dissolved proteins, amino acids, and other organic compounds that contribute to the flavor, body, and head retention of the final beer. The specific gravity and sugar content of Läuterwürze are key indicators for brewers, as they determine the potential alcohol content of the beer.

The extraction of Läuterwürze is a critical step in brewing, as it directly influences the efficiency of the mashing process and the quality of the resulting wort. Brewers carefully control temperature, time, and water chemistry during mashing and lautering to maximize the yield and desired composition of this sweet liquid. Following lautering, the Läuterwürze is transferred to the kettle for boiling, where it undergoes further transformation before fermentation.