Vörtseparation

Vörtseparation is the stage in beer brewing during which the wort is separated from the spent grain after mashing. The goal is to remove most of the solid matter while retaining sugars dissolved in the liquid, producing a clear wort suitable for boiling.

Process: After mashing, the mash is transferred to a lauter tun or mash-tun equipped with a bottom filter or false bottom. The wort is drawn off through the grain bed, often with recirculation (vorlauf) to clarify it before sparging. Sparging with hot water rinses the grain to extract remaining fermentable sugars, and the collected wort is then sent to the boil kettle. The sequence aims to balance efficient extraction with wort clarity and minimizes tannin pickup from over-extracted grain.

Methods: Batch sparging drains the mash in a single step and then rinses with one additional water addition. Fly (continuous) sparging drains and rinses gradually to maintain a steady flow. Each method affects extraction efficiency, wort clarity, and the potential for unwanted compounds, so brewers choose based on equipment, batch size, and desired characteristics.

Equipment considerations: A well-functioning lauter tun with proper filtration, stable flow, and temperature control helps prevent stuck mashes and maintains wort quality. Mash thickness, pH, and sparge water temperature influence extraction and flavor development, as do the scheduling and recirculation rate during vorlauf.

Significance: Proper vörtseparation is essential for efficient sugar extraction, wort clarity, and consistency in beer color and body. It sets the foundation for downstream processes such as boiling, fermentation, and conditioning.