filtrerenlauteren

Filtrerenlauteren is a term used in brewing to denote the combined set of steps that removes solids from the mash and clarifies the resulting wort. The concept covers both lautering, the separation of liquid from the spent grain, and filtration, the removal of remaining particulates to produce a clear wort.

During lautering, the mash is transferred to a lauter tun equipped with a perforated false bottom or filter bed. The liquid wort is drawn off from the top while the grain bed acts as a natural filter. Sparging with warm water rinses residual sugars from the grain.

Filtration, either before, during, or after lautering, uses filtration media or equipment to remove fine solids, haze-forming particles, and yeast. Common methods include plate or cartridge filtration, microfiltration, and the use of filtration aids to improve clarity and stability. Some brewers opt for minimally filtered or unfiltered products.

Equipment and process implications: The choice of lautering and filtration strategy affects extract yield, wort clarity, flavor stability, and shelf life. It also influences fermentation management, yeast load, and equipment selection.

Context: The term is most relevant to brewing; in other beverage or food processing contexts, the words filtration and lautering may be described separately.