mashout
Mashout, sometimes written mash-out, is a term used in brewing to describe the step in the mashing process where the mash temperature is raised to a higher level, typically around 76–78°C (169–172°F). The primary purpose is to halt enzymatic activity, stopping further starch conversion, and to prepare the mash for lautering by improving its flow and draining characteristics. Heating to mash-out temperature helps to reduce viscosity and makes the mash easier to separate from the runnings, contributing to clearer wort. The mash-out step is usually performed after the main mashing rests and before lautering, and is commonly held for about 10–20 minutes, though timings vary by recipe and system.
Procedures to achieve mash-out vary: infusion mash-outs raise the temperature by adding hot water; decoction methods
Origins and usage: The term derives from mash and out and is widely used among homebrewers and
See also: Mashing, Lautering, Infusion mash, Decoction mash.