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 heat a portion of the mash to a higher temperature; both approaches accomplish the mash-out goal. In some brewing traditions, mash-out is integrated into a broader decoction cycle, while in many modern systems it is performed with straightforward hot-water infusion.

Origins and usage: The term derives from mash and out and is widely used among homebrewers and professional brewers as part of standard mashing practice in many beer styles. While its exact impact on final fermentability and mouthfeel can vary with recipe and technique, mash-out is generally viewed as a practical step to stabilize the mash and facilitate efficient lautering.

See also: Mashing, Lautering, Infusion mash, Decoction mash.