Chapter 10 - Brewing With The Brewtree - Lautering the first run-offs and sparging the mash to create clear runoffs to the boil kettle.

To extract the sugars from the grain, a process called lautering is used. Water is flushed over the grainbed and then directed out toward the boiler.

In our efforts to produce our Rye IPA, we managed the stick the mash. As you'll see by the depth of the grain bed in this video, gravity tends to act upon a column this tall - in a negative way - and compact it. This makes for a very long day...

Lautering the grains, and sanitizing the shirron plate chiller with iodophore solution. Having a plate chiller is a cool brewing tool, but requires more attention than an immersion chiller. After each brew day, the chiller is back flushed with water, hot PBW, and then sanitized for storage. Prior to chilling the wort, all that is needed is a quick sanitization rinse.

After lautering is complete, the spent grains are dumped out and sent to a local farmer.

After the lautering has been completed, the sugary liquid called wort is boiled. Hops are added during the boil for both bittering and aromatic qualities.