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US 4,228,188 AGranted
Method of mashing and lautering
AssigneeJos. Schlitz Brewing Company
InventorsDonald H. Westermann, John E. Sawicki, Nicolaas J. Huige
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AssigneeJos. Schlitz Brewing Company
InventorsDonald H. Westermann, John E. Sawicki, Nicolaas J. Huige
Estimating the term…
An improved method of mashing and lautering. A mash is formed having a high malt to water ratio in the range of about 0.30 to 0.45 to 1. After mashing, and prior to lautering, the mash is diluted with water to produce an equivalent malt-to-water ratio below 0.25 to 1 and generally in the range of about 0.19 to 0.22 to 1. The diluted mash is then lautered by standard procedures to separate the wort from the spent grains. Due to the high concentration of malt in the mash, the conversion yield, or the amount of dissolved solids extracted from the malt, is increased and the dilution prior to lautering not only reduces the time for lautering but also upsets the concentration equilibrium between the liquids and grains, causing a further improvement in the extract yield.
A method of mashing and lautering, comprising the steps of preparing a mash of malt and water with the malt-to-water weight ratio being in the range of 0.35 to 0.45 to 1, heating the mash to a temperature sufficiently high to liquify the starches in the malt and convert the starches to fermentable sugars, diluting the mash after conversion with sufficient water to provide an equivalent malt-to-water ratio of less than 0.25 to 1, and thereafter lautering the diluted mash in a lautering vessel to separate the spent grains from the liquid phase.
Dependencies are inferred from the claim text.