brought above this temperature cannot be broken down and will cause a starch haze in the finished product. In larger quantities, an unpleasantly harsh flavor can develop. Therefore, the mash-out temperature rarely exceeds . If the lauter tun is a separate vessel from the mash tun, the mash is transferred to the lauter tun at this time. If the brewery has a combination mash-lauter tun, the agitator is stopped after mash-out temperature is reached and the mash has mixed enough to ensure a uniform temperature. See also Grain bill Wort Sour mash References External links Brewing