Lautering is a process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain. Lautering usually consists of 3 steps: mashout, recirculation, and sparging. Mashout Mashout is the term for raising the temperature of the mash to 170°F (77°C). This both stops the enzymatic conversion of starches to fermentable sugars, and makes the mash and wort more fluid. Mashout is considered especially necessary if there's less than 1.5 quarts of water pe… (More on Lautering)