mashing
Mash-out
Raise the finished mash to around 76 °C to stop enzyme activity, fixing the fermentability, and to thin the wort so it runs off freely.
What is actually happening
Above roughly 78 °C the amylases denature quickly, so the sugar profile achieved in the mash stops changing. Below that temperature conversion continues throughout the run-off, which makes the result less repeatable.
Hot wort is also markedly less viscous, so the bed drains faster.
Typical conditions
| Temperature | 75–78°C |
|---|---|
| Scale | Used at both homebrew and commercial scale |
Ranges, not targets. These describe what is usual across the styles and breweries that use this step, and a value outside the range is a decision rather than an error.
Related steps and concepts
- Lautering — The step it prepares for.
Also at the mashing stage
Decoction mash · Infusion mash · Kettle souring · Mash pH adjustment · Mashing · Sour mashing · Step mash · Turbid mashing · Water treatment
See the whole process in order on how beer is made.
Last reviewed 2026-08-16.