Glossary
Mash-out
Raising the mash to around 75–78 °C at the end of conversion, which halts enzyme activity and makes the wort less viscous and easier to run off.
The full record
Mash-out has its own catalogue entry with the detail this page summarises — causes, thresholds, related styles and evidence.
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.
Related
- Lautering — The step mash-out prepares for.
More vocabulary
Arrested fermentation · Barrel ageing · Batch sparging · Biotransformation · Blending · Bottle conditioning · Bottom fermentation · Burtonisation · Cask conditioning · Centrifugation
See every term on the glossary index.
Last reviewed 2026-08-16.