Lauter

The practice in the Munich brewery made it plain that the object of the drawing off of the thick mash is to completely separate the thick mash from the lauter mash.

Since the husks and coarse grits are essential for distancing grist particles from one another in the lauter mash, their diminished presence in wheat beer worts will impede the lautering process.

The thin lauter mash is quickly transferred to the tun, given a last thorough stirring, and allowed to settle.