Editing Mashing (section)

==Mash-out==
After the enzyme rests, the mash is raised to its mash-out temperature. This frees up about 2% more starch and makes the mash less [[viscosity|viscous]], allowing the [[lautering|lauter]] to process faster. Although mash temperature and viscosity are roughly inversely proportional, the ability of brewers and distillers to use this relationship is constrained by the fact that α-Amylase quickly denatures above {{convert|78|°C|°F|1|abbr=on}}. Any starches extracted once the mash is 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 {{convert|78|°C|°F|1|abbr=on}}.

If the lauter tun is a separate vessel from the mash tun, the mash is transferred to the [[lautering|lauter]] tun at this time. If the brewery has a combination mash-[[lautering|lauter]] tun, the agitator is stopped after mash-out temperature is reached and the mash has mixed enough to ensure a uniform temperature.