How long do you vorlauf?

Brewing Processes
21

I have a RIMS system and recirculate continuously during the mash (which is usually one hour) to keep the mash temperature at my desired saccrification rest temperature. I then continue to recirculate as I raise the temp to 168 degrees and continue to recirculate for an additional ten minute mashout to denature the enzymes. My wort always comes out crystal clear in the kettle.

As has been mentioned, vorlauf until you are satisfied that the wort if clear enough for you before you run it off to the kettle.

2 Likes
22

FWIW, the info I’ve found says that 10 minutes isn’t long enough to denature. I do at least 20 if I want to do that, but I’ve never really checked to see if either time is effective.

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Thanks Denny.. I figure that with the heating time to get to 168 degrees, it probably works out to about 20 minutes total.