At 168 degrees, enzyme activity stops and the mash flows into the lauter tun on the second story. The lauter tun acts as a sieve, separating the wort (sugary liquid extracted from the malt) from the "spent" grain. Rakes inside the lauter tun move through the grain bed after the wort has been removed, forcing the grain out through an opening at the bottom of the lauter tun. A local rancher brings a truck to the brewery every week to collect approximately four to five tons of spent grain, which is fed to beef cattle.
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