“Läutergrant” was the name of the taps on the pipes through which the liquid part of the mash was drawn off from the mash tun. “You had to do it carefully and evenly,” explained Hermann Lörcher. The quantity per batch and thus the original gravity of the beer was also adjusted here with additional pours. Lörcher: “My mother always wanted the same amount, which was 43 hectoliters per brew. The so-called spent grains remained in the mash tun, which farmers used as animal feed.