steeping and sparging are two very different things. when you're using steeping grains, you're just rinsing them, and you're not really aiming to extract any fermentables...just color, flavor and some body.
sparging is a slightly more technical term reserved for use in actual grain brewing (all or partial) where you are rinsing the residual sugars off the grain after the mash got roughly 60-70% of the sugar.
you need a slower sparge for a few reasons:
- properly rinse that sugar off the grain
- avoid getting the pH too high, which could extract unwanted tannins
- to prevent a stuck sparge ...draining too quickly could compact your grainbed, halting any draining process
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