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Old 01-04-2013, 02:30 AM   #11
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The answer is, the act of pouring the water over your grains will lower the temperature of the sparge water slightly. The goal of the sparge water is to rinse out any residual malt sugars from your grains. Personally, I don't have a problem with using 170F degree sparge water but some people go a little hotter. It's based on experience, your technique and your equipment as to which answer is right for your needs.

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Old 01-04-2013, 04:08 PM   #12
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Originally Posted by Tamarlane View Post
BeerSmith gives you one of three mash temps based on whether you choose light body (148), medium body (152), or full body (156)

I usually shoot for 152 on most all of my beers. If you want something light and dry by all means 148 will be fine.

Yes, since it was a Pilsener, I went with the "Single Infusion, Light Body, Batch Sparge" mash profile (148F mash temp). Will know soon if that was the right choice.
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Old 03-11-2013, 01:23 AM   #13
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Yes, since it was a Pilsener, I went with the "Single Infusion, Light Body, Batch Sparge" mash profile (148F mash temp). Will know soon if that was the right choice.
BTW it was delicious. Declared the second best Pils I've ever brewed by my GF.

I accidently overshot my mash temps for a while so it was a little fuller bodied than originally intended but still appropriate for a pils and way good.
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