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Old 08-31-2012, 08:32 PM   #1
derousse
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Default Temp of sparge water

I'm an extract brewer planning to move into all-grain with my first batch this weekend. I've used information from this forum to learn all about the process and build my cheap and easy cooler mash tun. I also downloaded a copy of BeerSmith and have my first recipe all planned out.

The question I have is regarding the temperature of my sparge water. I will be batch sparging and BeerSmith has me doing 3 steps:
- Drain mash tun
- 2.08 gal of 168.0F water
- 2.08 gal of 168.0F water

My 5 gallon MT will be at full capacity so I won't be doing a mash-out. I've read in several of the all-grain tutorials that the sparge water should be hotter than that, like 180F.

It actually made sense to me that the temp should be < 170F because I was always sure to keep the water temperature < 170F when using steeping grains in my extract brews. I think this is to keep from leeching tanins from the grain husks.

So what should the temperature of my sparge water really be?

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Old 08-31-2012, 09:05 PM   #2
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I did my first all grain this last weekend, I sparged it in 170 degree water. Seemed to work fine for me. But I'm pretty new to it.

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Old 08-31-2012, 09:29 PM   #3
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I usually sparge somewhere between 170-180F. The high temperature will help dissolve any sugars left more thoroughly than you 150s mash would, and you should have to worry about tannins because sparging shouldn't last long enough for that to happen

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Old 08-31-2012, 09:35 PM   #4
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170-180F is a good range. Some people sparge higher than that with no ill effect. Also, if you can fit all your sparge water in the tun at the same time there is really no reason to do 3 steps, just add the water and stir like hell, vorleuf until you get some clear runnings and then drain the tun

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Old 08-31-2012, 10:00 PM   #5
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Quote:
Originally Posted by duboman View Post
170-180F is a good range. Some people sparge higher than that with no ill effect. Also, if you can fit all your sparge water in the tun at the same time there is really no reason to do 3 steps, just add the water and stir like hell, vorleuf until you get some clear runnings and then drain the tun
I'm assuming BeerSmith is telling me to do 3 steps because I don't have enough room in my 5 gal tun to hold the 4.16 gallons of sparge water. (I've got 11 lbs of grain).
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Old 08-31-2012, 10:17 PM   #6
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Quote:
Originally Posted by derousse
I'm assuming BeerSmith is telling me to do 3 steps because I don't have enough room in my 5 gal tun to hold the 4.16 gallons of sparge water. (I've got 11 lbs of grain).
That's correct, in a 5g tun your are maxed out! Time to get a 10g!
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Old 09-01-2012, 04:52 PM   #7
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I always batch sparge with 190-200F water. Not a problem.

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Old 09-03-2012, 01:23 PM   #8
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Thanks everybody. I ended sparging with 175F water which brought my mash temp up to about 170F.

Overall, my efficiency didn't end up where I would have liked it to be, but for my first all-grain, the process when very smoothly and I ended up with a decent gravity in the fermenter.

Can't wait to taste the results.

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Old 09-03-2012, 08:46 PM   #9
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My last two batches I played with the 168 temp for batch sparging and my efficiency took a dump. I'm going back to 175-180.

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Old 09-03-2012, 09:11 PM   #10
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My last two batches I played with the 168 temp for batch sparging and my efficiency took a dump. I'm going back to 175-180.
To me that would indicate you're not getting full conversion in the mash and adding the hotter water finished things up. You might want to look into Kai's conversion efficiency chart. http://braukaiser.com/wiki/index.php?title=Troubleshooting_Brewhouse_Efficien cy#Determining_Conversion_Efficiency
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