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Old 08-28-2013, 11:53 PM   #1
jessej122
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Default What temp is correct to sparge?

Ok only done 1 AG brew but I was under the assumption you should sparge at the same temp you mash at,but as I've been reading been hearing people sparging at higher temps like 168 which is the right way?

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Old 08-28-2013, 11:56 PM   #2
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I've always heard you should sparge around 170.

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Old 08-29-2013, 12:00 AM   #3
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170F is the normal temp that most people go with. I batch sparge at 120F (temp my tankless water heater puts out) and get just a little lower efficiency than at 170F.

The idea is that 170F makes the sugar more soluble and easier to rinse from the grain.

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Old 08-29-2013, 12:06 AM   #4
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basically the same range as strike water; 168-178 or so

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Old 08-29-2013, 06:26 PM   #5
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I thought the mash out was to kill the enzymes, and after that sparge in range 70 to 75 deg C

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Old 08-29-2013, 09:11 PM   #6
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If fly sparging and mashing out, use 170f. If batch sparging with no deliberate mash out infusion then use 185f.

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Old 08-29-2013, 09:16 PM   #7
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Agree with all of the above! The mash out is only necessary when fly sparging to stop an further conversion, for batch sparging it is not necessary.

The main concern with temperatures that are too hot (over 168) relates to tannin extraction but this is both a factor of too high a pH as well as temperature. If your mash pH is in the correct range then warmer temperatures will not extract tannins but if your pH is out of range this becomes an issue, particularly with darker grains in the grist.

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Old 08-29-2013, 09:54 PM   #8
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There are lots of areas to be precise when homebrewing; this isn't one of them for me.

Just use hot water. Temp doesn't matter all that much. The increase in efficiency between 120F and 170F is trivial and well within the margin of error for most homebrewers.

The only exception would be if you aren't monitoring alkalinity; then keep the grain bed under 170F to keep the tannins at bay.

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Old 08-30-2013, 02:54 AM   #9
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I would never go above 170 for fear of the risk of tannin extraction. I batch out at 168, let it sit ten minutes to get all the sugars back in solution and kill enzymes.

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Old 08-30-2013, 03:05 AM   #10
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Quote:
Originally Posted by Bobby_M
If fly sparging and mashing out, use 170f. If batch sparging with no deliberate mash out infusion then use 185f.
Yes! Dead on.
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