Ok be patient with me I think I've got all the terminology down. But one thing I don't understand is why the sparge water is hotter than first mash. I thought that anything over 155 degrees was bad and release tannins and stuff.
Soo is the sparge the same as the second running? I'm so confused. Everything I've read says to mash at 140-155 then heat up the sparge water to 180. then do you pour the sparge water onto the grain bed ?
You don't want the water the grain is sitting in to go over 170. When you add that 180 water to your 155-ish mash, it heats up to near 170 which is fine. The extra heat helps dissolve all the sugars.
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