Thundercougarfalconbird
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I have been fly sparging without mashout for a while now. But a thought has crossed my mind. My sparge water leaves the HLT boiling and passes through my pump and such at 1 quart per minute. By the time I have my MLT full of sparge water it still seems to be significantly under the target 168 generally around 150ish depending on the mash size, mash temp, ect. If my mash is taking an hour, will it affect my attenuation? Is the 168 sparge temp goal necessary to stop the enzymes and whatnot from creating more fermentables? Is the mashout really necessary? And if so, what steps do you take with large grainbills where a mashout would require more water than you need to ensure you hit target sparge temps?
The obvious answer would be a temperature mash using a recirculation system. But is this the only answer?
The obvious answer would be a temperature mash using a recirculation system. But is this the only answer?