Sparging temp.

Do i need to calculate sparge water temperature,or its within 178 F range all the time?

beer_master said:

Do i need to calculate sparge water temperature,or its within 178 F range all the time?

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I guess I'll try to answer this since no-one has.

You want your grain bed to be appx. 170F when sparging, this is what stops all the enzyme action, anything above that will start to extract tannins.

Calculations for such are complicated and depend on a ton of things, like mash thickness, amount of ingredients, type of ingredients, sparging method, mash ph, type of tun used, etc, etc, that is why I use software for it.
Brew on brotha!:rockin:

You could calculate a mash out addition to raise the grain bed to 168, then the sparge water just needs to be 168-170.