Batch sparging - sparge temp? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Batch sparging - sparge temp?

Reply
 
Thread Tools
Old 09-01-2010, 03:35 AM   #1
dummkauf
Recipes 
 
Dec 2009
Minneapolis MN
Posts: 784
Liked 15 Times on 13 Posts



Ok, so I've got a couple of AG batches under my belt, and I'm batch sparging using a cooler and SS braid. What I have been wondering, since all the recipes I see always say to heat the sparge water up and sparge for 15 min, does the temp matter, or does it just need to be hot, but not boiling? I understand the initial mash temp needs to be set to whatever the recipe calls for, but after I drain those first runnings, do I even need to worry about the sparge temp for the 2nd or 3rd runnings, or can I just heat up some water and dump in, or could it even be cold water?



 
Reply With Quote
Old 09-01-2010, 03:48 AM   #2
samc
Recipes 
 
Aug 2008
Portland OR
Posts: 5,387
Liked 62 Times on 58 Posts


Sparge water needs to be hot enough to bring your mash up to 168-170F or so. The internet is filled with calculators to help http://www.brew365.com/mash_sparge_water_calculator.php or better yet get some brewing software.

I picked that site at random - I use Beer Tools Pro



 
Reply With Quote
Old 09-01-2010, 03:50 AM   #3
lumpher
Recipes 
 
Jul 2009
texas
Posts: 5,063
Liked 264 Times on 225 Posts


sparge temp is VERY important. get the water to 165-170, so when you dump it in, it stops enzyme activity. no hotter, tho, since if it passes 170, you start breaking down grain husks, and it turns tannic
__________________
There is no "i" in denial.

 
Reply With Quote
Old 09-01-2010, 03:51 AM   #4
dummkauf
Recipes 
 
Dec 2009
Minneapolis MN
Posts: 784
Liked 15 Times on 13 Posts


I've got the tools and the links.

Though my question is, is that temp important, or can I just heat some water up until it's just about to boil and sparge with it. Or does the 168-170 temp actually make a difference for sparging? At that point all the conversion should have happened, at which point I'm just rinsing the left over sugars off the grains.

 
Reply With Quote
Old 09-01-2010, 03:52 AM   #5
dummkauf
Recipes 
 
Dec 2009
Minneapolis MN
Posts: 784
Liked 15 Times on 13 Posts


Quote:
Originally Posted by lumpher View Post
sparge temp is VERY important. get the water to 165-170, so when you dump it in, it stops enzyme activity. no hotter, tho, since if it passes 170, you start breaking down grain husks, and it turns tannic
Disregard my last post, you already answered my question about getting too hot when I was typing.

 
Reply With Quote
Old 09-01-2010, 03:52 AM   #6
lumpher
Recipes 
 
Jul 2009
texas
Posts: 5,063
Liked 264 Times on 225 Posts


above 170, it makes it bitter (and not in a good way)
__________________
There is no "i" in denial.

 
Reply With Quote
Old 09-01-2010, 04:10 AM   #7
samc
Recipes 
 
Aug 2008
Portland OR
Posts: 5,387
Liked 62 Times on 58 Posts


You need the mash to be at those temps. If you dump 170F water into 152F mash you won't be hot enough. A lot depends on your equipment & grain amounts. Sometimes you will need to dump in 185F water and other times you might need 200F water.

 
Reply With Quote
Old 09-01-2010, 02:31 PM   #8
Lenny2884
Recipes 
 
Aug 2008
Westwood, NJ
Posts: 138

+1 to what sam said. With my system (48qt cooler and ss braid) I heat my sparge water to 185-190 and almost always get the grain bed up to 168-170. I used to not worry about reaching mash-out but was having problems with body and attenuation. My beers were turning out too thin and I was getting extremely high attentuations because enzyme reactions were still happening inside the boil kettle prior to reaching the the 168 degree mark. If you're trying to achieve a specific fermentability in your wort (especially when step mashing) it's pretty important to reach mash out.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Temp loss durring batch sparging with cooler ctoungette All Grain & Partial Mash Brewing 6 01-13-2010 08:58 PM
need sparge arm when batch sparging? HoppyDaze All Grain & Partial Mash Brewing 6 08-03-2009 05:00 PM
Temp of batch sparge water? zippyslug31 All Grain & Partial Mash Brewing 4 03-05-2009 08:40 PM
Batch Sparge Temp... Hawgbranch All Grain & Partial Mash Brewing 6 02-22-2009 04:05 PM
Batch Sparge Temp...Low Pelikan All Grain & Partial Mash Brewing 14 02-03-2009 06:12 PM


Forum Jump