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Old 11-03-2011, 02:37 AM   #1
michaelpeach76
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Sep 2011
Posts: 80


This forum has been helpful helping me figure out mash water temps....that's not a problem. What I want to know is: Is sparge water temperature crucial? If it is what should it be.... or how do I figure out what it should be?



 
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Old 11-03-2011, 03:14 AM   #2
gstrawn
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Jun 2011
Athens, Ga
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I usually use 170 F. The higher temp helps to dissolve remaining sugars, and rinse them from the grain. So the higher the temperature the higher solubility the carbohydrates have in your sparge water (good thing!) but if you get temps too high you will begin dissolving tannins which can taste kinda acidic and overall (bad thing!) So it isnt necessarily super crucial, certainly not as much as mash temps, but you don't wanna get too crazy with it.



 
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Old 11-03-2011, 03:38 AM   #3
android
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Jan 2009
Ames, Iowa
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are you batch sparging or fly sparging? i batch sparge (two sparges) and i usually have to use water around 190 degrees to get to a 'mashout' temp of about 168, which usually happens after the second sparge.
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Old 11-03-2011, 04:39 AM   #4
michaelpeach76
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Sep 2011
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I'm just planning on fly sparging...mash with about 3.5 gallons and then just sparge until I get to 6.5 gallons.

 
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Old 11-03-2011, 12:42 PM   #5
944play
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Jul 2008
Santa Rosa, CA
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http://braukaiser.com/lifetype2/inde...d=129&blogId=1

A higher sparge temp will likely save time at the expense of energy, as Kai notes.
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Old 11-03-2011, 12:47 PM   #6
Zamial
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Apr 2010
WI
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I batch sparge. Most times I try to hit 166-168F for mash out. 170F and you start removing tannins from the grain. This also helps me out: http://www.brew365.com/mash_sparge_water_calculator.php while not perfect it gives me a good spot to start and aim at. once you know your equipment it can be pretty useful.


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