Originally Posted by FSR402
If you're batch sparging and don't do a mash-out use 180* sparge water.
We generally do a mashout, but saw no efficiency change when we forgot on a batch. If you do skip it, use hotter water like FSR402 says. If you only use 170 degree water into 154 degree grain, you're losing a lot of your heat that you need to rinse all that sugar off. With my new system (never been used) I plan to mashout and use 170-175 degree sparge water in my fly sparge.
Primary: 20 min IPA (14oz cascade/5gal), partigyle pale
Bottled: Orange Cream Ale, Big Red Ale, RIS, American Stout, Nut Brown Ale, American Amber Ale, Brown Porter