Originally Posted by cbird01
I am all for the maltiness...As far as the Sparge temp of 180, I have been reading Palmer's book and it notes that sparge temps over 170 can cause husk tannins to become more soluable and lead to astringency. I am sure you have your reasons though, so I would love to hear them. Thanks.
From what i understand, you want to make sure the grain bed doesn't exceed 170*, because that point that's when you could start extracting tannins.
180* seems to be a pretty recommended temp around here for batch sparging. It's waht I did on my last PM and my grain bed only reached around 160*, but this is probably because i left my lid off for so long.
I just mashed my amber at 154 and so far it seems to be tasting pretty good