I am planning on brewing the below recipe. It says to sparge at 155 for 60. What would be the mash temp? I though sparring was supposed to be up around 180?
for this recipe, as it is written, you would mash at 155F for 60 minutes, then follow your normal mash out and sparge procedure.
mash out at around 180F to stop all enzyme activity, and sparge with water around 165-175 to keep the sugars loose flowing.
Thank you!Sparge water can be any temperature you like. What many batch sparge folks will do is use the 170°-180° mark to mashout and sparge at the same time.
Just looking at the recipe my guess is he mashed at 155° as well.
you would add 180F water to raise the temperature of your mash to 175 ish in order to finish the mash.so, after the mash, raise temp to 180 then pull grains and then run sparge through at 165-175?
Sorry, if these are crazy questions.
Yes. Clawhammer system.you say pull the grains, are you using an all-in-one system?
ok, then yes. after you 'mash out' by raising the temperature of your grains to over 173or higher, then you pull the grain bag or pipe or whatever and begin sparging with preferably warm water until you reach your intended pre-boil volumes.Yes. Clawhammer system.
Sorry for not stating this.
Awesome! Thanks for your help!!ok, then yes. after you 'mash out' by raising the temperature of your grains to over 173or higher, then you pull the grain bag or pipe or whatever and begin sparging with preferably warm water until you reach your intended pre-boil volumes.
Sparge water can be any temperature you like. What many batch sparge folks will do is use the 170°-180° mark to mashout and sparge at the same time..
and no worries. I try not to make assumptions on people's equipment or experience.Yes. Clawhammer system.
Sorry for not stating this.
I suppose if the only purpose of the sparge water is to rinse the mash and bring up the post mash volume- temps probably don’t matter as much.while it's very true, the temperature of the sparge water doesn't really matter, i've found that using room temp or even colder sparge water only serves to cool down your overall wort temperatures and forces you to take even longer to get that up to boiling.
there may be efficiency issues with cold sparge water as well, but that's a whole 'nother can of worms.
there can be. you would need to consider the ph of the mash. if your ph is either too high or too low you can pull unwanted flavors out of the grains, such as harsh tannins, etc.I suppose if the only purpose of the sparge water is to rinse the mash and bring up the post mash volume- temps probably don’t matter as much.
Would there be an issue sparging with temps beyond the 180? This would help with bringing the boiling point up quicker.
I suppose if the only purpose of the sparge water is to rinse the mash and bring up the post mash volume- temps probably don’t matter as much.
there may be efficiency issues with cold sparge water as well, but that's a whole 'nother can of worms.
Oh, i stopped listening to her ever since she dropped the dominatrix avatar.Also, @Yooper taught me that sparge temp doesn't matter...and she's like the Godmother of Brewing.
It does matter when sparging a 52% Rye mash...Also, @Yooper taught me that sparge temp doesn't matter...
It does matter when sparging a 52% Rye mash...
It does matter when sparging a 52% Rye mash...
Yup, I was looking at those numbers too.Where do these 173 and 180 mash out temps come from?
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