Docjowles
Well-Known Member
Short version: should your sparge water be below 170, or should the grain and water end up below 170 after you stir in the sparge water? Batch sparge method.
Long version: I was brewing a 5 gallon all-grain oatmeal stout today on the high end of the style, so a lot of grain. By far the darkest AG beer I've done. I've figured out I get way better efficiency by sparging hot so I heated my batch sparge water to 185. I sparged hot today and my hydrometer samples taste super grainy and tannin-y. Is that just what dark-ass wort tastes like or do you think I sparged too hot? After stirring in the 185 water the mash sat at just 165. Thoughts?
Edit: recipe was from brewing classic styles
9.6 lbs maris otter
1lbs flaked oats
.75 biscuit malt because LHBS didn't have Victory
.75 300L chocolate malt
.5 Crystal 80L
.5 Roasted barley 300L
Long version: I was brewing a 5 gallon all-grain oatmeal stout today on the high end of the style, so a lot of grain. By far the darkest AG beer I've done. I've figured out I get way better efficiency by sparging hot so I heated my batch sparge water to 185. I sparged hot today and my hydrometer samples taste super grainy and tannin-y. Is that just what dark-ass wort tastes like or do you think I sparged too hot? After stirring in the 185 water the mash sat at just 165. Thoughts?
Edit: recipe was from brewing classic styles
9.6 lbs maris otter
1lbs flaked oats
.75 biscuit malt because LHBS didn't have Victory
.75 300L chocolate malt
.5 Crystal 80L
.5 Roasted barley 300L