I'm an extract brewer planning to move into all-grain with my first batch this weekend. I've used information from this forum to learn all about the process and build my cheap and easy cooler mash tun. I also downloaded a copy of BeerSmith and have my first recipe all planned out.
The question I have is regarding the temperature of my sparge water. I will be batch sparging and BeerSmith has me doing 3 steps:
- Drain mash tun
- 2.08 gal of 168.0F water
- 2.08 gal of 168.0F water
My 5 gallon MT will be at full capacity so I won't be doing a mash-out. I've read in several of the all-grain tutorials that the sparge water should be hotter than that, like 180F.
It actually made sense to me that the temp should be < 170F because I was always sure to keep the water temperature < 170F when using steeping grains in my extract brews. I think this is to keep from leeching tanins from the grain husks.
So what should the temperature of my sparge water really be?
The question I have is regarding the temperature of my sparge water. I will be batch sparging and BeerSmith has me doing 3 steps:
- Drain mash tun
- 2.08 gal of 168.0F water
- 2.08 gal of 168.0F water
My 5 gallon MT will be at full capacity so I won't be doing a mash-out. I've read in several of the all-grain tutorials that the sparge water should be hotter than that, like 180F.
It actually made sense to me that the temp should be < 170F because I was always sure to keep the water temperature < 170F when using steeping grains in my extract brews. I think this is to keep from leeching tanins from the grain husks.
So what should the temperature of my sparge water really be?