Batch Sparging Temps

[eastbaybrewer]

I have just got a 16 gallon brew kettle/mash tun. Right now I use a 3 tier gravity setup. I would like to make it a 2 tier with a direct fire mash tun and no pump. I have 120 degree filtered water available in the brew house. Can I efficiently batch sparge with 120 degree water?

 

[mongoose33]

Yes. You can efficiently sparge with cold water, hot water, warm water.

Since the wort is sugar water, the sugar is already dissolved; it simply needs to be rinsed from the grain. Any temperature water will do that.

About the only argument for using hot sparge water is that it reduces the time to bring the wort to a boil.

The rule of thumb is to use 170 degree water or cooler, as above 170, IF THE pH IS HIGH, you might extract tannins. As long as the pH is 6 or below, that doesn't matter. I always heated my sparge water to 170 just to save time on heating the wort.

 

[IslandLizard]

Absolutely!

Depending on the alkalinity of that water, you may need to add some acid to it when sparging to keep the pH of your sparging grist under 5.8-6.0. Make sure to first dilute it with some of that water, say 1/2 a gallon in a jug, then disperse it well.

 

[eastbaybrewer]

Thanks, so I'm going to brew a octoberfest next weekend with the new setup. Thinking about doing a step mash now that I can easily rise the mash temp, and then batch sparge. I have a ph meter so I will test the sparge after ten minutes for a base line. I always check mash ph but have rarely have to adjust. I have never checked mash ph

 

[Yooper]

Thanks, so I'm going to brew a octoberfest next weekend with the new setup. Thinking about doing a step mash now that I can easily rise the mash temp, and then batch sparge. I have a ph meter so I will test the sparge after ten minutes for a base line. I always check mash ph but have rarely have to adjust. I have never checked mash ph

You just check the sparge water pH, and make sure it's under 6. Then you sparge- by 10 minutes, a batch sparge is over!

 

[jpakstis]

I sparge with cold water all the time and its worked out fine for me! I don't tend to get very technical about my brew day and I haven't noticed virtually any difference between one batch I sparged with 170 degree water and another I sparged with ground temp water.