janzik
Well-Known Member
Bobby - After spending time trying to get me keggle setup going, I decided to try doing 5 gallon batches on my stove (since I have a cooler mash tun and a 8 gallon pot from my extract days). I refer to your write up on your web page (shameless plug Overbrook Brewery) for my technique.
On your site it says...
"Hot Sparge - Given that I skip the mash out infusion, I still want to raise the grain bed temp up into the 170F area. In most cases this means sparging with 180-185F water."
Whille heading to the forum to post this question, I noticed Flyguy had a sticky that generally said the same thing...
" When batch sparging, the temperature of the mash-out and/or sparge water influence your extract efficiency. You want to make sure that either your mash-out infusion or your first batch sparge addition are hot enough to raise the grist to as close to 170 F as possible. This allows more sugar to be dissolved and reduces viscosity to facilitate easier lautering, both of which will improve your efficiency."
Palmer's HTB says on Page 203: "[...]Meanwhile, heat up your sparge water in the smaller of your two brewpots. You will need 3.5 gallons (13 liters) for the batch sparge volume. The water temperature should be less than boiling, preferably 165 to 175F. If the sparge water is too hot, the probability of tannin extraction from the grain husks increases substantially"
Without doing the math, I'm not sure that 175F (and definately not 165F) mixed in with a 152F mash is going to get the grain bed anywhere near 170F
Jumping back to page 181, he also says that sparge water should never be over 170. (So actually he even contradicts himself).
On your site it says...
"Hot Sparge - Given that I skip the mash out infusion, I still want to raise the grain bed temp up into the 170F area. In most cases this means sparging with 180-185F water."
Whille heading to the forum to post this question, I noticed Flyguy had a sticky that generally said the same thing...
" When batch sparging, the temperature of the mash-out and/or sparge water influence your extract efficiency. You want to make sure that either your mash-out infusion or your first batch sparge addition are hot enough to raise the grist to as close to 170 F as possible. This allows more sugar to be dissolved and reduces viscosity to facilitate easier lautering, both of which will improve your efficiency."
Palmer's HTB says on Page 203: "[...]Meanwhile, heat up your sparge water in the smaller of your two brewpots. You will need 3.5 gallons (13 liters) for the batch sparge volume. The water temperature should be less than boiling, preferably 165 to 175F. If the sparge water is too hot, the probability of tannin extraction from the grain husks increases substantially"
Without doing the math, I'm not sure that 175F (and definately not 165F) mixed in with a 152F mash is going to get the grain bed anywhere near 170F
Jumping back to page 181, he also says that sparge water should never be over 170. (So actually he even contradicts himself).