No rest for the saccharine

[Chipster27]

What would happen to your beer under these two scenarios.

Both are based on all grain, 5 gallon batch, basically 2 row, mash at 150 but either
1. No increase in temp to 170 then rest for 15 min before sparge
Or
2. Raise temp to 170, but it falls back to or below 150 during sparge?

What happens to the fermentable sugars and what effect would it have on the final beer? Flavor? ABV? FG?

 

[mistermateo]

Raising the temp to 170 before lautering is called a mash out and it helps make the liquid more fluid to help prevent stuck sparges. Your sugar profile should not change that much since the sacch rest would have converted your starches already. I don't use a mash out and have had no problems lautering/sparging.

 

[dcp27]

1) a very slightly more fermentable wort

2) no effect

 

[TyTanium]

1) a very slightly more fermentable wort

2) no effect

2) no effect, except perhaps a drop in efficiency from less dissolved sugar

 

[dcp27]

if theres a drop its extremely minimal. i've done cold sparges without a drop

 

[November]

I've never done a mash out and have never felt a compelling need to do so.

Not to get too off topic, but what, if any, was the impact of the cold sparge? I've been wanting to do this as an experiment but id like to know what to expect.

 

[dcp27]

the only real impact I remember was that it took longer to heat up. kai talks about it here, which should provide plenty of info: https://www.homebrewtalk.com/f36/cold-water-sparge-110856/