Sparge Water Temperature Question

[LiquidFlame]

Hello,

I have a single tier HERM's system modeled off the The Electric Brewery, and I do fly sparging. In their brewing procedure, they state,

The sparge water starts at 168F and slowly cools throughout the 60-90 minute sparging process since we turned off the Hot Liquor Tank element. By the end of the sparge the mash will be about 20 degrees cooler. This is intentional. A lower temperature near the end of the sparge helps minimize tannin extraction from the grain husks when it is most likely to occur (the mash has less sugar and higher pH). By the end of sparging the mash has very little sugar left so the drop in heat does not affect the flow.

I've always seen it stated elsewhere that you should heat your sparge water to 170F, but I've never know whether the sparge water should be a continuous 170F, or if doing the "Electric Brewery" way is fine.

 

[falkaveli]

Electric Brewery way is fine. Safer for your heating elements also. I don't brew electric, but I see the same temp drop on my sparge water and I have great efficiency and no noticeable tannin extraction. Also, there have been some studies (worth a Google) that question the need for maintaining hot hot sparge water. I do just to decrease the viscosity of the sugars in the wort for better sparge (anecdotal). Of course that's not necessary at the end of sparge (as Kal noted above).

 

[IslandLizard]

Tannin extraction is more pH dependent than temperature. A grist pH<5.8 during sparging will prevent tannin extraction, even at higher (>170°F) temps.

If you're fly sparging temperature is a bit more critical (mashout temps, fluidity) than batch sparging, but I doubt a 20°F drop changes those enough to notice.

So acidifying your sparge water a little will keep the tannins at bay at higher temps. Unless your grist pH rises dramatically during the sparge (high alkalinity water), I doubt it will negatively impact your process.

 

[falkaveli]

Tannin extraction is more pH dependent than temperature. A grist pH<5.8 during sparging will prevent tannin extraction, even at higher (>170°F) temps.

If you're fly sparging temperature is a bit more critical (mashout temps, fluidity) than batch sparging, but I doubt a 20°F drop changes those enough to notice.

So acidifying your sparge water a little will keep the tannins at bay at higher temps. Unless your grist pH rises dramatically during the sparge (high alkalinity water), I doubt it will negatively impact your process.

Water treatment is always a good idea. (CAVEAT: if you love the way your beer tastes...don't change anything) I have used multiple apps/spreadsheets, and I always find myself going back to Bru'n Water https://sites.google.com/site/brunwater/. Give it a try and I think you'll notice some nice improvements in your beer.

 

[LiquidFlame]

Water treatment is always a good idea. (CAVEAT: if you love the way your beer tastes...don't change anything) I have used multiple apps/spreadsheets, and I always find myself going back to Bru'n Water https://sites.google.com/site/brunwater/. Give it a try and I think you'll notice some nice improvements in your beer.

I actually plan on treating my water for my next brew. I think I have my Cream Ale recipe down, and now I want to adjust the water for it. Just sent out a sample of my water to Ward Labs.

 

[Yooper]

Hello,

I have a single tier HERM's system modeled off the The Electric Brewery, and I do fly sparging. In their brewing procedure, they state,

I've always seen it stated elsewhere that you should heat your sparge water to 170F, but I've never know whether the sparge water should be a continuous 170F, or if doing the "Electric Brewery" way is fine.

That's fine. I don't do that, but it's actually not a bad idea at all. You can sparge with cold water if you want, right from the start, once you mash out, so it really doesn't matter what the temperature of the sparge water is from that point.