Sparge Temperature?

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jonewer

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What temperture should I sparge at and why?

I have heard 76C but no more as hotter sparge water will lead to tanin extraction, but why cant I sparge at 60C or 50C or 25C? :wha:
 
The idea behind sparging at higher temperatures is that the worts 'flow' better adn thus you get a better lauter. It is not down to the belief that sugars are more soluble in hotter water but really down to the fluidity of the glucans in the mash (Which is why oatmeal mashes and wheat beers) have a tendency to stick.

You also want to use hotter water to try and eliminate amylase activity during the sparge to ensure that your wort does not become too attenuated and you end up with a thin watery beer at the end.

It is possible to sparge with cold water indeed I have done so . . . but then you have to heat the wort from 40C up to boiling rather than 70C up to boiling. . . . So there is an energy efficiency factor as well.
 

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