Sparge temperature.

[Joe Crook]

Hi all,

Tell me this. If I have mashed for the required time at the correct temperature then i ought to have invoked the correct enzyme(s) to turn the starch into the best sugars.

Given that the sparge is really just ensuring a thorough rinsing of residual sugars out of the mash, why is it important that the sparge water be at the mash temp? I'm done converting starch to sugar so what harm would i do sparging with boiling water as the boil is the next thing I'm going to be doing?

Many thanks
Joe

 

[The Baron]

A lift from internet
Sparging at excessively high temperatures can also result in astringency in the finished beer. Sparging at a moderately temperature has some benefits as it improves the flow of wort through the grain bed. The recommended temperature for sparging is 170 F (77c)

 

[Joe Crook]

Thanks for that. So, NOT boiling water... but it sounds like sticking firmly to 66 or 77 degrees is less crucial?

 

[The Baron]

Yes it is better to sparge too cool rather than too hot. I mash out @ 78c and then sparge with water between the mash and mash out temp.
You can sparge with cold water if you want it just takes longer to get to a boil

 

[gyurmaember]

I sparge with room temperature water. By the time I finish, my wort always near to boil.

 

[Buffers brewery]

I believe that by sparging at a slightly higher temperature than mash temperature you loosen the mash making it easier to wash the sugars from the grain. Never managed to do it myself as I sparge at mash temperature but I must try harder.

 

[AnimatedGIF]

I also sparge with room temperature, simply as I do not have a sparge water heater (and use an all in one). Does take me slightly longer to get to a boil, but I'll take tht over having to get sparge water heater.

 

[Clint]

NEVER ....sparge in flip-flops.

 

[matt.]

I thought I should sparg after the boil? Am I reading the above comments correctly? They appear to imply a sparg is after the boil. Maybe I've read it wrong?

Thanks

Matt

 

[Buffers brewery]

I thought I should sparg after the boil? Am I reading the above comments correctly? They appear to imply a sparg is after the boil. Maybe I've read it wrong?

Thanks

Matt

Sparge after mash and before boil.

 

[matt.]

Apologies. Mixing up my mash and boil.
Matt

 

[Buffers brewery]

Apologies. Mixing up my mash and boil.
Matt

Welcome to my world

 

[crescent city Mike]

The other edge of the sparge-water sword is pH. The general concern is rinsing polyphenols from the mash. That happens more effectively when the sparge water temp goes above 172 F and the pH is above 6.0. I usually adjust my sparge water to about 5.7 or 5.8 pH.