Some Tips on How to Sparge:
- Sparge temperature should be around 165 °F - 172 °F. If the temperature gets much higher tannin extraction can become an issue.
- During sparging you should stop collecting wort if pH rises above 6.0. Once the pH passes thsi point tannin extraction will begin to occur.
Make sure you keep one inch of water above your mash bed to avoid a compacted mash, this can result in the possibility of a stuck sparge.
- Sparge at a rate of about 1 qt./min. Sparging too fast will compact the grain bed and decreases the efficiency.
- Stop sparging when the specific gravity of your runnings is below 1.008.
© 2019 Midwest Supplies Home Brewing, Wine Making, Kombucha Brewing & Hydroponic Supply Store.
A Northern Brewer Company. All Rights Reserved.