The sparging water



Generally speaking, the higher the sparging water temperature, the better for sparging effect.. But the temperature should be controlled within the mashing temperature range, usually 76℃ - 78℃. It is better no exceed 80℃. If the temperature is much lower, the residual sugar is not easy to be washed out and also easy be contaminated. If the temperature is much higher, the α amylase will inactivate easily, the starch after gelatinization then cannot be further resolved which is no good for increasing the operation rate of raw materials. Besides, the starch particles washed out from the grain bed will be water expansion and bad for the wort lautering. What’s more, the wort is easily to get oxidation and it will make the wort color darker.

The quantity of the sparging water will be decided by the amount and concentration of the first wort and the final wort concentration. For pale beers, less sparging water will be needed; but for darker beers, more sparging water will be needed.