After the mash is total, the next step in the developing procedure is to divide your sugar-rich wort from the leftover spent (ie used) grains. To do this, the grains should be strained away from the wort, and rinsed.
If making use of a false base mash tun, it is advantageous to recirculate your wort through the mash prior to you start the sparge. This will certainly condense the grain bed and prevents any kind of grain pieces from entering the boil pot so that your wort is clear. This process is called a 'vorlauf'.

To do this, gradually accumulate some wort from the outlet on your mash tun right into a tiny pitcher, and also put it back right into the top of the mash tun. Maintain duplicating this up until the wort originating from the bottom of your mash is clear.

When that the wort is clear, you can connect a hose pipe to the outlet on your mash tun and also let the wort drain away from the mash, and right into your boil kettle. When that has actually begun, you can begin sprinkling the sparge water over the top of the invested grains (ie running a "fly sparge").

Before the sparge, you will wish to warm the mash to 76 ° C( 167 ° F) considering that several of the remaining sugar from the mash will be extra soluble at that temperature level.

the quantity of sparge water can be computed:

( Fermenter volume + boil off price + central heating boiler losses)-- (Mash water + (grain weight * grain absorption)) = Sparge Volume - (Daniels, 1996).

The temperature of your sparge water temperature level should be 76 ° C (167 ° F).