Sparging is a brewing process that involves passing heated water through the grain bed of a mash to extract sugars from the crushed grains and adjuncts. Sparging is typically conducted at approximately 167° F to 170° F; if the temperature exceeds 170° F, the brewer risks extracting excessive amounts of tannins from the grains. If the temperature is too low, then the sparge will be ineffective at liquefying the remaining converted sugars from the grains. While the sparge water passes from the hot liquor tank to the mash tun, or lauter tun, via a sparge arm, the extracted sugars and water are being drained from the base of the vessel and relocated to the boil kettle in preparation for to upcoming boil.
This mash is being sparged at 168° F, while the beer is being transferred from the false bottom at the base of the mash tun over to the boil kettle.
Sparging in the mash tun, while wort is transferred to the boil kettle.
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