Hi - I have made several All-grain batches but still have a lot to learn. I have just registered my BeerSmith copy and am making my first batch using my equipment profile and technique.
I am making the Old Hound Dog Pre-Prohibition Porter and the BeerSmith instructions show I should sparge with water at 168F. On previous batches of other beers I have used 185F and measured the mash temp to ensure that it does not exceed 170F. Using water at 168 to Batch Sparge seems to me a little on the low side and would result in a mash temp in the high 150s. I thought that the sparging purpose was a) to rinse out the sugars and b) to raise the mash temperature to end the Saccharification step.
I have the Mash name set to 'Single infusion, Medium Body, Batch sparge'.
Any thoughts? Am I interpreting the instructions correctly?
Paul
I am making the Old Hound Dog Pre-Prohibition Porter and the BeerSmith instructions show I should sparge with water at 168F. On previous batches of other beers I have used 185F and measured the mash temp to ensure that it does not exceed 170F. Using water at 168 to Batch Sparge seems to me a little on the low side and would result in a mash temp in the high 150s. I thought that the sparging purpose was a) to rinse out the sugars and b) to raise the mash temperature to end the Saccharification step.
I have the Mash name set to 'Single infusion, Medium Body, Batch sparge'.
Any thoughts? Am I interpreting the instructions correctly?
Paul