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Howdy - got a new fancy thermometer, and so was using it more often than usual while brewing today.
My small infusion mash-out step that I do raised the 152F mash up to only 160F. Enough to stop most enzymatic activity, but not optimum for lautering.
My HLT water was about 174F when I started sparging, so I wondered since the MLT was 160F and falling, could I sparge with 180 to 182F, and assume by the time it reached the middle of the grains, it would be ~170F or even lower, with losses during the movement? (At start of sparge, I have roughly 4 gallons in both the MLT and HLT, so I'm simply averaging the two pots.)
I also measured the temp of the wort entering the boiler, and it was only 145F, so I know there's room to increase temps, but what's safe? I do water chemistry and final runnings never exceed 1.012, so that's covered.
Thoughts?
My small infusion mash-out step that I do raised the 152F mash up to only 160F. Enough to stop most enzymatic activity, but not optimum for lautering.
My HLT water was about 174F when I started sparging, so I wondered since the MLT was 160F and falling, could I sparge with 180 to 182F, and assume by the time it reached the middle of the grains, it would be ~170F or even lower, with losses during the movement? (At start of sparge, I have roughly 4 gallons in both the MLT and HLT, so I'm simply averaging the two pots.)
I also measured the temp of the wort entering the boiler, and it was only 145F, so I know there's room to increase temps, but what's safe? I do water chemistry and final runnings never exceed 1.012, so that's covered.
Thoughts?