What should be noted during sparging?
- Nov 17, 2017
- 69
- beer
What should be noted during sparging?
We all know that the whole sparging process should be finished twice or three times. The first time need less sparging water(at about 20%), it will help to wash out the first wort from the grain; The second time need to use about 50% sparging water; the third time need about 30%.
And something should be noted during sparging:
1.water adding
The sparging could be started when the wort level just 1~2cm higher than the grain bed. OR the air will goes into the grain bed and that may cause Polyphenol oxidative polymerization reaction. Which will influence the beer flavour.
2.water temperature
The sparging water temperature is 75℃ at the beginning. When the wort level nearly 5cm higher than the grain bed, the temperature could be raised to 78℃. A lower temperature would cause the wort cloudy. The temperature can be raised to 80℃ only when using a large amount of water or continuous sparging.
3.PH
The PH will rising with the sparging process. But if the PH exceed 6.0, it is not only bad for lautering, also will influence the content of the first wort, which then will influence the coagulation precipitation of the protein during boiling. Now need to adjusting the PH with lactic acid.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
We all know that the whole sparging process should be finished twice or three times. The first time need less sparging water(at about 20%), it will help to wash out the first wort from the grain; The second time need to use about 50% sparging water; the third time need about 30%.
And something should be noted during sparging:
1.water adding
The sparging could be started when the wort level just 1~2cm higher than the grain bed. OR the air will goes into the grain bed and that may cause Polyphenol oxidative polymerization reaction. Which will influence the beer flavour.
2.water temperature
The sparging water temperature is 75℃ at the beginning. When the wort level nearly 5cm higher than the grain bed, the temperature could be raised to 78℃. A lower temperature would cause the wort cloudy. The temperature can be raised to 80℃ only when using a large amount of water or continuous sparging.
3.PH
The PH will rising with the sparging process. But if the PH exceed 6.0, it is not only bad for lautering, also will influence the content of the first wort, which then will influence the coagulation precipitation of the protein during boiling. Now need to adjusting the PH with lactic acid.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
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