Notes Of Correct Sparging In Beer Brewing

1. Control refilling time
   At the end of the first wort wash, refilling should start as soon as the grain bed is faintly visible. If it is too early, more of the extract will be retained in the grain bed. If it is too late, the sintering time will be prolonged, thus increasing the risk of oxidation.
2. Proper refill water temperature
   The charging water temperature is usually controlled at 75-78°C, with a maximum of 80°C and a minimum of 70°C. Too high charging water temperature will flush out a large amount of sticky material, destroy the activity of α-amylase and make the wort appear vaporized/not bright. Too low charging water temperature can not wash off the remaining sugar to the maximum extent, thus accelerating the drawing process.
3. PH value of the addition water
   It should be below 6.0. It is better to adjust the acidity of water in the hot liquid tank with phosphoric acid or lactic acid.
   Lactic acid. If the acidity of the charging water is adjusted to between 5.8 and 6.0, it will help to reduce the dissolution of polyphenols and help the proteins to solidify during the boiling process, thus reducing the discoloration of the wort.
4. Amount of rehydration
   Normally, water refilling in commercial breweries is divided into two to three times.
   The first time, 25% of the total water addition, is primarily to wash out the first pass of wort still left in the grain bed.
   The second time, 45% of the total water addition, is mainly to wash out the remaining extract.
   The third time, 30 of the total water addition, to further reduce the extracts remaining in the grain bed.
5. 5. We should refill within the proper limits.
   Excessive refilling can also affect the quality of the beer by washing out harmful substances from the hulls. In addition, excessive refilling will lower the specific gravity of the wort mix and increase the energy consumption of the boil. Therefore, the specific gravity of the blended wort should be only 1-1.5P lower than the final wort specific gravity (e.g. for an 11Plato beer, the blended wort should be 9.5-9.8P).

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