What is sparging? What are the specific requirements?

What is sparging? What are the specific requirements?

After the first wort (original wort) is filtered, a certain amount of extract remains
in the mash layer. In order to ensure the utilization of raw materials, this part of
the extract needs to be recovered, and hot water can be used to wash out these
soluble components. The process is called sparging.

The number of sparging and the operating conditions are affected by the
concentration of the first wort, the thickness of themash layer, the filtration
performance of the wort and the boiling strength. Here are some reference method
for your reference. Of course, it is not for you to implement it absolutely, but to
master it flexibly.

01 Reference method:
The first wort concentration: about 18～220P, it can be used in small quantities
for many times. It is advisable to wash the grains with just covering the layer of
grains, and the number of washes can be 4 times or more; the concentration is
around 15～170P, and the number of times can be less. The amount of bad water
can be slightly more, usually about 3 times.

The thickness of the grain layer: when it exceeds 45cm, it needs to be small
and several times. If there is residual sugar recovery, the number of times can be
more than 4; if it is 35～40cm, the number of times is less, and the amount of
water can be slightly more. Generally, wash 3 times.

Evaporation intensity of the boiling pot: when it is higher than 7%, it can be
used in small quantities and several times, depending on the residual sugar when
boiling; when it is lower than 5%, it can be used in small quantities and several
times, depending on the wort concentration and boiling time.

02 Precautions for sparging
When do the sparging, in order to ensure the full recovery of the extract and the
quality of the wort, the following issues should also be noted.

(1) The temperature of the sparging water must be appropriate.
Generally controlled at 76～78C, preferably not more than 800C and not lower
than 740C. If the water temperature is too high, it will easily wash out a lot of
viscous substances and destroy a-amylase. If the water temperature is too low,
the residual sugar will not be washed clean.

(2) The pH value of the sparging water must be appropriate. Generally, the pH
value of he sparging water is below 6, but the adjustment of the pH value in
actual production is more troublesome. Therefore, it is required to control the
pH value of he sparging water as much as possible to be below 6.5, so that the
husk polyphenols can be less dissolved, and it is conducive to the coagulation
of the protein during the wort boiling process, and the wort color is lighter.

(3) The number of times of sparging should also be moderate.
The multiple recovery of residual sugar can certainly improve the utilization
rate of raw materials, but excessive washing times will wash out the harmful
components in the wheat husk, such as polyphenols and pigments, which will
be detrimental to the taste and shelf life of beer. In addition, excessive
washing of the spent grains will reduce the concentration of the mixed wort in
the boiling pot, and a large amount of heat energy is needed to evaporate the
water. This energy consumption increases the production cost.

(4) sparging should follow the principle of small amount and many times.
A small amount means that the mash water has just covered the mash layer,
which is slightly higher than 2~3cm.

(5) The first time to sparging should be mastered. More suitable time to wash
the grains can wash away more extract.

(6) It is not necessary to plow the spent grains every time, especially when
the layer of wheat spent grains is loose. Generally, the first sparging
(including the second time at most) should in principle be plowed, because at
this time the spent grains layer The concentration of residual sugar is high,
and the mash layer is firmer. Plowing mash can help to wash out the extract
and loose the mash layer.

(7) When it is difficult to filter, the top water is often used to reorganize the mash
layer, but when the top water is used, the concentration of the mash layer and
unfiltered wort is diluted to a certain extent, and the top water will bring a lot of
water to the boil. Pot, this affects the number of times that can be washed and
the amount of water used, and it is easy to cause high residual sugar.

(8) In the case of low evaporation intensity in the boiling pot, consider using the
method of boiling while washing the grains, so that more residual extract can be
washed out, but it must be noted that the normal boiling time must be ensured.

Edited by Amy
Sales manager
[email protected]

Tags: brewery beer equipment 　　 What are the specific requirements? 　　