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Gravity cutoff point in sparge

 
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thedudebill




Joined: 18 Feb 2021
Posts: 14



PostLink    Posted: Wed Apr 21, 2021 3:41 pm    Post subject: Gravity cutoff point in sparge Reply with quote


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I listened to that old podcast with John Kimmich of The Alchemist from a few years ago. Caught my ear when he said he stops sparging when the runnings drop to 5 degrees Plato (around SG 1.020) to avoid any hint of tannin extraction. He thinks the conventional wisdom of running to 3 degrees Plato results in too much astrigency on the palate in the final product. I assume that translating this to homebrewing would amount to grossing up the grain bill and then adding water to the boil kettle pre-boil to dilute down to the desired pre-boil starting gravity.

Any thoughts on this as a technique?

How would you think about adjusting your grain bill (assuming your efficiency stays the same)?
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Wed Apr 21, 2021 5:48 pm    Post subject: Reply with quote

This is a subject I cover in a few different places in my guides. Some examples:

https://shop.theelectricbrewery.com/pages/faq#Your_efficiency_is_really_high__Do_you_have_any_tannin_extraction_problems_
https://shop.theelectricbrewery.com/pages/brew-day-step-by-step#STEP_6_Mashout
https://shop.theelectricbrewery.com/pages/brew-day-step-by-step#STEP_7_Sparge

Give those sections a read for my thoughts and what I do, and why.

At the large Alchemist batch sizes their temps at the end of sparge would be much higher than what we see so more of an issue.

Cheers!

Kal

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