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thedudebill
Joined: 18 Feb 2021 Posts: 14
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Link Posted: Wed Apr 21, 2021 3:41 pm Post subject: Gravity cutoff point in sparge |
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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
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