Batch Sparge Go in Hot

[latham]

After listening to Denny Con about batch sparge methods I have been using a temp of 90C for my mash and 90c rinse on all my low alcohol brews (with a mashout of 77c to 80C).
Combined with rapid cooling(Jamil Whirlpool Chiller), Jamil yeast Calculator and controlled fermntation temp I have been extremely happy with the results!!

[TheDarkSide]

You're mashing at 90 C (194 F)? Is that your strike water temp, or your rest temp?

I definitely sparge with the 195F water, but the mash temp seems way to high the way this is written.

[Kbar]

194F mash???? What is your final rest temperature? Are your grains and mash tun at 0C??

194F still sounds high for final rinse to me. 180F (82C) is max for my brewery. Keep those tannins out........

[glennrlie]

Agreed, although I tend to keep sparge water at maximum 172 F/78 C.

[latham]

By the time I add my water and then measure my temp the mash is generally at 78C. My cooler is cold and I suppose by the time I have measured in my water by jug into it the temp has dropped so my explanation is probabley not quite correct. The method just seems to work.
Regards to your post's.

[mobrewer]

My sparge water is about 200F. This results in a mash temp of 168-170F on my system. From what I've read/heard sparge temp has little/nothing to do with tannin extraction, which is more dependent on mash pH.

The strike temp for your saccharification rest seems high but if you're not preheating your mash tun, the grains are cold and/or you have a thick mash then it may work out. I'd encourage you to measure your mash temp after doughing in too see if its too high/low. IME, better control over my mash temps and proper yeast pitching/fermentation practices have been the biggies factors affecting the quality (or lack thereof) of my beer.

[ScottyB-Brewing]

I'm too scared of band aid and tannin flavors to sparge any hotter than 170F, I don't see the need to risk it

[TheDarkSide]

I also batch sparge with 190-195F water. It is in there so little time, tannin extraction isn't much of an issue. It's more of a concern with fly sparging, that takes place over 45-60 minutes.

I've never measured the temperature after adding my sparge water but I'd assume it was in the 170F range. But then I usually just add the water, stir it up and start the vorlauf right away. I don't even bother leaving it to sit for a while.