TheDarkSide wrote: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.
Even so, mashing out at 77-80 is way, way too hot. Batch or fly doesn't matter. Mashout should NEVER be above 75.5.
I could see the hotter sparge, especially since you lose more heat by completely draining the bed.
BN Army // 13th Mountain Division 