7.
Sparging
Once you have mashed your grain
for 60-90 minutes it’s then time to
sparge the grain.
Using the malt pipe handle lift the
malt pipe out of the boiler and
rotate 90 degrees until you see
the feet of the malt pipe locate
near the wire supports. (see
picture to the right)
Once the feet have been located
place the malt pipe down and
ensure its securely in place.
Pour warm water (approximatley
75-80C) ontop of the grain inside
the malt pipe and this will rinse the
grain of the majority of remaining
sugars. This process will probably
require 5-15 liters of water
depending on your recipe and
desired gravity that you are trying
to achieve.
