![]() ![]() ![]() In the interest of both speeding up my brew day and producing a beer with more malt character, I’ve tried my hand at the no sparge method numerous times, all successful to the extent that I made beer. Batch sparging (in which first, second and even third runnings are combined to produce the wort) can exacerbate this effect because all of the wort is drained away, including the majority of the buffering capability, before adding the next sparge volume. This rise in mash pH tends to extract greater proportions of tannins, polyphenols and silicates into the wort that have a dulling effect on the taste. As far back as 2002, John Palmer discussed the merits of this simplified all-grain approach to beer making in an article he penned for Brew Your Own, in which he states: At the end of the continuous sparging process, the mash pH typically rises to around 6 as the sugars are extracted and the buffering effect of the malt and wort is replaced by water. Mosaic Of Change IPA by House Of PendragonĪ method that has seemed to experience a bump in popularity over the last few years, perhaps as a result of the growth of the Brew In A Bag (BIAB) movement, no sparge brewing involves eliminating the sparge step by mashing with the full volume of brewing liquor.
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