In general, the whole sparging process will takes about 90-120min, most of nowadays brewhouse equipped with grain rake which will help to faster the lautering.
Once the spent grain appeared from wort, the lautering of first wort should be stopped, and add the sparging hot water. The nowadays lauter tun adopted spring ring to make the water evenly spraying to the grain bed. The time is not exceed 10 min every time.
The sparging water submerge the grain bed and washout the extractum. Before or during sparging, the grain rake will be started. It depends on the lauter ability of grain bed. Firstly plough the surface of the grain bed, and put the grain rake down slowly until there is 5-10cm between the rake and false bottom. In order to check the lautering all the time, there must be some extra equipment needed, such as the Differential pressure gauge and Turbidimeter.
If the turbidity value goes up, the grain rake should be up, or should be down. If the pressure differential goes up, the rake should be down the loose the grain bed. But it will make the turbigity value goes up again, so the whole process should be restart.
The sparging can be stopped once reached the mixed wort concentration. The concentration generally lower than the final wort concentration 1.0-1.5 plato. The sparging process cannot be excessive, or some bad content such as silicate, bitterness etc will goes into the wort and affect the beer taste. Besides, the excessive sparging will need more energy for boiling which is not economic.
Edited by Laura
Sales Manager in Tiantai Company