Beer & Malt
Sparging is trickling water through the grain to extract sugars from the grain. This is a delicate step, as the wrong temperature or pH will extract tannins from the chaff (grain husks) as well, resulting in a bitter brew. Typically, 50% more water is used for sparging than was originally used for mashing. Sparging is typically conducted in a lauter tun.
English sparging drains the wort completely from the mash, after which more water is added, held for a while at 170°F and then drained again. The second draining can be used in making a lighter-bodied low-alcohol beer known as Small Beer, or can be added to the first draining. Some homebrewers use English sparging, except that the second batch of water is only held long enough for the grain bed to settle, after which recirculation and draining occurs.
German sparging, which is used by commercial breweries and many homebrewers, uses continuous process sparging. When the wort reaches a desired level (typically about an inch) above the grainbed, water is added at the same slow rate that wort is being drained. The wort gradually becomes weaker and weaker, and at a certain point, they stop adding water. This results in greater yields.
see also: Lautering
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