As an experienced brewer, I can share my knowledge about the process of mashout and sparging. Mashout is typically done towards the end of the mashing process, just before sparging. The purpose of mashout is to raise the temperature of the grain bed to stop enzymatic activity and make the wort less viscous for better lautering.
To do a true mashout, it is important to raise the grain bed temperature to around 170°F (77°C) and hold it there for at least 20 minutes. This can be achieved by adding hot water to the mash tun. It is crucial to note that simply raising the temperature gradually during sparging will not effectively accomplish a mashout.
To execute a successful mashout, you will need water that is hotter than 170°F (77°C). This means that you will need to heat the water to a higher temperature before adding it to the mash tun. Once the grain bed reaches the desired temperature of 170°F (77°C), you can then use water at the same temperature for the sparging process.
In my personal brewing experience, I have found that performing a mashout before sparging can have several benefits. Firstly, the higher temperature helps to denature enzymes, ensuring that the conversion of starches to sugars stops. This can help improve the consistency of your beer and prevent any residual sweetness.
Additionally, raising the grain bed temperature during mashout helps to make the wort less viscous, allowing for easier lautering and better flow during sparging. This can result in improved efficiency and a higher yield of sugars from the grain.
However, it is important to note that the decision to perform a mashout before or after sparging can vary depending on the brewer's preferences and the specific beer being brewed. Some brewers choose to skip the mashout step altogether and proceed directly to sparging, especially when brewing certain styles like hazy IPAs or wheat beers, where a higher level of residual sweetness is desired.
To summarize, a true mashout is typically performed before sparging by raising the grain bed temperature to 170°F (77°C) and holding it for at least 20 minutes. This can be achieved by adding hot water to the mash tun. The higher temperature helps denature enzymes and make the wort less viscous, leading to improved lautering and better efficiency during sparging. However, the decision to perform a mashout before or after sparging can vary based on personal preferences and beer style.