The second major phase of all-grain brewing (after mashing), where the sweet wort is separated from the spent grains. The water already in the mash, plus additional hot sparge water, is allowed to slowly soak through the grain bed, absorbing the sugars from the husks and passing them into the brewing kettle. Sparging requires a lauter tun.
Extracting the remaining malt sugars from the mashed grains husks by rinsing them with hot water.
The action of spraying the mash by above with hot water so as to extract all remaining sugars in it. The resulting part of the wort, rather week in sugar content, is usually kept in a vessel and used as the first water or first liquor for the next mashing.
Rinsing the mashed grains to ensure complete extraction of the sugars from the mash.
(1) Rinsing the draff with hot water in the lauter tun in order to recover the sugar it holds. (2) The entire process of obtaining clear sweet wort from the mash, including runoff, recirculation, and rinsing.
spraying hot water (liquor) over the mash tun after mashing has taken place, in order to extract the maximum amount of fermentable material from the grist
From the French esparger, to sprinkle; Sprinkling or spraying the spent grains in the mash tun or lauter tun to flush out any remaining malt sugars.
Done at the end of the mashing process to retrieve any malt sugars left in the grain. It is done by spraying the spent barley with hop water.