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==The Sparging Process==
After the [[mashing]] process is complete, the grains, water and sugar are still in suspension in the mash container, called the ''[[Mash Tun|mash tun]]''. The sugars are separated from the grains in a process called ''sparging''. The mash tun typically has a false bottom or screen at the bottom with a spigot that allows the brewer to draw run-off from the bottom of the grain bed. Hot water at approximately 178 F is slowly added to the top of the grain bed, run through the bed, and drawn off the bottom through the false bottom and out the spigot to the boiling vessel. This extracts sugars from the grains and produces sweet liquid called [[wort]] for boiling. The initial runnings (first few quarts) drawn during the sparge process are recirculated back through the grain bed, as the early runnings often contain grain husks, crushed material and other undesirable elements. After the initial runnings, the grain bed will act as a filter and reduce the cloudiness of the runnings. Sparging is best done slowly so that a maximum amount of sugar can be extracted from the spent grains. The sparged wort is transferred to a boiler where hops is are added and the mixture boiled before cooling for fermentation.
=== Sparging De-Mystified ===
#Batch Sparge the third runnings, usually after freshening the Mash with some additional malt/grain.
==== Boil Brew in a Bag Method ====
This method involves mashing the grains in a fine bag, sometimes made of nylon. Once the mash has completed, sparging can be done by lifting the bag and draining out the wort. The bag is lifted so that the bottom is still in contact with the level of the collected wort( to prevent [[oxidization]] of the wort). Sparge water at 65-68 degrees Celsius is then poured through the grains extracting a portion of the left over wort. A suitable sparge volume to use for a 23L ferment batch is 2L.
