This photo shows the clear hot liquor being pumped onto the top of the grain bed "in a whirlpool fashion" while the wort is drained from the mash tun into the boil kettle. This method of sparging is unique to the "Brew-Magic" system. Refer to SABCO Industries at www.kegs.com for more information about the "Brew-Magic" system.
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Wort...pronounced "wert". The malty sweet liquid that is the result of the mash process.
The "sparge" is a process where the grain bed is rinsed with hot liquor, 168degF for most beer styles. Normally, as the wort drains from the mash tun into the boil kettle, hot liquor is sprinkled over the grain bed, just enough to keep the grain bed covered, until the desired amount of wort to be boiled is collected in the boil kettle. Gentle sparging thoroughly rinses all the sugars from the mashed grain without extracting harsh tanins from the hulls of the grains. The grain bed is not disturbed during this process, nor should the temperature of the hot liquor exceed 168degF. (Of course, there are rare exceptions to these rules, as when a lambic is being brewed.)
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Sparging...
How should I "sparge"?