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.
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.
(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.