Sparge Temperature
Q: Which is more critical when sparging: the temperature of the mash or the temperature of the sparge water? Could I use 185 °F (85 °C) sparge water if the mash temperature stays below 168 °F (76 °C)?
A: The critical thing is the temperature of the mash, not the sparge water. You must keep the temperature down to avoid getting tannins and unconverted starch into the wort. The sparge water temperature is held down only because, as the sparge progresses, the mash temperature will slowly rise to the water temperature.
Some brewers begin sparging with very hot water — say 185 °F (85 °C) — to raise the mash temperature quickly. This is an alternative to the mash-out step if you do single-infusion mashes in a combination mash/lauter tun. Once the mash temperature has risen, however, you must lower the temperature of the sparge water to avoid overheating the mash.
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