I am looking to do a 5 gallon batch of Berliner Weiße that should clock in at 1.028 OG - all grain, batch sparge; no boil.
Grist is 2.5# German Pilsner and 2.5# German Wheat Malt; mash hopping with an ounce of Tettnanger; mashing in w/ 6.5 quarts at 133 x 60 minutes, then raising to 151 by decoction, and mash-out at 170.
On my system, I would expect to get about 1 gallon of first runnings, so would be batch sparging a total of 4 gallons.
Should I be worried about tannin extraction with that large a volume on a small mash? Would acidifying the sparge water give a bit of a buffer if I’m bordering on oversparging? With that small a grain bill/low an OG, I am assuming the batch sparge may be south of 1.010.