Pass the mash through a sieve into other container(s) and remember to keep the grain. Heat more water in the pot, this time 2 litres, to 72^oC. Stir in the spent grains, cover and leave for 20 mins. This second batch (the sparge) will extract more goodness from the grain. Again, insulate the pan if you can.

Sieve the sparge mash but this time bin the grain. Wipe out the pan and pour in all the mash liquor. Turn on the heat and get a good boil going. Add 8g of hops and boil for 60 mins. Then add the Irish Moss and the remaining hops and boil for another 15 mins. Turn off the heat, and carefully sieve out the hops. You now have a wort!

As the wort has been boiled it is now a sterile solution, so it is important to keep it away from sources of contamination. We need to cool the wort to near room temperature (below 25^oC), so sit the covered pot in a sink of cold water. Keep the cover on to protect it from air-borne bacteria and other potential contaminants.