I consistently make clear beer. I'm worried about taste.
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A mashout really doesn't matter in batch sparging, and unless you hold a temp of 170 for 20 min. or more you aren't really doing one. I usually use sparge water around 185-190F so that I can be sure I've gotten complete gelatinization and conversion, not for a mashout.
That's part of the "clean up" post attenuative phase. It can last longer depending on yeast health, beer strength and how cool the overall fermentation temp was. One way to combat this is to raise the temp of the beer several degrees towards the end of this stage. Another is to wait more days if you have less control over ferm temps.
To me it really doesn't taste like apple but like raw pumpkin- which I think is absolutely disgusting in beer.