Batch Sparge Method - Page 2

**bottlebomber** · 11-23-2011, 08:03 PM

One tip for this that I've learned is to make the sparge water a little hotter than you would think. For a 10 pound batch of grain mashed at 152 I would usually heat my sparge water up to about 190. The water cools off big time when you stir it in, and even if your a couple degrees over 170 its fine. I've been getting about 5% better efficiency since I've made sure my sparge is hot. Used to sparge cooler, and by the time its rested and I'm draining its down to about 165.

Also if you have a 5 Gallon bucket lid it fits nicely inside the MT on top of the grain bed, and you can push it down and squeeze an extra half gallon of wort out. Whoever said this presses out tannins is high, try it for yourself and run it into a separate container - the flavor will be sweeter than the second runnings but otherwise indistinguishable. You will do this every time you brew after you try it.

maffewl · 11-23-2011, 08:11 PM

Quote:

Originally Posted by Cacaman

I like your method, its simple and can use basic rules of thumb to calculate. However, BM's method will allow me to sit back and drink a beer while watching the work be done before me

I don't blame you... do what suits you best. Cheers!

**Cacaman** · 11-23-2011, 08:30 PM

Quote:

Originally Posted by wildwest450

Damn this works! I usually do a split batch sparge of equal amounts. This time I drained mashtun after 60 minutes, poured in my first sparge(2.67gallons), vorlaufed, Then started slowly releasing into pot. When water was about 1/2 over top of the grains I started slowly pouring second sparge(2.67gallons). When pot was full my preboil was 1.060, when it was supposed to be 1.049! Wow! Now I am usually 2 points above pre-boil gravity, but this was a BIG jump, and it was faster than my usual method. I added 2 quarts of water to boil, that's all I had left of my spring water. When all was said and done, my OG was supposed to be 1.067, it came out 1.072. My efficiency went from 75%+ to well over 80%.
Fricking awesome, especially considering it saved me at least 10 minutes. The muncher rules.

Quote:

Originally Posted by wildwest450

No resting, I saved the time by not having to dump in the last sparge, stir it up, then vorlauf. I usually have to run almost a gallon off to get all the junk out.(2 2quart varlouf's). Instead I just slowly poured in the last sparge (I use a pan with a bunch of small holes drilled in it) and let it run through. It only took 3 or 4 minutes.

I think I'll try WildWest's method as seen on Muncher's Hybrid Technique thread