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Musketear · 11-03-2009, 02:15 AM

So in trying to get rid of the last of my stock of extract, I am brewing several batches that have a TON of specialty grains that I mash in a pot without putting them in a grain bag because there is just way to much. To sparge, I usually put them in a strainer and use the sprayer from the kitchen sink to spray hot water over them. It usually works really well, but I just tried to make a Chocolate Granola Bar Stout. I used half a pound each of flaked barley and flaked oats. This caused some serious issue with the sparge method, and I may have aerated the wort and there was still a lot of residual grain in the wort at boiling.

I have a Java Stout that I was going to do, and it uses a lot of flaked grains as well, and I foresee this problem happening again. Is there a better way to sparge 8-ish pounds of specialty grains?

Suthrncomfrt1884 · 11-03-2009, 02:19 AM

Switch to AG and save all your malt. Oats need to be mashed (and cooked if they're whole oats). They're probably gumming up because you're not using them right.

Musketear · 11-03-2009, 02:21 AM

I have switched to all grain, but I have some extract laying around from the summer before I switched. Just trying to get rid of that...

**ChshreCat** · 11-03-2009, 02:34 AM

When I was doing spaghetti-pot partial mashes and I had a ton of grain, I would often pour everything out through a strainer into my grew pot and then dump the grains back into my mash pot. Then add my sparge water, stir it up and repeat the process.

If I didn't do that, I did basically what you did except I ladled my sparge water over the grains in the strainer.