No sparge technique:- some questions

I read recently about people doing something called NO sparge brewing.
As i understand it this is done for smaller batches of beer and shortens the brew day quite considerably.

It sounds so easy though? Based on my current situation where the my wife is struggling with all smells ( due to the pregnancy) it seems a good way for me to make some short length brews ( like oatmeal stout ) of say 10 liters.

questions as follows.

1. This must mean that there are more sugars left in the mash tun as there is no sparge to rinse them out. Do you have to increase the grain bill in order to account for this.

2. Is mash temp the same of 66-67 C or do we increase this ?

3 is the technique as follows.

a) find grain bill

b) heat water as normal but have entire amount in mash tun ( so for a grain bill of say 3 kilos and a brew length of say 10 liters we would need 13-14 liters water?
c) after the mash is finished ( 60-90 mins) drain into boiler and contine as normal?

This would reduce the brew day drastically, as the temperature of the wort to be boiled would be already half way to boiling, the amount of liquid is less so would take a shorter time to boil.

Or am i missing something?


Are there any advantages or disadvantages of doing this on a short brew length other than highly reduced efficiaency and the like need for a large grain bill than for a "normal" sized brew.

Would we just work out the hops on the brew length of 10 liters?

This could be a really nice wasy to do smaller batches, and it would take less time to cool too!

Thanks

I only do partial mashes, but to me it seems like a waste not to sparge your grains. the drain off from them is as dark as the first wort. I venture to say that by not doing so (sparging) that you are certainly missing out on fermentables and starches (body)... But how much quantitatively you are missing out on and how to compensate in your recipe?? I've got nothing there.

I have heard that you can expect to lose about 30 % extract eff.

killian said:

I have heard that you can expect to lose about 30 % extract eff.

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promash have an article on no sprage and they say to increase the grain bill by 30 % in order to compensate for the loss of efficiency.

For my piint of view, it would make sense ( at present in anycase) due to the mRS and her funny nose and would mean that i would be able to get a brew done in a much shorter space of time. ( like when she is out for 5 hours during the weekend......) as long as i have the stuff sorted and the mash water on before she fgoes its all cleaned up and fermenting when she gets home.

Thoughts?

Brew-in-bag - which is basically no sparge - gets 70-80% efficiency.

bakins said:

Brew-in-bag - which is basically no sparge - gets 70-80% efficiency.

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I was basically thinking of doing it in a normal mash tun, then tapping the runnings straight into the boiler . Would recycle a couple of liters as usual then run the rest through a coffee filter or fine meshed sieve.

The way I do it,

I have inserted a large sieve inside my boiler with all the grain in.
The heating element at the bottom of the boiler keep the wort at mashing temperature, and the wort is constantly pumped into the sieve so that it runs thru the grain during mashing.
When mashing is done, I raise the sieve and let it drain into the boiler, while it is heated to boiling temperature. (this is when most people would add hot water into the raised sieve, I don't).

Here is the data from the brew I made 3 days ago:

Added 30L of water to the system in the beginning.
Ended up with 22L virgin wort in the fermenter.
Post boil OG = 1.052
Grain:
Mild Ale Malt 5kg
Crystal Malt 400g
Amber malt 70g
Pale Amber Malt 70g

Happy brewing,