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View Poll Results: How do you batch sparge?
no mash out and single sparge 16 24.62%
no mash out and double sparge 22 33.85%
Mash out and single sparge 16 24.62%
mash out and double sparge 11 16.92%
Voters: 65. You may not vote on this poll

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Old 07-31-2012, 02:10 PM   #1
Xpertskir
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Default Batch Sparge Opinions requested

I am preparing to do my first AG recipe and have a few simple questions. Like many things with brewing there are many ways to skin this cat.

1: Do you mash out?

2: Do you do one or two sparges? (If so, do you just evenly split the sparge volume)

3: Can you recommend a good calculator for water temperatures and volumes?



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Old 07-31-2012, 02:18 PM   #2
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http://www.brew365.com/mash_sparge_water_calculator.php


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Old 07-31-2012, 02:20 PM   #3
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I had been struggling for consistency in my first three batches and decided to sit down and read until I felt comfortable and checked into many different opinions and techniques....... this is what I do now and it works very well......

Mash water volume mash at recommended temps ..... 149-156 for 80 minutes
Add 1 gallon of 190 degree water (which I subtract from my sparge volume) stir well and let sit for 10 min ....... drain all
Then take remaining sparge volume and cut in half with two sparges .....

this site is pretty basic and a good start..
http://www.brew365.com/mash_sparge_water_calculator.php

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Old 07-31-2012, 02:36 PM   #4
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When I batch sparge, I do it in two additions. The first one is kinda a mash out, in that it's usually about 190-200 degrees and brings the grainbed up to 168 (although I've drained the MLT prior to the addition). The second addition is at 168 degrees.

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Old 07-31-2012, 03:06 PM   #5
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1. No

2. One

3. http://www.rackers.org/calcs.shtml/

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Old 07-31-2012, 03:12 PM   #6
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I've done both double and single batch sparges. I've had no noticeable change in efficiency from either. So now I add a small amount of water before I drain the tun (typically at 170), then I add the remaining sparge water and finish.

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Old 07-31-2012, 03:17 PM   #7
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Mash
Drain first runnings
add 75C water
Stir top of bed being careful not do disturb close to manifold
wait ~3 mins
drain
add 75C water
Stir top of bed being careful not do disturb close to manifold
wait ~3 mins
drain


I could do it in one hit, but why rush?

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Old 07-31-2012, 03:21 PM   #8
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Honestly, I wouldn't waste your time with a calculator for this. There are times in brewing to be precise; sparging isn't one of them.

Temp doesn't matter much, just use hot water.

For volume, just put in whatever you need to hit your pre-boil volume. Usually ~4 gallons.
Sparge Volume = Pre-boil Volume - Mash Runnoff If double-batch sparging, split water evenly

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Old 07-31-2012, 03:39 PM   #9
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Quote:
Originally Posted by TyTanium View Post
Honestly, I wouldn't waste your time with a calculator for this. There are times in brewing to be precise; sparging isn't one of them.

Temp doesn't matter much, just use hot water.

For volume, just put in whatever you need to hit your pre-boil volume. Usually ~4 gallons.
Sparge Volume = Pre-boil Volume - Mash Runnoff If double-batch sparging, split water evenly

well that's mind-blowingly simple. I will obviously be tweaking things as I progress as an AG brewer, this thread is more about a good "safe" place to start where I can steal someone else's basic process and get some hopefully repeatable results.
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Old 07-31-2012, 08:59 PM   #10
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I used to do two batch sparges, but recently I do only one (I didn't noticed significant efficiency loss, except it lasts longer).
As for mashout, I don't see huge benefit of stopping enzyme activity with batch sparge since it only takes 5-10 mins to complete- stir, wait few minutes, vorlauf and drain. I may do it if I got a lot of wheat in my grain bill, just to make lauter easier and avoid stuck sparge.



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