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07-01-2008, 01:34 AM
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#1
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Senior Member
Join Date: May 2007
Location: Cary, NC
Posts: 2,141
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Batch Sparge Water:Grain Ratio
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What is the minimum amount of water per pound of grain to use for effective batch sparging? I'm thinking about 1 quart per pound or so?
I'm trying to figure out how much sparge water I need to use for a barley wine. I'll be draining the tun of first runnings then doing two batch sparges.
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Primary/Secondary:
Kegged: #77 Newcastle Brown, #79 California Common, #80 Old Bushy Tail Special Bitter
Planned: American IPA, Dusseldorf Alt, American Amber
I use secondaries!
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07-01-2008, 01:35 AM
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#2
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Senior Member
Join Date: Jun 2008
Location: San Antonio, Texas
Posts: 748
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I always do 1:3 because I have a 70qt, I dont think anything is wrong with 1:1 as long as you dont go below that.
I havent heard many people going below that
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07-01-2008, 01:49 AM
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#3
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Senior Member
Join Date: May 2007
Location: Cary, NC
Posts: 2,141
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Right now I'm thinking about mashing with 1qt/lb and doing two separate batch sparge infusions at about the same ratio. I'm wondering if those two batch sparges will be too thick? They are thicker than what I normally do. I'd like to keep the boil time to 120 mins or less.
__________________
Primary/Secondary:
Kegged: #77 Newcastle Brown, #79 California Common, #80 Old Bushy Tail Special Bitter
Planned: American IPA, Dusseldorf Alt, American Amber
I use secondaries!
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07-01-2008, 01:53 AM
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#4
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Senior Member
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,794
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Charlie P says 1/2 gallon per pound of grain.
and mash with 1/4 gallon per pound.
He says it in liters and pints and stuff....but I understand gallons, and they get close enough.
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07-01-2008, 02:02 AM
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#5
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Senior Member
Join Date: May 2007
Location: Cary, NC
Posts: 2,141
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Quickly looking over my notes, I see I normally sparge with anywhere from 1.1 to 2.0 qts per pound (following a mash-out). So, sparging at 1.0 qt/lb isn't too far out of my usual routine. I think I'll go for it and just see what happens. I'll still make beer!
__________________
Primary/Secondary:
Kegged: #77 Newcastle Brown, #79 California Common, #80 Old Bushy Tail Special Bitter
Planned: American IPA, Dusseldorf Alt, American Amber
I use secondaries!
Last edited by Beerthoven; 07-01-2008 at 02:11 AM.
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07-03-2008, 03:08 PM
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#6
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Senior Member
Join Date: Jan 2008
Location: Ridley Park, PA
Posts: 1,025
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I routinely sparge with 1 qt/lb. I asked the same question a while back and Bobby_M responded with:
"I've taken some guesses that efficiency would only really start suffering when it gets so thick that it's hard to adequately stir. Judging by my experiences with different grain bills, I THINK .5qts/lb is where it goes south."
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Fermenting: 3 Dusseldorf Alts, 3 Kolsch, Turbid Mash Spelt Lambic, Kriek, Sacchless Pale Ale, Sour Belgian Dark Strong, Applewine
Drinking: Otie's RIS, Trois Levure Saison, Black IPA, Sour Blonde, American Barleywine, Dopplebock
60 gallons YTD
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07-03-2008, 04:05 PM
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#7
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Senior Member
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 19,424
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Yup, that's about where it gets like dough. Let me further qualify that you can get away with a stiffer sparge mix if you've got a wide, shallow grainbed like in a large rectangular cooler. When it's tall and skinny, a lot of the sparge falls to the lower end of the grainbed leaving the top really dry and thick.
If you're going for a barleywine, you ought to go with just the first runnings and use the sparge runnings for another beer.
Barley Party Big
19-B English Barleywine
Author: Bobby
Date: 6/29/2008
Size: 5.0 gal
Efficiency: 53.52%
Attenuation: 70.0%
Calories: 402.33 kcal per 12.0 fl oz
Original Gravity: 1.118 (1.080 - 1.120)
|=======================#========|
Terminal Gravity: 1.035 (1.018 - 1.030)
|===============================#|
Color: 14.01 (8.0 - 22.0)
|==============#=================|
Alcohol: 11.06% (8.0% - 12.0%)
|====================#===========|
Bitterness: 64.1 (35.0 - 70.0)
|=====================#==========|
Ingredients:
28.0 lb Maris Otter
1 lb White Table Sugar (Sucrose)
2.0 oz East Kent Goldings (6.2%) - added during boil, boiled 60.0 min
3.0 oz East Kent Goldings (6.2%) - added during boil, boiled 5.0 min
1.0 ea Fermentis US-05 Safale US-05
Schedule:
Ambient Air: 85.0 °F
Source Water: 68.0 °F
Elevation: 0.0 m
00:03:00 Dough In - Liquor: 10.81 gal; Strike: 160.34 °F; Target: 152.0 °F
01:13:00 Sac Rest - Rest: 70.0 min; Final: 152.0 °F
01:27:05 Mash Out Ramp Up - Heat: 14.1 min; Target: 167.5 °F
01:42:05 Batch Sparge - [i]First Runnings: 0.0 gal sparge @ 153.0 °F, 5.0 min; Sparge #1: 6.5 gal sparge @ 170.0 °F, 10.0 min; Total Runoff: 14.31 gal (the 6.5 sparge runoff became my ESB).
Notes
[i]Making a huge assumption that the 7.75 gallon first runnings would be equal to about 50% efficiency at about 1.073 preboil on the Big beer. It actually came to 1.079 preboil at 7.5 gallon for a first runnings efficiency of 60%. Second runnings will become small beer.
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