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Old 08-10-2007, 03:06 PM   #11
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Quote:
Originally Posted by tst4echo
Easy rule of thumb is 1/2 your grain volume. Brewing software also helps to work out some of the specifics, but this has always worked for me.
Yeah, except my grain is measured in pounds and my water is measured in quarts.
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Old 08-10-2007, 03:06 PM   #12
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evaporation rates article : http://byo.com/mrwizard/769.html

they say 6%-8% for home brewers per hour......I use 15% per hour and that works for me living in a very dry climate, at altitude, using a keggle.

(oh and Im going to happy hour = free beer at Avery this afternoon.... and im taking the bus for health precautions)

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Old 08-10-2007, 03:08 PM   #13
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Thanks for the BYO link. I think the fact that I'm splitting my wort into two kettles will help.

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.planned:
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.primary | bright:
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XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 08-10-2007, 03:38 PM   #14
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Oh,
as an example with your figures

15.5 /2 = 7.75 gallons or 31 quarts. You should have used 4.26 gallons of water for the mash, so with all said you end up with 8.90 gallons in th kettle and 5.74 left over after boil. This is based on a 5 gallon batch.

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Old 08-10-2007, 03:41 PM   #15
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Quote:
Originally Posted by tst4echo
Oh,
as an example with your figures

15.5 /2 = 7.75 gallons or 31 quarts. You should have used 4.26 gallons of water for the mash, so with all said you end up with 8.90 gallons in th kettle and 5.74 left over after boil. This is based on a 5 gallon batch.
I actually thought I knew what you meant in the earlier post, but now I am confused.

How did you go from 7.75 gallons to 8.9 in the kettle?
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Old 08-10-2007, 04:03 PM   #16
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sparge water plus water in the mastun adjust for loss in the grains and deadspace and you end up with 8.9 which is low depending on any dead space in your sparge container.

here are the numbers

7.25 gallons for sparge
4.26 gallons in mash
1.86 gallons loss in grain
= 9.65 gallons
.5 gallon (2qt) loss in mush tun deadspace
9.15 gallons in kettle. without any deadspace in sparge container.
8.9 gallons in kettle if you factor a 1 qt loss in sparge deadspace (depends on your container.)

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Old 08-10-2007, 04:10 PM   #17
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OK, gotcha. You didn't say you were compensating for dead space. But that makes sense, for the most part.

One picky detail -- you said to use 7.75 gallons sparge water earlier, now it is 7.25. But I understand now how you did your calculations. I do something very similar.

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Old 08-10-2007, 04:18 PM   #18
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Ah, I mistyped the 7.75. I would like to say I fat fingered it, but that would be a huge fat finger.

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Old 08-10-2007, 04:34 PM   #19
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I think with the program I use, Beersmith, the sparge volumes for batch sparging are only based on getting the pre boil volume of water you desire, they aren't related to efficiency at all.

You can always measure the gravity after sparging some of the water to see what your efficiency is. If you aren't satisfied, you can sparge some more, and if you are you don't have alot of extra water to boil down.

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Old 08-10-2007, 04:38 PM   #20
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I thought I'd give you my perspective on it. The formula is PV = MI - GA - MTDS + SV or desired preboil volume = Mash Infusion Volume - Grain Absorbtion - Mashtun Dead Space + sparge volume.

First, determine if you was a specific preboil volume or if you want to maximize efficiency. I want 7.5 gallons in the pot no matter what. I don't want to sit there boiling for 90 minutes.

Let's say you want 7.5g preboil and your grain bill is 12 lbs. At 1.25qt/lb, that's 15qts infusion or 3.75 gallons. I know based on my experience that grain absorbtion (if you'ved kept your stash in an airtight container) is about .5 qts per lb. In this case you're going to lose 6qts so your first runnings (assuming no dead space) is going to be 9qts (2.25 gallons).

Now you take your desired preboil of 7.5 - 2.25 = 5.25g sparge water which you'll want to break into to steps of 2.75 and 2.5 each.

If you don't really trust my numbers, the best thing to do is measure your first runnings the first couple times so you can be positive what your dead space and absorbtion is.

Again, the big decision is when you actually want to stop sparging. Do you keep running more water through until you hit 1.010 on the runnings or stop when you hit your preboil volume? I like the latter because I'm not that worried about hitting my gravity perfectly.

The highest efficiency I've ever hit included a mash out infusion and two equal sized sparges. (86%).

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