maltMonkey

Recipes 

Usually 5 or 6 gallon batches.

ajf

Recipes 

IMHO, the duration of a fly sparge depends on the size of the batch, the gravity of the wort, and the equipment being used.
With my equipment, If I were to sparge a 5g batch with a gravity of ~1.040) for 60 minutes, it would be over sparged. On the other hand, a batch with a gravity of ~1.070 would be under sparged, while 60 minutes sounds about right for a gravity of 1.050. If I changed my 5g MLT to a 10g, and still brewed a 5g batch (larger surface area, and smaller grain bed depth), I would think that required optimum sparge times would increase a little, and if I were to brew a 10g batch, I think sparge times would increase.
I will be happy to verify these last two situations is someone would like to donate a 10g rubbermaid cooler with false bottom and a keggle

-a.

ajf

Recipes 

Strange. I usually use 3.5 - 4 qts of boiling water on the same size batch.

-a.

maltMonkey

Recipes 

Interesting--I've never used less than 2 gallons to get to 168°. I usually mash around 150°-152° at 1.25qts/lb.

Boerderij_Kabouter

Recipes 

I sparge just under 1 qt a minute. This will give you good extraction. Any higher and I think you will not be as efficient as you could be.

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tnlandsailor

Recipes 

A good sparge rate is about 5 minutes per gallon into the kettle. For a 6 gallon batch, I usually put 7.5 gallons into the kettle and boil down to 6 gallons over the course of an hour. To fly sparge 7.5 gallons, it usually takes about 40 minutes. A sight glass on your kettle is a huge help here.

Prosit!

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Knoxville, TN
Innovative Homebrew Solutions
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maltMonkey

Recipes 

I usually try to hit around 8 or 9 minutes per gallon but it's really hard to shut off all my valves enough to get such a small flow rate (has to go through my entire HERMS setup) so I usually get closer to 5 or 6 minutes per gallon.