...You place all your grain in your MLT. Heat your total water requirement in your BK (mash, sparge, and system losses water plus minerals, etc. to target your preboil pot volume).
Once strike temp is met, you dump or pump all the water into the MLT with the grain, stir well and check the temp for mash requirements (adj as req'd).
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It's only a matter of preference, but I pump my heated water over to my MLT first, then add grain and stir.
I'm not sure I understand. Do you empty the 1st runnings into another container then pump fresh, heated water from your BK? If you are, then that is sparging. With no-sparge you are recirculating all of the boil volume, over and over and over.
Yes, I don't do a mash out though per se... I 'turn the mash off' with the first batch sparge water attempting to get the grain bed up to 168... I vorlauf each time I empty of course until runnings are clear, with my setup that's about 1 qt until clear...
I add batch sparge water and run it through until I reach my boil volume which for me is about 8 gallons...
30 minutes to heat strike water, 60 minute mash, sparge water heats during mash, 20 minute batch sparge, 30 minutes to bring to boil, 60 minute boil, 20 minutes to chill. That's 3.66 hours without clean-up with a sparge and 85% efficiency and my wort is chilled, pitched and in the fermentation cooler.
30 minutes to heat strike water, 60 minute mash, sparge water heats during mash, 20 minute batch sparge, 30 minutes to bring to boil, 60 minute boil, 20 minutes to chill. That's 3.66 hours without clean-up with a sparge and 85% efficiency and my wort is chilled, pitched and in the fermentation cooler.
Once my mash hits 50 minutes I add 2-3 gallons of 185 degree water (depending on my grain bill), stir it and let it settle for 5 minutes then start my recirculation which covers my vorlauf (sp) and do that for 5 minutes. Then I transfer to my BK wide open which takes like 1 minute with a 5 gallon batch. When I add my sparge water it is usually at 180-185 now I then repeat the above.
Don't get me wrong, I would love to "no sparge" (personally I think you are sparging the whole time, but it needs a name ) but for me, it's not worth the effort to change my system as my time is very close.
I used to try and shave my time and be more efficient with each batch trying to "beat my last time" to see how "efficiently" I could get it. Then my wife reminded me I do this for fun and relaxation "so what does it matter if it takes all day?" Man I sure love her, even after 23 years!!
but I'm going on 25 years and I feel the same way. She is my assistant brewer since the last brew (she is always my bottle assistant), and now she is encouraging me to get better equipment... she pays my tickets when I speed! Rock on understanding SOWMBO's ! (SO=signification others - so as not to exclude anyone).
30 minutes to heat strike water, 60 minute mash, sparge water heats during mash, 20 minute batch sparge, 30 minutes to bring to boil, 60 minute boil, 20 minutes to chill. That's 3.66 hours without clean-up with a sparge and 85% efficiency and my wort is chilled, pitched and in the fermentation cooler.
Get rid of the chill and you'll be golden
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No sparge, no chill, no MLT, no HLT, no propane, no worries...
What kind of manifold or strainer do you use to keep from getting stuck at this flow rate?
I use one of JayBirds false bottoms. I have had luck with a stainless braid in the past. That's what I used before switching to the FB. I use a March pump for transferring with 1/2" ball valves on it and the kettles.
) but for me, it's not worth the effort to change my system as my time is very close.
but I'm going on 25 years and I feel the same way. She is my assistant brewer since the last brew (she is always my bottle assistant), and now she is encouraging me to get better equipment... she pays my tickets when I speed! Rock on understanding SOWMBO's ! (SO=signification others - so as not to exclude anyone).
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