So I'm finally moving into the wonderful world of all-grain brewing (just built an MLT)... very excited but I have just a few questions so bear with me... any help at all would be greatly appreciated!
(the following equations are from Palmer's "How to Brew")
So I've run through the equations for calculating infusion temp/volume (let's assume a single-infusion mash) and also for revising the grain bill via batch sparge calculations, along with all of the other outputs that come from batch sparge formulas.
The outputs from the sparge calculations include a new grain bill, strike water volume, and water-to-grist ratio.
Do I now go back to the Strike Water Temp formula [Tw=(0.2/R)(T2-T1)+T2] and replace my original values with the new grain bill (lbs.) and water-to-grist ratio? Or do my original calculations still hold?
One more thing: Palmer assumes that a standard (continuous) sparging yields an 80% efficiency, while batch sparging yields 75% (on average). Does this mean that I should calculate my original grain bill at 80% efficiency, then run the batch sparge calculations to get a new grain bill?
Sorry for all of the questions... I feel like I'm taking crazy pills.