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Old 08-03-2009, 02:49 AM   #1
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First let me say this is a great place with allot of great information and people.

My questions are these:

On a single infusion with no mash out, the mash in step states to add 2.33gal of water at 163.8. I understand this part of the process but the part that I am not sure of is after. The instructions in beersmith states to sparge with 6.49 gal of 180º water. This is the part that I am not sure of. I do not have the means of doing a running sparge... so the only thing that I have done to this point is batch sparge.

Do I just add 6.49 gal to my MLT after I drain the first 2.33 gal then drain that with out letting it sit for any amount of time?

Am I understanding the instructions right by doing it that way?

the recipe that I am planing on doing in a day or two is this one Cream of Three Crops scaled to a 5 gal batch size.

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Old 08-03-2009, 04:17 AM   #2
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That's the gist of it - though I personally prefer to do two sparges whenever possible (i.e. in this case, I'd batch sparge twice with about 3.25 gallons each), and let it sit for 5-10 minutes prior to draining to let the grain bed settle.

The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Primary: Brett Saison, Brett Berliner Weisse, sLambic I, sLambic II, Pils, Dunkel, Oud Bruin
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