Originally Posted by RichBrewer
Charlie Papazian says to use 1 quart per pound for the mash and 1/2 gallon for the sparge. Depending on the amount of grain you use, you might have to top off the fermenter with more water or you may have to boil longer.
I like to add an extra gallon to the sparge and check SG. If it is high I sparge with the extra gallon.
(A lot of folks use more than 1 quart per pound and 1/2 gallon per pound)
I use 1.25 and sparge to 7 gallons to boil down to 5.5.. This method averages 73% efficiency (for me).. Charlie has good info but Charlie doesn't mash in my rig. There are no absolutes My methods and gear are going to yield a different result than anyone elses with same recipie....
To answer the question posed, when doing AG, sparge until you get the sugar out, 1.010 is a great indicator .. then boil it down to the desired volume.. evaporation is your friend