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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mini Mash Brew Session
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Old 06-12-2006, 10:59 AM   #11
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From this point on, it was just like an extract brew.


Things I've learned:
1. I thought I could use my 16 quart pot for this but 5 pounds of grain make for a mash that requires too much water for it. I ended up using my turkey fryer pot. I think a 20 quart pot would work.
2. I failed to realize that I needed two pots to make this work. One for heating the sparge water and one for the brew pot. The sparge water could be heated then put into another container but I think there would be too much heat loss.
A pot that could heat 2 1/2 to 3 gallons would work for the sparge water.
3. The whole brewing session took about 4 hours to complete. I'm sure I can knock some time off because I did a bunch of this post while brewing. Is this good or bad for you extract brewers?
4. I darn near nailed the OG. ProMash estimated 1.056 and I hit 1.055. This is hard for me to figure out because the last runnings of the sparge were 1.035.

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Old 06-12-2006, 11:08 AM   #12
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I think this test was a success. The Mash Tun held temp really well and the SS braid worked like a champ. The wort flowed quite easily and it cleared up quickly.

I need to learn more about Batch sparging. This was my first attempt. Does it require more water than fly sparging?

With a few small tweaks here and there I think it will work great for an extract brewer who wants to go all grain but doesn't have the time or space to make it work.

If I missed something or didn't explain everything clearly please post and let me know.

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Old 06-12-2006, 01:54 PM   #13
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About your sparge:

The reason the gravity of the runnings is higher in batch sparging is that all of the sugars are washed into solution at once (when you add the sparge water and stir), rather than being gradually rinsed off of the grains, as in fly sparging. So the gravity at the end of the batch is theoretically the same as at the beginning of the batch.

About time:
It seems to my that a PM batch should take about the same amount of time to brew as an "ordinary" AG batch. The biggest difference is that you're boiling smaller amounts at every step (strike water, sparge water, wort), although, as you imply, using the stove vs a propane burner probably mitigates that advantage.

Of course, some AG batches aren't ordinary: If you're doing a huge brew and need to boil down 12 gallons of wort to 5 gallons or such, that's going to take a long time. Also, siphoning a full boiled wort into the fermenter is going to take a little longer than siphoning a few gallons then topping off.

I think this will be a very helpful thread for people thinking about trying a PM batch.

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Old 06-12-2006, 02:39 PM   #14
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Quote:
Originally Posted by RichBrewer
Actually, it's been so long since I've done an extract brew I'm not sure how much longer it takes. I would say you are in the ball park though.
The wort is done boiling and is now in the sink and is cooling in ice water. I am now at the 3 hour mark for this session. How long does your extract sessions take?

Well, 45 minute steep. The other 4 gallons are in my kettle coming to a boil. So as soon as the steep is done, its right into the 60 minute boil, then a 15-20 minute cool down.

The Saccharification rest is basically the 60 minutes you spent at 155? And when the sparge water was added you gave the mash another stir correct?

Thanks for the step by step. I actually have the ingredients for a Nut Brown I was going to do this week(6 lbs DME & 2.5 lbs specialty grains) I think Im going to replace 3 lbs of the DME with 4.5 lbs of 2-row and see how it works out. I have a 5 gallon cooler so there shouldn't be a problem with enough space.
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Old 06-12-2006, 04:33 PM   #15
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Quote:
Originally Posted by Chimone
The Saccharification rest is basically the 60 minutes you spent at 155? And when the sparge water was added you gave the mash another stir correct?
That is correct. Actually todays malts convert in fewer than 60 minutes but I always do a 60 minute mash just to be sure.
I gave the mash a good stir both times sparge water was added. I'm glad I did for the second one because the grain bed was highly compacted.

By the way, it's bubbling away this morning.
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Old 06-12-2006, 04:41 PM   #16
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Quote:
Originally Posted by Ize
Thanks for the update Rich. I've been wondering how this was going with you and Chimone. I was eyeballing rubbermaids while out and about this wknd.

Keep us posted and good luck!



Ize
I would recommend this method. It isn't that much more equipment and it is easier than AG. If you do decide to go AG, sell the mini mash tun to another extract brewer.
It took me 2 hours less than my AG batches and I know I could have knocked off at least 30 minutes. Clean-up was easy as well. I dumped the spent grains in the garden. The tun cleans out nicely with just hot water. The only other big thing to clean was the brew pot which didn't even take 5 minutes to clean.
EDIT: Spelling
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Old 06-12-2006, 04:44 PM   #17
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Quote:
Originally Posted by RichBrewer
I gave the mash a good stir both times sparge water was added. I'm glad I did for the second one because the grain bed was highly compacted.
You definitely want to stir between batches when batch sparging...as you noted that grainbed was compacted and stirring it will really help get the remaining sugars dissolved into the sparge water.
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Old 06-12-2006, 04:50 PM   #18
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Quote:
Originally Posted by Baron von BeeGee
You definitely want to stir between batches when batch sparging...as you noted that grainbed was compacted and stirring it will really help get the remaining sugars dissolved into the sparge water.
What is your experience with water needed and the gravity of the last runnings while doing batch sparging??
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Old 06-13-2006, 07:49 PM   #19
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Quote:
Originally Posted by RichBrewer
What is your experience with water needed and the gravity of the last runnings while doing batch sparging??
Sorry, just saw this. I don't take gravity readings while batch sparging...due to the mechanics of a batch sparge you're just not very likely to get into a pH/gravity issue where you start extracting tannins unless you really oversparge badly.

In terms of water needed, I figure out how much I want in the kettle (usually 7-7.5g for a 5.5g batch). I then figure out how much water will be required to get two equal batches (obviously the first batch requires more water due to grain absorption) which results in my desired final volume.

For the 10g batch I did recently I just did 3 equal batches.
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Old 06-14-2006, 02:04 AM   #20
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Quote:
Originally Posted by Baron von BeeGee
Sorry, just saw this. I don't take gravity readings while batch sparging...due to the mechanics of a batch sparge you're just not very likely to get into a pH/gravity issue where you start extracting tannins unless you really oversparge badly.

In terms of water needed, I figure out how much I want in the kettle (usually 7-7.5g for a 5.5g batch). I then figure out how much water will be required to get two equal batches (obviously the first batch requires more water due to grain absorption) which results in my desired final volume.

For the 10g batch I did recently I just did 3 equal batches.
So it sounds like I did OK doing 2 sparges at 1 1/4 gallon each? (plus the 1 1/2 gallons in the mash)
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