Originally Posted by ohiobrewtus
If I remember correctly, i think that I've read on here before that I should account for roughly 1.5 qt/pound for sparging? (I certainly could be wrong here, as I just searched and I could not verify this information) If the above information of 1.5 qt./lb is correct I would be sparging with 6.75 qt or roughly 1 3/4 gallons of water.
I plan on bringing 2.5 gallons of water to 155-160 then doughing in and holding for 60 minutes in my MLT.
My main f-up concerns are regarding the sparge water per pounds of grain calculation and the actual process of batch sparging. How exactly do you all do your batch sparging?
Do you drain out the MLT then pour all of the sparge water in all at once?
Do you introduce the sparge water with wort still in the MLT? (related to question above)]
Should I batch sparge twice with 1/2 of the required water each time?
Should I re-introduce the first runnings (and if so, how much?)
I apologize if these are all goofy questions that are not worthy of some of the resident EAC's, but I'm stoked about doing my first mash and I want to make a great beer at the same time.
BTW - I decided to introduce the Flaked oats and Wheat in an effort to reproduce the color of Hoegaarden as I will be using the yeast that I've cultivated from Hoegaarden bottles and stepped up twice.
I'd greatly appreciate any advice.
I sparge with 2q. per pound.
1. yes, drain it then pour the sparge water in.
2.no you can do a mash out, I never do one.
3.you can do it this way if you can not fit all the water in at once.
4. do this until the runnings are not cloudy anymore. You will see what im talking about when you do it. Just make sure to pour it back in gently. I put a plate on the grain bed sometimes so I don't dig a hole.
Also you only need to mash in with 1.4 gallons of water or 5.6Q. With 2 1/2 gallons your mash will be very thin.
I am still pretty new to all grain, so others might have better answers.
Best of luck.