Proper batch sparging

s2cmpugh · 02-07-2012, 05:20 PM

Hey everyone. I need some help on proper batch sparging. On my most recent AG brew (2nd batch) I mashed at 154ish, then I added about 1.5 gallons of 170 water. After that I stirred for a minute, then drained off into my kettle. Then I added the remaining 170 water, stirred and let it rest for about 10 minutes.

Is this process correct?

How fast should I be lautering into the kettle, valve fully open, half way, etc.?

Thanks!
Cris

**bruin_ale** · 02-07-2012, 05:23 PM

Thats about right except I drain the mash tun before adding the first sparge infusion.
Also, I dont let them sit for any length of time, but I recirculate until it runs clear again. I empty it at a fairly fast rate, as long as it still remains clear and no grains are getting sucked through you're good.

**edmanster** · 02-07-2012, 05:27 PM

Quote:

Originally Posted by bruin_ale

Thats about right except I drain the mash tun before adding the first sparge infusion.

+1.. It also tells you how much the grains absorbed and dead space so you can add just enough sparge water to hit your pre boil amount

**DeNomad** · 02-07-2012, 05:28 PM

Hmm I have always been fuzzy on this part myself. I have always added water hot enough to bring the whole mash to 168-170 deg, usually 198 deg sparge water additions. It definitely makes good beer doing it this way, but would like to hear which method is correct.

**bruin_ale** · 02-07-2012, 05:30 PM

Quote:

Originally Posted by DeNomad

Hmm I have always been fuzzy on this part myself. I have always added water hot enough to bring the whole mash to 168-170 deg, usually 198 deg sparge water additions. It definitely makes good beer doing it this way, but would like to hear which method is correct.

As with many things in brewing (and life), it's personal preference.
I mashout using my HERMS before I sparge, so the entire mash is already at 170. So I add 170 degree water because I don't need to raise the grain bed temps. Some people refuse to sparge any hotter than 170 because they're worried about astringency issues. Palmer has revised his statements on this and clarified that the grain bed shouldn't go over 170, but that the sparge water can be much hotter.

Denny · 02-07-2012, 05:41 PM

See www.dennybrew.com . I used to add additional water before running off the mash but these days I use a higher ration so I don't have to deal with the extra addition. I also always do only one sparge addition. IMO, if you beak the sparge into 2 additions, you're doing extra work for no appreciable gain.

**bruin_ale** · 02-07-2012, 05:51 PM

I think I may switch to one next time also.. I measured the last of the runnings of my second sparge this weekend and it was really low to the point that I was concerned about tannin extraction. I'm sure it'll turn out fine, but maybe a single sparge would have been better. It was a pretty small beer too, so that probably didn't help (7.5lbs of grain)

phuff7129 · 02-07-2012, 06:02 PM

You might find this article helpful.

http://www.beersmith.com/batch-sparging/

s2cmpugh · 02-08-2012, 04:50 PM

Thanks for the suggestions everyone!

So what water temperature should I be adding into the mash tun when I batch sparge?

I started doing two additions to help thin out my mash before I did my first runnings. Should I just vorlouf then lauter OR, add some water, then vorlouf and lauter?

Thanks!

Denny · 02-08-2012, 04:53 PM

I heat my batch sparge water to 185-200 F. That gets my sparge temp to just under 170.

I just vorlauf, then runoff as my web page states.