??? On BeerSmith and Ol' Yule Loggy from Brewing Clasic Styles

BillTheSlink · 11-06-2009, 11:17 PM

I am going to be brewing this tomorrow. I want to do the "Split Batch Sparg" method and can't figure out how to set up BeerSmith for this. I know it was covered in a thread here while back, but I forgot and can't find it in the search. Also, I am assuming this is a full body beer, even though it is mashed at 153. Is this right? OG Is 1.090 FG is 1.022 and, in case you didn't guess, it is a spiced Christmas beer and is based on a English Old Ale.

I also screwed up the default Single Infusion Full Body Mash profile by editing it instead of choosing it and then editing it in the recipe field. What should it say?

This is also my first attempt at a batch sparg. I have only fly sparged, but have since built a ten gal. Rubbermaid tun. How long after I pour in my sparg water and stir until I drain?

Sorry for so many questions, it's been a couple of months since I brewed and when you're new you get rusty fast.

BillTheSlink · 11-07-2009, 02:19 AM

OK, all questions answered except how to set up the split batch sparge. I found a post somewhere that said to fill the box that says sparge with 50% of the mash tun then fill the box that says use equal batches. What I get is five rounds of batch sparges. Not cool. The answer on the body question was to set it to mash at 1 qrt per lb of grain

**mmb** · 11-07-2009, 02:49 AM

Put 75% or 80% in that box. That is what I do and it comes out properly.

Or... do a single batch in software and then split that amount of water in half ion your head and do two sparges that equal the amount of the one larger sparge.