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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Mash water/sparge water ratio
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Old 05-29-2014, 06:46 PM   #21
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FWIW, I BIAB and shoot for close to equal runnings from my mash and sparge. I mash somewhere between 1.5 - 2.0qt/lb depending on my grain bill size. I then make up the difference with a single sparge. My runnings are always within 1 gallon of each other. I like to mash thin.... it works for me.

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Old 06-12-2014, 08:14 AM   #22
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Using the 1.5qt/lb of grain rule: What would one do if they had a large grain bill? I see that with this system the sparge volumes will reduce as the grain bill increases? Do you cut the mash volume in order to increase the sparge volume?

For example, using the 1.5 rule, if I have a 14lb bill, then my total sparge volume is only 2 gallons. That seems like a small volume of water. Also, can you batch sparge with that small of a volume?

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Old 06-12-2014, 12:03 PM   #23
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Default Mash water/sparge water ratio

I got this from Denny Conn's website. It works for me.

R1=initial runoff volume which = mash water volume - water absorbed by grain
(assumed to be .1 gal./lb. for this example since that’s the way my system works...use your own figure)

S= batch sparge water volume
V= total boil volume (amount in needed in kettle for boil)
I=volume of infusions for a step mash

R1+I+S(1)+S(2)+S(etc.) must equal V
AND
R1+I=.5V

For example, a 10 lb grain bill I usually mash with 3.25 gal of strike water (between 1.25 and 1.5 qt s per lb). After an hour mash I mash out with 1.25 gal of infusion water (which takes care of dead space and grain absorption). Once vorlaufed and lautered, I batch sparge with 3.25 gal water. This gives me ~6.5 gal of boil volume. I boil off ~1 gal and have ~.5 gal dead space in my kettle so I end up with ~ 5 gal in the fermenter (a bit more for the hydrometer tube if I tip it a bit).

YMMV


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Old 06-12-2014, 12:39 PM   #24
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As long as your pH isn't off, mash thickness isn't that important. Normally 2 qts/lb or less will be fine. Here's what I use to ball park two equal runnings. If it gets too thin, add some of the sparge volume as a mash-out before draining. If your tun is too small divide by three and do three equal runnings.

Post Boil Volume + Boil-off = Pre-Boil Volume
5.5 + 1.5 = 7

Pre-Boil Volume / 2 = Sparge Volume
7 / 2 = 3.5

Grain Absorbsion + Dead Space = Mash Loss
1.75 + .25 = 2

Sparge Volume + Mash Loss = Dough-In Volume
3.5 + 2 = 5.5

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Old 06-13-2014, 12:39 AM   #25
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Thanks for the help.

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Old 06-13-2014, 08:01 PM   #26
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Quote:
Originally Posted by AnOldUR View Post
As long as your pH isn't off, mash thickness isn't that important. Normally 2 qts/lb or less will be fine. Here's what I use to ball park two equal runnings. If it gets too thin, add some of the sparge volume as a mash-out before draining. If your tun is too small divide by three and do three equal runnings.

Post Boil Volume + Boil-off = Pre-Boil Volume
5.5 + 1.5 = 7

Pre-Boil Volume / 2 = Sparge Volume
7 / 2 = 3.5

Grain Absorbsion + Dead Space = Mash Loss
1.75 + .25 = 2

Sparge Volume + Mash Loss = Dough-In Volume
3.5 + 2 = 5.5
What do you mean by Dead space and Dough-In Volume?
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Old 06-13-2014, 08:53 PM   #27
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I don't do any math for this. I run my mash and collect my first runnings. Whatever that gives me i subtract from my boil volume and run my sparge. I'm usually pretty close. I don't generally worry about it because my boil is never consistent anyway. As long as I get at least 6 gallons and my gravities are correct I'm gonna keep going. I'd rather have my recipe go to plan than collect X amount.

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Old 06-13-2014, 09:27 PM   #28
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Originally Posted by rigatron View Post
What do you mean by Dead space and Dough-In Volume?
Dead space is the volume of liquid left in your mash tun that would remain after draining. It's the area below your dip tube. By dough-in volume I was referring to the initial amount of water you'd put in your tun along with the grain.
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Old 06-13-2014, 10:11 PM   #29
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Huh. I thought dead space was another word for the head space in the mash tun or BK? I've found that the head space remaining & the density of the mash govern some of the heat retention ability of that particular mash.

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