Originally Posted by inkman15
Hi guys - thinking about brewing this one this week. Initial post doesn't say anything about how much water/temp for sparging. What have you all used?
Well sparge water doesn't really vary much in temp... usually just whatever raises the mash temp enough to stop the mash enzymes... 180*F is probably fine. I also left the volume open-ended because I do "no mash-out" and batch sparge but there are many other ways to do it that require different amounts of water.
Plus, due to the dry environment I live in, I have a really high boil-off rate.
But if you really need some guidance, at the end you should collect enough to end up with 5.5 gallons, taking into account grain absorption, mash-tun deadspace, boil-off rates, kettle deadspace, etc. In my case, I try to get 7-7.5 gallons into the kettle.