Fly Sparge with Beersmith

**shoebag22** · 10-10-2009, 11:24 PM

I have beersmith and have only done batch sparging. I am will soon start fly sparging and wondering which mash profile I should use when fly sparging...

**BeerSmith** · 10-11-2009, 08:50 PM

Hi,
The standard mash profiles are designed for fly sparging, so any of the regular ones (either mash out or no mash out) will do! The use of fly sparging might raise your overall brewhouse efficiency a bit, but only after you have a few batches under your hat.

Brad

**shoebag22** · 02-20-2010, 04:37 AM

so I'm looking at single infusion, full body and for the mash out it says to add 9qt of 196 degree water to bring the step temp up to 168...

Since I am fly sparging, am i adding that mash out water to the MLT at the same time as I'm sparging, or does it get added to the MLT and along with the water that is currently in the MLT?

**Yuri_Rage** · 02-20-2010, 04:41 AM

If you are step mashing via infusion, you'll add those 9 quarts prior to sparging.

**shoebag22** · 02-22-2010, 07:21 PM

Quote:

Originally Posted by Yuri_Rage

If you are step mashing via infusion, you'll add those 9 quarts prior to sparging.

So those 9 quarts have nothing to do with the sparge... do I just dump all 9 quarts in at once?

**GilaMinumBeer** · 02-22-2010, 07:38 PM

Yes. The concept here is to infuse the mash to raise it to 168*F and hold for a few minutes (I hold for 15) to further liquify or "this out" the sugars in an attempt to boost eficacy of the sparge.