FEARDIZ
Well-Known Member
so.. from John Palmer
"Batch Sparging is a U.S. homebrewing practice where the full volume of sparge water is mixed into the mash. The grain bed is allowed to settle, and then the wort is drained off. The re-circulation step in this process takes place in the first minutes of the sparge. You can use more than one batch of water if you need to. This method differs from the English method in that the mash is not held for any significant time at the saccharification temperature before draining."
so for this cooler MLT, and batch sparge.. let me know if this sounds right,
so put grains in cooler
put 1.5-2 qt per lbs of grain of 170 deg. water into cooler with grains
keeping the mix at ~160 for 60 minutes
after 60 min. add 1.5x water used before at 170 deg.
wait for grain bed to settle.. I guess so it's not floating around ??
start draining the water into the kettle , you can put some back in the MLT if it's seems a little 'dirty'
"Batch Sparging is a U.S. homebrewing practice where the full volume of sparge water is mixed into the mash. The grain bed is allowed to settle, and then the wort is drained off. The re-circulation step in this process takes place in the first minutes of the sparge. You can use more than one batch of water if you need to. This method differs from the English method in that the mash is not held for any significant time at the saccharification temperature before draining."
so for this cooler MLT, and batch sparge.. let me know if this sounds right,
so put grains in cooler
put 1.5-2 qt per lbs of grain of 170 deg. water into cooler with grains
keeping the mix at ~160 for 60 minutes
after 60 min. add 1.5x water used before at 170 deg.
wait for grain bed to settle.. I guess so it's not floating around ??
start draining the water into the kettle , you can put some back in the MLT if it's seems a little 'dirty'