shot0rum247
Well-Known Member
I did my first AG batch last night, Ive been doing extract for a few years and finally decided to move up. I have a few questions though.
I did an imperial IPA with 14 pounds of grain, thats about 4.2 gallons of mash water. If I wanted to end up with 6 gallons in the boil that does not leave much water to sparge with...what should i do? I ended up doing smaller sparge sets until I reached a volume of 6 gallons but I know I can over sparge grains so I don't want to do this.
What temp should I heat the water up to before I dump in to sparge (do I need to heat sparge water up to compensate for cooling like mash-water) and about what volume and how many sparges should I do after releasing the initial mash wort?
Also, how fast should I let the wort and sparge water exit the grains by regulating the ball lock. I know with fly sparging you do it pretty slow but what about batch sparging?
Thanks all, much appreciated
I did an imperial IPA with 14 pounds of grain, thats about 4.2 gallons of mash water. If I wanted to end up with 6 gallons in the boil that does not leave much water to sparge with...what should i do? I ended up doing smaller sparge sets until I reached a volume of 6 gallons but I know I can over sparge grains so I don't want to do this.
What temp should I heat the water up to before I dump in to sparge (do I need to heat sparge water up to compensate for cooling like mash-water) and about what volume and how many sparges should I do after releasing the initial mash wort?
Also, how fast should I let the wort and sparge water exit the grains by regulating the ball lock. I know with fly sparging you do it pretty slow but what about batch sparging?
Thanks all, much appreciated