Deebee
Well-Known Member
I read recently about people doing something called NO sparge brewing.
As i understand it this is done for smaller batches of beer and shortens the brew day quite considerably.
It sounds so easy though? Based on my current situation where the my wife is struggling with all smells ( due to the pregnancy) it seems a good way for me to make some short length brews ( like oatmeal stout ) of say 10 liters.
questions as follows.
1. This must mean that there are more sugars left in the mash tun as there is no sparge to rinse them out. Do you have to increase the grain bill in order to account for this.
2. Is mash temp the same of 66-67 C or do we increase this ?
3 is the technique as follows.
a) find grain bill
b) heat water as normal but have entire amount in mash tun ( so for a grain bill of say 3 kilos and a brew length of say 10 liters we would need 13-14 liters water?
c) after the mash is finished ( 60-90 mins) drain into boiler and contine as normal?
This would reduce the brew day drastically, as the temperature of the wort to be boiled would be already half way to boiling, the amount of liquid is less so would take a shorter time to boil.
Or am i missing something?
Are there any advantages or disadvantages of doing this on a short brew length other than highly reduced efficiaency and the like need for a large grain bill than for a "normal" sized brew.
Would we just work out the hops on the brew length of 10 liters?
This could be a really nice wasy to do smaller batches, and it would take less time to cool too!
Thanks
As i understand it this is done for smaller batches of beer and shortens the brew day quite considerably.
It sounds so easy though? Based on my current situation where the my wife is struggling with all smells ( due to the pregnancy) it seems a good way for me to make some short length brews ( like oatmeal stout ) of say 10 liters.
questions as follows.
1. This must mean that there are more sugars left in the mash tun as there is no sparge to rinse them out. Do you have to increase the grain bill in order to account for this.
2. Is mash temp the same of 66-67 C or do we increase this ?
3 is the technique as follows.
a) find grain bill
b) heat water as normal but have entire amount in mash tun ( so for a grain bill of say 3 kilos and a brew length of say 10 liters we would need 13-14 liters water?
c) after the mash is finished ( 60-90 mins) drain into boiler and contine as normal?
This would reduce the brew day drastically, as the temperature of the wort to be boiled would be already half way to boiling, the amount of liquid is less so would take a shorter time to boil.
Or am i missing something?
Are there any advantages or disadvantages of doing this on a short brew length other than highly reduced efficiaency and the like need for a large grain bill than for a "normal" sized brew.
Would we just work out the hops on the brew length of 10 liters?
This could be a really nice wasy to do smaller batches, and it would take less time to cool too!
Thanks