First Question
I've been gearing up for my first all grain and looking over a bunch of recipes. Most of the time there are no details as to the volume of sparge water to use. I'm guessing that this has to do with the fact each system/technique is different. Please tell me if the following logic is correct for calculating the sparge water volume.
Working in reverse
Desired Volume in Primary
+ Volume Lost to Trub
+ Volume Lost to Evap (time x rate)
= Total Volume to Boil Kettle
Total Volume to Boil Kettle
- 1st Runnings Volume (Dough in volume - loss to grains - loss to deadspace)
= Sparge Water Volume
Second Question
Is there a minimum volume (ratio to amount of grain) recommended for the sparge? For one particular recipe with 16lbs of grain I calculated a sparge volume of 3.8 gallons using the logic above. Should I bump this up to a 90 min boil in order to get the sparge volume up to 4.5 gallons?
Thanks for the advice.
I've been gearing up for my first all grain and looking over a bunch of recipes. Most of the time there are no details as to the volume of sparge water to use. I'm guessing that this has to do with the fact each system/technique is different. Please tell me if the following logic is correct for calculating the sparge water volume.
Working in reverse
Desired Volume in Primary
+ Volume Lost to Trub
+ Volume Lost to Evap (time x rate)
= Total Volume to Boil Kettle
Total Volume to Boil Kettle
- 1st Runnings Volume (Dough in volume - loss to grains - loss to deadspace)
= Sparge Water Volume
Second Question
Is there a minimum volume (ratio to amount of grain) recommended for the sparge? For one particular recipe with 16lbs of grain I calculated a sparge volume of 3.8 gallons using the logic above. Should I bump this up to a 90 min boil in order to get the sparge volume up to 4.5 gallons?
Thanks for the advice.