shoebag22
Well-Known Member
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...
Fly Sparge with Beersmith
- Thread starter shoebag22
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
BeerSmith
Well-Known Member
- Joined
- Jul 21, 2006
- Messages
- 340
- Reaction score
- 44
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
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
OP
OP
shoebag22
Well-Known Member
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?
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?
If you are step mashing via infusion, you'll add those 9 quarts prior to sparging.
OP
OP
shoebag22
Well-Known Member
So those 9 quarts have nothing to do with the sparge... do I just dump all 9 quarts in at once?
- Joined
- Jan 23, 2008
- Messages
- 65,431
- Reaction score
- 10,793
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.
