Brocster
Well-Known Member
I am having trouble with efficiency and was wondering if perhaps my sparge process is to blame...
I do a batch sparge (70 quart cooler - 11 gallon batches post-boil), and my volumes and stirring are probably ok. However, I am wondering if my sparge temp is too low. For 27 pounds of grain, mashed at 152 degrees, what should a sparge water temp be? I used 8.5 gallons on my last batch that had 27 pounds grain mashed at 152 degrees for 75 minutes. OG was way off post-boil. Sparge water temp was 174 degrees.
I can only think that sparge temp was to blame. I crush my own grains at the LHBS and have never had a problem before.
Thanks ahead of time for any feedback.
I do a batch sparge (70 quart cooler - 11 gallon batches post-boil), and my volumes and stirring are probably ok. However, I am wondering if my sparge temp is too low. For 27 pounds of grain, mashed at 152 degrees, what should a sparge water temp be? I used 8.5 gallons on my last batch that had 27 pounds grain mashed at 152 degrees for 75 minutes. OG was way off post-boil. Sparge water temp was 174 degrees.
I can only think that sparge temp was to blame. I crush my own grains at the LHBS and have never had a problem before.
Thanks ahead of time for any feedback.