javedian
Well-Known Member
I need some help. I have found many mash and sparge calculators that tell the amounts of water needed for various parts of the mashing process. I even found a no-sparge calculator that scales the grain bill for no-sparge brewing.
What I am trying to understand is how many points (or percentage of potential) do I get for mashing a certain amount of grain? I know that most of the sugars come off the first running. How much? How much would I get off a partial sparge - i.e. not full extraction, but only sparging enough to get to a specific pre-boil volume? The water calculators don't factor the gravity, and the gravity / recipe calculators don't factor mash & sparge volumes, just total batch size.
EX: (numbers from a step mash spreadsheet I found)
I have 10 lbs of 2-row grain, and expect to get 70% utilization under normal circumstances. For a normal sparged 5gal batch, this should yield a OG at pitching of 1.052, or 260 points. At 1.25 qt/lb single infusion mash with mashout, how many points do I get in my 3.1 gal of first runnings? If I sparge with 1.9 gal, I should get 5gal to brew pot, and about 4.4 gal to fermenter after boil off and hop loss. What gravity would this be?
Saccharification Rest
Ratio of water to grain quarts/pound 1.25
Grist Temperature T1 65° F
Target Rest Temp T2 154° F
Weight of Grain in Pounds G 10.0
Strike Water Quarts ---> Wm 12.5
Strike Water Temperature ---> Tw 168° F
Space Used Gallons ---> 3.91
Initial Mash Temp T1 154° F
Target Mash Temp T2 168° F
The temperature (°F) of the infusion water 210° F
Infusion Amount Quarts --> Wa 4.8
Space Used Gallons ---> 5.1
Total Water Added Quarts 17.3
Grain Absorbtion Quarts 4.8
Additional Losses Quarts 0
Total Gallons First Runnings 3.1
What I am trying to understand is how many points (or percentage of potential) do I get for mashing a certain amount of grain? I know that most of the sugars come off the first running. How much? How much would I get off a partial sparge - i.e. not full extraction, but only sparging enough to get to a specific pre-boil volume? The water calculators don't factor the gravity, and the gravity / recipe calculators don't factor mash & sparge volumes, just total batch size.
EX: (numbers from a step mash spreadsheet I found)
I have 10 lbs of 2-row grain, and expect to get 70% utilization under normal circumstances. For a normal sparged 5gal batch, this should yield a OG at pitching of 1.052, or 260 points. At 1.25 qt/lb single infusion mash with mashout, how many points do I get in my 3.1 gal of first runnings? If I sparge with 1.9 gal, I should get 5gal to brew pot, and about 4.4 gal to fermenter after boil off and hop loss. What gravity would this be?
Saccharification Rest
Ratio of water to grain quarts/pound 1.25
Grist Temperature T1 65° F
Target Rest Temp T2 154° F
Weight of Grain in Pounds G 10.0
Strike Water Quarts ---> Wm 12.5
Strike Water Temperature ---> Tw 168° F
Space Used Gallons ---> 3.91
Initial Mash Temp T1 154° F
Target Mash Temp T2 168° F
The temperature (°F) of the infusion water 210° F
Infusion Amount Quarts --> Wa 4.8
Space Used Gallons ---> 5.1
Total Water Added Quarts 17.3
Grain Absorbtion Quarts 4.8
Additional Losses Quarts 0
Total Gallons First Runnings 3.1