PitsPale
Well-Known Member
- Joined
- May 2, 2007
- Messages
- 71
- Reaction score
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Hey all -
I'm planning on switching to all grain and have a few questions:
1) How is efficiency calculated?
2) My understanding of the mash process is:
-Select your grains and crush
-"Dough in" with water at a specified temperature (160 deg) at about 1 qt per pound of grain
- maintain at ~152 for about 60 minutes until starch conversion
- stir occationally to avoid cold spots
- Collect the first runnings and recycle
- When runnings are clear begin collecting in brewpot
Given all that - I'm a big unclear about sparging - how much water is sparged? Should you use a sparge arm? If you using a sparge arm, when should you begin sparging - after you've recycled the initial runnings?
3) then boil/brew as normal.
4) What should I use as an HLT? Another cooler?
Can anyone provide any additional information or clarify anything I got wrong?
Thanks,
Andy
I'm planning on switching to all grain and have a few questions:
1) How is efficiency calculated?
2) My understanding of the mash process is:
-Select your grains and crush
-"Dough in" with water at a specified temperature (160 deg) at about 1 qt per pound of grain
- maintain at ~152 for about 60 minutes until starch conversion
- stir occationally to avoid cold spots
- Collect the first runnings and recycle
- When runnings are clear begin collecting in brewpot
Given all that - I'm a big unclear about sparging - how much water is sparged? Should you use a sparge arm? If you using a sparge arm, when should you begin sparging - after you've recycled the initial runnings?
3) then boil/brew as normal.
4) What should I use as an HLT? Another cooler?
Can anyone provide any additional information or clarify anything I got wrong?
Thanks,
Andy