permo
Well-Known Member
I have a 48Q cooler mash tun. Do you think I can fit a 25 pound grain bill and all of the associated water in this size of a cooler? I am sure hoping so!
I fly sparge and use 1 qt / lb for most of my brews. Never gives me a problem.I would mash a bit thicker unless of course you are fly sparging. say 1.0
I fly sparge and use 1 qt / lb for most of my brews. Never gives me a problem.
In response to the OP, there's plenty of room for the mash, but I don't know if you have sufficient capacity remaining for a double batch sparge.
-a.
I would mash a bit thicker unless of course you are fly sparging. say 1.0
ok, this is sort of off topic, but when you guys are mashing/sparging how do you figure your sparge volumes? I've only done one AG batch so far, so still figuring out the mash science. I did 1.25 qt/lb in the mash, and i think 2 qt/lb sparge.... but i ended up with like 2 gallons over my desired boil size and had to boil down for a couple hours. with those volumes if i had a 15 lb grain bill, i'd endup with a volume of like 12 gallons if i used the full 1.25 and 2 qt/lb ratios.
Can i just sparge the quantity to get the desired volume? This would prevent having to boil off, but would lower my efficiency, right?
A great rule of thumb is to use 1.5 quarts a pound for the mast and two quarts a pound for the sparge. I split my sparge up evenly into two rounds. Then I boil to get down to the proper volume, bigger beers means more wort collected and longer boils to get down to proper volume and up to proper OG.
Hope this helps.
For a 25 pound grain bill I would mash in with rougly 8-9 gallons of water and sparge with two 5 gallon batch sparges. I bet I would collect close to 9 gallons of wort and have to boil for 120 or more minutes to get down to my 6 gallon batch.
With all due respect, that depends on your mash thickness, pre-boil volume, and dead space in the MLT.Of course there will be room for the double batch sparge
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