Sparging

I am doing a hefe tomorrow, the recipe calls for me to boil 1.5 gals and steep the grain foe 30 min then strain into the brew kettle. My question is why can't I just steep the grain in the 2.5 gallons of water at 150 then take out the grain bag ,drain and go to a full boil?
Thanks, Steve

Steve50 said:

I am doing a hefe tomorrow, the recipe calls for me to boil 1.5 gals and steep the grain foe 30 min then strain into the brew kettle. My question is why can't I just steep the grain in the 2.5 gallons of water at 150 then take out the grain bag ,drain and go to a full boil?
Thanks, Steve

Click to expand...

It sounds like you're doing a partial mash. Since conversion is pH dependent, you'll need to use the correct amount of water in the mash. Generally, 1.25-2 quarts of water per pound of grain, held at 150-155 degrees is perfect for mashing. Then, to get the sugars off of the grain, the grain is rinsed (sparged) with more water.

You wouldn't boil 1.5 gallons first- you'd bring that up to 165 or so, add the grain and let it sit for 45-60 minutes. Then either lift up the grain bag and pour 170 degree water over it (up to your boil volume), or dunk the grainbag in the bag of water.

That's just a guess, though. If you post your actual recipe, we can see if it's a partial mash or steeping recipe.

Also, what is your target batch size?

crush and steep 4oz malt in 1/2 gal water @150 for 30 min
strain the grain water into the brew pot. sparge the grains with 1/2 gal.water @150.(this is fresh 150 degree water not the grain tea correct) add water to the brew pot for a total volume of 1.5 gals. bring to a boil and remove from heat.
add 6 lbs of DME & 1 oz hops
add water to reach 2.5 gal
boil for 60 min
remove cool for 15 min. strain the cooled wort into the primary and add cold water to make 5 1/2 gals. pitch yeast when temp is below 70.
another question do I NOT use an ice bath once the 60min boil is over to reduce temp? then add the water and pitch?
Thanks again

Steve50 said:

crush and steep 4oz malt in 1/2 gal water @150 for 30 min
strain the grain water into the brew pot. sparge the grains with 1/2 gal.water @150.(this is fresh 150 degree water not the grain tea correct) add water to the brew pot for a total volume of 1.5 gals. bring to a boil and remove from heat.
add 6 lbs of DME & 1 oz hops
add water to reach 2.5 gal
boil for 60 min
remove cool for 15 min. strain the cooled wort into the primary and add cold water to make 5 1/2 gals. pitch yeast when temp is below 70.
another question do I NOT use an ice bath once the 60min boil is over to reduce temp? then add the water and pitch?
Thanks again

Click to expand...

Four ounces of grain? Oh, then I wouldn't worry about it. Just do it however you planned to. That isn't worth worrying about a bit.

Yes, use the ice bath to get the wort to below 80 degrees, and then add cold water to get you under 70 degrees in the fermenter.

so i can put the grain in the bag into a full 2.5 gals and steep at 150 for 30 min then remove the bag and bring to a boil , then add the dme and boil for 60min?

Steve50 said:

so i can put the grain in the bag into a full 2.5 gals and steep at 150 for 30 min then remove the bag and bring to a boil , then add the dme and boil for 60min?

Click to expand...

Yes, that would be fine.

I like to add 1/2 of the extract at the end of the boil, instead of all at the beginning, just to keep the color lighter and the flavor fresher, if boiling less than 5 gallons in the boil.

last couple of questions
do i need to move to a secondary after 7days or can i keep in the primary foe 3 weeks and leave for 3 weeks in the bottle correct
thanks for all your help

Steve50 said:

last couple of questions
do i need to move to a secondary after 7days or can i keep in the primary foe 3 weeks and leave for 3 weeks in the bottle correct
thanks for all your help

Click to expand...

A hefeweizen is not commonly moved to a clearing vessel. Keeping it for 2-3 weeks in the fermenter is fine, and then bottling.

You sure it is only 4 oz of grain? That is like no recipe I've ever heard of.

Unless it is a very dark grain it will have almost no effect.

its German dark munich malt. the recipe is Paulander Hefe