I do single-infusion mashes in a converted cooler. Normally, I mash out with a relatively small amount out boiling water to bring the mash up to 180 F and then sparge. I'm doing an IPA with an OG way higher than I usually do (1.085) and the amount of boiling water needed to mash out approximately equals my sparge water. So my question is: how can I calculate the temperature my sparge water should be in order to get the drained grainbed up to 180? Thanks!
A Quick Sparge Water Temp Question.
- Thread starter mew
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Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Are you fly or batch sparging?
Do you use any brewing software?
Do you use any brewing software?
I'm batch sparging. I usually do 2 equal volume batch sparges. I don't have any commercial brewing software, no. I did find this site: Brewheads.com - Batch Sparge Calculator
but it only uses one batch sparge.
but it only uses one batch sparge.
giligson
Well-Known Member
Sorry, maybe I don't quiet get your setup, but if you are batch sparging isn't your "mash out" water basically your sparge water?
You don't need to mash out if you are batch sparging because you are pretty much going to the kettle after the mash with minimal delay.
Why not just raise the temp of the sparge water. Keep it simple.
Yeah, but by how much?
185 is a safe rule of thumb without using software.
desertbronze
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Agreed - I usually go about 190-192 and get 166-168 in the grain bed. 185 should work without any danger of going over 170.
Surly
Well-Known Member
BeerSmith offers the user an, "Adjust Mash Temperature" worksheet. You set it up inputting your current mash grain weights, temperatures and water volume and then inputting the temp you want the mash to get to. BeerSmith will then tell you how much water at what temperature to get to your overall target.
Thanks for the replies. I'll just go with 185-190 F until I figure out the equations. The missing link is the heat capacity of grain. John Palmer uses a constant (0.2) that I think incorporates the heat capacities of both water and grain, but I'm not sure. Anyway, I think I can come up with a useful equation, even if only by trial and error.
giligson
Well-Known Member
The heat capacity of the water is great enough that it makes the grain capacity almost (notice I said almost - no flames please) inconsequential.
so for a simple calculation:
mash at 60Celsius = 5 (assumption) liters and sparge wants to be at say 70 Celsius = 10 liters. Total volume 15 liters:
60x5+10xH=15x70 where H is the temp of your sparge water. So H=75Celsius
etc.
so for a simple calculation:
mash at 60Celsius = 5 (assumption) liters and sparge wants to be at say 70 Celsius = 10 liters. Total volume 15 liters:
60x5+10xH=15x70 where H is the temp of your sparge water. So H=75Celsius
etc.
Equations work but system experience is better. For the longest time I was heating up the water to 180 thinking that was doing the trick, but when I actually checked the temperature in my mash, I was barely getting above 160. For me 190+ degree water is the key.
BTW thanks to Bobby M and Kaiser (and me actually paying attention to what they said) my efficiency in my last two batches has been at 70% because of using this method. I am actually confident enough now to figure my recipes at 70% efficiency, vice the 63% I was using before.
BTW thanks to Bobby M and Kaiser (and me actually paying attention to what they said) my efficiency in my last two batches has been at 70% because of using this method. I am actually confident enough now to figure my recipes at 70% efficiency, vice the 63% I was using before.
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