The usual no sparge technique is the "Dilute Mash" method. For this method, the grain bill must be increased by 20 to 30% over that for a traditional sparged batch. The mash is conducted as usual. After the mash is complete, all sparge water is added as a mash out infusion
Regarding a No Sparge Method, and the above paragraph, What does it mean when they say After the mash is complete all sparge water is added as a mash out infusion? Are you suppose to add the extra water to your mash after the 1hr rest, circulate until clear and drain, or Drain the first runnings and dillute with water to desired gravity? Thanks
Regarding a No Sparge Method, and the above paragraph, What does it mean when they say After the mash is complete all sparge water is added as a mash out infusion? Are you suppose to add the extra water to your mash after the 1hr rest, circulate until clear and drain, or Drain the first runnings and dillute with water to desired gravity? Thanks