I have been looking into sparging, but it still kind of confuses me. I looked at John Palmer's site, but it just does't add up for me. I get that you are rinsing water over the grains you take out, but the amoount and how you do it doesn't add up. For example
"Sparging is the rinsing of the grain bed to extract as much of the sugars from the grain as possible without extracting mouth-puckering tannins from the grain husks. Typically, 1.5 times as much water is used for sparging as for mashing (e.g., 8 lbs. malt at 2 qt./lb. = 4 gallon mash, so 6 gallons of sparge water). " - From howtobrew.com
It says 4 gallons of mash and 6 gallons of sparge. Thats 10 gallons. How does that work out for a 5 gallon brew?
"Sparging is the rinsing of the grain bed to extract as much of the sugars from the grain as possible without extracting mouth-puckering tannins from the grain husks. Typically, 1.5 times as much water is used for sparging as for mashing (e.g., 8 lbs. malt at 2 qt./lb. = 4 gallon mash, so 6 gallons of sparge water). " - From howtobrew.com
It says 4 gallons of mash and 6 gallons of sparge. Thats 10 gallons. How does that work out for a 5 gallon brew?