FlyGuy
Well-Known Member
I haven't tried a full AG batch yet (only PM), but after hearing more about how easy a single infusion mash with batch sparging can be, I think I might give it a shot.
Everything I have read suggests batch sparging with a volume of water equal to the volume of water added at mash in (if I am interpretting this correctly). However, if I use Beersmith and select one of the default single infusion batch sparge profiles, the brewsheet instructs me to sparge with more water (i.e., the first sparge is the same volume as the mash, plus a second sparge volume that is equal to the amount required to bring up the boil volume to the required amount).
Sooo, after that lengthy intro, my question is: should I be running a second round of batch sparging, or should I just use that water to top up the kettle? I ask because I thought I had read that 'over-sparging' the grain led to problems, like tannin extraction.
Here is my example to illustrate:
Port O'Palmer Porter
Brew Type: All Grain
Style: Dry Stout
Batch Size: 5.00 gal
Boil Volume: 6.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Brewing Steps
Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 7.30 gal water for brewing
-- Prepare Ingredients for Mash
7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.50 lb Chocolate Malt (350.0 SRM) Grain
0.25 lb Black (Patent) Malt (500.0 SRM) Grain
2 min Mash Ingredients
Mash In: Add 2.73 gal of water at 169.6 F
60 min - Hold mash at 154.0 F for 60 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 2.74 gal of 168.0 F water.
** Batch Sparge Round 2: Sparge with 1.83 gal of 168.0 F water. *********
-- Add water to achieve boil volume of 6.00 gal
-- Estimated Pre-boil Gravity is: 1.039 SG with all grains/extracts added
Boil for 60 min Start to Boil.
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.
Everything I have read suggests batch sparging with a volume of water equal to the volume of water added at mash in (if I am interpretting this correctly). However, if I use Beersmith and select one of the default single infusion batch sparge profiles, the brewsheet instructs me to sparge with more water (i.e., the first sparge is the same volume as the mash, plus a second sparge volume that is equal to the amount required to bring up the boil volume to the required amount).
Sooo, after that lengthy intro, my question is: should I be running a second round of batch sparging, or should I just use that water to top up the kettle? I ask because I thought I had read that 'over-sparging' the grain led to problems, like tannin extraction.
Here is my example to illustrate:
Port O'Palmer Porter
Brew Type: All Grain
Style: Dry Stout
Batch Size: 5.00 gal
Boil Volume: 6.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Brewing Steps
Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 7.30 gal water for brewing
-- Prepare Ingredients for Mash
7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
0.50 lb Chocolate Malt (350.0 SRM) Grain
0.25 lb Black (Patent) Malt (500.0 SRM) Grain
2 min Mash Ingredients
Mash In: Add 2.73 gal of water at 169.6 F
60 min - Hold mash at 154.0 F for 60 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 2.74 gal of 168.0 F water.
** Batch Sparge Round 2: Sparge with 1.83 gal of 168.0 F water. *********
-- Add water to achieve boil volume of 6.00 gal
-- Estimated Pre-boil Gravity is: 1.039 SG with all grains/extracts added
Boil for 60 min Start to Boil.
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.