Hopheader
Well-Known Member
I guess in any formulation/calculation, there's always one number that might give people trouble. I still can't wrap my brain around using some software (Beer Tools Pro in this instance) and figuring sparge water volume.
The goal is to reach an amount in your boil kettle (pre-boil) that will leave you with your goal amount of wort (post-boil) after evap and such. Correct?
So if I'm using just over 3 gal water for my 1.25 ratio for mash, and I want to aim for 7.6 gal in my boil kettle to get 5 gal in the end (well, 5.5 and allowing for .5 gal loss etc)...
a) just "simply" take first runnings, recirculate back in during my batch sparge, and then keep running water through until I achieve 7.6 gal in the kettle (because grain has already absorbed its water)?
b) use a calculator like brew 365's and it gives me about 7.07gal for sparge (will split into two for my batch sparge)?
I guess, in the end...option a) is the winner, really...
And what are people using for temperatures of sparge water? I've seen from 168 to 185. Just curious--looking for a poll answer I guess.
J
The goal is to reach an amount in your boil kettle (pre-boil) that will leave you with your goal amount of wort (post-boil) after evap and such. Correct?
So if I'm using just over 3 gal water for my 1.25 ratio for mash, and I want to aim for 7.6 gal in my boil kettle to get 5 gal in the end (well, 5.5 and allowing for .5 gal loss etc)...
a) just "simply" take first runnings, recirculate back in during my batch sparge, and then keep running water through until I achieve 7.6 gal in the kettle (because grain has already absorbed its water)?
b) use a calculator like brew 365's and it gives me about 7.07gal for sparge (will split into two for my batch sparge)?
I guess, in the end...option a) is the winner, really...
And what are people using for temperatures of sparge water? I've seen from 168 to 185. Just curious--looking for a poll answer I guess.
J