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View Poll Results: How do you batch sparge?
no mash out and single sparge 16 24.62%
no mash out and double sparge 22 33.85%
Mash out and single sparge 16 24.62%
mash out and double sparge 11 16.92%
Voters: 65. You may not vote on this poll

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Old 07-31-2012, 10:13 PM   #11
CastleHollow's Avatar
Dec 2010
Midlothian, VA
Posts: 674
Liked 103 Times on 73 Posts

I "mash out" like Yooper, and either single or double sparge depending on how much time I have to spend on brewing that day. Double sparge gives me only slightly better efficiency, I usually hover around 75-80% each batch anyway so I don't worry too much about it. Easy peasy.

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Old 07-31-2012, 10:18 PM   #12
makomachine's Avatar
Jun 2011
Tuttle, OK
Posts: 970
Liked 18 Times on 16 Posts

Have a braumeister but 'rinse' my grains (not true batch sparge if you want to get technical) with about a 1 1/2 to 2 gallons at 170F depending on the malt bill. This is after a 10 minute mash out at 168F. Hit between 78 to 80% efficiency and I'm a happy camper. Repeatability is so much more important than squeezing an extra 5% efficiency IMO.
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Old 07-31-2012, 10:36 PM   #13
May 2012
Morgantown, Wv
Posts: 2,224
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I'm really not worried about efficiency from a grain cost standpoint, Only a reliability in recipe standpoint. Squeezing extra efficiency out of grains seems more like a macho/cheap thing that is more likely to contribute to off flavors and take more time. Probably one of the reasons I chose batch over fly sparge (my Mlt is capable of both though). Thank you all for your input it sounds like double batch sparge/hybrid mash out like yooper first suggested sounds like a winner.

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Old 07-31-2012, 10:52 PM   #14
Feb 2012
Winter Park, FL
Posts: 309
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Double sparge and getting 80+% extraction efficiency...woo hoo!!

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Old 07-31-2012, 11:43 PM   #15
alestateyall's Avatar
Jun 2011
Posts: 734
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Originally Posted by TyTanium
Honestly, I wouldn't waste your time with a calculator for this. There are times in brewing to be precise; sparging isn't one of them.

Temp doesn't matter much, just use hot water.

For volume, just put in whatever you need to hit your pre-boil volume. Usually ~4 gallons.
Sparge Volume = Pre-boil Volume - Mash Runnoff If double-batch sparging, split water evenly
TyTanium, with your approach do you heat ~4 gallons then only add the difference(Sparge Volume) from your equation above or do you add the whole 4 gallons and close the valve when you reach your pre-boil volume? The second option would leave some wort in the tun.

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Old 08-01-2012, 12:24 AM   #16
Stauffbier's Avatar
Nov 2011
El Paso, TX
Posts: 5,118
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Originally Posted by Yooper View Post
When I batch sparge, I do it in two additions. The first one is kinda a mash out, in that it's usually about 190-200 degrees and brings the grainbed up to 168 (although I've drained the MLT prior to the addition). The second addition is at 168 degrees.
This is exactly how I do it too!

I'm going to try doing a hybrid batch/fly sparge soon just for fun...
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Old 08-01-2012, 12:24 AM   #17
I may be drunk, but I'm not sure.
Sep 2010
South Elgin, IL
Posts: 736
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I calculate my sparge the same way as TyTanium. What I do is after I drain the first runnings, I measure what I have collected and then only add the amount of water needed to make my total volume. Because the grain has already mashed for 60+ minutes, there will be no more absorbed. What goes in will come out. The calculators will give you an idea how much sparge water you need to heat. I normally heat about an extra 1/2 gallon just in case, though I rarely use any of it.
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Old 08-01-2012, 12:44 AM   #18
kh54s10's Avatar
Aug 2011
Tiverton, Rhode Island
Posts: 11,122
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I do a no mash out double sparge with unequal amounts at the moment because that is what BS2 gives. At least how I have it set up now.

I am 12 batches in on BS2 and I am still working on getting consistent so I am not messing with a lot of adjustments, one or 2 on each batch.

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Old 08-01-2012, 01:35 AM   #19
Dec 2011
Fargo, ND
Posts: 78
Liked 3 Times on 3 Posts

Originally Posted by TyTanium
For volume, just put in whatever you need to hit your pre-boil volume. Usually ~4 gallons.
Sparge Volume = Pre-boil Volume - Mash Runnoff If double-batch sparging, split water evenly
This, exactly this. It seems many people over complicate sparging because they try to follow some kind of volume formula they found in a dark corner of the Internet, and are then surprised when their postboil numbers are not at all close to target.

This way is exceptionally simple; one only need know their boil off rate, and simple arithmetic, though the latter is tough for me some days
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Old 08-01-2012, 02:12 AM   #20
Golddiggie's Avatar
Dec 2010
Posts: 11,995
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Since I direct fire my mash tun (converted keg on a Blichmann burner) I simply heat to the target strike temp (I use BeerSmith for all the math), mash-in, get to the desired mash temp (or close enough) and then let rest. I check from time to time (more often in the cooler/cold months than the warmer ones) to check the temp. Then I heat my sparge water up (on another burner) to about 170-175 and connect it up to the autosparge (or another ball valve with a sparge setup inside the keg). I have the first wort run out as the sparge water runs in (same rate), stopping the flow out of the mash tun when the HLT is empty. I let it rest for 10-15 minutes and then drain into the boil keggle.

I run the wort through a nylon grain bag, clipped to the rim of the keggle, so that I don't get any grain particles in the boil. I also use rice hulls to help prevent stuck sparges. I've also found that BeerSmith 2.x (current release) does a solid job of getting you to your temperatures. It does help to feed it accurate information though.
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