On saturday, me and a buddy brewed a scottish ale, and here is how we did it:
- heat up 7 gallons of water to 164 degrees F
- pour this water in the mash ton and then add 12.5 lbs of grains (do you guys have a method of getting the lumps out?)
- stir and let this sit for an hour at 155 degrees F
- once an hour is up, we added 3 gallons of 170 degree F sparge water, then did a batch sparge, since the grain bed was disturbed, until the wort was clean
- took all of this and boiled for 90 minute etc...just like usual
so that was my process, feel free to let me know if i am not doing the sparging right, that is where i am sort of confused.
- Can anyone explain 2nd and 3rd runnings?
- is my sparge process how most of you do it?
- does anyone have a calculation for absorption?
this is my 2nd all grain brew, i know there are some things i didnt do like take gravity readings and such...next brew is going to be calculated better
thanks in advance for the responses!