Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Why not skip second infusion in Batch Sparge?
Thread Tools
Old 11-19-2012, 09:55 PM   #1
Feedback Score: 0 reviews
Join Date: Jun 2011
Location: Tampa, FL
Posts: 60
Liked 5 Times on 4 Posts
Likes Given: 1

Default Why not skip second infusion in Batch Sparge?

I started off brewing all grain using traditional batch sparge techniques but have been experimenting with full volume mashing as well.

I'm wondering.... why not somewhat blend the two techniques and would it actually work?

So here's my theory (for what it's worth):

1. Use the common 1.25 quarts per pound of grain in the mash

2. Instead of a second infusion add the rest of the water needed for preboil volume at the end of the mash to bring temp to 170 for mashout. no second infusion...

How would this differ from a full volume mash? I figure this should yield better results than a full volume mash since the water\grist ratio is more ideal. Could this turn out higher efficiency? maybe somewhere in between what i would get with batch sparge\full volume?

My mash tun can fit all the water as long as my grain bill is kept under 10 pounds for a 5 gallon batch which is fine with me. I'm going to try it anyways but was hoping somebody out here has been down this road and can provide some insight.

Thanks everyone

DirtyHaus is offline
Reply With Quote
Old 11-19-2012, 09:58 PM   #2
Feedback Score: 0 reviews
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,367
Liked 506 Times on 468 Posts
Likes Given: 226


As long as you can fit all sparge water in the tun at the same time there is no need to do two steps. In addition, it is important to be sure your Ph is within proper range and not to use water in excess of 170. If Ph is high and water is too hot there is a possibility of extracting tannins and creating astringency issues

Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
Reply With Quote
Old 11-19-2012, 10:00 PM   #3
Feedback Score: 0 reviews
pgrebus's Avatar
Join Date: Sep 2008
Posts: 67
Liked 7 Times on 6 Posts
Likes Given: 35


I think what you're describing is a mash out - rather than drain the wort, add sparge water, then drain again, you add the mash out water - to bring the temp of the mash to 170, then drain the wort.

I believe that BYO did a comparison of the two techniques, and found very little difference.

pgrebus is offline
Reply With Quote
Old 11-19-2012, 10:06 PM   #4
Feedback Score: 0 reviews
Join Date: May 2011
Location: Bartlesville, OK
Posts: 35
Liked 2 Times on 2 Posts
Likes Given: 9


If I understand the question you want to add the sparge water in on top of the mash water mix it up and drain it all to the kettle for your boil, hitting the correct volume and gravity?

Your efficiencies will drop dramatically. Batch sparging is a game of dilution. Taking the high gravity wort left behind in grain and diluting it with fresh sparge water. Draining this sparge leaves behind wort (in the grain) that is at a much lower gravity. Doing it twice or three times continues to lower gravity of the wort left in the grain. If you mix in the sparge with the first runnings, the wort left in the grain will be much higher this will directly impact efficiency of sugar extraction.
nickelmcgee is offline
Reply With Quote
Old 11-19-2012, 10:07 PM   #5
Feedback Score: 0 reviews
AnOldUR's Avatar
Join Date: Mar 2007
Location: , New Jersey
Posts: 6,749
Liked 788 Times on 572 Posts
Likes Given: 635


per Denny Conn
No Sparge Brewing
As described by John Palmer in his BYO article “Skip the Sparge” (May-June 2003), a no sparge brew has the entire volume of “sparge” water added to the mash and stirred in before any runoff has taken place. Even though additional water has been added, since it’s been added to the mash before runoff has begun, we can more properly think of it as a mash infusion, rather than a sparge addition...hence the name “no-sparge”. This method is the easiest way to mash, but at the expense of poor extraction, typically 50%. The advantage, though, is that because all the sugar from the mash is in solution from the agitation of adding the water, lauter design has minimal effect.

AnOldUR is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Batch sparge infusion temp Stauffbier All Grain & Partial Mash Brewing 15 03-07-2012 09:43 PM
Double Infusion Batch Sparge on BeerSmith 2 shot0rum247 Brewing Software 0 11-30-2011 08:40 PM
step infusion with batch sparge Aschecte Beginners Beer Brewing Forum 5 08-10-2011 08:15 PM
step infusion with batch sparge ? Aschecte All Grain & Partial Mash Brewing 1 08-10-2011 04:31 PM
Help with step infusion mashing (with batch sparge) JeffNYC All Grain & Partial Mash Brewing 3 07-10-2006 11:07 AM

Forum Jump

Newest Threads