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Old 02-11-2013, 04:05 PM   #11
chickypad
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No, read my previous post. You can estimate by subtracting the amount lost to absorption from your mash water. So if you mash with 3 gallons, and10 pounds of grain absorb 1.2 gallons, your first running will be about 1.8 gallons. Then as I said, I add a quart or two to the sparge calculation so as not to end up short.

 
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Old 02-11-2013, 04:27 PM   #12
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Quote:
Originally Posted by chickypad
No, read my previous post. You can estimate by subtracting the amount lost to absorption from your mash water. So if you mash with 3 gallons, and10 pounds of grain absorb 1.2 gallons, your first running will be about 1.8 gallons. Then as I said, I add a quart or two to the sparge calculation so as not to end up short.
Gotcha! Feel a little stupid now haha. Wouldn't be the first time either. I really appreciate all the help! I'll be sure to take some really detailed notes next time I brew so I can get everything really dialed in.

 
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Old 02-11-2013, 04:28 PM   #13
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Take a look at www.dennybrew.com
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Old 02-11-2013, 05:02 PM   #14
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Quote:
Originally Posted by Denny View Post
Take a look at www.dennybrew.com
Better yet, read about it from the batch sparge master!

 
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Old 02-11-2013, 05:20 PM   #15
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Denny, I actually read through your page a few times before my first all grain go around and it was a HUGE help. I guess I just misread/overlooked the water volume part. I figured it would be easy to heat the sparge water halfway through the mash but I guess that's not necessary. Thanks again guys! I freakin love how helpful his forum is.

 
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Old 02-11-2013, 06:17 PM   #16
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So while reading through Denny's site, I noticed he mentions adding a certain volume of water to hit 50% of pre-boil volume with his first runnings. Is this needed/beneficial to efficiency?

My only water additions have been my strike water and my sparge water. Should I be adding more water after the mash and before the sparge to hit 3.25-3.5 gallons of first runnings? If so, what temperature should that water be?

I don't mean to hi-jack, just having my world turned upside down yet again by delving deeper into the mind of Denny haha.
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Old 02-12-2013, 04:37 AM   #17
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The only thing I can think that would be referring to is mash out water to halt any further conversion. In any case I don't really see it helping efficiency that much.

 
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Old 02-12-2013, 12:37 PM   #18
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It seems like a mash-out addition but Denny didn't note what temperature the water was and it sounded like it's only purpose was to increase the volume of the first runnings.

I didn't think the first runnings volume mattered. I figure just sparge until you hit your pre-boil volume. Also with batch sparging I thought doing a mash-out was inconsequential and unnecessary... so that leaves me .... puzzled?!?!
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Old 02-12-2013, 05:37 PM   #19
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Quote:
Originally Posted by VTrookie View Post
So while reading through Denny's site, I noticed he mentions adding a certain volume of water to hit 50% of pre-boil volume with his first runnings. Is this needed/beneficial to efficiency?

My only water additions have been my strike water and my sparge water. Should I be adding more water after the mash and before the sparge to hit 3.25-3.5 gallons of first runnings? If so, what temperature should that water be?

I don't mean to hi-jack, just having my world turned upside down yet again by delving deeper into the mind of Denny haha.
Since I wrote that (I GOTTA get some edits up!), I've discovered that that is seldom necessary. For one thing, while equal volumes does give you the best efficiency theoretically, in practice it doesn't make much difference. even a 70/30 split will have negligible effect on efficiency. These days, I mash with a higher ratio (1.75 qt./lb. is average) in order to avoid that. I have found that the thinner mash did actually raise my efficiency a couple points. I use a water temp of about 190 for both the pre mash runoff addition if I do it, and for the sparge water.
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Old 02-12-2013, 05:52 PM   #20
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Thanks for the clarification Denny!!! Does the 190F water extract any tannins or is it just enough to raise your grain bed temp with out having to worry about astringency issues?

I have been sparging with 170-175F water :-/
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