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09-22-2007, 06:42 PM   #1
Kayos

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Dec 2006
Santa Clarita, SoCal
Posts: 1,364
Liked 8 Times on 8 Posts

I am about to batch sparge right now and I see in BS the amount, but where is the temp to get me to 168?

09-22-2007, 06:52 PM   #2
Beerrific

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Mar 2007
Georgia
Posts: 5,562
Liked 55 Times on 47 Posts

I asked a while back.

Here you go:
Quote:
 Originally Posted by Bike N Brew Try this: Wa = (T2 - T1)(.2G + Wm)/(Tw - T2) where: Wa = The amount of infusion (sparge) water added (in quarts, at temp Tw) Wm = The total amount of water in the mash (in quarts). T1 = The initial temperature (¡F) of the mash. T2 = The target temperature (¡F) of the mash. Tw = The actual temperature (¡F) of the infusion water. G = The amount of grain in the mash (in pounds). Or, in the case of batch sparging where you know the amount and want to solve for the sparge water temp: Tw = [(T2-T1)(.2G + Wm)/Wa] + T2 So for a 10-lb grain bill mashed at 150 with 1.25 qt/lb, where you're adding 2 gal sparge water: Tw = [(170-150)(0.2*10 + 12.5)/8] + 150 = 187

09-22-2007, 07:01 PM   #3
Kayos

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Dec 2006
Santa Clarita, SoCal
Posts: 1,364
Liked 8 Times on 8 Posts

thx beer.....is there really no where in BS that says? I would be surprised. I am figuring out the formula as we speak....

09-22-2007, 07:04 PM   #4
Beerrific

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Mar 2007
Georgia
Posts: 5,562
Liked 55 Times on 47 Posts

That is the formula for an infusion from How to Brew (and the Wiki), solving for Tw instead of assuming it is 212F and solving for the amount.

09-22-2007, 07:21 PM   #5
The Pol
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Feb 2007
Posts: 11,454
Liked 97 Times on 82 Posts

Yeahm usually any secondary infusion, or water for mashout, would be boiling... ithas to bein order to raise the temp of such a large volume.

09-22-2007, 07:23 PM   #6
Kayos

Recipes

Dec 2006
Santa Clarita, SoCal
Posts: 1,364
Liked 8 Times on 8 Posts

I was talking about sparging, not temp adjust. Thanks for all the help. I added 4.78 gallons at 174 and hit it almost dead on. Thanks, all!!!

09-23-2007, 01:17 AM   #7
FlyGuy

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Jan 2007
Calgary, Alberta
Posts: 3,605
Liked 183 Times on 53 Posts

Sounds like you got it all figure out Kayos. Good stuff.

For future reference, if you want to use Beersmith to calculate your infusion temps, go to Tools and select the Adjust Mash icon.

Note that if you do a mash-out, you can do this as part of the mash profile. Otherwise, you have to use the tool and input the numbers yourself.

09-23-2007, 01:49 AM   #8
Beerrific

Recipes

Mar 2007
Georgia
Posts: 5,562
Liked 55 Times on 47 Posts

Quote:
 Originally Posted by FlyGuy Note that if you do a mash-out, you can do this as part of the mash profile. Otherwise, you have to use the tool and input the numbers yourself.
Yeah good point. I have started doing a mashout (simple equation for the addition). Then I sparge with 170F water...no need to worry about the temp since your grain and sparege water are at the same temp.

09-29-2007, 12:46 AM   #9
FSR402

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May 2007
Jenison, MI
Posts: 2,826
Liked 26 Times on 19 Posts

After you get all your grain temps and MLT temps inputed save the recipe by hitting "OK"
Then clik on the recipe you want (only one click), the lower right window will give you all the info you need to brew it.
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