First all grain, batch sparge with stainless braid in an Igloo cube.
10 gal batch
18 lbs of grain
149* mmash temp
11.5 gallons in the kettle (+ 1.8 qt for absorption, call it 2qt) 48 qt total
1.33 qt/lb 24 qts in the mash (do you add for grain absorption?)
161.8* strike water temp
My calculation came up with 12.5 qt of boiling water to add to bring the mash temp from 148 to 168.
leaves 11.5 qts to split between two sparges. Does this seem right?
Secondary British all Amarillo IPA, Calypso
Conditioning Decoction maddness, FlyingJess Ale
Drinking Oatmeal Chocolate Stout, Oaked Bourbon Chocolate Stout, Dry Mead)
Up NextScottish ale and Dopple Bock
Always ready for the wack snack attack, I carry sandwiches around in a straight edge style JanSports backpack.
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