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Old 11-05-2008, 07:03 PM   #1
May 2007
Posts: 71

I'm forced into doing an all grain batch even though I'd rather not. I ordered a kit from Northern Brewer and I may have accidently ordered the all grain version or they sent me the wrong one... water under the bridge at this point.

Rather than sending it back, I'm just going to do it. I've been brewing for years and have avoided all grain like HIV... it's probably time.

So I'm doing a batch sparge - here's what I'm thinking for my water calculations.

5 gallon batch
6 gallon boil
11 lb grain bill

3.6 gal water (1.3 qt water per/lb grain = 14.3 qt)
1.1 gal absorption

.5 gal (this will correct for my absorption and give me 3 gal in the first runoff)

3 gal (this will give me a total of about 6 gallons in the brew pot, right?)

Does that look about right?

Any other advice for a new batch-sparger?

Primary #1: Pits Pale
Primary #2: Empty

Secondary #1: Empty
Secondary #2: Empty

Kegged/Conditioning: Jackson's Red Redux, Pumpkin Spice Ale

Kegged/Tapped#1: White Bastard Belgian Wit
Kegged/Tapped#2: Watermelon Wheat

On Deck: Christmas Porter, Heffeweizen, maybe an IPA (for fall)

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Old 11-05-2008, 07:11 PM   #2
scinerd3000's Avatar
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts

always heat up extra sparge water....your going to need it first time. Also preheat your cooler or whatever your using with hotter water than you need. Check out bobby_m's all grain primer in my sig if you get stuck. Otherwise looks good. What are you mashing in?
On Hiatus: Brewing at work....

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Old 11-05-2008, 07:38 PM   #3
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Bobby_M's Avatar
Aug 2006
Whitehouse Station, NJ
Posts: 23,384
Liked 1796 Times on 1141 Posts

You'll be OK with that method. Make sure your sparge water is about 180-185F.

You might end up boiling off more than a gallon in 60 minutes. I know I'm closer to 1.5 gallons per 60 min.
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