Bjornbrewer
Well-Known Member
- Joined
- Jul 31, 2008
- Messages
- 417
- Reaction score
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Ladies and Gents,
Me and a buddy are doing a RIS this weekend (10g batch using two 10g mash tuns and one keggle...fun fun!). We know that between the two MLT with 22# of grain in each, that there's going to be enough to do a second beer. The question is how much (more) sugar can be extracted from the grain on a third sparge? We plan on doing two sparges for the main beer and then thinking of doing 3.5g sparge per MLT for a collection of 7g wort for the second beer. Is there any way of estimating the residual sugar? I know I can just take a SG reading and figure it out, but I'd like to have an idea anyways.
I bought 3.3# LME in case the OG is a little low on the second beer, but I'm not sure If I'm going to need it. It'll probably end up a Scottish Ale type beer...we'll see.
Thanks all!
Me and a buddy are doing a RIS this weekend (10g batch using two 10g mash tuns and one keggle...fun fun!). We know that between the two MLT with 22# of grain in each, that there's going to be enough to do a second beer. The question is how much (more) sugar can be extracted from the grain on a third sparge? We plan on doing two sparges for the main beer and then thinking of doing 3.5g sparge per MLT for a collection of 7g wort for the second beer. Is there any way of estimating the residual sugar? I know I can just take a SG reading and figure it out, but I'd like to have an idea anyways.
I bought 3.3# LME in case the OG is a little low on the second beer, but I'm not sure If I'm going to need it. It'll probably end up a Scottish Ale type beer...we'll see.
Thanks all!