shoebag22
Well-Known Member
I've done several AG batch sparges and am trying my hand at fly sparging and getting my ass kicked. I know I am not hitting my temps which is certainly the cause of my poor efficiency. Please walk me through how I would go about hitting this mash schedule:
I do 10 gallon batches and use beersmith, so I will break down my process for 18 lbs of grain.
Mash Schedule
153° F for 60 minutes
170° F for 10 minutes
heat 1.25 quarts per pound to about 168 (actual number computed by beersmith, but I don't have it on this computer) and add that and the grain to MLT. stir vigorously to remove any dough balls. Let sit for 60 minutes.
THis is where I think I mess up. I heat my sparge water to about 180, put it in my HLT and begin sparging at about 1qt per minute. when I take a temp reading of my mash in the MLT at this point i get about 155 degrees...
I know I want that temp to be about 168 degrees and the 180 degree sparge water should raise the temp up, but it never seems to get it hot enough...
What am I doing wrong?
I do 10 gallon batches and use beersmith, so I will break down my process for 18 lbs of grain.
Mash Schedule
153° F for 60 minutes
170° F for 10 minutes
heat 1.25 quarts per pound to about 168 (actual number computed by beersmith, but I don't have it on this computer) and add that and the grain to MLT. stir vigorously to remove any dough balls. Let sit for 60 minutes.
THis is where I think I mess up. I heat my sparge water to about 180, put it in my HLT and begin sparging at about 1qt per minute. when I take a temp reading of my mash in the MLT at this point i get about 155 degrees...
I know I want that temp to be about 168 degrees and the 180 degree sparge water should raise the temp up, but it never seems to get it hot enough...
What am I doing wrong?