work in progress

--Kaiser 22:28, 7 January 2008 (CST)

Because of its simplicity and dependency on only a few factors, batch sparging lends itself to being easily modeled mathematically. Though lots of the work has already been done before and publicized (for example Ken Schwartz's evaluation), this article tries to focus on the conclusions that can be drawn from the mathematical analysis of batch sparging rather than the derivation of the formulas themselves. For the interested reader, the final section provides information on how the formulas were derived.

Assumptions

In order to model batch sparging, two fundamental assumptions must be made:

• All extract that is going to be available after mashing has completely been dissolved in the mash water
• after the mash has been drained, all the extract that remains in the mash tun is contained in water that is held by the grain or the dead space of the mash tun
• adding another batch of sparge water will only dilute the wort left in in mash tun and not extract additional extract from the grains

Model