No sparge

I tried the no sparge method today. I got over 70 percent efficiency. I was very surprised any one else get that kind of results?

 

I hit just below 71% last time I did. Granted, it was a 1.039 OG Mild ale. I like the technique for session beers where I have had issues with over sparging in the past. I think it's a good technique.

 

i've heard of 'cold sparging' but haven't heard of this. could you explain? is it just mashing with more water?

 

Exactly. Mash with your full boil volume plus adjusting for absorption. I ran a session pale this way on my BIAB setup. Easy breezy.

I also cold sparge every time all the time, with good results.

 

When I do no-sparge I run a thin mash but also add remaining ~1/3 of my water to raise the mash to mash out temp. I stir the crap out of it when I add the water at the end and let it sit for ~10 minutes.

 

hmm...might have to try this. any noticeable drop in efficiency compared to other similar grain bills? my efficiency is usually around 63-65% (according to brewtoad at least) and i'd like to keep it from getting much lower.
any differences with final beer clarity or how much you need to vorlauf?

 

I am intentionally lowering my efficiency when I use the no-sparge technique. I run a RIMS system and easily run low 80s on efficiency but have dialed things back to 78%. Efficiency is not the holy grail. No sparge is great because it helps preserve a rich malt character in small beers.
No difference in clarity, but I make sure to vorlauf/recirculate. I do take about a 10% efficiency loss when I brew no sparge but like I said, it is excellent for session beers. If you're at 63-65% you may need a tighter crush or attention to water chemistry. That said a lot of guys BIAB and get around 80% with no-sparge.
Happy brewing!

 

Any danger of extracting tannins when grinding the grain this fine?

 

i'd also like to know. i've avoided crushing by grains finer due to this concern.

 

nope, biabers crush fine all the time. Long as the grain doesn't end up in the boil it's fine.

As always pay attention to mash ph and don't let Temps exceed 170 and you won't get tannin issues.

 

Shouldn't be a concern if your mash pH is what it should be.

 

I no sparge from time to time. I will only do it for beers under 1.050 OG - mostly because anything over that and I can't fit the full volume of water in my mash tun (10 gallon cooler). I typically get 70-72% efficiency, so you are right in the ballpark.

 

when testing mash ph with a ph strip, do you need to cool the wort before testing? i have some strips and will try this next time i mash to check what it is.

 

eh. seems pretty hard to do while sparging. what's the best way to test mash PH, preferably on the fly while.