All Grain sparge question

[Pineybrew]

I am attempting my first all grain brewing session, and had a question on sparging process. A recent episode of "This Old House" showed a home brew method where the mash is done as normally described... but after an hour, more hot water is added to the mash and after 10 minutes all the wort is all drained off to the boil pot. No partial drain off.... No clarification of the wort... No split or continuous sparge... I do not see this technique outlined anywhere else, but seem super easy. Just wondering if it is legit- or the show taking license with the brewing process...or this is a new way of brewing.

 

[backsideslash]

That's called a mash out and people usually do it to "lock in" the fermentability profile of the mash as the rise in temperature denatures the enzymes and prevents them from further conversion. You typically add hot enough water to get the mash to 168 F

 

[douglasbarbin]

It's a mash-out and they are skipping the sparge. You could accomplish the same thing by doing a full-volume mash and raising the temperature to ~170 at the end.

 

[pvpeacock]

This is also called the "no sparge" method. You can do it two ways: (1.) use your full water volume to mash for an hour (approx. 9 gallons for a 5 gallon batch depending on your grain bill) or (2.) sparge for an hour with your usual volume of water and then add the remainder of the water at the end of the mash and before you drain the mash tun. It works just fine and saves time. It may reduce your mashing efficiency, but not necessarily by much.

See: http://brulosophy.com/methods/processes/no-sparge-method/

p.s. a mash out involves raising the temperature after the mash is done to stop the conversion process. A mash out is a separate concept from no sparge/batch sparge and fly sparge although the mash out does occur at the end of the mashing just before whatever sparge technique is used.

 

[Pineybrew]

Thanks everyone... This is helpful. I was planning to mash between150-160 and add the rest of the water at 180 (per the show anyway) after an hour. I will pour off and recirculate the wort too. I have been doing extracts for about 6 months and look forward to trying the all grain process.

 

[broadbill]

This is also called the "no sparge" method. You can do it two ways: (1.) use your full water volume to sparge for an hour (approx. 9 gallons for a 5 gallon batch depending on your grain bill) or (2.) sparge for an hour with your usual volume of water and then add the remainder of the water at the end of the mash and before you drain the mash tun. It works just fine and saves time. It may reduce your mashing efficiency, but not necessarily by much.

See: http://brulosophy.com/methods/processes/no-sparge-method/

p.s. a mash out involves raising the temperature after the mash is done to stop the conversion process. A mash out is a separate concept from no sparge/batch sparge and fly sparge although the mash out does occur at the end of the mashing just before whatever sparge technique is used.

Don't you mean "mash" where where you say "sparge for an hour"?

 

[pvpeacock]

Oops. Yes, I meant mash for an hour. Sorry. Just fixed it in the original post.

 

[pvpeacock]

Just relax, it will all work out fine whether you mash out or not and whether you no sparge, batch sparge with one or two sparges or fly sparge. As long as you hit your mash temperature right and hold the temperature close for an hour, you will end up with wort and eventually beer. I used to stress about the proper sparging technique and water volumes, etc., but now I just keep it simple and hit mash efficiencies in the mid 80's every time using a single batch sparge or no sparge.