Batch Sparge 101

[StarCityBrewMaster]

I just want to make sure for the 20th time that I can do a simple batch sparge approach like this and still come away with good beer. I am using a 7.5 gal brew kettle and a 50qt coleman cooler MLT. I am brewing the Bee Cave Brewery Haus Pale Ale which calls for 10.5lbs of grain.

Here are his mash directions:

Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold. Click here for great info on Batch Sparging.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your kettle for the boil.


When I add the gallon of 175 degree water after the mash should I stir the grain bed again before vorlauf and should I let it sit for any additional amount of time?

 

[Lil' Sparky]

Stir in all sparge volumes well, vorlauf until clear, drain, and repeat. You got it. No need to make sure a 21st time.

 

[StarCityBrewMaster]

Done at 20 - thank ya Sparky

 

[mightynintendo]

Definitely stir and stir well. You're trying to de-activate the starch converting enzymes. Let it settle for a couple minutes before vorlauf. I have also found that a slow drain off the mash increases efficiency.

 

[Denny]

Definitely stir and stir well. You're trying to de-activate the starch converting enzymes. Let it settle for a couple minutes before vorlauf. I have also found that a slow drain off the mash increases efficiency.

In order to denature enzymes, you have to hold about 170F for about 20 min. Few homebrewers I know do that.

 

[StarCityBrewMaster]

Thanks everyone - for those of you who have AG down to a science what all should I keep notes on for my first AG in order to fine tune my process for the next 100 brews?

 

[shortyjacobs]

Strike and sparge water temps.
mash temps after each infusion.
pH, (if you care).
time to drain, (really not important with batch sparge though).
Water in vs. wort out, (i.e. doughed in with 3.5 gallons, added 5 qts after 60 minutes, ran off 2.7 gallons, added 3.75 gallons sparge water, ran off 3.6 gallons, total volume (2.7+3.75=) 5.55 gallons)
.
.
.
all I can think of...

 

[AiredAle]

I keep track of:

All grain amounts and types
All volumes and temperatures of water (strike, mash out and sparge) used in mashing
Temperature of water added to MLT before mash in, and temp at mash in
Temperature of mash at start and finish, mash time
Volumes of wort collected in each batch
Specific gravity of each sparge batch
Specific gravity of wort in kettle at start and finish of boil
Volume of wort in kettle at start and finish of boil
Amount of treatment salts added to water or mash
pH of mash before and after treatment, if salts were added to mash instead of to water
Time and amount of each hop addition
Alpha acid content of each hop addition
Temperature of chilled wort at pitching
Temperature of fermenting wort

These should allow you to reproduce the same beer pretty closely, give you the data you need to calculate mash and brewhouse efficiency, IBU content, for trouble shooting and so forth. And it will keep you busy and drive you nuts while you try to balance this and actually make the beer. After a while it becomes second nature if you are a geeky chemist like me.

 

[mightynintendo]

During brew day, I always record the following:

* Mash water dough-in temperature
* Mash temp
* Mash wort volume collected
* Sparge water strike temperature (for batch sparge)
* Sparge temp (for batch sparge)
* Sparge wort volume collected (for batch sparge)
* Pre-boil specific gravity
* Pre-boil total volume
* Time to reach target post-boil volume.
* Post-boil specific gravity (original gravity)
* Extraction efficiency

 

[Dynachrome]

I've been at this for about ten years.... I have never intentionally vorlauf-ed. What is it supposed to do? Is the vorlauf water

...from Ed.

Mash
Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold. Click here for great info on Batch Sparging.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your kettle for the boil.

-----------------------------------

...I mashed in with a mix of water temps 180F and 140F- ended up at 142F - bad.

I went to drain off some wort to re-heat... ...missed the boil pot with the end of the hose - ran about 2 cups of hot wort onto the floor - damn. cleaned up, re-heated the wort I took off - poured it back in and took a reading - 162F. kinda hot, but within my comfort zone.

 

[Denny]

I've been at this for about ten years.... I have never intentionally vorlauf-ed. What is it supposed to do? Is the vorlauf water

...from Ed.

Mash
Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold. Click here for great info on Batch Sparging.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your kettle for the boil.

-----------------------------------

...I mashed in with a mix of water temps 180F and 140F- ended up at 142F - bad.

I went to drain off some wort to re-heat... ...missed the boil pot with the end of the hose - ran about 2 cups of hot wort onto the floor - damn. cleaned up, re-heated the wort I took off - poured it back in and took a reading - 162F. kinda hot, but within my comfort zone.

I helped Ken develop the calculations in that paper. While there is some good info, some of it is outdated due to experience since the paper was published. For more current info, look at www.dennybrew.com