Batch sparge for barley wine

[Craigweiser]

I plan to brew a barley wine next week. I'm wondering about how to conduct the sparge. I've never had a stuck sparge before but would prefer to prevent it from occurring as I understand that it's more likely to happen with higher gravity beers. I typically batch sparge. Should I slowly add my sparge water as I'm draining the first runnings keeping the water level above the grain bed? This approach is more like a continuous sparge though. My recipe size is 20# of malt and I use a 50 quart cooler for my mash/lauter tun. I think I'm less likely to run into a stuck sparge due to the volume of the tun but would prefer to be safe rather than sorry.

 

[Craigweiser]

If it helps, I use a screen manifold for lautering.

 

[GuldTuborg]

I've used up to 20lbs of grain (give or take) in a 10 gallon cooler, and never had any issues with sparging. Why do you think you'll have trouble? You're not making a wheatwine, are you? I don't see what the issue is.

 

[zepolmot]

Get yourself a grain bag as a bit of extra insurance? Do your routine as normal and should you get a stuck sparge just lift up the bag?