Batch Sparging Question

[chossy]

Don't want to hijack thread but thought this was a good place to ask about my own method and see what you guys can help out on. (Seems pointless starting another thread)


Anything terribly wrong with this.

(after Mash)
Drain into big pitcher vorlauf a couple times.

Then drain proper straight into my pan.

Then when the wort begins to show grains, I pour water out of big pitcher all over the grains trying to spread water out a bit all over grains ( I never stir....), until water gets about 3 inches or so above grains, (water same temperature as mash water), and repeat then I stop draining when my run off is about 1.010.

I am very new to all grain and if anyone wants to slap my wrists feel free

I put in 5.5Kilos (12lb) grain and got OG of 1.046 so I was happy with that....

Cheers For any help and if I have hijacked the thread I will start another one.

Sláinte!

 

[Denny]

What you are doing is fly sparging, not batch sparging.

 

[bhanson]

Just a quick note to back up the question of sparge water vs. grain bed temperature. I just completed batch sparging 10 lbs of grain. After fully draining the first running, I added 4.2 gallons of water measuring 182 degrees. stirred vigorously, and measured the overall temperature as it settled. 167 degrees.

So I think it's possible with a small grain bill that 185-190 degree water at some volume will push the overall temperature of the grain over 170 if you also mash thick and sparge with a higher volume.... BUT, if you use equal runnings, I just don't think it will ever be a problem, and I've never experienced astringency I would attribute to sparge temperature.

 

[vindee]

Just a quick note to back up the question of sparge water vs. grain bed temperature. I just completed batch sparging 10 lbs of grain. After fully draining the first running, I added 4.2 gallons of water measuring 182 degrees. stirred vigorously, and measured the overall temperature as it settled. 167 degrees.

So I think it's possible with a small grain bill that 185-190 degree water at some volume will push the overall temperature of the grain over 170 if you also mash thick and sparge with a higher volume.... BUT, if you use equal runnings, I just don't think it will ever be a problem, and I've never experienced astringency I would attribute to sparge temperature.

If I'm doing a mash that requires 155 deg, I would sparge with 190 degree water and still not hit 170 deg. I have set up my next recipe to sparge with 200 deg water to try and hit 170 at the grain bed. This is using a 52qt. Coleman Extreme and a 13lb grain bill.
Beersmith comes in a bit low for me on sparge water.
I have not experienced astringency either with my mash process.

 

[smyrnaquince]

Then when the wort begins to show grains, I pour water out of big pitcher all over the grains trying to spread water out a bit all over grains ( I never stir....), until water gets about 3 inches or so above grains, (water same temperature as mash water), and repeat then I stop draining when my run off is about 1.010.

I'm new to MLT (been BIAB until now), but I would drain everything that will come out of the mash before adding the sparge water rather than diluting the liquid in the tun. Same with the second sparge.

 

[gozarca2]

Ive only done a few all grains but had no issues staying around 150d grain bed. First 60min soak is water introduced at 168d. Drain that off (lauter, & re-introduce first runnings), and then add more water at about 168d, stir, wait 10 & drain that amount off. First amount is around 3.5g & second water amt is about 4.75 (sparge). get about 6.5g for boil. I use brewtoad & its pretty close for me (9lbs worth of grain). After boiling & adding hops & cooling my last was 1.050. So i think my efficiency is good?