Beer Recipe Issue (No Sparging)

[cylered16]

Hey I was using Beersmith for a Pilsener.

I was using 12.5 lbs. of grain.

I designated a double infusion, light body mash and here are the water descriptions.

Protein for 30 min. w/ 12 qt. @ 144.1 degF for 130 degF
Sacc. Rest for 30 min. w/ 10 qt. @ 180.6 degF for 150 degF
Mash Out for 10 min. w/ 12 qt. @ 206.4 degF for 168 degF

I looked for how much sparge water I would need and it says I require a volume of 0 qts. ?!? Is this okay?
I'm getting down to about an inch of wort above the grains and repouring the wort coming out of the spout.
Will that do for a couple of cycles?

 

[killian]

I might be wrong but it looks like your sparge water is what you added to reach sacc and mash out. you must have a large mash tun.

 

[jkarp]

I've had some multi-step mashes that worked out like that. Your final water/grain ratio will be 2.72:1 which is about what the brew-in-a-bag guys see and they don't sparge. Yeah, your efficiency may be off a point or two but big deal.

 

[cylered16]

Yeah I measured out the OG to exactly what was calculated with BeerSmith (1.062)

Now I just need to buy a 12" false bottom for my 10 gallon Igloo.
I'm using a 9" right now and it looks as though it let in some extra grain into my carboy...hope that doesn't do too much in altering my beer.

Well cheers!