Could use some help reading this recipe

[dpalme]

My question is does it matter how much water I use during mashing since my final boil volume is going to be 7.57 with an approx 1 gallon boil off.

Just curious, since I never see water volumes for mashing only the boil size.


****5 Gallon Batch****

Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)


Mash at 150 degrees for 60 minutes.

 

[cessick7]

Your numbers don't add up. You normally mash at around 1.25 quarts per pound of grain. Then your sparge water will be related to your mash volume. Your recipe is for 5.5 gallons with a 6.57 boil. The 6.7 is your starting boil size, not 7.57.

 

[dpalme]

Sorry I mistyped the7.57 I meant 6.57 but thanks for correcting me

 

[Mirkin]

The brewing software you copy/pasted the recipe from should give you advised mash strike volume and then how much sparge water to use.

 

[GilSwillBasementBrews]

I find it easiest to use the 1.25-1.5 qts per pounds of grain. Mash. Then vorlauf and drain. Measure the amount of wort collected subtract that from your pre boil volume. And that is how much sparge water you need. I usually do two sparges so I would mash approx. 3 gallons collect about 2 then sparge with 2-2.5 gallons of 170F water, stir like crazy, let it sit for 10min. Then vorlauf and drain. Then add final Sparge at 170F stir like crazy then let it sit 10 minutes then vorlauf and drain. Then boil. I usually try an collect almost 7 gallons pre boil so I have at least 5.5gallons going into fermenter as I keg and want to make sure I get a full 5 gallons in the keg.

 

[dpalme]

Recipe was from here I didn't get it from any software

 

[Mirkin]

Recipe was from here I didn't get it from any software

Ah nps well I'd highly recommend BrewMate it's free and easy to use! Will help you with all the info you need based on your equipment

 

[JuanMoore]

Water volumes for the mash aren't typically given with recipes because they vary depending on your particular brewing equipment and your process (particularly your sparge process). For the best results, lower gravity beers are typically mashed thinner, and higher gravity beers thicker, and as mentioned above the ratio usually falls in the 1.25-2.0 qts/lb range.

FWIW, here's how I calculated the volumes for the batch I brewed today: Pre-boil volume goal of 12 gal. For batch sparging the best efficiency occurs when the run-off volumes are equal. I double batch sparge, so I was looking for 3 equal runoffs of 4 gal (first runnings, first sparge, second sparge). If I were to do a single batch sparge I'd be looking for two run-offs of 6 gal each. Grain typically absorbs ~0.125 gal/pound (can vary depending on crush and other factors), and with a grainbill of 24.5 lbs, that equals ~3 gal absorbed. That 3 gal plus the 4 gal desired first runnings, plus the lauter tun deadspace (which in my case is zero) equals mashing in with 7 gal. I verified the volume of the first runnings after the mash, and added 4 gal for the first batch sparge, and another 4 for the second batch sparge. If the grain had absorbed less than I expected, and the first runnings had been 4.5 gal, then I would have used 3.75 gal for each of my sparge volumes. Keep in mind that once the grains are saturated, you'll get out the same volume that you put in.

If you don't want to learn how to calculate volumes yourself, brewtarget is another good free brewing program.

 

[GilSwillBasementBrews]

Easiest way I use to figure my sparge volume is measure my first runnings then subtract that from my pre boil volume. Any water I add after I get back as no grain absorption as its already wet so whatever the difference is I divide by 2 since I only have 7.5gallons pot and 3gallon so I can only heat 3 gallons sparge water at a shot so I do 2 equal sparges to reach my preBoil of 6.75 gallons(for my system) to wind up with 5.5to fermenter for my 5 gallons in the keg.

EDIT: Should have read twice and posted once. Too many beers, bad night at work, what the previous poster said I agree with.

 

[acidrain]

I find it easiest to use the 1.25-1.5 qts per pounds of grain. Mash. Then vorlauf and drain. Measure the amount of wort collected subtract that from your pre boil volume. And that is how much sparge water you need.

This^
It's hard to get your head wrapped around volumes until you've done it a couple of times, but it's really simple.
Guys that post all that stuff about figuring out grain absorption, mash tun shapes, phase of the moon, etc. just confuse it.