full mash no sparge

[djherb08]

Hi guys, im planning to brew a 5.5 gallon batch of edworts haus pale ale. The original recipe calls for 8 lbs of pale malt, 2 lbs of vienna malt, and 0.5 lb of crystal malt. I'm interested in doing it with no sparge however I need to figure out how much more malt to use to get the same amount of fermentable sugar. Any help is greatly appreciated.

 

[Warped04]

Why no sparge? Seems kind of silly really. All those beautiful sugars sitting in the mash waiting to come out, just destined for where ever you send your sad little spent grains.

 

[wonderbread23]

I'm not sure what efficiency Ed Worts recipe assumes. You also need to know what your efficiency is for no-sparge.

That said, say the original recipe assume 75% efficiency and your no-sparge efficiency is 60%

8 lbs of pale malt X (75/65) = 9.23 lbs of pale malt
2 lbs of vienna malt X (75/65) = 2.3 lbs of vienna malt
0.5 lb of crystal malt. X (75/65) = .57 lbs of crystal malt.

 

[OHIOSTEVE]

Why no sparge? Seems kind of silly really. All those beautiful sugars sitting in the mash waiting to come out, just destined for where ever you send your sad little spent grains.

There was a nice article in BYO magazine on the benefits of no sparge brewing. One of the big benefits was no need for a second burner, no need for a hot liqour tank. There were other claimed benefits, enough to peak my interest a little bit.

 

[djherb08]

thanks wonder, those numbers seem like a good place to start. And yes Ohio I get BYO and that is what gave me the idea as well. I have made this recipe before and sparged so I'm interested in making it with no sparge to see if there is in fact a flavor difference.

 

[boostsr20]

I just did a no sparge and it hit 60%. Made a 2 gallon batch with the leftover sugars by sparging. The 1st batch was a 1.082 beer. 2nd runnings for 2 gallons came out at 1.042 post boil.

 

[OHIOSTEVE]

thanks wonder, those numbers seem like a good place to start. And yes Ohio I get BYO and that is what gave me the idea as well. I have made this recipe before and sparged so I'm interested in making it with no sparge to see if there is in fact a flavor difference.

Yeah the author seemed to really like the flavor difference it makes.

 

[BrewHaas]

Just what was you sequence of process? E.g, Mash at x quarts/lb and then add water and stir?

 

[Demon]

Essentially you take your required boil volume, add water to compensate for your system dead loss, add water to compensate for grain absorbtion (~.1 gal per lb). Add all the water to your mash. When you run off you are left with your boil volume in the brew kettle.

 

[OHIOSTEVE]

Just what was you sequence of process? E.g, Mash at x quarts/lb and then add water and stir?

I don't think so.. Just mash in with the total volume. just calculate your loos from absorption etc and mash the full volume. I may try it with a brew I have done several times to see if there is a difference. I am sure the extra grain costs from a dropped efficiency is not HUGE but only one burner does kinda sound nice.

 

[eastoak]

thanks wonder, those numbers seem like a good place to start. And yes Ohio I get BYO and that is what gave me the idea as well. I have made this recipe before and sparged so I'm interested in making it with no sparge to see if there is in fact a flavor difference.

i've done 4 no sparge batches so far and i find the flavor of the beer to be richer and more complex. i've opened a bottle after a week and the flavor was very good but for the lack of full carbonation. i don't really take cost or time savings into consideration, i'm just after great tasting beer and no sparge has delivered for me.

 

[Orthobrewsky]

I just did a no sparge and it hit 60%. Made a 2 gallon batch with the leftover sugars by sparging. The 1st batch was a 1.082 beer. 2nd runnings for 2 gallons came out at 1.042 post boil.

I've thought about doing this and would be interested in your review of the beer from that 2 gallon batch.