duckredbeard
Well-Known Member
I am seriously considering batch sparging my next brew. It will be a standard american amber, about 12.5 lbs of grain. Mashing in a 10 gallon cooler, kettle is a converted keg. Assuming the typical 1.25 quarts of grain per pound of grain, how many times should I expect to batch sparge? Should the first batch be thinner than the typical mash? I would prefer about a 5.5 gallon volume after a 75 minute boil.
Those who batch sparge got any advice?
Those who batch sparge got any advice?