How to brew no-sparge?

[Rob2010SS]

I hear this term a lot. In an all grain brew, on a 3 vessel eHERMS system, how would one go about brewing a batch "no sparge"? When

When I hear this, all I can think of this meaning is that you're doing a full volume mash, accounting for grain absorbtion, and you don't sparge and just transfer everything over to the BK. Is it really that simple?

Reason I ask is because I hear of people brewing lighter beers (<1.045 OG) as no-sparge brews. I'm getting ready to brew a 1.042 cream ale and wondering if I should employ this method...

Thanks.

 

[Rob2010SS]

While I'm still interested in how this is done, I just realized I can't do it on this. My batch size is too big - 18 gallons post boil and I have 20g kettles.

 

[McKnuckle]

It's as simple as you describe. It's not rocket science! You just use the entire volume of water and grain in one mash. You vorlauf and drain into the kettle, and you proceed to boil. There is no sparge step because all the water was in the mash.

Batch size is another consideration, because yes - if you aren't dividing the volumes between mash and sparge, the volume requirement in the mash is larger.

 

[VikeMan]

I hear this term a lot. In an all grain brew, on a 3 vessel eHERMS system, how would one go about brewing a batch "no sparge"?

With "no sparge," you can either do a full volume mash or you can do a thicker mash and then "mash out" with the rest of the water before lautering. The latter is what I do for most of my batches.

 

[Rob2010SS]

Thanks! That really is as simple as it sounded. Good to know.