killian
Well-Known Member
my batch sparge process -
I heat my strike water in my keggle transfer to 10 gallon cooler all at once then dough in and stir until there are no clumps left and add 5.2. I have been pretty good on my mash temps. during the mash I heat my sparge water to 170 I usualy collect 1/2 and batch sparge the other half to get to my boil volume. After the hour mash no mash out I take a hydrometer/refractometer reading, I get most of my extraction from the initial mash and very little from the second runnings. my effiency has been at best 70-75%
-
Im brewing this week end I will post my numbers for that batch. The grain bill Im working on is 20 lbs marris otter, 1lb caravienna, 1lb crystal 60 and 1lb crystal 30
-
any ideas?
I heat my strike water in my keggle transfer to 10 gallon cooler all at once then dough in and stir until there are no clumps left and add 5.2. I have been pretty good on my mash temps. during the mash I heat my sparge water to 170 I usualy collect 1/2 and batch sparge the other half to get to my boil volume. After the hour mash no mash out I take a hydrometer/refractometer reading, I get most of my extraction from the initial mash and very little from the second runnings. my effiency has been at best 70-75%
-
Im brewing this week end I will post my numbers for that batch. The grain bill Im working on is 20 lbs marris otter, 1lb caravienna, 1lb crystal 60 and 1lb crystal 30
-
any ideas?