Induction for sparge? 5 gallon batch

[Leddy13]

Hello homebrews,
Wondering what everyone thinks about using an induction burner to heat sparge water? I’ll probably be using my burner to heat strike water. Looking to upgrade my current 2 cooler HLT and MLT set up to all stainless. Was planning on using a 5 gallon tri-clad pot on a 1800w induction plate to heat my sparge water as my mash was resting. From what I’ve read, seems like an 1800w / 120v induction plate should have no issues heating water to 170-175*f in a reasonable amount of time. I’ll be using my cooler mash tun and my propane burner for boil. Fly sparge method, 2 tier, pump from HLT on induction plate to sparge arm and gravity feed boil kettle. Typical mash out temp on fly sparge is 170-175 to account for temp loss during. Not looking to do herms or rims, or a heat element, pretty comfortable on my 5 gallon brews with the 3 vessel, single infusion set up. Just wondering if you think heating 3.5-4 gallons of sparge for mash out temp on induction plate would be doable. Appreciate the feedback.

Dan

 

[ancientmariner52]

Dan, I believe the consensus these days is that sparge water doesn't need to be heated at all. Conversion happens quickly with modern day base malts, so mashing out at a high temperature is not effective, and could result in extracting tannins. All the sparge does is rinse sugars from the grist for better efficiency. The one purpose of heating sparge water is to speed up reaching boiling temp.

So, yes, your induction burner should serve to warm your sparge water. If it doesn't heat as quickly as you'ld hoped, no harm done. I use a heated HLT. After doughing in, I shut of the power. The remaining water is my sparge water, I don't even check the temperature.

 

[Leddy13]

Thanks for the feedback. I may try to fly sparge at a lower temp next brew day, the higher temp is just what I’m used to doing to account for temp loss during the process. Thanks again

 

[IslandLizard]

Since fly sparging can take a long time, like an hour or longer, it is recommended to do a solid mashout at 170F for 10-15' at the end of then mash, to lock in your sugar profile by denaturing the amylase enzymes. The hot sparge liquor can perform the mashout, instead of heating the mash (in)directly.

Many of us do batch sparges which is faster, but the larger the batch the gains vs. a fly sparge start to diminish. Hot sparges will lauter a little quicker than cold ones, the wort is a bit more fluid, while the grains rinse out a bit more thoroughly. We may see a lauter difference between hot and cold of 2-4 points at max, usually less with adequate stirring.

 

[Leddy13]

Since fly sparging can take a long time, like an hour or longer, it is recommended to do a solid mashout at 170F for 10-15' at the end of then mash, to lock in your sugar profile by denaturing the amylase enzymes. The hot sparge liquor can perform the mashout, instead of heating the mash (in)directly.

Many of us do batch sparges which is faster, but the larger the batch the gains vs. a fly sparge start to diminish. Hot sparges will lauter a little quicker than cold ones, the wort is a bit more fluid, while the grains rinse out a bit more thoroughly. We may see a lauter difference between hot and cold of 2-4 points at max, usually less with adequate stirring.

I usually start to heat my sparge water about 30 mins into the mash, move water to my cooler HLT, vorlouf my mash after 60 mins, about 3-5 gallons manually to set the grain bed and get clear runnings, pour slowly over a ss colander and ss fine mesh colander, then gravity feed my HLT over the MT with a rotating arm, and match the flow from MT to BK, sparge time is usually 30-45 mins, stop sparge if runnings are at 1.010. Just bought a keg king MKII pump to pump sparge up to arm and will gravity feed the BK, and use the pump for whirlpool and assist with cooling wort. Want to go with a SS HLT on induction plate to heat sparge water. Eventually moving away from the coolers, they’ve served me well for years but I’m ready for something new. Wanting to keep the same style set up I’ve been used to, just want all stainless. Thanks for the replies

 

[IslandLizard]

Sounds good!

I use a 3500W induction plate for everything brewing. I start heating around 5 gallons of sparge water in my kettle with about 15-20 minutes left in the mash (converted cooler). I then transfer it to a holding vessel to free up my kettle and do 2 batch sparges with equal volume.

 

[rnorman57]

I use a 3500 watt Avantco induction burner for strike water and boiling, and a cheap $39 1800w induction burner for sparge water. No problem getting up to 170+ during mashing.