Making sure the numbers for the amount of water are fine

[BeerBaron2000]

I'm attempting the first all-grain with a manifold I just built and I want to make sure I've got the right amount of water to be used for each part of the mash and sparge since it seemed to go horribly wrong the last time I tried to make an all-grain batch with a friend's tun.

I have 16 pounds of grains and using the 1.25 quart/1 pound of grain set up, that puts me at 20 quarts, or 5 gallons. Now I understand that the grains absorb some of that water, in addition to the fact my manifold doesn't quite touch the bottom of the cooler, so a loss of a 1/2 to 1 gallon of liquid wouldn't necessarily surprise me.

Anyway, the way I've come to understand the process is to mash the grains at 150-155 for an hour and then collect the vorlauf and then recirculate that on top of the grain bed, trying not to disturb it much. Then, drain the cooler completely and then add sparge water around 170 to achieve the right amount of wort before adding hops and cooling it down.

I have a feeling like I'm forgetting an important step in this process, so those of you who have alot of experience in all grain stuff, feel free to point out the mistakes. I'm stepping up the game and eager to see some good results. Cheers my friends.

 

[dmkern]

you need to boil.

 

[jfowler1]

you need to boil.

That's a good one.

To the OP, are you planning to batch sparge or fly sparge?

To be clear, are you planning on adding initial strike water pre-mash? Then completely draining, then adding another bulk of water, stirring and completely draining, until you hit your desired volume.

Or do you plan to use three vessels (Hot liquor tank, mash tun, kettle) and create a continuous loop of running water/wort for the sparge?

Your post sounded like a batch sparge, but I do not want to assume. It will be easier to advise if we knew a little more about your set-up.

Joe

 

[BeerBaron2000]

I was going to batch sparge since that seems to be easier method to use with the set up I've got. I've got the standard 48 quart cooler and was using the 1.25 qt/1 gallon ration for determining how much water to use in the sparge. Then I was going to drain and re-mash if necessary to obtain the necessary preboil volume. Hopefully, that clears some stuff up.

 

[jfowler1]

Batch sparge...got it.

The bad news is I fly sparge, so I've never done it, and I really can't advise. The good news is that I've brewed with my friend who does batch sparge about 2 dozen times. He has a link in his signature I never even bothered clicking on about double batch sparge calculations.

I just clicked it, and it actually is a great tool and looks like it might answer all your questions. As far as I can tell he built the site. Remind me to compliment him on it next time I see him.

Here is the link.
http://njnear76.bravehost.com/

His member name is njnear76 (but I just call him Mike).

Shoot him a PM and say thanks if you try it.

Joe

 

[Malticulous]

Why mash so thick? I tend to mash at around 1.7 qt/lb so I my sparge runoff is the same as the first running.

My strike is half the boil volume plus grain absorption/dead space. Sparge is half the boil volume. Simple and effective.

 

[apshaffer]

In my system, grain absorption is pretty steady at .1 gal/lb of grain...or in your case 1.6 gal.

Also, grain absorption only occurs during the mash. So when you sparge with say 3 gal, you should get really close to 3 gal back. That's a good way to figure out how much wort you're leaving behind.

Leaving a gallon of wort behind in your mash tun is going kill your efficiency. I suggest jacking the end up opposite you drain on your cooler to get as much wort out as possible. Or, getting that manifold on the bottom of your tun.

 

[BeerBaron2000]

Wow, that's a great site Joe. Thanks for the link. This clears up alot of the confusion for me.

 

[jfowler1]

Wow, that's a great site Joe. Thanks for the link. This clears up alot of the confusion for me.

Awesome. Be sure you thank Mike. He developed the site, I just cut and pasted the link.

Good luck,
Joe