dr0506
Member
Hello All,
So I am relatively new to all-grain brewing (wish I had switched sooner; I love the flexibility) and one concept that I have read about but am having trouble understanding fully is sparging. Let me give an example relative to me:
I typically brew 2.5 or 5 gallon batches. When I read about sparging for this batch size, I usually do my math and add 1.5-ish quarts of water per pound of grain to get my mash going. I would assume that I would want the math to go something like this:
mash + sparge = boil volume
But it seems that the sparge volume would bring my total wort way above what I should be boiling (around 3 gallons) if I were to follow what I read about how much water to use for the sparge.
Am I missing something fundamental? Thanks in advance!
So I am relatively new to all-grain brewing (wish I had switched sooner; I love the flexibility) and one concept that I have read about but am having trouble understanding fully is sparging. Let me give an example relative to me:
I typically brew 2.5 or 5 gallon batches. When I read about sparging for this batch size, I usually do my math and add 1.5-ish quarts of water per pound of grain to get my mash going. I would assume that I would want the math to go something like this:
mash + sparge = boil volume
But it seems that the sparge volume would bring my total wort way above what I should be boiling (around 3 gallons) if I were to follow what I read about how much water to use for the sparge.
Am I missing something fundamental? Thanks in advance!