Partial Mash Sparging

[butterblum]

What have people found to be the best method for batch sparging a partial mash? I typically use about 4lbs of grain in a 3 gallon cooler. I have come across two main methods:
1) Rinse the grains with 4 to 8 quarts of 170deg water with ball valve open, draining into kettle
2) Close ball valve and add same amount of mash water at 170deg in two steps, gently stirring and letting it sit for a bit.
Is either method best?
Thanks

 

[schatzke]

Pour in your water, give it a quick stir and drain. The beauty of batch sparging.

 

[bleme]

#1 makes more sense in my head and is what I have always done, but it would be a simple experiment. Next time I am making yeast starter, I'll try it both ways and check the gravity difference.

 

[Yooper]

Both are valid, and I don't think either of them is "best", really.

Sparging is rinsing the grain of the available sugars, and you could even put the grains in a bag in a colander and pour the water over it into the pot.

I like the idea of batch sparging (#2) best, though. Only because it is most likely to avoid any pH issues if you are using water that isn't distilled or reverse osmosis water. Even that is just a thought- and not necessarily an issue for you.

However, you don't want to "gently stir"- you want to stir it like it owes you money to "knock" those sugars into the water before draining. Think of a washing machine on the rinse cycle- same principle and it's the agitation that makes it work!