Proper batch sparging

[DeNomad]

Wait a minute, I listened to Denny on Basic Brewing radio! Good show on batch sparging btw.

Also my take on 2 sparges: I did it when I was figuring my system out. Now that I know how much volume I lose in the MLT I do 1 sparge to save time, usually. Efficiency is darned close, I am always within .002 of my target OG. No sparge sounds interesting for lower OG beers.

 

[SONICYOUTH]

So to clarify: Mash for x amount of time, collect, then add sparge water to get grain up to 170, stir, sit for 5, then collect?

 

[DeNomad]

So to clarify: Mash for x amount of time, collect, then add sparge water to get grain up to 170, stir, sit for 5, then collect?

That's how I do it.

 

[Denny]

So to clarify: Mash for x amount of time, collect, then add sparge water to get grain up to 170, stir, sit for 5, then collect?

No need to sit for 5, and it's not a big deal if you don't hit 170. And you should vorlauf before each runoff.

 

[Darwin18]

I also stick with a single batch sparge. I'm targeting 75% efficiency with my recipes. I've read that pushing your efficiency can result in a lesser quality beer. I'd rather have the best tasting beer I can than save a couple of bucks on grain. Just my opinion.

 

[Denny]

I also stick with a single batch sparge. I'm targeting 75% efficiency with my recipes. I've read that pushing your efficiency can result in a lesser quality beer. I'd rather have the best tasting beer I can than save a couple of bucks on grain. Just my opinion.

I don't know how true that really is. I regularly get in the low 80s to as high as 90% and I don't detect any problems with the beer. Sierra Nevada tells me they get close to 100%.

 

[fletchsj]

I agree with you Denny, except doesn't SN use a slightly different method? From what I understand, I thought big breweries like them basically grind their malt to powder and have special filters to get it out.

 

[Denny]

Their crush is pretty fine, but it didn't look like powder. I also didn't see any mash filters, nor did anyone mention them.

 

[AR-Josh]

No need to sit for 5, and it's not a big deal if you don't hit 170. And you should vorlauf before each runoff.

So you don't need to let the sparge sit for any time? Just stir it up and vorlauf?

 

[Yooper]

So you don't need to let the sparge sit for any time? Just stir it up and vorlauf?

Exactly! That's one of the great things about batch sparging.

Continuous sparging (fly sparging) relies on the property of diffusion so that the water "pulls" out the sugars during the slow sparge, as sugars will diffuse to the liquid with the lower gravity as it seeks equilibrium.

In batch sparging, you just stir like you mean it. And then stir some more. That puts the sugars in the liquid, so you just vorlauf and let 'er rip.

 

[fletchsj]

I don't think you need to let sit for 5 min. I just do it because I am busy taking notes or getting my first hops ready or cleaning something, etc. So it's more a matter of how you arrange your brewday tasks. I haven't seen it hurt anything.

 

[wildwest450]

So you don't need to let the sparge sit for any time? Just stir it up and vorlauf?

Conversion is done at that point, waiting is pointless.

 

[Denny]

So you don't need to let the sparge sit for any time? Just stir it up and vorlauf?

That's correct...I've experimented with times from 20 min. to zero min. after adding the sparge water and found no difference.

 

[Denny]

I don't think you need to let sit for 5 min. I just do it because I am busy taking notes or getting my first hops ready or cleaning something, etc. So it's more a matter of how you arrange your brewday tasks. I haven't seen it hurt anything.

Nope, it absolutely won't hurt.

 

[Dougless]

I've just started using batch sparging. I've switched mostly for convenience, and because of the good results people are reporting. While I haven't decided for myself if this is how I'm going to continue, I do think it's a great method for people who are just getting in to all grain brewing. "Fly" sparging is a fussy process, and batch sparging is simple. I do two additions of water because my 5 gallon mash tun is maxed out. My next brew will be with a 10 gallon mash tun, and the idea of a single batch sparge sounds great to me.

As to what commercial brewers do, I can only talk about one large brewer, and they do it differently according to location. Lauter tanks take up space, so some brewers use finer ground malt, and a filter set-up. I think that's a bit beyond the home brewer, and really not worth the effort for the home brewer.

I started brewing 25 years ago when I studied it in college. My opinion is to not focus on what people like Sierra Nevada or Anchor Steam or Mountain Sun do, but rather focus on your own results in your back yard. Everyone's results are different, and learning your own system is the way to go.

 

[conpewter]

I've switched to doing 1 batch sparge if it is a regular beer, if I'm making something too big I have to split my sparge.

Anyway, I forget to vorlauf sometimes :/ might this cause astringency?

 

[BOBrob]

Try both and see which you like better. I have a ten gal MLT and use single infusion or batch. cheers

 

[tgmartin000]

Hmmm ...I've been doing a double batch sparge letting each one sit for 15 minutes. I'll have to try single batch next time. There's a half hour off brew day, nice. I've also been way overshooting my OG but I think that's a volume control issue.

 

[spenghali]

Don't sweat it, I would love to pull the Denny Conn card on a tool like that.

Oh the irony.

Sorry, just looking for a scientific explanation as to why there would not be any significant amount of sugar left in the grain bed after a single batch sparge.

 

[fletchsj]

Still trapped within the malt... I mean homebrewers probably shouldn't risk trying for 100% ish efficiency but I've heard of pro brewers getting that or very near. So theoretically if you get 85% efficiency there is still 15% of the starch/sugar left behind.

 

[Denny]

My opinion is to not focus on what people like Sierra Nevada or Anchor Steam or Mountain Sun do, but rather focus on your own results in your back yard. Everyone's results are different, and learning your own system is the way to go.

Very wise words!

 

[Denny]

I've switched to doing 1 batch sparge if it is a regular beer, if I'm making something too big I have to split my sparge.

Anyway, I forget to vorlauf sometimes :/ might this cause astringency?

I doubt it, especially if your pH is OK. A friend and I are doing an experiment where we not only didn't vorlauf, we purposely dumped some spent grain into the kettle. Results to come....