Question about a recipe I found online

[leemorgan]

I found this recipe for Dales and I have a question regarding it and other recipes online. It says to mash at 152 for 60 min. Does this mean to mash your entire water supply with no sparge? Or do you mash around 3.5 gallons and sparge with the rest? I see a lot of recipes that only list the mash schedule and don't mention sparring. Here's the recipe.

http://beermasters.co/2014/04/12/dales-pale-ale-clone-5-gal-all-grain-recipe/



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[kh54s10]

No, you would mash with 1.25 to 1.5 quarts per pound of grain. The you would sparge normally, whatever method your system uses. Either batch sparge or fly sparge.

 

[LLBeanJ]

How much water you mash and sparge with (assuming you sparge at all) is going to entirely depend on your process.

 

[leemorgan]

LL, can you be more specific when you say process?


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[LLBeanJ]

Do you mash using a traditional mash/lauter tun? If so, you would likely mash using the 1.25-1.5 qts of water per lb of grain. You would collect your first runnings of wort and then sparge (batch or fly) with the remaining volume of water needed to achieve your calculated pre-boil volume.

Or do you use a BIAB process? If so, you might mash with all of your water and forego the sparge. But it's also possible and becoming more common for a BIAB mash to hold back some of the water (1-2 gals) and then do a small pour-over-grain or dunk sparge to increase efficiency or compensate for a lack of mash volume capacity in the boil kettle which would not allow for a full-volume mash.

In the end, it doesn't matter. The mash is the mash. When the recipe calls for x° mash for y mins, that's what you do. Which mash/sparge process (as described in the examples above or even something else entirely) that your system utilizes is not important. The different mash/sparge profiles, as well as your water profile and grist bill will affect mash pH differently, so that needs to be factored in, but that's true with any all-grain recipe and any brewing process utilized to brew it.

 

[leemorgan]

Ok, I get it now. Thank you. I use a traditional setup for all grain. I recently setup Beersmith, I can use that to calculate. Thank you again.


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[leemorgan]

I know the mash temp, however how do I know the sparge temp if I am doing a batch sparge?

 

[LLBeanJ]

Sparge temp is typically 168°-170°F.