Second All Grain Batch! Help!

[urbrainwashd]

SMASHING PUMPKIN ALE (northern brewer)

MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes

MASH INGREDIENTS
- 7.5 lbs. Rahr 2-row pale
- 2.5 lbs. German Munich Malt
- .5 lbs. Briess Caramel 80
- .25 lbs. Briess Caramel 60

So from what I'm gathering my mash water is 3.57 water and sparge water is 5.19 water...When i do a mashout for 10 mins...Do i put all 5.19 of water in with the 3.57?? and if so, do i need to sparge with more water? I'm so confused :fro: Basically mashout is puring the 5.19 gallons of water into the 3.57 and waiting for 10 mins. but when i sparge do i use more water or am I off about something? Please help! lol

 

[chickypad]

All their recipes default to a mashout, if it's not your usual procedure to do one you can skip that step. To answer your question though, with infusion mashing you mash out by adding boiling water to hit the mashout temp. You'd want to use a mash calculator, but it would generally be quite a bit less than your total sparge volume.

 

[urbrainwashd]

so would i just heat up 5 gals of water to 170 degrees and then just use all of that water to fly sparge?

 

[chickypad]

so would i just heat up 5 gals of water to 170 degrees and then just use all of that water to fly sparge?

Yes you can do that. I have on occasion just fly sparged directly without a mashout, though I usually get the wort up to temp first with my HERMS when fly sparging. The times I've sparged directly I've used water a little hotter, like 180*. I think most folks who fly sparge go ahead with a mash out to help with the lautering process and maybe get a little more efficiency. It's also supposed to "set the mash profile" by inhibiting further enzyme activity but I don't really consider that a big deal. If you want to mashout it looks like you'd need about 7 qts boiling water, stir that in well, then start your sparge with the rest of the 3.25 gal at 170*.