sparge question

[Righlander]

i built a mash tun and im getting ready to use it for the first time tomorrow and i have a couple questions about sparging. first off, heres the recipe. it's just a simple wit, i got the recipe from beersmith's sample recipes.

Amount Item Type % or IBU
4.50 lb Pale Malt (2 Row) Bel (3.2 SRM) Grain 50.00 %
4.50 lb Wheat, Flaked (1.6 SRM) Grain 50.00 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 18.9 IBU
0.75 oz Coriander Seed (Boil 5.0 min) Misc
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
Type: All Grain
Date: 4/17/2003
Batch Size: 5.00 gal

Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.88 % Actual Alcohol by Vol: 4.43 %
Bitterness: 18.9 IBU Calories: 209 cal/pint
Est Color: 4.1 SRM Color: Color

Mash Name: Single Infusion, Medium Body Total Grain Weight: 9.00 lb
Sparge Water: 3.44 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 11.25 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 6.30 qt of water at 196.6 F 168.0 F

ok so...i pre warm up my mash tun i know that. do i start by adding the grain first then pouring in 11.25qt of 165.9 F water stir really well, close the tun then leave for 60 min? ok then i add 6.30 qt of 196.6 F water for 10 mins then drain to my boil pot? ive done one all grain but it was brew in a bag. so i really know nothing about using a MT

 

[flabyboy]

Have you looked at this site to calculate your sparge volume?

http://www.brew365.com/mash_sparge_water_calculator.php

Your sparge volume is usually higher than your your strike water volume. The advice I have been getting is to figure out your sparge volume and divided by 2 and do 2 separate equal sparges. A total collection of 3 runnings then. hopefully somewhere between 6.5-7 gallons for boiling

 

[Veinman]

Your water volumes are off somehow. The recipe is for 5 gallons but you only have 17 quarts of water additions (4.25 gallons). To get 5 gallons in the fermenter at the end you'll need to be adding 6.5-7 gallons total as you'll lose some that is absorbed by the grains, some in your mashtun, some during boiling and some to hop sludge.

To actually answer your question you have the process right:
1. Heat mashtun
2. Add grains and mash water (the 11.25 quarts at 165F), wait 60 minutes
3. Drain mash water
4. Add sparge water (6.3 quarts at 196.6F) wait 10 minutes then drain

People will argue adding grain to water or water to grain, as long as you get a good stir of the two I don't believe it matters. Using a cooler mashtun I find the easiest way is to add my mash water 10 degrees hotter than whats called for and let that pre-heat the tun. In your case I'd add 11.25 quarts of water at around 175F stir it up close the lid and let it sit, once the water hit 165 the tun should be fully heated and you shouldn't lose any more temperature during your hour mash.

But before you brew this your water amounts need an adjustment to total around 7 gallons or 28 quarts.
Off the top of my head I'd say a 14 quart mash-in and 2-7 quart sparges would be a good place to start.

 

[Righlander]

Your water volumes are off somehow. The recipe is for 5 gallons but you only have 17 quarts of water additions (4.25 gallons). To get 5 gallons in the fermenter at the end you'll need to be adding 6.5-7 gallons total as you'll lose some that is absorbed by the grains, some in your mashtun, some during boiling and some to hop sludge.

To actually answer your question you have the process right:
1. Heat mashtun
2. Add grains and mash water (the 11.25 quarts at 165F), wait 60 minutes
3. Drain mash water
4. Add sparge water (6.3 quarts at 196.6F) wait 10 minutes then drain

People will argue adding grain to water or water to grain, as long as you get a good stir of the two I don't believe it matters. Using a cooler mashtun I find the easiest way is to add my mash water 10 degrees hotter than whats called for and let that pre-heat the tun. In your case I'd add 11.25 quarts of water at around 175F stir it up close the lid and let it sit, once the water hit 165 the tun should be fully heated and you shouldn't lose any more temperature during your hour mash.

But before you brew this your water amounts need an adjustment to total around 7 gallons or 28 quarts.
Off the top of my head I'd say a 14 quart mash-in and 2-7 quart sparges would be a good place to start.

ok. thank you man, very helpful

 

[ajf]

The original post mentioned 11.25 qt strike water and 6.3 qt water for mash out.
I think they are reasonable values.
The OP also mentioned 3.44g sparge water (which somehow seems to have gotten lost).
If you add the 3.44g sparge water, you should collect about 6.7g which is about right.

-a.

 

[jebsterr]

With the mash water at or above mashing temps, you can get dough balls by adding water to grain. It is generally advised that at temps above 140 or so, you add the grains to the water while stirring. Dough balls are bad for mash efficiency.

 

[ScrewyBrewer]

With the mash water at or above mashing temps, you can get dough balls by adding water to grain. It is generally advised that at temps above 140 or so, you add the grains to the water while stirring. Dough balls are bad for mash efficiency.

I preheat my mash tun for 10 minutes with 180F water and then dump it all before adding 50% of the mash water, then the grains and then the remaiaing 50% of the mash water. I then stir it all really good to remove hotspots, then take a temperature reading and adjust with hot or cold water until I hit my target.

The mash temperatures have to be hit as close as possible to your actual target temperature with the first 4-5 minutes of your mash. I also use a mash thickness of 1.25 - 1.5 quarts of water per pound of grain and mash for 60 minutes.

Brewing The Oktoberfest/Marzen All Grain Recipe