HouleyJ512
Member
- Joined
- Apr 25, 2007
- Messages
- 8
- Reaction score
- 0
I'm about to start my 3rd partial mash brew and I have yet to sparge. I didn't realize how important it is to sparge until recently so I previously overlooked the process. Can someone walk me through the sparging process for a partial mash recipe? I have a way to do it so if it is wrong please tell me know how to improve/change my method.
I will be steeping my grains (contained in a musling bag) in a plastic bottling bucket at 165F for 30 minutes.
This is a 5 gallon recipe so how much water should I use to steep with?
Next I will open the spiggot at the bottom of the bottling bucket and let the wort flow through a syphon hose to my brew kettle. As this is happening I will slowly ladle 165F water over my grains which will still be in the musling bag and in the bottling bucket. How much water should I sparge with here? The run-off will then be collected into the brew kettle as well.
After the all of the wort is collected in the brew kettle I will start to stir in and dissolve the malt extract. Once dissovled the wort will be brought to a boil. Next, the hops will be added. (In stages of course) Once the boil is completed I will then strain out of my brew kettle and into the primary fermenter, take an OG reading, cool the wort, then pitch the yeast making sure the temperature is ok and I get a good aeration for the yeast and forget about the brew for a few days. After a steady gravity reading for 3 days in a row I will rack to secondary and add aroma hops. Maybe a week later I will bottle.
How does this sound? Any flaws? Got any suggestions? Criticisms? Please let me know!
I will be steeping my grains (contained in a musling bag) in a plastic bottling bucket at 165F for 30 minutes.
This is a 5 gallon recipe so how much water should I use to steep with?
Next I will open the spiggot at the bottom of the bottling bucket and let the wort flow through a syphon hose to my brew kettle. As this is happening I will slowly ladle 165F water over my grains which will still be in the musling bag and in the bottling bucket. How much water should I sparge with here? The run-off will then be collected into the brew kettle as well.
After the all of the wort is collected in the brew kettle I will start to stir in and dissolve the malt extract. Once dissovled the wort will be brought to a boil. Next, the hops will be added. (In stages of course) Once the boil is completed I will then strain out of my brew kettle and into the primary fermenter, take an OG reading, cool the wort, then pitch the yeast making sure the temperature is ok and I get a good aeration for the yeast and forget about the brew for a few days. After a steady gravity reading for 3 days in a row I will rack to secondary and add aroma hops. Maybe a week later I will bottle.
How does this sound? Any flaws? Got any suggestions? Criticisms? Please let me know!