dchalladay
Active Member
Hey There!
This is my 2nd batch of beer and my 1st one using all grain. The directions I have, although detailed, are a little confusing since it is my first time doing it this way. Below I have put the directions that I have on how to sparge it but but my question is the last one (in red). What is the proper way to do this? Do I simply keep my mash/grain in the strainer and pour my wort over it and strain into the pot again?
Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
Set up your lauter tun (a strainer over a pot).
Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
This liquid is called wort (pronounced wert). It will be your beer.
Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grains sugars.
You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than youll end
with.
Re-circulate wort through grain once.
This is my 2nd batch of beer and my 1st one using all grain. The directions I have, although detailed, are a little confusing since it is my first time doing it this way. Below I have put the directions that I have on how to sparge it but but my question is the last one (in red). What is the proper way to do this? Do I simply keep my mash/grain in the strainer and pour my wort over it and strain into the pot again?
Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
Set up your lauter tun (a strainer over a pot).
Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
This liquid is called wort (pronounced wert). It will be your beer.
Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grains sugars.
You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than youll end
with.
Re-circulate wort through grain once.