The Sparge: Inconveniently, a significant portion of fermentable sugar will. I realize given my current setup it comes out to the same amount of time in terms of gallon per hour as a traditional brewday, but as a dad it makes it much easier to be able to do a brew day after work and not have to devote half of a weekend day away from my family or wind up losing sleep staying up on a weeknight. youre brewing with an already condensed wort: a malter has taken a batch of. Other than that, this whole process is awesome. 3 will force beersmith to divide the sparges into 'exactly' equal sizes. 90 is a commonly used (and default) value so that you have room to stir. 2 determines how much of the mash tun to fill when calculating the maximum sparge volume. Only one pump was used but not even required if you stick to brulosopher's method.Ĭons: The only thing that really has a downside with this method and my equipment is that if I wanted to do a 10 gallon batch I'm going to be pushing it towards the lip of my keggle with even a really low gravity beer. 'Drain mash-tun before sparging' 1 is required to select batch-sparging. Beersmith says.69.7% efficiency! That's only 5-8% lower than I normally get with a 6+hour brew day. Pros: Total time was 3.25 hours from grain to carboy! That was best part about this. Gravity check after boil was 1.056 with ~5.25 gallons of final wort Measured 1.044 with 6.5 gallons of wort transferred to the boil kettle. Stir it in, rest 1015 minutes, stir again, then vorlauf and runoff as before. After the runoff, we add 3.5 gallons (13 L) of batch sparge water. This is only an issue if you choose to recirculate like I did and essentially would defeat the purpose of doing it(as in it will kill your efficiency because the recirculating wort will bypass anything other than the surface grain altogether) I also kicked on the flame to the burner at a really low level to keep the mash temp stable due to heat loss from recirculating.Ĭhecked preboil gravity at mash out. Stir the additional water in, let it sit for a few minutes, then vorlauf (recirculate the wort through the grain bed) until clear and start your runoff. Careful not to whirlpool when agitating as it will form a grain cone on the bottom which will encourage channeling at the edge of the false bottom. I did wind up stirring twice just because I got paranoid that I might get an SG of 1.020 or something. This was convenient in that I normally vorlaugh for 15 minutes and this has the dual effect of clarifying the wort while also helping your efficiency. Evapouration rate 13.7 about 4.1 litres boil off Losses to trub, chiller etc 3 litres. ![]() Right from the get go I started recirculating at a very low flow rate for the entirety of the 60 minute mash. Final recoverable wort to fermenter 22 litres. This is roughly 2.5 times the amount I normally have to add with my 10 gallon batches Had to add 2.5 oz acidulated malt to compensate for this and get the pH down to 5.4. 151 right on the money with roughly a 14lb grain bill and 8.5 gallons of water.Ĭhecked mash pH which was higher than normal at 6.0. The fact that there is a higher water/grist ratio meant that the grain would drop the overall temp less. ![]() Just to clarify, I have a single tier 3 keggle setup with 2 pumps.īrought the larger volume of water up to 154 with the aim of reaching a mash temp of 151. So I tried this last night with a 5 gallon batch of altbier.
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