Frankly, it had to be done that way due to the poor conversion ratios you got with the grain available at the time. Now, the difference between the two methods is almost nothing.
It might cost you an extra dollar to make an all grain batch using the batch sparging method, but it is unlikely that you will even need to use the extra grain. Try the batch sparging method a few times and see what your results are. If your gravity numbers are low after a few tires, then go to fly sparging. The more you brew all grain, the higher your specific gravity numbers will be until you finally reach the maximum efficiency that you will get out of your all grain brewing system.
First, let's give you a little background on what the two types of sparging are. How to Fly Sparge Fly sparging is the process of using a sparge arm , or any device that allows the water to sprinkle over the grains in the mash tun.
Your recipe has a mash ratio of 1. Since your grain will absorb. This leaves you with 2. Plugged into the first equation, we see:. By carefully and slowly recirculating your wort, keeping your grain bed at mashout temperature, and allowing for a rest with a thorough stirring to get as many sugars as possible into solution before lautering, you can make sure your brew has the highest efficiency possible. While solid calculations and careful sparging definitely improve your brewhouse efficiency, you can goose it even higher if you:.
Every drop of wort you lose to dead space, leaks, or spills means less available sugar for your yeast to convert into alcohol during fermentation.
Repair or replace leaky equipment, and find ways to reduce potential loss by choosing a mash tun and brew kettle that can handle your recipes with room to spare.
These are a premium lineup of feature-rich all Stainless Steel Brew Kettles, designed to keep you brewing for a lifetime. Your local miller is no doubt on the ball when it comes to crushing grains for beer. Over-crushed malts can create a powdery base that has too much flour and not enough grist, and turns into glue when you mash it. Under-crushed malts, on the other hand, can hurt extract efficiency by not releasing the sugars that will turn into alcohol during fermentation.
The husks help create bulk and space in the grain bed during mashing, allowing for water flow and providing built-in filtration. A useful rule of thumb when setting up your grain roller is to set the mill rollers at or near. But when the grain bed in your mash undergoes chemical changes due to temperature, improperly crushed grains, or simple user error hey, it happens to all of us , you can find yourself dealing with locked-up, goopy grains.
The best way to tackle the sticky issue of a stuck batch sparge is to prevent it from happening in the first place.
You can keep things flowing with a few simple preventive measures. You can prevent this by keeping your mash tun insulated with a heavy blanket or insulating mats. Hands-down the best digital thermometer for brewing. Most commonly grain absorption is calculated by taking the difference between the total volume of water that has been used for mashing and sparging and subtracting the volume of wort that has been collected in the kettle. In the absence of any large dead spaces e.
This is also the number that brewing software uses to determine the amount of water that is needed to produce a targeted volume of pre-boil wort. But this calculation is neglecting that the volume of a sugar solution is greater than the volume of just its water component. You can try this at home: mark the water line in a glass of water and add sugar.
Even after the sugar is dissolved the volume of the sugar solution is larger than the initial water volume. The volume increase per sugar, or extract, amount can be calculated by using the fact that Plato is an expression of weight percent sugar, that the specific gravity can be determined from Plato through tables or equations and that specific gravity is nothing more than the weight of a known volume. If this is done one finds that each kg of sugar or extract extracted in the mash increases the volume of the wort by about 0.
Since the relation between Plato and specific gravity is not exactly linear the volume increase per weight of extract is not linear either but close enough for our purposes. This increases the total volume of liquid that is produced during brewing and it needs to be accounted for when we want to know the actual volume that is held back in the grain after a run-off.
In case the conversion in the mash is complete i. That number is assumed for modeling batch sparging in this article.
When brewers talk about grain absorption numbers they generally mean the apparent grain absorption. This is just like the apparent v. The diagram below shows it: the larger the pre-boil volume, the higher the efficiency will be. This is obvious since more sparge water is available to get more of the extract in the boil kettle. But here is the catch, brewers don't aim max for efficiency, they aim for a target extract percentage gravity and cast out wort volume.
The targeted cast-out wort volume, boil-off rate and boil time require a certain pre-boil volume and as a result of that here is only limited flexibility for increasing the pre-boil volume to increase the efficiency:. Assuming a cast out volume target of 5.
Neither the boil-of rate nor the boil time should be increased as this can be detrimental to the beer. A higher boil-off rate can "burn" the wort through the increased thermal loading and a longer boil would coagulate too many of the proteins in the wort which hurts head retention and body. Changing the pre-boil volume from 6.
In fly sparging there is a concern of over-sparging the grain which can lead to excessive tannin extraction from the grain husks.
The same concern may exist for batch sparging, that's why the extract content for no-sparge and the run-off for 2, 3 and 4 run-off batch sparges were analyzed. Brew in a bag is often much lower than both sparging methods.
By not rinsing the grains, a lot of the extracted sugars stay behind. Once again, it is possible to match batch sparging efficiency with brew in a bag.
In reality, you are far more likely to reach 60 to 75 percent efficiency with this method. This includes the wort left in the mash tun, absorbed by the grain, left in the lines, and evaporated during the boil. This is very specific to your own setup. To account for brewhouse efficiency, you do calculations based on equipment and process.
The mash efficiency above is still included in this efficiency as well. Most of these variables will not change based on your sparging method. The only change is the mash efficiency.
There are two ways to calculate how much sparge water to add and what your batch size should be. You can do the work by hand, subbing in any specific values you may have for your own brewhouse efficiency.
Or you can use one of many online calculators. Online calculators use an estimate to determine some values. These can include how much water the grain will absorb and how much will evaporate in the boil. The most efficient way of batch sparging is to sparge with an equal amount of water that you mashed with. You then subtract the amount that the grain Alls. All the batches should add up to the amount of water in the first runoff, or your original wort. In other words, the sparge water plus the first runoff should sum up to your pre-boil volume.
The formula above assumes two batches. This is generally recommended as a good balance between efficiency and effort. If you chose to do less or more, the rule of thumb remains: all batches combined should equal the volume of the runoff.
This can get complicated when you include aspects such as grain absorption. For example, say you 4 gallons of water to the mash and the grain absorbs 1.
The amount of wort and sparge water will be 2. Of course, today we can use our phones or computers for any task. This includes calculating our sparge water. This is the method we use, with estimated values for the constants such as water absorption.
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