wheatgerm
Well-Known Member
I've seen a few different methods for batch sparging. The method I have been using seems to work well, but I was hoping someone could double-check me and see if there is any glaring problems that I haven't realized. Here's what I do:
Equipment: 52 qt. Igloo Cooler with SS braid and ball valve
Steps:
1. Bring strike water(1.25 qt./lb. ratio) up to 177F and dump in cooler.
2. Wait for water temp to stabilize down to 169F.
3. Dump in the grain and stir well and check that temp is at 155F.
4. Mash for 60 minutes.
5. Bring 2 gallons of water up to 200F and dump in the cooler.
6. Stir in and hold for 10 minutes to raise mash temp up to 168F.
7. Vorlauf and drain first runnings.
8. Measure wort volume to determine sparge volume needed.
9. Heat that much water up to 170F.
10. Pour in, stir well and hold for 10 minutes.
11. Vorlauf and drain second runnings.
Does this method look ok?
Equipment: 52 qt. Igloo Cooler with SS braid and ball valve
Steps:
1. Bring strike water(1.25 qt./lb. ratio) up to 177F and dump in cooler.
2. Wait for water temp to stabilize down to 169F.
3. Dump in the grain and stir well and check that temp is at 155F.
4. Mash for 60 minutes.
5. Bring 2 gallons of water up to 200F and dump in the cooler.
6. Stir in and hold for 10 minutes to raise mash temp up to 168F.
7. Vorlauf and drain first runnings.
8. Measure wort volume to determine sparge volume needed.
9. Heat that much water up to 170F.
10. Pour in, stir well and hold for 10 minutes.
11. Vorlauf and drain second runnings.
Does this method look ok?