Batch sparging specifics

[tschmidlin]

@tygo

@tschmidlin

@tygo

#1 is batch sparging.  #2 & #3 are no sparging and will give you lower efficiency than #1.

How is adding 1/3 water at the end and then draining it not sparging?

I’m reading that as “Add 2/3 of my total water volume, wait, add the remaining water volume to raise temp, drain.”  He’s step infusing but only draining once.

Ah, I see, I read it as draining in between.  Still, if you are not stirring to homogenize the mash after you add the last third, I think it is close enough to sparging.

@denny

@tschmidlin

@tygo

#1 is batch sparging.  #2 & #3 are no sparging and will give you lower efficiency than #1.

How is adding 1/3 water at the end and then draining it not sparging?

Oh, man, this is a topic that been debated for years!  I think Dixon has been adamant about it in the past.  To me, if you haven’t drained the mash when you add that water, you’re simply doing a mash infusion, not a sparge.  Other people’s definitions (especially Dixon’s!) may differ…but they’d be wrong! 

Like I say above, if you are just topping it up and running it out the bottom without stirring then I think you’re sparging.  If you stir it in then I’d agree, it is a step infusion.

[veldy]

@""

I do #1 but my sparge water is usually around 185 -190 F.

I’m going to try a mashout step next time, then sparge like I normally do to see if I can get any increase in efficiency.  I am consistantly coming in just under 70%.  It may work or it may not, but thought it was worth a shot.

If you are trying to increase your efficiency, take a look at your crush; especially if you batch sparge.  I batch sparge and hit almost exactly 75% efficiency every time.  I don’t brew much above 1.075 gravity though or I suspect it might drop.

Veldy