getting the most out of roasted grains in the batch sparge

[morticaixavier]

@erockrph

@fmader

I think that you’ll be happy with the results. The only issue that I have with this process is that my mash ends up thicker, because I lose water to the cold steep. I suppose you could stretch out the boil.

Ever think of adding the steep liquid to your sparge water? That would eliminate your volume issue and has the bonus side effect of acidifying your sparge water. Never tried it, but I just had the thought that it might work.

that’s fairly clever. I might try that on my next stout.

[wort-h.o.g]

That’s essentially what is done when I hot steep in the sparge water- just in this case it’s cold steep volume separated and added at same time to the batch sparge water. I like the way it sounds…