Comments on: How to Batch Sparge: A Guide for Batch Sparging and No Sparge http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/ Get weekly articles on home brewing, beer styles, and making beer recipes Wed, 17 Mar 2010 03:47:14 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Banjoman http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/comment-page-1/#comment-14013 Banjoman Tue, 02 Mar 2010 12:24:21 +0000 http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/#comment-14013 A helpful article for someone about to do their first Batch Sparge All Grain. But it would be nice if you could use Pounds/Ounces for weight vice the Metric system and translate that information for the computations. A helpful article for someone about to do their first Batch Sparge All Grain. But it would be nice if you could use Pounds/Ounces for weight vice the Metric system and translate that information for the computations.

]]> By: Brad Smith http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/comment-page-1/#comment-7591 Brad Smith Sat, 09 May 2009 03:30:31 +0000 http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/#comment-7591 Hi, I generally sparge with water at around 168F. If the sparge water is too hot it can extract unwanted tannins. Brad Hi,
I generally sparge with water at around 168F. If the sparge water is too hot it can extract unwanted tannins.

Brad

]]> By: Arboyd http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/comment-page-1/#comment-7578 Arboyd Fri, 08 May 2009 03:02:48 +0000 http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/#comment-7578 So is the temperature recommended for the sparge water addtions intended to be the temperature of the water only or the total temperature of the mash? So is the temperature recommended for the sparge water addtions intended to be the temperature of the water only or the total temperature of the mash?

]]> By: Brad Smith http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/comment-page-1/#comment-1620 Brad Smith Thu, 21 Aug 2008 04:05:17 +0000 http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/#comment-1620 CraigA -- I agree - if you want to assure this you do need to measure and monitor the SG of the runoff. However for most batch sparge situations you rarely sparge below this limit unless brewing very low gravity beer. Thanks - Brad CraigA –
I agree – if you want to assure this you do need to measure and monitor the SG of the runoff. However for most batch sparge situations you rarely sparge below this limit unless brewing very low gravity beer.

Thanks – Brad

]]> By: CraigA http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/comment-page-1/#comment-1608 CraigA Thu, 21 Aug 2008 00:07:46 +0000 http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/#comment-1608 In using the 'single infusion, medium body, batch sparge' mashing profile, it seems there is no guarantee that the SG of the runoff stays above 1.019. This is a suggested lower limit for avoiding extracting tannins. See for example http://home.elp.rr.com/brewbeer/files/nbsparge.html Any advice on creating a mash profile that will do this? In using the ’single infusion, medium body, batch sparge’ mashing profile, it seems there is no guarantee that the SG of the runoff stays above 1.019. This is a suggested lower limit for avoiding extracting tannins. See for example
http://home.elp.rr.com/brewbeer/files/nbsparge.html

Any advice on creating a mash profile that will do this?

]]> By: BeerSmith http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/comment-page-1/#comment-51 BeerSmith Mon, 10 Mar 2008 04:42:03 +0000 http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/#comment-51 DavidP, I believe that's what the new option does - it calculates the addition to the mash water for the first step that produces 50% of the target boil volume (addition plus non-absorbed mash water). DavidP,
I believe that’s what the new option does – it calculates the addition to the mash water for the first step that produces 50% of the target boil volume (addition plus non-absorbed mash water).

]]> By: DavidP http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/comment-page-1/#comment-50 DavidP Mon, 10 Mar 2008 04:36:29 +0000 http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/#comment-50 It would be nice it Beersmith would have a "Denny Conn" batch sparge option. This would add the top-up/mashout step that occurs before the first drain. It would be nice it Beersmith would have a “Denny Conn” batch sparge option. This would add the top-up/mashout step that occurs before the first drain.

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