-I have a tiny ass 16qt stock pot and I ferment in only glass so everything's gotta stay in the pot or a temp bucket till it's cool enough to pour into my primary. All my grains are going to be put in a cheesecloth like bag and mashed for the first step. Any suggestions on sparging with these instructions:
-And is it ok to pour 170 degee water over the malts again (second sparging so to speak) to get more flavor out of the last bit of fill water instead of just adding pure water to top off primary?
In 1 gal. water mash crystal, black, chocolate, and mild ale malts at 155° F for 60 minutes. Sparge with 1.5 gals. at 170° F. Add 1 gal. water to kettle and bring to a boil. Add dark dry malt, maltodextrin, and molasses. Stir well to avoid scorching. Add Cluster hops and boil 60 minutes. At kettle knockout steep your spice combination (in a mesh bag) as wort cools. Pour into fermenter and top up to 5.25 gals. Cool to 75° F and pitch ale yeast. Ferment seven to 10 days at about 70° F, rack to secondary, and condition at 60° F for two weeks. Prime with corn sugar, add strained spice tea (1/2 cup boiling water over spices for at least a half hour), and bottle. Age two to three weeks cool (55° F).
Any suggestions would really help I'm new to sparging I've used cheesecloth steeped grains before but I've never had a recipe call for sparging on top of a mash that's already been cooking for an hour. Or maybe it's just been too long and I don't remember that part.
Anyways thanks and Cheers to all!!!