Getting ready for 1st Anvil Foundry brew day... need clarification
- Thread starter KB
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Does the water amount in BeerSmith include the 1 gallon sparge amount? Example, BeerSmith estimates 4.25 gallons for the mash. Do I actually use 3.25 (4.25 - 1 gallon sparge) or do I use 4.25 as per the BS estimate?
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Kevin58
Grandmaster Brewer
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The Anvil manual is very close. You could use that with no problems. The Anvil equipment profile in Beersmith is very accurate as is. You can use that too with no worries.
I wouldn't sweat the sparge amounts at all. If you want to use full volume your beer will turn out just fine. If you want to do a sparge then start with the full volume and pull out one or two gallons to sparge with later and your beer will also turn out just fine. btw; you do not need to sparge with hot water. Just pull out your sparge volume and set it aside and use it as is when it is time to sparge. There is no need to make brewing more complicated than it needs to be.
I wouldn't sweat the sparge amounts at all. If you want to use full volume your beer will turn out just fine. If you want to do a sparge then start with the full volume and pull out one or two gallons to sparge with later and your beer will also turn out just fine. btw; you do not need to sparge with hot water. Just pull out your sparge volume and set it aside and use it as is when it is time to sparge. There is no need to make brewing more complicated than it needs to be.
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"I wouldn't sweat the sparge amounts at all. If you want to use full volume your beer will turn out just fine. If you want to do a sparge then start with the full volume and pull out one or two gallons to sparge with later and your beer will also turn out just fine. btw; you do not need to sparge with hot water. Just pull out your sparge volume and set it aside and use it as is when it is time to sparge."
Sorry, but I disagree. Not attempting to come across as disrespectful, but mash out temps are at least 168 F. Pulling out 1 gallon when the mash temps are "hit", saving and then using to sparge just won't cut it.
Sorry, but I disagree. Not attempting to come across as disrespectful, but mash out temps are at least 168 F. Pulling out 1 gallon when the mash temps are "hit", saving and then using to sparge just won't cut it.
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Oginme
Grandmaster Brewer
If you use your anvil to raise the temperature up to 168F and hold it for at least a minute, you have effectively denatured the active enzymes. Lifting the grain basket and pouring through even cold water will not affect the outcome at this point.
Either way you choose to operate your process, if you lock in YOUR process and repeat it consistently, then you should have repeatable results every time you brew. Repeatable and predictable results are the key to elevating your brewing game to the next level.
Either way you choose to operate your process, if you lock in YOUR process and repeat it consistently, then you should have repeatable results every time you brew. Repeatable and predictable results are the key to elevating your brewing game to the next level.
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