![]() ![]() The factors that affect sparge water volume are: Is the volume of water used to rinse the grains of as much fermentable sugar as possible while limiting the effect on pH. However, at ranges outside the speed at which conversion occurs can be greatly reduced eg very thick mashes of less than 1 US qt/lb (2 L/kg) took twice as long to convert, 40 minutes as opposed to 20 minutes and very thin mashes like no sparge methods also take longer due to enzyme dilution.ĭue to the above, most brewing systems have a recommended water to grist ratio for best performance and the ease of use. Within this range, the effect of the mash ratio of fermentability is less than 5% (Palmer, 2017). The water to grist ratio is one of the least significant factors in influences mash performance the typical range of these mash ratios is 1-2 US qt/lb (2-4L/kg). Volume parameters of the equipment used e.g.The mash water is the volume of water needed in the vessel to be able to adequately saturate the grains so that the enzymes can freely move between starch molecules to break them down into fermentable sugars. Somebody should do an experiment.This article discusses the recipe creator's process for calculating mash and sparge water volumes to get a specific batch volume given the use of single infusion equipment and specific water to grist ratio. I've not gone any shorter than this, but it wouldn't surprise me if 20 minutes is sufficient. (6) I find 40 minutes is sufficient time for a fly sparge. Of course, after you have run out of sparge water the level will drop below the grain bed. You should estimate this ahead of time, based on water losses throughout the brewing process. (5) Definitely keep an inch so of water above the grain bed as you are adding and subtracting water during the sparge, until you have used all of the sparge water you are going to use. I do think having a fairly high ratio of water to grain helps to prevent channeling during the sparging process. I do a mashout to thin things down even more, although I don't think a mashout necessarily gives you higher efficiency. (4) Before sparging, I top off my mash tun (which is a 7 gallon ss pot) with water to thin out the mash even more. This makes it easy to stir the mash when eliminating the dreaded dough balls. (3) I typically do a fairly thin mash, typically 1.75 quarts of water per 1 lb of grain. A key to good efficiency is to make sure all dough balls have been exterminated. I add water to grain as I grind my grain directly into my mash tun (it's just convenient). (2) You can add grain to water or water to grain to get the mash going. I most definitely crush harder than the mill at the LHBS (0.035" gap between my mill's rollers). Before I started crushing at home, my efficiency was typically 70%. (1) Grain crush is the most important factor when it comes to efficiency. Here's what I can tell you, based on my experience. I regularly get at least 85% mash efficiency. I exclusively fly sparge (aside from one lame attempt at batch sparging). Going forward, I now know that I need to use less in the HLT, but are there any other tips on fly sparging that could help me improve? Temperatures? Amounts? Tips on that 1 to 2" of water above the grain bed? ![]() The beer tasted fine, but I didn't hit my target gravity and had to add some dextrose to compensate and then ended up getting a gravity higher than anticipated (not a bad thing). Ended up botching efficiency by diluting everything by using 10 gallons of sparge water in an attempt to keep that 1 to 2" of water above the grain bed at all times (rookie mistake, I know). I know that you're supposed to keep 1" to 2" of water above the grain bed at all times but what happened in my earlier batches was that I ended up using a ton of sparge water trying to keep that 1". I'm looking for some tips on fly sparging. So I've recently got into all grain brewing, so far I've got two 10 gallon batches (both simple IPAs) under my belt and am planning a third (a saison) in the next couple weeks. ![]()
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