I normally mash in a 24l picnic cooler, with on average 5-6kgs grain in 10l water. I then sparge with up to 8l.
Reading a couple of books (Charlie Papazian & Randy Mosher), their mash volumes seem a lot lower in terms of the initial water in a one step mash. A typical guide from Mr Mosher is 0.65l for every kg of grain, but with more water for sparging.
Is it better/more efficient to have a 'thicker' mash and longer sparge...?
(I normally do 15l batches, and 10-12l of water + grain is the most I can get in my cooler.)
Cheers,
G
Post #2 made 13 years ago
PP should be by in a bit to enlighten us.
Last edited by thughes on 10 Jul 2012, 03:44, edited 4 times in total.
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Post #3 made 13 years ago
Good Day, there are books out there saying the best water to grain is 7:1(quart/pound), Full Volume BIAB Is about 3.5:1(quart/pound)
In past times, a 1.5:1(quart/pound) mash was used for speed and diluted(sparged) to get a 1.034-1.038 Specific Gravity(pre-boil). This process is still used at AB/Inbev.
Sorry, but the Liter/Kilogram values escape me at present.
In past times, a 1.5:1(quart/pound) mash was used for speed and diluted(sparged) to get a 1.034-1.038 Specific Gravity(pre-boil). This process is still used at AB/Inbev.
Sorry, but the Liter/Kilogram values escape me at present.
Last edited by joshua on 10 Jul 2012, 16:53, edited 1 time in total.
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Post #4 made 13 years ago
You lazy bugger Todd 
. I can hardly remember how I used to batch sparge 
.
Gyro, the mash thickness question is a good one
. I've probably got one answer and one question. First, I'm just wondering what gravity brews you are doing. For example, if I was doing 1.050 OG brews and using 5-6 kgs of grain, depending on my evaporation rate, I'd need to have probably 30-40 L of water 'seeing' the grain at some point. 18 L would give me a very high gravity brew.
As for mash thickness, the best 'no-nonsense' read I've come across on this is here. If you click on, 'Mash Thickness', you'll see that the thinner mash with modified malts, makes for a more efficient mash and this agrees with the professional brewing literature.
The Braukaiser site is really good for this type of info.
PP
. I can hardly remember how I used to batch sparge .Gyro, the mash thickness question is a good one
. I've probably got one answer and one question. First, I'm just wondering what gravity brews you are doing. For example, if I was doing 1.050 OG brews and using 5-6 kgs of grain, depending on my evaporation rate, I'd need to have probably 30-40 L of water 'seeing' the grain at some point. 18 L would give me a very high gravity brew.As for mash thickness, the best 'no-nonsense' read I've come across on this is here. If you click on, 'Mash Thickness', you'll see that the thinner mash with modified malts, makes for a more efficient mash and this agrees with the professional brewing literature.
The Braukaiser site is really good for this type of info.
PP
Last edited by PistolPatch on 10 Jul 2012, 06:38, edited 4 times in total.
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Post #5 made 13 years ago
Thanks for all that.
PP: my ABV's vary, but on average are between 5.6% - 7.2%. Each grain bill is different (ny last Porter was almost 6.5kgs), but the water levels are pretty close to those described in the OP. I often top up with a litre or so of water in the FV to get to 15 litres, so think I should increase my sparge water by 3 or 4 litres....
PP: my ABV's vary, but on average are between 5.6% - 7.2%. Each grain bill is different (ny last Porter was almost 6.5kgs), but the water levels are pretty close to those described in the OP. I often top up with a litre or so of water in the FV to get to 15 litres, so think I should increase my sparge water by 3 or 4 litres....
