Hey All,
Planning our first all grain for next weekend. Equipment's ready to go and we're about to buy the ingredients.
Question,
Whats the best way to calculate mash & sparge water volumes? We've loaded up BeerSmith but are struggling as its our first AG.
Mash tun: 71L
Boil Pot: 36L
Looking to end up with a final batch size of 23L. Typically when we've done Extract the original Boil volume was ~27L (lost 4L to evaporation).
Aiming for 5.5% ABV.
Deadspace: 7.3L
What would you recommend for the following:
Mash Vol: ??L
1st Sparge: ??L
2nd SpargeL ??L
Any suggestions/advice is greatly appreciated!
Cheers.
Planning our first all grain for next weekend. Equipment's ready to go and we're about to buy the ingredients.
Question,
Whats the best way to calculate mash & sparge water volumes? We've loaded up BeerSmith but are struggling as its our first AG.
Mash tun: 71L
Boil Pot: 36L
Looking to end up with a final batch size of 23L. Typically when we've done Extract the original Boil volume was ~27L (lost 4L to evaporation).
Aiming for 5.5% ABV.
Deadspace: 7.3L
What would you recommend for the following:
Mash Vol: ??L
1st Sparge: ??L
2nd SpargeL ??L
Any suggestions/advice is greatly appreciated!
Cheers.