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Low efficiency-should I sparge with more water?

Discussion in 'Partial Mash Brewing' started by Tricky Dicky, 23/4/19.

 

  1. Tricky Dicky

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    Posted 10/5/19
    Does batch sparging mean I can miss the mash out step
     
  2. philrob

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    Posted 11/5/19
    I batch sparge in a 3 vessel system.
    I do a mash out step.
    My suggestion is not to miss the step. It adds 5 minutes to my time frame. No problem.
    It will help your extraction, and thus your efficiency.
     
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  3. MHB

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    Posted 11/5/19
    As philrob says, but there is another way, rather than miss the mash out you can combine it with the batch sparge.
    Use hot enough sparge water (usually acidified) to heat the batch sparge to nearly 80oC. This gives the benefits of the mash out (better extraction, increased fluidity of the wort...).
    There is one other benefit, the wort that was run off to the kettle will still have enzyme activity going on, so any unconverted starch that was washed into the kettle will get converted. As the relatively large amount in the kettle will only be raised a couple of degrees when you add the sparge, the enzymes will continue to work until you start applying heat, at least until you heat the whole kettle full up to the high 70oC's.
    Sort of like the process used in a lot of English breweries up until around the 1950's when better temperature control and automation started making continuous sparging much more economical.

    The temperature of your sparge water needed to hit say 79oC in the batch sparge can be calculated fairly accurately, might be worth having a play around with.
    Mark
     
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  4. philired1

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    Posted 12/6/19
    Hi Tricky,
    I am also using a 19l pot. What is the beersmith equipment profile setup
     
  5. Tricky Dicky

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    Posted 12/6/19
    I usually use "BIAB - Standard 5 Gal/19 l Batch"
     

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