Sparging - begineer

[Scobieb]

Hi Guys,

My recipe thats almost ready to go requires some Crystal Malt and some Chocolate malt grain. I'm used to the steeping principle but I've never really sparged before.

Considering my batch size is so small (fermenting amount is 4.5 to 5 litres, grain is about 200g max), would you consider sparging worthwhile?

If so, what would be the fastest and simpliest way to sparge, with just my pots, pan and the grain bag.

 

[Judanero]

Sparging is only really used when extracting sugars from the grain.
With choc and crystal being steeped you're not getting fermentables just flavour and colour.
So no need for sparge.

Cheers

 

[Scobieb]

Thanks Judanero,

What sort of grains would need sparging, just so I know for the future?

 

[wbosher]

Primarily would be base malts like pale malt, pilsener etc...

 

[bum]

I always did a little sparge when I was steeping grains. The boys are really talking about efficiency above and they are right - you don;t need to be concerned about that. But there is still good stuff in the grain that you'd probably like to put in your beer. I just ran a hot (but not boiling) kettle through the grains when I did it. Won't wreck you beer if you don't do it.

What might wreck your beer, however, is adding 200gm of spec grain to a 5L batch. That's going to be pretty intense.

 

[Scobieb]

I'm using the spreadsheet on the forum to design the brews, so I'm hoping it'll be okay.

What sort of quantities would you suggest bum?

Also another questions, when I have been steeping grains, I haven't been using the steeping water for the main boil. I've been adding the steeped water either directly into the fermenter after the boil water or thrown it in with the boil water after I've cooled it.

 

[bum]

Boil it up, mate. Can have nasties in it. If you're boiling anyway then there' no harm in it, right?

How much spec grain? How long is a piece of string. Depends on style/preference/etc. 200gm is about what is usually recommended for a standard sized beginner's k&b beer though (i.e. ~23L). I can't really think of a beer that would carry 200g of specs in 5L. Been wrong before though.

 

[wbosher]

Spec malts (crystal etc...) usually only make up a small fraction of the grain bill. Most of mine are <10%.

You should always boil the water after removing the steeped grain.

EDIT: Dammit, beaten again. I really need to learn to type faster.

 

[carniebrew]

I'm using the spreadsheet on the forum to design the brews, so I'm hoping it'll be okay.

What sort of quantities would you suggest bum?

Also another questions, when I have been steeping grains, I haven't been using the steeping water for the main boil. I've been adding the steeped water either directly into the fermenter after the boil water or thrown it in with the boil water after I've cooled it.

What you could do is steep your grains in a separate pot to the pot you're boiling in. Then when the steep is done, tip the grain water through a strainer into your main boil pot. Then put the strained grain back into your steeping pot, and add another 500ml or so of hot tap water to it to give it a rinse, then strain it again into the main pot. Then you can chuck the grain.

And for 5l batches, I wouldn't be steeping any more than 150gm of crystal grain, and that's on the high side.

 

[pk.sax]

Like Carnie said, sparge = rinse. You sparge after draining the steeping (or mashing) liquor to take advantage of putting a depleted source of sugars (& flavours) in a completely unsaturated liquid (straight hot water) to dissolve out more. It's the same sort of principle as teas... The more you steep, the more bitter and stronger flavours you'd extract. Also, re-use a teabag and you'd progressively extract bitterer flavours. By all means, do a sparge, don't do too many.