How much water?

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How much water?

Unread postby Beerkench » Sat Jan 25, 2014 10:02 pm

Some of us use more water at mash in and less sparge while others use less mash and more sparge. I notice some people are using up to 7 litres of sparge.
I mash with 27 litres and sparge with 3-5. Are there any advantages of doing it either way?
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RE: How much water?

Unread postby Dicko » Sat Jan 25, 2014 10:18 pm

I tend to mash with less and sparge with more.
My figures are generally 24L mash and the balance in the sparge for a grain bill average of 5kg.

I am currently experimenting with mashing as usual and then placing the complete malt pipe in another pot and "batch sparging" the balance of the water by pouring it directly onto the top of the malt pipe.
The rubber seal on the bottom seals the pipe onto the bottom of the pot but allows the sparge water to very slowly fill the pot and wash the extra sugars from the malt pipe over a period of time exactly the same as a standard batch sparge.
I have been letting this happen while the wort in the kettle comes to the boil then I tip the pot content into the BM.

I have had good results with this but my experiments are not finished yet as I have not been brewing very regularly lately.
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RE: How much water?

Unread postby Dan » Sat Jan 25, 2014 10:33 pm

I always put aside 8L to sparge and mash with the difference. I may change this in future though by sparging less with small grists and more with big beers.
ie - try to keep total mash volume a constant.
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RE: How much water?

Unread postby piet_v » Sun Jan 26, 2014 7:51 pm

I have a 20 L BM
I always put 30 L of water in the system:
23 L in mash
6 L for sparge
Remaining L to dissolve and preboil sugar in.
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RE: How much water?

Unread postby gert » Sun Jan 26, 2014 7:54 pm

I have a 50l with 25l malt pipe and uses 28l in mash and 5l à 7l sparge.
That works fine!
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RE: How much water?

Unread postby cpa4ny » Mon Jan 27, 2014 3:15 am

My split is about 25l/5l between mashing water/sparging water.

I also acidify my sparging liquor with 10% phosphoric acid to bring it down to about pH 5.5 (minimizes the extraction of tannins).
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