coffe addict wrote:I just sparge to around 1010 there's not much sugar left at that sg, depending on how efficient my mash will decide how big my ferment is.
bluc wrote:How many kg-final volume you doing ezi? I am going to aim for 1.5-1.75 per kilo... hadnt seen the sparge ratio before thanks for that . Keen as to get started. Trying to work out beersmith cheers
bluc wrote:How many kg-final volume you doing ezi? I am going to aim for 1.5-1.75 per kilo... hadnt seen the sparge ratio before thanks for that . Keen as to get started. Trying to work out beersmith cheers
bluc wrote:Sorry coffe that should have been 1.5-1.75kg per 5l...
Sparging is the rinsing of the grain bed to extract as much of the sugars from the grain as possible without extracting mouth-puckering tannins from the grain husks. Typically, 1.5 times as much water is used for sparging as for mashing (e.g., 8 lbs. malt at 2 qt./lb. = 4 gallon mash, so 6 gallons of sparge water). The temperature of the sparge water is important. The water should be no more than 170°F, as husk tannins become more soluble above this temperature, depending on wort pH. This could lead to astringency in the beer.
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