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You started out with brewing beer from extracts. Then you tried all grain brewing and brewing in a bag. What’s next on the challenge list? Batch sparge brewing may become your new favorite process once you give it a try. After all, if you are homebrewing because you love it, there is a high chance that you want to save as much money as possible while still getting the best results possible. Good news, you are going to love sparge brewing, especially when it is done in batches.
Better yet, batch sparging is much simpler than it sounds.
Table of Contents
- What is Batch Sparging?
- What Kind of Efficiency Are We Talking About?
- How to Calculate Water for Sparge Brewing
- How to Go About Batch Sparge Brewing
- Sparged, Lautered, and Batched
- Frequently Asked Questions
What is Batch Sparging?
Sparge brewing has been around for many years and used in many different forms of beer brewing. The lautering process is essential when all-grain brewing, so you may be already familiar with this. Once you have mashed your grains, those sugars and other delicious compounds are ripe for use. You then need to rinse—or sparge—the mash to collect as much wort as possible.
Throughout the world many breweries utilize fly sparging, also known as continuous sparging, to remove sugars from the grains by spraying them with a continuous stream of water. However, fly sparging can be a grueling process, particularly when your grain bill is huge.
That is where batch sparging comes into play. You may think that rinsing the mash in batches would be time consuming, but it’s less intense. You can work more methodically when you divide the mash and batch sparge.
Check out this video to learn more about batch sparging:
What Kind of Efficiency Are We Talking About?
When people talk about batch sparge brewing, they often mention efficiency. Being that you are a homebrewer, your secondary goal—aside from making delicious beer—is to save money. You want to keep the cost of your budget down while churning out beer that is far from mediocre.
Before you can understand how batch sparging increases your efficiency, though, we must discuss “mash efficiency” and “brewhouse efficiency.”
During the mashing process, the grains you used were washed of their sugars. In the brewing world, these sugars are called “potential fermentables.” In other words, they are what the yeast will transform into alcohol during fermentation.
To measure mash efficiency, you have to consider the number of potential fermentables that reach the kettle. To obtain peak mash efficiency, you want the highest percentage of potential fermentables in the wort possible.
Sparging ensures that every residual piece of sugar in the mash is rinsed into the wort, thereby increasing mash efficiency.
Second, we have “brewhouse efficiency,” which looks at the potential fermentables possible and the final amount that is available for conversion during fermentation. You want your brewhouse efficiency to be between 65-80%. This depends on your brewing method and the ingredients used. Someone who fly sparges may have a brewhouse efficiency of 80-85%, while batch sparging may get you around 75-80% efficiency.
For a homebrewer, batch sparging is more than enough. You do not need to rely on something like fly sparging, because you aren’t trying to rake in millions of dollars to meet demand. Batch sparging ensures that you can squeeze out as much sugars as possible from your 5-10 gallon batch of wort, maximizing your mash and brewhouse efficiency.
How to Calculate Water for Sparge Brewing
How do you know how much water to use when sparge brewing? There are two ways: calculating by hand or hopping online to find a sparge water calculator.
Calculating By Hand
Doing the arithmetic yourself is probably the most efficient way of figuring out how much water you need. The general rule of thumb is that you sparge with the same amount of water that you mashed the grains in. From there, you subtract the total grain bill from the water. With batch sparging, each batch should be a percentage of the water’s original volume, otherwise known as the original wort. So, if you are doing two batches of sparging, then the first and second batch of water should equal your pre-boil volume of wort.
The formula looks like this:
Pre-boil volume = wort volume + batch sparge 1 + batch sparge 2
This assumes you are doing two batches of sparging. Generally, you want an even number for balance and efficiency, but you can choose to do one batch of sparging or several. It depends on how much mash you have to rinse. That being said, the rule of thumb remains true: the number of batches should equal the volume of the pre-boil wort runoff.
Now, this can be a bit tricky when you take grain absorption into consideration. For example, if you use 4 gallons of water to mash your entire grain bill, you can expect those grains to soak up about 1.5 gallons of water. That leaves about 2.5 gallons of wort, which means 2.5 gallons of sparging water.
Computing Your Calculation
Perhaps you prefer the accuracy of a computer for your calculations. No matter. You can calculate how much sparge water you need by checking out an online calculator (like this one from MoreBeer). You will need to know variables like batch size, grain temperature, mash thickness, trub loss, and grain absorption constant, however.
How to Go About Batch Sparge Brewing
In order to begin batch sparging, you will need a mash tun, sparge water, a heat-resistant pitcher, a thermometer, aluminum foil, and a kettle for brewing. Set up your equipment as you usually would for all-grain brewing and get mashing. Do your calculations while you wait for your grains to get all nice and soggy.
After that, follow these steps:
- Check the temperature of your mash for mash out. The temperature needs to be around 170 degrees F (76.7 degrees C).
- Add enough water to bring the volume of liquid to about half the target pre-boil volume. You can heat the water if need be.
- Stir the mash then let it rest for about 10 minutes.
- Grab your aluminum foil. With a sterilized fork, start poking holes. The holes should be spread across the entire sheet. Ensure the sheet is the same size as the grain bed.
- Pick up your pitcher. Turn the valve on the mash tun and draw some of the wort out, going until the pitcher is filled.
- Recirculate your wort by carefully pouring it over the aluminum foil. The foil will let the wort flow through the grain bed without disturbing it. This is also known as the Vorlauf step. If you do not have aluminum foil, you do not need to use it. The process can also be completed by recirculating the wort directly through the grain bed.
- Drain and recirculate the wort until your runoff is clear.
- Once the runoff is clear, Direct it back into the kettle. If any liquid is left in the pitcher, return that to the mash tun.
- Discard the aluminum foil, if used.
- Next, drain out the mash tun into the boiling kettle. Do this gradually.
- While the runoff is lautering in the kettle, begin heating the water for your batch sparge. Remember, the batch sparge, if you are going two batches, will be only a portion of the pre-boil volume. Get the temperature of the water to around 185 degrees F (85 degrees C).
Prep For The Second Sparge
Now that was the process for only the first half of your batch sparge. You will need to repeat from steps 4 through 11 to complete the second, third, or fourth batch sparge. Be aware that you will need to work slowly and surely. Keep the grain bed from getting too cold or hot. Mashout temperature must be maintained. The grain bed must also rest between batch sparges to ensure you get the maximum number of sugars out before lautering.
Sparged, Lautered, and Batched
If you want clear, delicious beer, then consider trying a batch sparge the next time you attempt all-grain brewing. Sparge brewing is efficient, and it provides you with the outcome you want each time. So long as you follow the tips and tricks above, you will do fine. Happy brewing!
Frequently Asked Questions
The definition of sparge is to “moisten by sprinkling with water, especially in brewing.” Sparging is also the action of sprinkling or splashing something with water.
The purpose of sparging is to spray hot water onto mash to rinse out any sugars that may remain. Sparging is necessary for those who are trying to achieve a specific level of sugar extraction when brewing.
No, you do need to sparge when brewing beer, particularly when using extracts. With the all-grain brewing method, it is recommended that you sparge and lauter the mash. Otherwise, the end result may not be as delicious as you would have hoped.
Sparging is part of the lautering process. Lautering is when you separate the mash into clear liquid and grain. Sparging is when you rinse the mash of any lingering sugar.
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