Sparging with wort?

[Louis Macneice]

Is it possible to sparge grains using the wort they have already produced?

I'm thinking in a Grainfather type set up would it be possible to use the full mash volume of water at the outset, and then after 60 mins raise the malt pipe and pump the wort to drain through the grains and extract extra sugars?

Cheers - Louis MacNeice

[BenB]

Clearly possible but I suspect doing a voulauf on the entire volume would have little benefit over doing a no sparge. Sparging is osmotically rinsing the grains- using wort you won't have the osmotic gradient.

[Haydnexport]

i asked this question not too long ago, and it was explained very well, much better than im going to attempt... sparging is rinsing sugar from the grain with water, as the wort will already have as much diluted sugar in it as it can hold it wont take anymore out, youd need to use fresh water for this.

Found the post:

y mark4newman » Fri Nov 06, 2015 2:40 pm

Hi

No, because you have already reached the equilibrium. IE the sugar coming out of the grain is the same as the solution replacing it. Which is why you drain, and then add more water.

[Louis Macneice]

Thanks to you both for the replies and the reminder of some long long ago forgotten O'level chemistry.

Cheers - Louis MacNeice