Another Batch Sparge question!

[Effigy]

Hoping for first Brew day this weekend. I think I'm happy with the process after reading as much as I can here.

However, I am still a little confused over sparging.

I understand the principle involved and the two methods (fly and batch) and will be going for batch sparging. What I'm not sure is how you actually batch sparge?

Do you simply fill the mash tun up with the first batch of water and then open the tap to run it off, or do you have to carefully pour the sparge water over the grains (as in fly sparging)?

[mattmacleod]

You add the sparge water and give the whole mash a good stir. You then need to recirculate (ie: drain off some of the wort and return it back to the mash tun). You keep doing this until the wort clears up, or at least until there are no more pieces of grain husk and debris coming out. At this point you can drain off the wort.

Repeat the process with each subsequent sparge water addition (add water, stir, recirc, drain).

You have to remember that with batch sparging you are not rinsing the grain as you would when fly sparging. You need to stir to get the sugars into suspension. You then drain the sugary liquid from the tun This probably accounts for the usual slight drop in efficiency many people encounter when batch sparging.

[Horden Hillbilly]

For a simple explanation of Fly sparging & Batch sparging Click here.

For a simple guide to working out the water amounts needed for batch sparging Click here.

For a simple guide to batch sparging with pics Click here.

Good luck with your brew.

[flytact]

Mattmacleod is right on, although here is some more detail from a prominent US home brewer. This shows that you can be great with very basic tools.
http://www.hbd.org/cascade/dennybrew/

[Effigy]

You add the sparge water and give the whole mash a good stir. You then need to recirculate (ie: drain off some of the wort and return it back to the mash tun). You keep doing this until the wort clears up, or at least until there are no more pieces of grain husk and debris coming out. At this point you can drain off the wort.

Repeat the process with each subsequent sparge water addition (add water, stir, recirc, drain).

You have to remember that with batch sparging you are not rinsing the grain as you would when fly sparging. You need to stir to get the sugars into suspension. You then drain the sugary liquid from the tun This probably accounts for the usual slight drop in efficiency many people encounter when batch sparging.

Thanks - that seems clear enough!

As I said, I've worked through the calculators and I understand the principles - it was the actual mechanics that I needed!

[ade1865]

so just to confirm: when batch sparging i don't need a seive/watering can rose or suchlike, i just pour the water in from the boiler tap, mix and wait?

[Horden Hillbilly]

so just to confirm: when batch sparging i don't need a seive/watering can rose or suchlike, i just pour the water in from the boiler tap, mix and wait?

Yes, it really is that straightforward.

To see it in action on one of my brewdays, see my post above & click on the link.

[don'tmakemegobackinthebox]

what do you do about the wort in the dead space at the bottom of the mash tun?

I've been tipping my mash tun at an angle to collect the wort in the bottom.
is this correct?

[Whorst]

Get as much out as you can, then don't worry about it. I make sure I have about 26.50 liters of wort before the boil. I boil off about 5.6 liters. Take good notes on what you're doing and when you brew next time see if it's repeatable.

[flytact]

what do you do about the wort in the dead space at the bottom of the mash tun?

I've been tipping my mash tun at an angle to collect the wort in the bottom.
is this correct?

If you use a brewing program they call it dead space. It's a little less than 1L for me. I tip the cooler as well.