![]() The other method and the method I use is batch sparging. The other factor with continuous sparging is the time and attention required for the 60 – 90 minutes. Now, having painted a less than glowing picture of continuous sparging, I have to say many home brewers use this method without any problems at all. High water temperatures and an increase in grain bed pH can spell doom for your beer even before you begin your boil. Another problem can be a rise in the sparge water temperature with heat applied as the water level drops in your HLT. To continuous sparge a typical mash can take 60 to 90 minutes and during this time you must maintain the temperature of your sparge water in the 75 – 80 Celsius range to remove all converted sugars.Īs a continuous sparge nears the end the pH of the grain bed can rise above the optimum pH of 6 and extract husk chemicals that contribute to astringency and off flavours. It has drawbacks in two areas, time and over sparging. Most home brewers have used the continuous sparge method and it is very widely accepted because it works. A third is no sparge, but that isn’t part of this discussion. Fly or continuous sparging or Batch sparging. I think I have listed all the possible changes, but I have bee tinkering with this for a while, and I didn't always remember what the starting values might have been.See Also: Our Updated Article on Batch Spargingįor the all grain home brewer there are two basic methods available to extract the sugars from the mashed grain. Let me know if you don't get absolutely the same values from BeerSmith as the calculators produce. Bottling Volume (w/o starter): automatically calculatedģ) Go to Profiles> and choose one of the Temperature Mash profiles and make the following change (or click on Add Mash and create a new one based the temperature profile of your chosing): Double click on the Temperature Mash profile you prefer and then double click on the line that reads "Add _ qt of water at _ F." and change the value of "Water/Grain Ratio" from 1.250 to 1.360 qt/lb (for metric, multiply the original by 1.088). automatically calculated (should be 7.2 %/hour) ![]() ![]() Boil Time: 60 minutes (you can change this as you like) Uncheck Calculate Boil Vol Automatically One of the key changes turned out to be setting the Deadspace in the equipment profile at 0.90 gallons (3.41 l.), checking "Adjust Mash Volume for Deadspace", and setting "Top Up Water for Kettle" to 0.90 gallons (3.41 l.) instead of the 0.86 suggested by David M.Ĭhanges need to be made in three different areas of BeerSmith:ġ) Go to Options>Advanced and change the Grain absorption from 0.96 to 0.8.Ģ) Go to Profiles>Equipment and click on "Add Equip" and enter the following information and the postings by Cameron Browne and Andrew Hammond on the Grainfather Facebook forum - put me on the right track, and some trial and error provided the needed refinement. After reading many comments on the problems of using BeerSmith to calculate correct mash- and sparge-water in the Grainfather All-Grain System and a lot of tinkering, I believe I have come up with a set of changes to make within BeerSmith to exactly calculate the figures derived from the formulas found in the Grainfather operators manual. ![]()
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