[IBU] New Batch Sparge Technique

[Rob Emmerson]

I agree with Andy, you need to watch the gravity of your final runnings. (not below 1.010)  You may gain efficiency but risk off flavors with too many tannins extracted.

Rob

Date: Thu, 8 May 2008 09:53:38 -0500
From: myoung at mikeserve.com
To: amesbrewersleague at yahoogroups.com; ibu at iowabrewersunion.org
Subject: [IBU] New Batch Sparge Technique



While checking online forums, I came across a new batch 
sparge technique that I tried last night for the first time.  Instead of 
equalizing the first runnings and second runnings, I decreased the amount of 
sparge water and added a third sparge.  This increased my efficiency by 
over 10% which I thought was pretty amazing. 
 
My standard procedure has been to 
mash in with about 1.4 qt/lb.  After 60 minutes, I would add enough water 
to get to half of my desired pre-boil volume.  I would then add the 
remainder of my sparge water, vorloff, and drain the mash tun.
 
What I tried last night only took about 5-10 
minutes longer and was well worth it.  Instead of adding a lot of water at 
the end of the mash, I only added .5 gallons, stirred, and drained.  Then I 
added 2.5 gallons of sparge water, stirred, and drained.  I followed up 
with a 3rd running using my remaining 2.5 gallons of water.  
 
I calculated the recipe at 75% efficiency which is 
what I usually get.  After taking a refractometer reading, my wort was 
already at the SG it was supposed to be after the boil.  Since it was 
supposed to be a fairly low-gravity beer I ended up boiling a little less 
vigorously and only increasing my gravity by 4 points instead of my usual 
8.  But plugging this recipe into beersmith with the gravity I would have 
gotten from a vigorous boil, I got 87% efficiency.  This method will 
definitely become my new SOP and I look forward to trying it out on some higher 
gravity beers to see what kind of efficiency increase I get.
 
--Mike
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