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/* The Sparging Process */Fixed brewing method name
#Batch Sparge the third runnings, usually after freshening the Mash with some additional malt/grain.
==== Boil Brew in a Bag Method ====
This method involves mashing the grains in a fine bag, sometimes made of nylon. Once the mash has completed, sparging can be done by lifting the bag and draining out the wort. The bag is lifted so that the bottom is still in contact with the level of the collected wort( to prevent [[oxidization]] of the wort). Sparge water at 65-68 degrees Celsius is then poured through the grains extracting a portion of the left over wort. A suitable sparge volume to use for a 23L ferment batch is 2L.
