Sparging - Revision history

Solcacto at 07:06, 12 June 2017

Solcacto — Mon, 12 Jun 2017 07:06:02 GMT

← Older revision		Revision as of 07:06, 12 June 2017
Line 3:		Line 3:

	==The Sparging Process==		==The Sparging Process==
	After the [[mashing]] process is complete, the grains, water and sugar are still in suspension in the mash container, called the ''[[Mash Tun\|mash tun]]''. The sugars are separated from the grains in a process called ''sparging''. The mash tun typically has a false bottom or screen at the bottom with a spigot that allows the brewer to draw run-off from the bottom of the grain bed. Hot water at approximately 178 F is slowly added to the top of the grain bed, run through the bed, and drawn off the bottom through the false bottom and out the spigot to the boiling vessel. This extracts sugars from the grains and produces sweet liquid called [[wort]] for boiling. The initial runnings (first few quarts) drawn during the sparge process are recirculated back through the grain bed, as the early runnings often contain grain husks, crushed material and other undesirable elements. After the initial runnings, the grain bed will act as a filter and reduce the cloudiness of the runnings. Sparging is best done slowly so that a maximum amount of sugar can be extracted from the spent grains. The sparged wort is transferred to a boiler where hops is added and the mixture boiled before cooling for fermentation.		After the [[mashing]] process is complete, the grains, water and sugar are still in suspension in the mash container, called the ''[[Mash Tun\|mash tun]]''. The sugars are separated from the grains in a process called ''sparging''. The mash tun typically has a false bottom or screen at the bottom with a spigot that allows the brewer to draw run-off from the bottom of the grain bed. Hot water at approximately 178 F is slowly added to the top of the grain bed, run through the bed, and drawn off the bottom through the false bottom and out the spigot to the boiling vessel. This extracts sugars from the grains and produces sweet liquid called [[wort]] for boiling. The initial runnings (first few quarts) drawn during the sparge process are recirculated back through the grain bed, as the early runnings often contain grain husks, crushed material and other undesirable elements. After the initial runnings, the grain bed will act as a filter and reduce the cloudiness of the runnings. Sparging is best done slowly so that a maximum amount of sugar can be extracted from the spent grains. The sparged wort is transferred to a boiler where hops are added and the mixture boiled before cooling for fermentation.

	=== Sparging De-Mystified ===		=== Sparging De-Mystified ===

Bigcol49: /* The Sparging Process */Fixed brewing method name

Bigcol49 — Sat, 17 Dec 2016 07:11:24 GMT

The Sparging Process: Fixed brewing method name

← Older revision		Revision as of 07:11, 17 December 2016
Line 60:		Line 60:
	#Batch Sparge the third runnings, usually after freshening the Mash with some additional malt/grain.		#Batch Sparge the third runnings, usually after freshening the Mash with some additional malt/grain.

	==== ~~Boil~~ in a Bag Method ====		====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.		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.

Cork: snipped confusing c/p from no-sparge pros and cons to batch sparge. added external link w/ photos

Cork — Thu, 21 May 2009 21:49:09 GMT

snipped confusing c/p from no-sparge pros and cons to batch sparge. added external link w/ photos

← Older revision		Revision as of 21:49, 21 May 2009
Line 47:		Line 47:
	'''Advantages:'''		'''Advantages:'''
	*Not the simplest of the sparging methods, but a good compromise and a close second.		*Not the simplest of the sparging methods, but a good compromise and a close second.
	*~~Does not require special equipment because channeling is not a concern. Any apparatus that will drain the liquid without allowing “chunks” is acceptable.~~		*Brad Smith: "much higher efficiency than no-sparge"
	*Does not typically extract tannins
	*Speed, it is a fast procedure potentially shortening your brewing day
	*Makes a maltier beer, there is quite a bit of discussion on enhanced maltiness of the beers produced with this and the “batch sparge” method below. Here is a quote from George Fix ( http:~~//hbd.org/hbd/archive/977.html#977~~-~~3 ) “I have found that to get a very high malt flavor the~~ sparge must be omitted as well. This is an expensive way to brew since the amount of grains needed must be increased by a factor ~4/3. Nevertheless, some of the world's great ales and lagers have been brewed this way, and I have found it works in homebrewing as well for special beers. Clearly this is not the way to brew our standard beers.”
	'''Disadvantages:'''		'''Disadvantages:'''
	*~~Brewing~~ efficiency ~~is decreased as~~ a ~~good fraction of the potential fermentable sugars are not extracted. (See quote from George Fix above)~~.		* "a homebrewer fly sparging might achieve 73% brewhouse efficiency while a batch sparger might only get 66% brewhouse efficiency."
	*~~Is not practical for big beers~~, ~~requires a very significant increase in~~ grain ~~bill for high gravity brews~~.		* "stirring the mash upsets the grain bed, allowing more tannins and grain bits to make it into the wort. To reduce this risk, some brewers use a hybrid batch sparge method where they add sparge water slowly to the top and avoid stirring or completely draining the mash tun."
	*Not suited for a ~~beer that should not have a malty profile~~.

	==== Parti-Gyle ====		==== Parti-Gyle ====
Line 76:		Line 72:
	==External Links==		==External Links==
	* [http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/ How to Batch Sparge: A Batch Sparging Guide]		* [http://www.beersmith.com/blog/2008/03/09/how-to-batch-sparge-a-guide-for-batch-sparging-and-no-sparge/ How to Batch Sparge: A Batch Sparging Guide]
			* [http://www.tastybrew.com/articles/dennyconn001 Cheap 'n' Easy Batch Sparge Brewing]

	[[Category:Processes]]		[[Category:Processes]]
	[[Category:Glossary]]		[[Category:Glossary]]

Cork: typo

Cork — Thu, 21 May 2009 21:15:26 GMT

typo

← Older revision		Revision as of 21:15, 21 May 2009
Line 46:		Line 46:

	'''Advantages:'''		'''Advantages:'''
	*~~The not~~ the simplest of the sparging methods, but a good compromise and a close second.		*Not the simplest of the sparging methods, but a good compromise and a close second.
	*Does not require special equipment because channeling is not a concern. Any apparatus that will drain the liquid without allowing “chunks” is acceptable.		*Does not require special equipment because channeling is not a concern. Any apparatus that will drain the liquid without allowing “chunks” is acceptable.
	*Does not typically extract tannins		*Does not typically extract tannins

WillJack21: /* Boil in a Bag Method */

WillJack21 — Thu, 02 Apr 2009 04:37:26 GMT

Boil in a Bag Method

← Older revision		Revision as of 04:37, 2 April 2009
Line 65:		Line 65:

	==== Boil in a Bag Method ====		==== Boil in a Bag Method ====
	This method involves mashing the grains in a fine bag, sometimes made of nylon. Once the mash has completed sparging is 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 volume to use for a 23L ferment batch is 2L.		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.

	The efficiency of this sparging method is not as good as that of fly sparging, however the equipment required is not as complex and efficiencies obtained usually end up in the range 70-80%.		The efficiency of this sparging method is not as good as that of fly sparging, however the equipment required is not as complex and the efficiencies obtained usually end up in the range 70-80%.

	==See Also==		==See Also==

WillJack21: /* Boil in a Bag Method */

WillJack21 — Wed, 18 Mar 2009 05:35:45 GMT

Boil in a Bag Method

← Older revision		Revision as of 05:35, 18 March 2009
Line 65:		Line 65:

	==== Boil in a Bag Method ====		==== Boil in a Bag Method ====
	This method involves mashing the grains in a fine bag, sometimes made of nylon. Once the mash has completed ~~the~~ sparging is ~~then~~ 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 volume to use for a 23L ferment batch is 2L.		This method involves mashing the grains in a fine bag, sometimes made of nylon. Once the mash has completed sparging is 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 volume to use for a 23L ferment batch is 2L.

	The efficiency of this sparging method is not as good as that of fly sparging, however the equipment required is not as complex and efficiencies obtained usually end up in the range 70-80%.		The efficiency of this sparging method is not as good as that of fly sparging, however the equipment required is not as complex and efficiencies obtained usually end up in the range 70-80%.

WillJack21: /* Boil in a Bag Method */

WillJack21 — Wed, 18 Mar 2009 04:44:01 GMT

Boil in a Bag Method

← Older revision		Revision as of 04:44, 18 March 2009
Line 65:		Line 65:

	==== Boil in a Bag Method ====		==== Boil in a Bag Method ====
	This method involves mashing the grains in a fine bag, sometimes made of nylon. Once the mash has completed the sparging is then 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 ~~protion~~ of the left over wort. A suitable volume to use for a 23L ~~fermet~~ batch is 2L.		This method involves mashing the grains in a fine bag, sometimes made of nylon. Once the mash has completed the sparging is then 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 volume to use for a 23L ferment batch is 2L.

	The efficiency of this sparging method is not as good as that of fly sparging, however the equipment required is not as complex. efficiencies usually end up in the range 70-80%.		The efficiency of this sparging method is not as good as that of fly sparging, however the equipment required is not as complex and efficiencies obtained usually end up in the range 70-80%.

	==See Also==		==See Also==

WillJack21: /* Boil in a Bag Method */

WillJack21 — Wed, 18 Mar 2009 04:30:15 GMT

Boil in a Bag Method

← Older revision		Revision as of 04:30, 18 March 2009
Line 63:		Line 63:
	#Batch Sparge the second runnings to make an ordinary beer, Then		#Batch Sparge the second runnings to make an ordinary beer, Then
	#Batch Sparge the third runnings, usually after freshening the Mash with some additional malt/grain.		#Batch Sparge the third runnings, usually after freshening the Mash with some additional malt/grain.

			==== Boil in a Bag Method ====
			This method involves mashing the grains in a fine bag, sometimes made of nylon. Once the mash has completed the sparging is then 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 protion of the left over wort. A suitable volume to use for a 23L fermet batch is 2L.

			The efficiency of this sparging method is not as good as that of fly sparging, however the equipment required is not as complex. efficiencies usually end up in the range 70-80%.

	==See Also==		==See Also==

BrewWiki at 23:19, 19 April 2008

BrewWiki — Sat, 19 Apr 2008 23:19:19 GMT

← Older revision		Revision as of 23:19, 19 April 2008
Line 1:		Line 1:
			__NOTOC__
	'''Sparging''', also called '''lautering''' is a step at the end of the mashing process where hot water is run through the grain bed to extract a sweet liquid called [[wort]]. The wort is later boiled and fermented to produce beer.		'''Sparging''', also called '''lautering''' is a step at the end of the mashing process where hot water is run through the grain bed to extract a sweet liquid called [[wort]]. The wort is later boiled and fermented to produce beer.

BrewWiki: /* Parti-Gyle */

BrewWiki — Thu, 17 Apr 2008 06:09:41 GMT

Parti-Gyle

← Older revision		Revision as of 06:09, 17 April 2008
Line 62:		Line 62:
	#Batch Sparge the second runnings to make an ordinary beer, Then		#Batch Sparge the second runnings to make an ordinary beer, Then
	#Batch Sparge the third runnings, usually after freshening the Mash with some additional malt/grain.		#Batch Sparge the third runnings, usually after freshening the Mash with some additional malt/grain.

	~~{{Stub}}~~
	~~('''Editors Note''' - I've marked this as a stub. This article should detail the different types of sparging (fly sparging, batch sparging, stuck mashes, etc...)~~

	==See Also==		==See Also==