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/* The Sparging Process */Fixed brewing method name
'''Advantages:'''
*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 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 ( httpBrad Smith://hbd.org/hbd/archive/977.html#977"much higher efficiency than no-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:'''
*Brewing "a homebrewer fly sparging might achieve 73% brewhouse efficiency is decreased as while a good fraction of the potential fermentable sugars are not extracted. (See quote from George Fix above)batch sparger might only get 66% brewhouse efficiency."*Is not practical for big beers"stirring the mash upsets the grain bed, requires a very significant increase in allowing more tannins and grain bill for high gravity brewsbits to make it into the wort.*Not suited for To reduce this risk, some brewers use a beer that should not have a malty profilehybrid batch sparge method where they add sparge water slowly to the top and avoid stirring or completely draining the mash tun."
==== Parti-Gyle ====
#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.
==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.tastybrew.com/articles/dennyconn001 Cheap 'n' Easy Batch Sparge Brewing]
[[Category:Processes]]
[[Category:Glossary]]
