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This method involves mashing the grains in a fine bag, sometimes made of nylon. Once the mash has completed , sparging is 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 the efficiencies obtained usually end up in the range 70-80%.