Mash out / sparge temps...

[SuperBroo]

Hi All,

Maybe another silly question, but I am a bit confused with sparging.

Assume I'm making the good DrSmurto's JSGA clone, All grain.
In beersmith i have selected Single infusion, Medium body.

Mash in, 60 mins @ 67.8 degrees.
I add 12.46L of water @ 77.8 deg c.
Mash out, 10 mins, 6.98 Litres at 92.8 deg c.

Sorry if this is dumb, but am I supposed to drain the first lot before I do the mash out, or do I leave it and just add extra 6.98 Litres, and then wait 10 minutes and then vorlauf / drain.

There is nothing about sparging either in Beersmith, I presume I sparge with the balance I need to get my pre-boil volume, by just adding that amount, rest for a short time and vorlauf / drain...
but at what temp and for how long ?


Cheers,
Chris

[SuperBroo]

Sorry, I've just noticed that in beersmith those details are in the 'preview brewsheet' window.

But in the mash type selection, you can select different batch sparge options, what are peoples opinions on the best way to do the batch sparge ? Equal amounts, fill the mash tun etc ?

cheers Chris

[drsmurto]

Mash out - add the extra water to the mash and stir. This will increase the temperature to 76-78C.

Let it sit for 10 mins, then recirculate (vorlauf) and drain.

Add the rest of the sparge water at the temperature that allows the grainbed to remain at 76-78C. For me that is ~82C. Stir, wait 10 mins, vorlauf and drain.

The only difference i do is a decoction mashout which involves draining (without a vorlauf) the mash tun after the first mash time and bringing the liquor to the boil. Add it back to the mash tun which will raise the temperature to 76-78C. This enables me to add that extra 6-7L of water used in an infusion mashout to the sparge water.

[SuperBroo]

doc you are a legend, thanks heaps for clearing that up,

cheers,
chris

[SuperBroo]

Thanks again Doc,
Did the brew last night, got 70% efficiency, with a few minor errors, so I think it will only get better from now.

This efficincy thing is a bit like a golf handicap, always trying to better it...

thanks again for another prompt, helpful bit of advice.

Cheers,
Chris