What kind of hose are you attaching to the recirc arm? More specifically, how long? I'm imagining just a silicon 1/2' stretched over the arm. My mill gap is good, and I have not suffered any stuck mashes, but I haven't been as attentive to the basket as maybe I should have. I always bumped it up in steps, but gave no concern to recording how much or how quickly. And enzymes have limited shelf life.I didn't ever consider the effects of the basket radiating heat if removed from the kettle too far. Might have to find a bigger brewery that uses them and ask to share a bit. Unfortunately they seem to only come in large sizes. Adding a lid to trap heat is a great idea, something we keep meaning to get around to doing.Īs for sticky stuff and adjuncts, i got some samples of mash/lauter aids and we just did a 33% wheat berliner that ran with no issues whatsoever. So we add 4 to whatever our intended mash temp is as to make an average. Our temp range from under tun to top of tun is like 8 degrees. But if i recall the hang and drain alone took like 30 minutes so not much more time overall. Stir it in, rest 1015 minutes, stir again, then vorlauf and runoff as before. After the runoff, we add 3.5 gallons (13 L) of batch sparge water. Ignore boil expansion: Normally not used. Batch Sparge: This will calculate multiple sparging volumes (if needed) for batch sparging. Note that the no sparge mash required quite a bit more acid (34.7 mL of 10 phosphoric) than the batch sparge mash (13.1 mL of 10 phosphoric) in order to hit the same mash pH, so to minimize any potential flavor impact, I added the difference of 21.6 mL of phosphoric acid to the sparge water for the batch. Normal calculation of mash/sparge water amounts. Normal calculation of mash/sparge water amounts. Stir the additional water in, let it sit for a few minutes, then vorlauf (recirculate the wort through the grain bed) until clear and start your runoff. Mash/Sparge Water Calculation Method: Default: For one step sparging (Fly sparging). These are my instructions for the mash: Mash In 154F, Add 14.50 qt of water at 171F for a step temp of 154F for 60 min I'm fine with that, but then the batch sparge says this: Batch sparge. Mash/Sparge Water Calculation Method: Default: For one step sparging (Fly sparging). I am brewing a three gallon batch of 10 ABV IPA. This method takes about 40-60 minutes with 25-30 gal of sparge added to water level. Hi Guys, Hope some can help me with this. Stuck sparge with a ton of cold sticky oats was a nightmare. I learned the hard way that the tun hanging high by itself loses heat rapidly due to the solid sides which radiate heat. I find that the recirc and keeping contact bewteen the tun and the wort in the kettle keeps those temps up and makes run off faster. Repaeat until you are either ready to add sparge water or the tun finally is above the kettle water level.

Then let it rest a bit while the water level in the kettle comes back up towards the level in the tun.

I raise tun up about 4-6 inches at a time, basically one good bump on the winch. I do mash out near 170 with the recirc still going slowly while i drain. Another issue is keeping the mash basket hot while you drain. 042 mil gap and you start seeing problems with runoff.

Beersmith batch sparge 2 steps