Need help in the kitchen eHow offers quick and easy recipe ideas and cooking techniques for everyday meals as well as holidays and other celebrations. The bizarre news of a man checking a single can of beer on his flight made the rounds recently, and that got me thinkingis that something anybody can do What are. This site is all about Smoking Meat Guide, Free Smoking Meat Guide, How to Smoke Meat Guide,Smoking Meat,Real BBQ, Making Sausage, Making Cheese,Brewing Beer,Caning. November 4, 2017. Learn to Homebrew Day LTHD was established by the American Homebrewers Association AHA in 1999 to encourage homebrewers to introduce their non. Home-Brew-Answers-Book.jpg' alt='Brewing Beer For Beginners Download' title='Brewing Beer For Beginners Download' />Your Personal Micro Brewery by HOPii, Inc. Abbey_Style_Beers_1_large.png?v=1506025078' alt='Brewing Beer For Beginners Download' title='Brewing Beer For Beginners Download' />How to Batch Sparge A Beginners Guide to Batch Sparging. See Also Our Updated Article on Batch Spargingby Steve Nicholls. For the all grain home brewer  there are two basic methods available to extract the sugars from the mashed grain. Fly or continuous sparging or Batch sparging. A third is no sparge, but that isnt part of this discussion. Most home brewers have used the continuous  sparge method and it is very widely accepted because it works. It has drawbacks in two areas, time and over sparging. To continuous sparge a typical mash can take 6. DrinkIN_magazine_2016_cover.jpg?resize=458%2C600&ssl=1' alt='Brewing Beer For Beginners Download' title='Brewing Beer For Beginners Download' />HOPii, Inc. HOPii Your Personal MicroBrewery on Kickstarter Brew your favorite craft beers with touch of a button and drink at its freshest. A guide on how to batch sparge your homebrewed beer. Batch sparging is a technique to save time when all grain brewing. Celsius range to remove all converted sugars. As a continuous sparge nears the end the p. H of the grain bed can rise above the optimum p. H of 6 and extract husk chemicals that contribute to astringency  and off flavours. Another problem can be a rise in the sparge water temperature with heat applied as the water level drops in your HLT. High water temperatures and an increase in grain bed p. H can spell doom for your beer even before you begin your boil. Now, having painted a less than glowing picture of continuous sparging, I have to say many home brewers use this method without any problems at all. The other factor with continuous sparging is the time and attention required for the 6. The other method and the method I use is batch sparging. If you ask three brewers to define batch sparging you will probably get three different methods, thats the beauty of home brewing. My batch sparge method. With any new method in any field you need to examine what you are going to do so that you understand the reasons why before committing 5. Kgs of pale malt and a free afternoon. First some dos Do allow about 5 more grain the first time you use this method as you may have slightly less efficiency compared to fly sparging. Or on your beer software set the efficiency to about 7. You need to know accurately your pre boil volume. You should already know this from experience with your brewing setup. Your mash is conducted as normal. Lets work on a pre boil volume of 3. My mashlauter tun is a rubber maid 1. We will be making a Scottish Ale with 5kgs of grain and 1. Now some reasonably simple math. The 5 kgs of grain will absorb its own weight in water therefore you will get 6 litres less the sparge vessel dead space as your first drain. Each system will have a different amount of dead space at the bottom of the lauter tun. My system is about 3. The amount doesnt matter as long as you know what is is approximately. At this point you may think I have consumed one too many ales because we now enter a new land of no return. A bit dramatic but you will see what I mean. The figures below are not 1. Grain 5kgs. Mash Water 1. My Lauter tun dead space. Grain absorbtion  about 5litres. Final recoverable wort to fermenter  2. Boil length 6. 0 minutes. Evapouration rate 1. Losses to trub, chiller etc 3 litres. Cooling loss at 4  nearly 1 litre Safety factor for first attempt at batch sparging 5 litres. London Olympics 2012 Android Game Download. Total sparge water needed is about  3. Actual is about 2. Total boil 3. 0 litres at start of boil. We will be doing three drainings from the Lauter tun. First drain Mash water Loss to dead space Grain absorbtion  top up. For Example. Mash water 1. Loss to dead space. Grain absorbtion  5 litres  plus  top up   time to explain With my system, a Rubbermaid cooler I have room for about 5 extra litres of sparge water immediately at the end of the mash. I dont do a mash out as such. If you do, that mash out water is your top up value. So from the above figures we get a first drain off the lauter tun of about 1. Our original sparge volume needed was about 2. Because of size limitations with the Rubbermaid I do 2 additional drainings of about 1. See note below My procedure is fairly simple and sparging is complete in about 2. I achieve the same efficiency with batch sparging as I did with continuous  sparging. When the mash is complete add your top up water or mash out and then with your trusty mixing paddle stir up the grain bed VERY THOUORLY but GENTLY and do not foam. Yes you did read correctly. VERY THOUORLY but GENTLY and do not foam. This action helps release sugars still in the grain but already dissolved. The next action is to collect about 5. I place a piece of aluminium foil with holes punched in it on the top of the grain bed and this helps  clarify the wort. Recirculate about 4 or 5 times. This is important as it ensures good extraction rates. Dont be too concerned about totally clear run off as some small particulate gives proteins  something  to bind to in the first break and drop out of the wort. Now open the tap and drain the lauter tun completely into the kettle. I open the tap on my tun fully and never get a stuck mash. Open your tap as much as you are comfortable. Low heat can be applied to this wort collected in the kettle. Because the grain is saturated with water it theoretically wont absorb any more water however I have found  I tend to need about 1 extra litre additional to  the next draining volume  when I fully drain the tun. You may need more or less. Hence the safety factor water. Close the tap and add your next 1. After this second draining the full heat of the flame can be applied. Repeat for your final 1. If you find you fall short of your boil volume add your safety factor water to the grain bed, let it sit for about 5 minutes and then drain the required amount to make up your boil volume. The safety factor amount is allowed for until you sought out your particular requirements. It is important to maintain 7. Dont be tempted to skip the recirculation on any of the drainings, if you do you will be out on your final extraction gravity. If you have already calculated the amount of water needed using fly sparging to give a particular boil volume that amount will work with batch sparging as well. When you try this method the first time allow the safety factor water though. If you use a larger Lauter tun you can use more top up water and possibly have only one additional draining. With only two drainings your efficiency may be less though. One thing is certain. Your brew day will be far less stressed. Steve Nicholls. Adelaide, Australiagl.