Sparge rate

[paulgough]

Can anyone tell me what the optimum sparge rate should be?

In GW it states that the sparge should be as long and slow as possible.

Since I have had problems with unwanted phenols, I have read that too long a sparge can extract tannins.

 

[graysalchemy]

I sparge at 1L per minute ie 1L an minute should be flowing out. :thumb:

 

[craigite]

I take about 45 minute to emply mash tun, about 3/4 litre per min.
My understanding is that you should not sparge at above 78degC and you should stop spsrging before the SG of the runnings drop too low, I stop at about 1014 (the efficiency loss is only pennies in a 5 gallon batch)

 

[NickW]

My sparge usually takes over an hour so I'm probably hitting half a litre per minute.

Also, with alemans effin oatmeal stout I accidentally got the grain bed up to 85c during the sparge... and after sampling , there are 0 off tastes and no astringency at all. I may have just been lucky but who knows.

 

[morethanworts]

I batch sparge in two batches. I let it drain at 1L per minute, because I'd heard that rate quoted for fly sparging, though I don't know if the drain rate matters for batch sparging, once it has stood for a bit anyway while the grain bed resettles.

 

[Chickpeanut]

If you're batch sparging, how long do you leave the sparge water in the mash tun before draining it?

 

[morethanworts]

If you're batch sparging, how long do you leave the sparge water in the mash tun before draining it?

Well I'm only a master of 2 all grain brews so far (!) but I left it around 10 mins each time, for the grain bed to resettle, then recirculated a litre or so until it runs clear, then drain. My first top up last time was just the calculated amount of boiling water to get the whole lot up to 76C (mashout) with any further sparge water being 76C.