I'm currently an extract brewer but am working on a partial grain Oktoberfest ale in BS. I don't have a good cooler with a drain so plan on starting using a temperature mash with only a saccharification step. I will only be doing 1.75 lbs of grain. My pre boil volume will be about 6 gallons and am using the following grain in the mash. Grist ratio will be 1.25 quarts/lb.
.5 lb 2-row
.5 lb Vienna
.5 lb Munich
.25 lb Caramel 30.
I am not doing a mash out but want to do a sparge using a kitchen strainer. Target mash temperature is 154*F and plan on holding that for about 45 minutes. I checked the brewsheet and it has me at 2.19 quarts of water for the mash. I get that. But, since my total boil volume is 6 gallons it has be using 5.66 gallons of sparge water. Isn't this over sparging? Isn't there a formula that says use so many gallons of sparge water per pound of grain? I see what BS is doing, it's having me get all the water I need ready to go and then using what I need for mash and then the remainder is used to sparge.
Thanks.
Mark
.5 lb 2-row
.5 lb Vienna
.5 lb Munich
.25 lb Caramel 30.
I am not doing a mash out but want to do a sparge using a kitchen strainer. Target mash temperature is 154*F and plan on holding that for about 45 minutes. I checked the brewsheet and it has me at 2.19 quarts of water for the mash. I get that. But, since my total boil volume is 6 gallons it has be using 5.66 gallons of sparge water. Isn't this over sparging? Isn't there a formula that says use so many gallons of sparge water per pound of grain? I see what BS is doing, it's having me get all the water I need ready to go and then using what I need for mash and then the remainder is used to sparge.
Thanks.
Mark