Hi folks,
I've read the updated batch sparging article but I'm still left with questions. I'm going to all grain here shortly so I'm trying to understand the process and beersmith so my first all grain goes without too many hitches.
So, I am wanting to batch sparge. The mash profile I've chosen is: Single Infusion, Medium Body, Batch. Looking at the brew steps:
>>>>>
name: description: step temp time
mash in Add 13.95 qt of water at 160.1 F 150.0 F 60 min
Batch sparge with 2 steps (1.70gal, 4.00gal) of 168.0 F water
<<<<<
What I understand is that I'm going to mash in at 13.95 qt of water @ 160f for 1 hour. My mash in temp is 150f. What I'm not clear on is the second piece around batch sparging with beersmith. Can you explain what these two steps represent? What does the 1.7 gal represent? What should I do? 4 gal? both @ 168f water? Does this second step supposed to represent "mashing out"? Wouldn't the sparge temp be higher to get the grain bed @ 168?
thanks folks!
Jon
I've read the updated batch sparging article but I'm still left with questions. I'm going to all grain here shortly so I'm trying to understand the process and beersmith so my first all grain goes without too many hitches.
So, I am wanting to batch sparge. The mash profile I've chosen is: Single Infusion, Medium Body, Batch. Looking at the brew steps:
>>>>>
name: description: step temp time
mash in Add 13.95 qt of water at 160.1 F 150.0 F 60 min
Batch sparge with 2 steps (1.70gal, 4.00gal) of 168.0 F water
<<<<<
What I understand is that I'm going to mash in at 13.95 qt of water @ 160f for 1 hour. My mash in temp is 150f. What I'm not clear on is the second piece around batch sparging with beersmith. Can you explain what these two steps represent? What does the 1.7 gal represent? What should I do? 4 gal? both @ 168f water? Does this second step supposed to represent "mashing out"? Wouldn't the sparge temp be higher to get the grain bed @ 168?
thanks folks!
Jon