Double Batch Sparge Mash Calculator and Directions
Directions and calculations for a double batch sparge. Recipe Volume Size (Gallons):
This is the volume of wort for the recipe. The Recipe Volume Size be calculated as follows: -- A= Volume of Beer to Bottle (example: 5 gallons) -- B= Fermenter Trub (example: .5 gallons) -- C= Boiling Kettle Trub (example: .5 gallons) -- D= Recipe Volume Size (example: 6 gallons) -- D= A + B + C(example: 5 +.5 +.5 = 6 gallons) Note: The fermenter trub and boiling kettle trub figures came from Palmer's "How to Brew" book. Your numbers might be different depending on your equipment.
Target Original Gravity:
The recipe's target original gravity. The recipe should be formulated to account for trub in the boiling kettle and trub in the fermenter. A brewer making his first All Grain beer should adjust a recipe to 70 to 75% efficiency and a 6 gallon batch.
Pounds of Grain:
The total pounds of grains used in the recipe.
Mash Consistency (Quarts per Pound):
The consistency of the mash. Usually this is between 1.1 - 1.5 -- Too Low = Higher risk of a stuck sparge. -- Too High= Poor sugar extraction yielding a lower Original Gravity. Most brewers stick to 1.2-1.25
Desired Strike Temperature (Degree F):
The desired temperature for the strike water. 152F will work for most beer styles. Mash at a lower temperature for a thinner more alcoholic beer. Mash higher for a heavier slightly less alcoholic sweeter beer.
Temperature of Grain (Degree F):
This is the temperature of the grain. Measure the ambient temperature to get an idea of the grain temperature. It is good practice to have the grain sitting at a steady temperature for 5-10 hours.
Simple Ale Priming Sugar Calculator
Use this calculator to determine priming sugar for your batch.
FAQ Q: Why are the tools here free? A: Because it gives a chance for new all grain brewers to get their feet wet without buying fancier software.
Q: I can't get the tools to work. What's wrong? A: Many Internet Browsers block javascript. Make sure that it's enabled. You might also have to download java.
Q: What's a Double Batch Sparge Mash? A: It's an All Grain beer brewing technique, which uses two small sparges. The two small sparges should more adequately rinse the grains of sugars.
Q: What's All Grain brewing? A: It's a technique of brewing beer by using milled grain. Instead of using malt extract, the brewer is creating it. Read the links for more information.
Q: Why can't you tell me here? A: I'm lazy and others can explain it better than me.
Q: I think some of the calculations are off. How can I get a hold of you? A: Please email me so I can correct the changes.
Q: I'm new to All Grain. How do I use this? A: Enter the Recipe Volume Size. I suggest reformulating the recipe with a brewing software (QBrew, ProMash, etc..) to meet the Recipe Volume Size. Also enter the recipes Target Original Gravity and the Pounds of Grain used. I would leave the other numbers alone until you are more familiar with All Grain brewing process. Most brewers formulate their recipes based on 75% efficiency. Check the recipe.
Q: Why do you suggest using Dry Malt Extract? I thought this was all grain. A: Dry Malt Extract (DME) can be quite useful if you miss your Original Gravity (OG). It's not a necessity, but I suggest having some on hand. It's also hard to get a consistent efficiency if you do not crush your own grains.
Q: Is a malt mill a must for doing all grain? A: No. You can get your local home brew store to crush the grains for you. DME can help if your OG is off.
Q: Why is there is so much information? A: I think it makes it easier for the brewer to have all the information at his disposal. There's very little math that needs to be done when using these directions. I suggest printing it out so that you can consult it while doing your brew.
Q: Where did you get this information? A: Most of the technique came from John Palmer's "How to Brew book" and various Internet sites. Bobby_M at homebrewtalk also provided some of the techniques as well as an excellent demo of the all grain process.
Q: Promash and Beer Tools Pro seem to work better than this script. Why should I use this? A: The good news is that you don't have to! This is just a fun project that I found to be helpful to me. I'm new to AG and I want to have all this information at my disposal so I don't have to run to a computer if something goes wrong.
Q: Should I buy Promash and Beer Tools Pro? A: Probably. Both software packages contain a lot of powerful features, but there is learning curve. In contrast the directions and calculations here will help you have a enjoyable first AG experience.
Q: How much water will boil off during the hour long boil? A: It depends on the weather. In the dead of winter when it is cold and there is low humidity, I usually try collect 7.25 gallons of wort and I end up with ~5.5 gallons after an hour boil. In the summer when it is humid and hot, I would collect 6.5 gallons in order to have ~5.5 gallons after an hour boil.
Q: Why do you suggest a 90 minute mash? A: Many new All Grain brewers do not have their own mills, so they most likely will have a poor crush. A poor crush doing a 60 minute mash will yield poor efficiency ~50-50%. A 90-120 minute mash will ensure that you will extract as much as you possibly can. Most likely you won't get 80% efficiency, but you can expect 70-75%.
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