![]() I may have missed something but that should get you pretty close. I average about 1 gal loss to trub so In this example I would need about 6 gallons total of sparge water to wind up with 5 gallons in the fermenter. If you stop siphoning your wort in the transfer to the fermenter when you get down to the trub you need to add that volume into your sparge water total. ![]() If your mash tun leaves 1/2 gal below the drain valve add another 1/2 gal to you sparge water. Still learning how to account for this in BeerSmith. You also need to account for equipment dead space and trub loss. Sparge: Batch sparge with 2 steps (Drain mash tun, 3.86gal) of 168.0 F water. I lose about 1 1/2 gal during a 60 min boil so I would need to add another 1 1/2 gallons in my sparge water to make up for it. I assume roughly 70-72 brewhouse efficiency on a batch sparge setup, 1.25 gallon/hour boil-off (15), Tinseth IBU calculations, Whirlfloc and yeast. ![]() So if you need 5 gals and you collected 2 gals with the first runnings then you need 3 gals for sparging. Subtract that amount from the total volume that you need in your fermenter. Then measure the volume of your first runnings. I know this is just the default setting and can be changed, but Im sure its there for a reason. For batch sparge, it recommends 4 steps: draining the first runnings, and then 3 batches for the sparge. It also calculates how much sparge water to use based on your equipment factoring deadspace etc.Ī general rule of thumb is to use 1 to 1.25 qts of water per pound of grain and or adjunct. Ive been doing all-grain for almost 6 months now, but I finally bought BeerSmith. The only way you can keep it the same is to collect more runnings and boil longer to evaporate it off to compensate. I use beersmith software and it calculates how much water to use in the mash based on your grain bill factoring the water absorbtion of the grain etc. If you hold your liquor to grist ratio constant (e.g., 1.25 quarts water per lb of grain), then the higher the OG you are targetting, the lower the ratio of your sparge water.
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