| Author |
Message |
    
David Gretzinger
Junior Member
Username: Gretz
Post Number: 45
Registered: 03-2003
Posted From: 74.179.39.46
| | Posted on Saturday, January 16, 2010 - 06:22 pm: | 
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I am trying to come up with a formula for calculating sparge volume when doing a step mash with water infusion. The aim is to be able to do a thorough sparge without over running the capacity of my boil pot. Does the extra water from the infusion(s) rinse out a portion of the sugars so that the sparge volume can be reduced? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 11141
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Saturday, January 16, 2010 - 06:44 pm: |
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I wouldn't quite put it the way you do, but yes, the infusion water reduces the total volume of sparge water needed, and also reduces the gravity of the first runnings because the sugars are dissolved in a greater volume of water. In terms of the sparge water volume calculations, the additional infusions are the same as if you used a greater volume of strike water for a single-infusion mash. Once the mash is fully hydrated (which occurs at a mash thickness of 1.0 quart per pound), the water absorbed is the same no mater what the mash thickness. However, the fraction of sugars retained by the mash after it is drained is lower because a greater fraction has been drained. Does that make sense? |
David Gretzinger
Junior Member
Username: Gretz
Post Number: 46
Registered: 03-2003
Posted From: 74.179.39.46
| | Posted on Saturday, January 16, 2010 - 11:11 pm: |
|
Yes that makes sense, thanks Bill. |
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