---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


***************************************************************
        OCTOBER'S HOME BREW DIGEST BROUGHT TO YOU BY: 

                 Ypsilanti Brewing Company
        Visit them at http://www.ypsilantibrewing.com/ 
			 
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.
***************************************************************


Contents:
  Re: Commercial sparging ("Joe Walts")
  wlp300 ("Darrell G. Leavitt")
  Re: Commercial sparging (Kai Troester)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           The HBD Logo Store is now open!             *
*            http://www.hbd.org/store.html              *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req@hbd.org or read the HBD FAQ at http://hbd.org.

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  and Spencer Thomas



----------------------------------------------------------------------


Date: Tue, 18 Nov 2008 06:56:53 -0600
From: "Joe Walts" <jwalts at gmail.com>
Subject: Re: Commercial sparging

Hey Fred,

Both of the commercial breweries I've worked at collected the same
volume of wort regardless of the grainbill.  The only exceptions were
for high-gravity beers that would have exceeded the capacity of the
mash tun.  In those instances, they maxed out the mash tun and
collected as much wort as they could without sacrificing gravity.  One
of the breweries had a two-vessel brewhouse and the other had a
four-vessel brewhouse.  For what it's worth, here's a simplified
outline of how I formulate recipes:

 -Start with a target end-of-boil volume and gravity.
 -Determine the required runoff volume and gravity from the expected
boiling rate.
 -Determine the brewhouse efficiency based on the required runoff gravity.
 -Determine the grainbill from the runoff volume, runoff gravity and
brewhouse efficiency.
 -Pick a target water-to-grain ratio and mash with an appropriate
amount of water.
 -Sparge until the target runoff volume is collected.

Neither brewery really cared about hitting a specific mash WGR.  Well,
maybe they did when they designed their grain augers and water
plumbing.  I figured out the values at both places, but I don't
remember where I wrote them down.  I want to say that a typical WGR at
the two-vessel brewery was around 1.8 qt/lb.

Is that the type of info you're looking for?

Joe
Madison, WI


Return to table of contents


Date: Tue, 18 Nov 2008 08:23:11 -0500 (EST)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: wlp300

For those who were interested: I bottled the Hefe that I made with the
wlp300 yeast that smelled odd in the primary.  I can report that the brew
tastes very good.  I suppose that I was over-reacting.

Darrell



Return to table of contents


Date: Tue, 18 Nov 2008 08:41:27 -0500
From: Kai Troester <kai at braukaiser.com>
Subject: Re: Commercial sparging

> I don't believe I have ever read how much wort volume is typically
> collected from a mash in a commercial brewery. I suspect it is
> directly proportional to mass of the grist, but it may vary
> significantly for very large beers and very small beers. Does anyone
> reading the Digest have any figures?

Fred

The amount of wort collected from a commercial lauter system is not
much different than from a home brewing system albeit a little less.
To calculate the amount you would need to know that the OBY (overall
brewhouse yield) of a commercial mashing and lauter system is between
96 and 99% and that the boil-off for a 60 min boil is about 6-7% (much
less than what home brewers usually get). Based on that 100 kg of
grist will give you about 660 l of 11.3 Plato kettle full wort
resulting in about 623 l 12 Plato cast-out wort. Also note that
commercial mash thickness is fairly thin (~ 4-5 l/kg) which is
necessary to be able to pump and stir the mash.

These numbers are for large commercial breweries with technologically
advanced brewhouses. I'm not sure about the situation in small scale
micro breweries. I'd assume that the brewhouse yield is lower and the
boil-off rate is higher.

Kai






Return to table of contents

---