As I continue to slowly wrap my brain around the basics of batch sparging, I have arrived at the following process for brewing up my second AG batch, an ESB from “Brewing Classic Styles”:
Size: 5 gal.
Grains: 10.75 lb
Mash: 151 degrees for 60 min. @ 1.25 qt./lb.
Pre-boil: 6.5 gal.
Strike: 3.36 gal. @ approx. 164 (depending on grain temp.)
Mash Addition: 1.23 gal. @ 151 (at end of mash, before draining)
First Runnings: 3.25 gal.
Mash Out / Sparge: 3.25 gal. @ 185 (let rest 10 min. before draining)
Second Runnings: 3.25 gal.
I am hoping that some of you might give me your thoughts on this process.
Also, I’ve read that many people combine the mash out & sparge at 185 degrees – is this a generally accepted temperature to get the mash to 168, or should this number be calculated on a per recipe basis? My rookie brain worries that if the grain bed is at approx. 150 degrees after the initial mash is drained, adding 3.25 gallons of 185 degree water would elevate the grain temp. above 170. In addition to thoughts on the overall process, I’d also appreciate any clarification on this second point.
Thanks in advance for your consideration!