Hey all, first official post here.
Im trying to get an idea why my sparge gravity wont drop like it should. My sparge water runoff repeatably is around 1.030 as measured with a refractometer and a hydrometer.
I work off a 1bbl system and sell the beer by the pint. Each recipe is a one of a kind, no flagship beers here.
Here is a typical recipe/volumes...
92 lbs grain
Protein rest at 120*F (70qt water)
Sac Rest at 152*F (add 44qt boiling water)
Rest for 1 hour
Fly sparge with 100qt water at roughly 170*F
On my smaller systems I have used in the past there was never a issue with the sparge water, it usually dropped down to 1.010 by the end of the sparge. I check the temperature every 15 minutes and give it a good stir. It takes a little over one hour to run the fly sparge. I get about 40 gallons into the boil kettle and 36-38 into the fermenter.
I maintain the temp of my sparge water during the 1 hour. The real issue is my efficiency is lower than it should be and I feel like I am converting the sugars but just not pulling them out of the grain bed
Equipment:
42 gal mash tun with false bottom
75 gal boil kettles
Chris
Im trying to get an idea why my sparge gravity wont drop like it should. My sparge water runoff repeatably is around 1.030 as measured with a refractometer and a hydrometer.
I work off a 1bbl system and sell the beer by the pint. Each recipe is a one of a kind, no flagship beers here.
Here is a typical recipe/volumes...
92 lbs grain
Protein rest at 120*F (70qt water)
Sac Rest at 152*F (add 44qt boiling water)
Rest for 1 hour
Fly sparge with 100qt water at roughly 170*F
On my smaller systems I have used in the past there was never a issue with the sparge water, it usually dropped down to 1.010 by the end of the sparge. I check the temperature every 15 minutes and give it a good stir. It takes a little over one hour to run the fly sparge. I get about 40 gallons into the boil kettle and 36-38 into the fermenter.
I maintain the temp of my sparge water during the 1 hour. The real issue is my efficiency is lower than it should be and I feel like I am converting the sugars but just not pulling them out of the grain bed
Equipment:
42 gal mash tun with false bottom
75 gal boil kettles
Chris
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