@onewireddrummer I use Pro Mash for recipe formulation sometimes, but I don’t use it for water calculations. I use a spreadsheet for the strike water amount and temp, and the mash out water amount (temp is boiling). It’s mostly a matter of knowing your system and soon you barely need the calculations. You just know about how much you will get from first runnings, how much sparge water to heat up, etc. cheers.
Thanks again Don, have you ever used brewing software? I’ve been toying around with beer smith and I find when I’m making my strike water and sparge water calculations with the software the numbers don’t add up. I know you’re supposed to try and get 2 equal parts (plus compensating for grain absorption) but the ratio of strike to sparge water is minimal based on the software. What is your opinion? I have used the software volumes and found my initial gravity to be slightly lower than expected.
@CFHpantera The way is fundamentally the same for every batch. I might do a 2nd sparge sometimes (if I have many more lbs of grain), and collect more wort, boil it down to concentrate the sugars and then get a higher OG. But by and large it is this same method for almost all beers. cheers.
@onewireddrummer So happy to hear you have switched to all grain and I was part of that inspiration. As for your question, I do not filter. I just let time clear the beers that will get clear, usually. Once I used gelatin and it seemed to help. I could see using that in the future for beers that I want especially clear. cheers.
Hey Don, you inspired me to switch to all grain brewing. I’m currently on my 3rd all grain batch (chocolate vanilla bean stout) and I previously brewed a premium lager and a rauchbier. Not only was your video direct, but your equipment was simple and inviting unlike most videos I’ve seen on youtube. Do you filter your beers? if so what do you use and if not, what agents do you use to clear your beer. I just purchase polyclar and gelatin to try and clear my beer before I carbonate it.
@Missuzo allright cool i’ll have them do it when i buy the grains. last time i was there i saw they had a mill. i have a old cooler sitting on my deck. gonnna see how well it retains heat and if it’s good enough i will try converting it
@simoncadieux Well, sort of. You have to account for the amt the grain will absorb. There is also mash out water that is about 2 gallons. I use a spreadsheet to calculate that. The best thing to do is have a good plan and follow it. Take good notes. AFter a batch or so, you will learn your system and learn how you need to tweak the numbers. If you want the spreadsheet check out my link in the description. I think it is on there.
Many thanks for this video. Looks so easy now. I’m preparing to do my first all-grain after doing a few with kits. So, generally speaking, if you recipe makes for 5 gallons of beer, you’ll strike with about 3-3.5 gallon and then add about 3 gallons for the sparge? I’m just wondering about quantities of water and temperatures to reach in the first and second runs.
Have seen many all grain vids on You tube I don’t feel that many of the guys posting these vids are doing so to encourage new brewers but rather ‘show off’ their fancy systems and setups…. This one for me is great as I feel Don is trying to move people on from the can to the grain…
Hey, Don! I also read your letter in BrewYourOwn and had to see your vid. Great info. i’ve been brewing at home for 15 years now and have done many all-grain batches. Other than racking your beer with a racking cane, you have shown all the steps well. I’m sure you will have inspired many a newer homebrewer to try all-grain brewing, and that’s awesome. Keep up the great work!
@IBMongo150 Thanks. You’re the second person to write me about the letter, but I haven’t got my issue yet. 🙂 Glad they printed it and glad it inspired you to try AG. congrats. You’re gonna love it. cheers.
Don, thanks for the video! Just finished watching it (after reading your letter in BYO). I agree with you…I think it really helps to see it. After watching your video, my next batch is gonna be all grain! Thanks again, and happy brewing.
@donosborn Thanks a lot for all your advice. I just kegged and started brewing all grain all within 3 days. Its a big change and so far, I’m loving my new fridge as a kegerator. I can’t wait to put my all grain on tap. Cheers brother.
@CFHpantera I usually set it to about 30 psi for a day, and then turn down to 10 psi and leave it. Having it that high at first helps realy “seal” the keg (at least in my mind) and I suppos carbonates it a little faster than if I just set it at 10 psi and left it. I don’t know the temp of my fridge but it’s not super cold. Maybe 45 deg? I don’t think that is as much of a factor. Just have it as cold as you want for serving. I don’t like my beers super cold. cheers.
I love this video man. You’ve inspired me. What is your serving pressure? also, what PSI do you carbonate at and for how long in what temp? That would help me a lot. Thanks man. Cheers!
25 Responses to Easy All Grain Brewing – Batch Sparge Method
donosborn
November 19th, 2010 at 10:03 pm
@onewireddrummer I use Pro Mash for recipe formulation sometimes, but I don’t use it for water calculations. I use a spreadsheet for the strike water amount and temp, and the mash out water amount (temp is boiling). It’s mostly a matter of knowing your system and soon you barely need the calculations. You just know about how much you will get from first runnings, how much sparge water to heat up, etc. cheers.
onewireddrummer
November 19th, 2010 at 10:50 pm
Thanks again Don, have you ever used brewing software? I’ve been toying around with beer smith and I find when I’m making my strike water and sparge water calculations with the software the numbers don’t add up. I know you’re supposed to try and get 2 equal parts (plus compensating for grain absorption) but the ratio of strike to sparge water is minimal based on the software. What is your opinion? I have used the software volumes and found my initial gravity to be slightly lower than expected.
donosborn
November 19th, 2010 at 10:53 pm
@CFHpantera The way is fundamentally the same for every batch. I might do a 2nd sparge sometimes (if I have many more lbs of grain), and collect more wort, boil it down to concentrate the sugars and then get a higher OG. But by and large it is this same method for almost all beers. cheers.
CFHpantera
November 19th, 2010 at 11:47 pm
Do you still make all grain this EXACT same way? Have you changed anything?
78recordrepair
November 19th, 2010 at 11:56 pm
I love this video. Whenever I have a brain fart about brewing, this is the one I watch again.
Missuzo
November 20th, 2010 at 12:36 am
@onewireddrummer So happy to hear you have switched to all grain and I was part of that inspiration. As for your question, I do not filter. I just let time clear the beers that will get clear, usually. Once I used gelatin and it seemed to help. I could see using that in the future for beers that I want especially clear. cheers.
onewireddrummer
November 20th, 2010 at 12:41 am
Hey Don, you inspired me to switch to all grain brewing. I’m currently on my 3rd all grain batch (chocolate vanilla bean stout) and I previously brewed a premium lager and a rauchbier. Not only was your video direct, but your equipment was simple and inviting unlike most videos I’ve seen on youtube. Do you filter your beers? if so what do you use and if not, what agents do you use to clear your beer. I just purchase polyclar and gelatin to try and clear my beer before I carbonate it.
fatsachs
November 20th, 2010 at 12:53 am
If I had any idea AG were this easy I would have probably never even bought an extract kit!
videogamegod88
November 20th, 2010 at 1:07 am
@Missuzo allright cool i’ll have them do it when i buy the grains. last time i was there i saw they had a mill. i have a old cooler sitting on my deck. gonnna see how well it retains heat and if it’s good enough i will try converting it
Missuzo
November 20th, 2010 at 1:41 am
@videogamegod88 I crush them at the brew store when I buy them. Yes they definitely need to be crush.
Missuzo
November 20th, 2010 at 2:11 am
@simoncadieux Well, sort of. You have to account for the amt the grain will absorb. There is also mash out water that is about 2 gallons. I use a spreadsheet to calculate that. The best thing to do is have a good plan and follow it. Take good notes. AFter a batch or so, you will learn your system and learn how you need to tweak the numbers. If you want the spreadsheet check out my link in the description. I think it is on there.
Missuzo
November 20th, 2010 at 2:53 am
@simoncadieux Yes, add it back in slowly. for some reason I did not show that part. cheers.
simoncadieux
November 20th, 2010 at 3:35 am
The vorlauf, you throw it away or you put it back in the mash tun?
simoncadieux
November 20th, 2010 at 4:29 am
Many thanks for this video. Looks so easy now. I’m preparing to do my first all-grain after doing a few with kits. So, generally speaking, if you recipe makes for 5 gallons of beer, you’ll strike with about 3-3.5 gallon and then add about 3 gallons for the sparge? I’m just wondering about quantities of water and temperatures to reach in the first and second runs.
videogamegod88
November 20th, 2010 at 5:16 am
Looks simple enough. Do you need a method to crack the grains?
greenvalet
November 20th, 2010 at 5:55 am
Have seen many all grain vids on You tube I don’t feel that many of the guys posting these vids are doing so to encourage new brewers but rather ‘show off’ their fancy systems and setups…. This one for me is great as I feel Don is trying to move people on from the can to the grain…
Sillyvanner
November 20th, 2010 at 6:46 am
Hey, Don! I also read your letter in BrewYourOwn and had to see your vid. Great info. i’ve been brewing at home for 15 years now and have done many all-grain batches. Other than racking your beer with a racking cane, you have shown all the steps well. I’m sure you will have inspired many a newer homebrewer to try all-grain brewing, and that’s awesome. Keep up the great work!
jrpell100
November 20th, 2010 at 7:02 am
Nice shout-out in BYO, Don. This video was the gateway into all-grain for myself and a few others I’ve shared it with. Thanks again!
donosborn
November 20th, 2010 at 7:40 am
@IBMongo150 Thanks. You’re the second person to write me about the letter, but I haven’t got my issue yet. 🙂 Glad they printed it and glad it inspired you to try AG. congrats. You’re gonna love it. cheers.
IBMongo150
November 20th, 2010 at 7:45 am
Don, thanks for the video! Just finished watching it (after reading your letter in BYO). I agree with you…I think it really helps to see it. After watching your video, my next batch is gonna be all grain! Thanks again, and happy brewing.
CFHpantera
November 20th, 2010 at 7:48 am
@donosborn Thanks a lot for all your advice. I just kegged and started brewing all grain all within 3 days. Its a big change and so far, I’m loving my new fridge as a kegerator. I can’t wait to put my all grain on tap. Cheers brother.
donosborn
November 20th, 2010 at 8:39 am
@CFHpantera I usually set it to about 30 psi for a day, and then turn down to 10 psi and leave it. Having it that high at first helps realy “seal” the keg (at least in my mind) and I suppos carbonates it a little faster than if I just set it at 10 psi and left it. I don’t know the temp of my fridge but it’s not super cold. Maybe 45 deg? I don’t think that is as much of a factor. Just have it as cold as you want for serving. I don’t like my beers super cold. cheers.
CFHpantera
November 20th, 2010 at 9:22 am
I love this video man. You’ve inspired me. What is your serving pressure? also, what PSI do you carbonate at and for how long in what temp? That would help me a lot. Thanks man. Cheers!
coop1942
November 20th, 2010 at 10:20 am
awsome stuff man, thats answered so many qeustions, keep it comin
synthdood
November 20th, 2010 at 11:05 am
Very good vid on all grain. I like your technique. Thanks!