I may have missed something but that should get you pretty close. I average about 1 gal loss to trub so In this example I would need about 6 gallons total of sparge water to wind up with 5 gallons in the fermenter. If you stop siphoning your wort in the transfer to the fermenter when you get down to the trub you need to add that volume into your sparge water total. The only way you can keep it the same is to collect more runnings and boil longer to evaporate it off to compensate. If your mash tun leaves 1/2 gal below the drain valve add another 1/2 gal to you sparge water. If you hold your liquor to grist ratio constant (e.g., 1.25 quarts water per lb of grain), then the higher the OG you are targetting, the lower the ratio of your sparge water. You also need to account for equipment dead space and trub loss. I lose about 1 1/2 gal during a 60 min boil so I would need to add another 1 1/2 gallons in my sparge water to make up for it. So if you need 5 gals and you collected 2 gals with the first runnings then you need 3 gals for sparging. Subtract that amount from the total volume that you need in your fermenter. Then measure the volume of your first runnings. It also calculates how much sparge water to use based on your equipment factoring deadspace etc.Ī general rule of thumb is to use 1 to 1.25 qts of water per pound of grain and or adjunct. When I have the batch units set to gallons it says 12 gallons (correctly) when I change the units to quarts it says I now have a 12 quart tun. The problem lies in the Mash Tun Volume: I have a 48 quart cooler. I use beersmith software and it calculates how much water to use in the mash based on your grain bill factoring the water absorbtion of the grain etc. If I change the batch volume units from gallons to quarts, the sparge window tells me to do 10 2.45 quart steps.
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