Avg. Sparge Time & Avg. Efficiency

I usually fly sparge for 45 minutes then turn on the burner to "mash out".
Usually run between 82-85% efficiency and am doing ten gallon batches.

 

Batch Sparge: 79% extraction efficiency, 20-30 minutes collecting runnings

1st runnings - usually about 10 - 15 minutes to collect
then I do a 10 minute mash out (not applicable?)
2nd runnings - usually about 10 - 15 minutes to collect

 

In regards to batch sparging, I have always read that draining as fast as possible is optimal. This is what the king off batch sparge Denny Conn suggests. "Completely drain the mash tun as fast as your system will allow."

Fly sparging is another matter.

 

I batch and fly, depending on what seems to be most appropriate to me that day.
I'll start to vorlauf as early as 30min into the mash.
I rarely do a mashout.
My run off rates are typically 3-4 min/gal on average.
I start heating as soon as I get 1-2 gal in the kettle.
Avg efficiency 80-85%, with 85% being typical.

 

~40 minutes to fly sparge after a mashout to ~168 F. ~90% efficiency.

 

I batch sparge.

I usually take.. 5-10 minutes to run off 1st runnings.
Add sparge water, stir it up, wait for 5 minutes to settle, vorlauf around 2qt to clear runnings, and let it go with valve half open. Usually 10-15 minutes and I'm already getting a flame under the kettle while doing so.

So maybe 30 minutes roughly from first vorlauf, till dumping the mash tun in the garbage. Probably a little shorter.

Accordingly to my most recent batch, with everything in Beersmith, Estimated Mash Eff was 78.9% and measured was 86%.

Looks like I'm usually around 80-85% measured mash efficiency.

 

Fly sparge takes approx. 45min to an 1 hour for 35 gallons. Im hitting anywhere from 79% to 81% consistently.

 

For a 5 gallon batch, I'll usually mash for 60, vorlauf for 10-15, collect first runnings. Single infusion batch sparge/mashout for 10, vorlauf for 10-15, collect second runnings. Boil.

I'll typically get a mash efficiency between 75%-78%.

 

I do a single batch sparge and it takes maybe 10-15 minutes to get the MLT empty. I hit 85-91% extract efficiency every time. I also overnight mash.

 

How long, hour-wise, do you let the mash sit overnight? This option is very intriguing to me since I have limited brew-time due to the kiddos. Have you ever had any issues with contamination or off-flavors?

 

Draining as fast as I can reduces my efficiency by 15% or more depending on the brew. I double batch sparge most of the time at a slow rate, probably takes 20 to 25 mins. With most beers 1.065 and below I can hit 80-85%.

 

I let it go sometimes up to 10 hours. I usually get started on Friday night at 8 just after the kids go down, and have it all done and set by 9pm. I wrap the cooler in an electric heat blanket set on high and wrap that in an old sleeping bag. It drops around 10-15*F over that time, depending on the ambient temps. First time I used this method was on a split ferment Pils and Saison (didn't wrap in heat blanket and dropped 25*F). Nothing in that Pils to hide anything off, won 3rd place in a BJCP comp, no mentions of anything off.

There are 2 beers I made recently that if I search super hard I can pick up something close to the flavors you can pick up early on a sour mash, but it is super faint. One was a second runnings 1.045 APA all GP malt that has a grainy flavor in the finish, but I had to search for it. Same thing on my most recent IPA, but that only shows up if I take a drink and then crank out a big yawn I can get traces of it on the exhale, and on that glass I had added a few drops of Lactic Acid to see if the pH adjustment would make the hops pop more. Never anything rancid, or sour, just a grainy character that is reminiscent of early stages of a sour mash.

 

Double sparging increases your efficiency regardless of speed of draining. I do single batch sparge and drain pretty fast and get 78-83%. When I do double sparge I get up to 88%. This is on the lower gravity beers.

 

Note, those times listed in my previous post are for an 11.25 gallon batch.

I just brewed an 18 gallon batch today with a significant amount of wheat and oats.

Did a step mash:
- 20 minute fuerlic acid rest around 110F
- stepped up to 144F and slowly ramped up to 157F over a 30 minute time frame
- collected 1st runnings (20 minutes)
- did a 10 minute mash out @ 170F
- collected 2nd running (15 minutes)
- 82% mash extraction efficiency

 

With batch sparging, if the sparge water has been thoroughly mixed with the grain bed, the speed of the sparge lauter itself can't affect mash efficiency, as long as the volume of wort collected is the same. This assumes you have already mashed out (denaturing enzymes). If you haven't mashed out, a longer sparge can allow enzymes to keep working longer (if conversion was not yet complete) before reaching mashout temps in the kettle.

 

Almost my method and results exactly

 

45 minute fly sparge. Efficiency is 78-90%, depending on OG.

 

What he said goes for me too. I'll just add that one of the advantages of the overnight mash is that you don't need to vorlauf your first runnings; they come out totally clear.