Actually thats a single batch sparge. No sparge brewing is where you mash in your grain, and simply run off the sweet wort once the mash is complete, you then have two options diluting the sweet wort to hit a desired (preboil) OG or a desired (preboil) volume.DaaB wrote:One run off, adding all the sparge water in one hit. There's more to it than that but I haven't read up on the details yet.Martin the fish wrote:No sparge brewing?
Whats that then???????
In an ideal situation you don't change your liquor/ grist ratio, but those of you that like a really thick porridge might want to do so
I normally use 3L/kg (or a tad more) so I don't bother.I've tried this a couple of times, and the increased perception of maltiness in the beers really threw me, particularly in the case of the 1.100 barley wine
to the extent that the beer tasted unbalanced. The black smoked wheat/rye beer is much more balanced but still malty. It would be interesting to see how it affects a mild for example, where big malt should be present.