Obviously this only applies to batch sparging with 1 or more sparges as there is only one run-off in no-batch sparging. The first parameter that should be examined is the effect of the relative run-off sizes. It is the sum of the run-off volumes: V b = V r-1 + V r-2.
Beersmith no sparge plus#
V DG - the amount of wort left in the lauter tun after draining it equals the dead space plus the wort absorbed by the grain: V DG = V D + A * m G.A - the grain absorption ratio for wort (in gal/lb).This is the volume of water that cannot be drained from the lauter tun even if it doesn't contain any grain (in gal) V LT-n - wort volume in the mash tun before run-off step n (in gal).These are the parameters that will be important when modeling batch sparging The lauter is then drained again and added to the run-offs already in the boil kettle. More water is then added to the lauter tun which will evenly dilute the amount of wort that remained after the first run-off. The mathematical model for batch sparging assumes that all the extract is dissolved in the water volume in the lauter tun (V LT) and that this liquid is drained until only the dead space and volume absorbed by the grain remains in the lauter tun (V DG). adding another batch of sparge water will only dilute the wort left in in mash tun and not extract additional extract from the grains.after the mash has been drained, all the converted extract that remains in the mash tun is contained in water that is held back by the grain and/or the dead space of the mash tun.The closer the conversion efficiency during mashing came to 100% the less starch conversion can happen during lautering The mash is completed at the start of the lauter and no additional starches are converted during the lauter.
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In order to model batch sparging, two fundamental assumptions must be made:
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7.1 Example: How well am I doing with my batch sparging.