http://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis&feed=atom&action=historyBatch Sparging Analysis - Revision history2024-03-28T18:03:43ZRevision history for this page on the wikiMediaWiki 1.24.1http://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis&diff=4754&oldid=prevKaiser: /* Effect of the grist size (weight) */2011-12-13T04:15:57Z<p><span dir="auto"><span class="autocomment">Effect of the grist size (weight)</span></span></p>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The size of the grist and/or its absorption ratio have a significant effect on the batch sparging lauter efficiency. The more wort is held back by the grain and the lauter tun's dead space, the more extract will remain in the grains after running of. Subsequent sparging batches can not deliver all the extract into the boil kettle, they can only capture a part of the extract that was left behind. But as the number of sparges is increased the increase in efficiency is diminishing. Keep in mind that in all these cases the pre-boil volume is kept the same. As a result, the run-off amount for each sparge gets smaller as the number of sparges is increased.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The size of the grist and/or its absorption ratio have a significant effect on the batch sparging lauter efficiency. The more wort is held back by the grain and the lauter tun's dead space, the more extract will remain in the grains after running of. Subsequent sparging batches can not deliver all the extract into the boil kettle, they can only capture a part of the extract that was left behind. But as the number of sparges is increased the increase in efficiency is diminishing. Keep in mind that in all these cases the pre-boil volume is kept the same. As a result, the run-off amount for each sparge gets smaller as the number of sparges is increased.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The following graph illustrates the effect of the grain weight and number of run-offs (1, 2, 3 and 4) on the lauter efficiency. The lines stop when the water to grain ratio is less than 1 qt/lb which makes for an unrealistic sparging scenario.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The following graph illustrates the effect of the grain weight and number of run-offs (1, 2, 3 and 4) on the lauter efficiency <ins class="diffchange diffchange-inline">(called extract efficiency in the chart since this chart is from older work)</ins>. The lines stop when the water to grain ratio is less than 1 qt/lb which makes for an unrealistic sparging scenario.</div></td></tr>
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</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis&diff=3690&oldid=prevKaiser at 17:04, 30 November 20092009-11-30T17:04:44Z<p></p>
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<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Batch_sparging_run_off_ratio.gif|frame|left|Lauter efficiency as a function of the relative size between the first run-off volume and the total pre-boil volume in a 1 sparge batch sparging scenario. (A = 0.19 gal/lb, V<sub>D</sub>=0 gal)]]</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Batch_sparging_run_off_ratio.gif|frame|left|Lauter efficiency as a function of the relative size between the first run-off volume and the total pre-boil volume in a 1 sparge batch sparging scenario. (<ins class="diffchange diffchange-inline">V<sub>b</sub>=6.5 gal, </ins>A = 0.19 gal/lb, V<sub>D</sub>=0 gal)]]</div></td></tr>
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</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis&diff=3474&oldid=prevKaiser: /* Effect of the grist size (weight) */2009-09-17T14:09:35Z<p><span dir="auto"><span class="autocomment">Effect of the grist size (weight)</span></span></p>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The range interesting for most brewers is between 8 and 20lb of grain (assuming 5gal batches).</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The range interesting for most brewers is between 8 and 20lb of grain (assuming 5gal batches).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">One note regarding </del>the grain absorption <del class="diffchange diffchange-inline">rate: Many brewing </del>water <del class="diffchange diffchange-inline">calculation programs </del>and <del class="diffchange diffchange-inline">other sources cite a </del>grain <del class="diffchange diffchange-inline">absorption ratio </del>of around 0.12 gal/lb <del class="diffchange diffchange-inline">but </del>the <del class="diffchange diffchange-inline">experiments here assume </del>a <del class="diffchange diffchange-inline">grain absorption ratio </del>of <del class="diffchange diffchange-inline">about 0</del>.<del class="diffchange diffchange-inline">19 gal/l (1</del>.<del class="diffchange diffchange-inline">56 l/kg)</del>. The <del class="diffchange diffchange-inline">difference stems from </del>the fact that the <del class="diffchange diffchange-inline">extract (mainly sugars) </del>that is <del class="diffchange diffchange-inline">dissolved </del>in the <del class="diffchange diffchange-inline">wort during mashing actually </del>increases the volume of the wort <del class="diffchange diffchange-inline">at a rate of </del>about 0.63 l/kg <del class="diffchange diffchange-inline">(</del>0.3 qt/lb). <del class="diffchange diffchange-inline">But that </del>is <del class="diffchange diffchange-inline">ignored by computer programs that determine </del>the <del class="diffchange diffchange-inline">amount </del>of <del class="diffchange diffchange-inline">water needed</del>. <del class="diffchange diffchange-inline">They assume that </del>the volume <del class="diffchange diffchange-inline">difference between resulting pre-boil wort </del>and the <del class="diffchange diffchange-inline">water used for mashing and sparging must have been left </del>in the grain. <del class="diffchange diffchange-inline">But since the volume increase by </del>the <del class="diffchange diffchange-inline">extract has been neglected, the amount of wort left </del>in the <del class="diffchange diffchange-inline">grain </del>is <del class="diffchange diffchange-inline">underestimated</del>. <del class="diffchange diffchange-inline">While this works for calculating the water needed for brewing it results in unrealistically low amounts </del>of <del class="diffchange diffchange-inline">wort left in </del>the <del class="diffchange diffchange-inline">grain </del>and <del class="diffchange diffchange-inline">higher lauter efficiencies. Hence the calculations here were done with a more realistic </del>absorption <del class="diffchange diffchange-inline">factor of </del>0.19 gal/lb</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">==True v.s apparent grain absorption==</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">At this point it is important to discuss how grain absorption is calculated and </ins>the <ins class="diffchange diffchange-inline">difference between what I call true and apparent </ins>grain absorption<ins class="diffchange diffchange-inline">. </ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">Most commonly grain absorption is calculated by taking the difference between the total volume of </ins>water <ins class="diffchange diffchange-inline">that has been used for mashing </ins>and <ins class="diffchange diffchange-inline">sparging and subtracting the volume of wort that has been collected in the kettle. If the </ins>grain <ins class="diffchange diffchange-inline">bed was not run “dry” after the sparge any additional wort that can still be drained from the grain also needs to be subtracted from the total water volume. In the absence </ins>of <ins class="diffchange diffchange-inline">any large dead spaces (e.g. under the false bottom) the calculated volume difference is assumed to be held back in the grain and when we divide it by the original grist weight we get the apparent grain absorption. For most brewers this number is </ins>around <ins class="diffchange diffchange-inline">1 l/kg or </ins>0.12 gal/lb<ins class="diffchange diffchange-inline">. This is also </ins>the <ins class="diffchange diffchange-inline">number that brewing software uses to determine the amount of water that is needed to produce </ins>a <ins class="diffchange diffchange-inline">targeted volume </ins>of <ins class="diffchange diffchange-inline">pre-boil wort</ins>.</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">But this calculation is neglecting that the volume of a sugar solution is greater than the volume of just its water component</ins>. <ins class="diffchange diffchange-inline">You can try this at home: mark the water line in a glass of water and add sugar. Even after the sugar is dissolved the volume of the sugar solution is larger than the initial water volume</ins>. The <ins class="diffchange diffchange-inline">volume increase per sugar, or extract, amount can be calculated by using </ins>the fact <ins class="diffchange diffchange-inline">that Plato is an expression of weight percent sugar, </ins>that the <ins class="diffchange diffchange-inline">specific gravity can be determined from Plato through tables or equations and </ins>that <ins class="diffchange diffchange-inline">specific gravity </ins>is <ins class="diffchange diffchange-inline">nothing more than the weight of a known volume. If this is done one finds that each kg of sugar or extract extracted </ins>in the <ins class="diffchange diffchange-inline">mash </ins>increases the volume of the wort <ins class="diffchange diffchange-inline">by </ins>about <ins class="diffchange diffchange-inline">0.63 l (</ins>0.63 l/kg <ins class="diffchange diffchange-inline">or </ins>0.3 qt/lb). <ins class="diffchange diffchange-inline">Since the relation between Plato and specific gravity </ins>is <ins class="diffchange diffchange-inline">not exactly linear </ins>the <ins class="diffchange diffchange-inline">volume increase per weight </ins>of <ins class="diffchange diffchange-inline">extract is not linear either but close enough for our purposes</ins>. <ins class="diffchange diffchange-inline">This increases </ins>the <ins class="diffchange diffchange-inline">total </ins>volume <ins class="diffchange diffchange-inline">of liquid that is produced during brewing </ins>and <ins class="diffchange diffchange-inline">it needs to be accounted for when we want to know </ins>the <ins class="diffchange diffchange-inline">actual volume that is held back </ins>in the grain <ins class="diffchange diffchange-inline">after a run-off</ins>. <ins class="diffchange diffchange-inline">In case </ins>the <ins class="diffchange diffchange-inline">conversion </ins>in the <ins class="diffchange diffchange-inline">mash </ins>is <ins class="diffchange diffchange-inline">complete (i</ins>.<ins class="diffchange diffchange-inline">e. 100% </ins>of the <ins class="diffchange diffchange-inline">starches have been converted </ins>and <ins class="diffchange diffchange-inline">dissolved) typical true grain </ins>absorption <ins class="diffchange diffchange-inline">is around 1.56 l/kg or </ins>0.19 gal/lb<ins class="diffchange diffchange-inline">. That number is assumed for modeling batch sparging in this article.</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">When brewers talk about grain absorption numbers they generally mean the apparent grain absorption. This is just like the apparent v.s real attenuation difference where we brewers imply that we mean apparent attenuation if we talk about attenuation but know that there is a real attenuation as well.</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>'''Conclusion:'''</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>'''Conclusion:'''</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis&diff=3294&oldid=prevKaiser at 18:06, 3 April 20092009-04-03T18:06:12Z<p></p>
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<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Because of its simplicity and its static nature batch sparging lends itself to being easily modeled mathematically. Though some of the work has already been done before and publicized (for example [http://home.<del class="diffchange diffchange-inline">elp.rr</del>.com/brewbeer/files/nbsparge.html Ken Schwartz's evaluation]), this article focuses on illustrating the trends and conclusions that can be drawn from the mathematical analysis of batch sparging rather than the derivation of the formulas themselves. For the interested reader, the final section provides information on how the formulas were derived.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Because of its simplicity and its static nature batch sparging lends itself to being easily modeled mathematically. Though some of the work has already been done before and publicized (for example [http://home.<ins class="diffchange diffchange-inline">roadrunner</ins>.com/<ins class="diffchange diffchange-inline">~</ins>brewbeer/files/nbsparge.html Ken Schwartz's evaluation]), this article focuses on illustrating the trends and conclusions that can be drawn from the mathematical analysis of batch sparging rather than the derivation of the formulas themselves. For the interested reader, the final section provides information on how the formulas were derived.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Note that this article only discusses the lauter efficiency for batch sparging. As discussed in [[Understanding_Efficiency#conversion_and_lauter_efficiency|Understanding Efficiency]] the efficiency into the kettle (or brewhouse efficiency) is the product of conversion and lauter efficiency:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Note that this article only discusses the lauter efficiency for batch sparging. As discussed in [[Understanding_Efficiency#conversion_and_lauter_efficiency|Understanding Efficiency]] the efficiency into the kettle (or brewhouse efficiency) is the product of conversion and lauter efficiency:</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis&diff=3182&oldid=prevKaiser: /* Effect of the grist size (weight) */2009-03-01T05:31:14Z<p><span dir="auto"><span class="autocomment">Effect of the grist size (weight)</span></span></p>
<table class='diff diff-contentalign-left'>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 05:31, 1 March 2009</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The range interesting for most brewers is between 8 and 20lb of grain (assuming 5gal batches).</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The range interesting for most brewers is between 8 and 20lb of grain (assuming 5gal batches).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>One note regarding the grain absorption rate: Many brewing water calculation programs and other sources cite a grain absorption ratio of around 0.12 gal/lb but the experiments here assume a grain absorption ratio of about 0.19 gal/l (1.56 l/kg). The difference stems from the fact that the extract (mainly sugars) that is dissolved in the wort during mashing actually increases the volume of the wort at a rate of about 0.63 l/kg. But that is ignored by computer programs that determine the amount of water needed. They assume that the volume difference between resulting pre-boil wort and the water used for mashing and sparging must have been left in the grain. But since the volume increase by the extract has been neglected, the amount of wort left in the grain is underestimated. While this works for calculating the water needed for brewing it results in unrealistically low amounts of wort left in the grain and higher lauter efficiencies. Hence the calculations here were done with a more realistic absorption factor of 0.19 gal/lb</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>One note regarding the grain absorption rate: Many brewing water calculation programs and other sources cite a grain absorption ratio of around 0.12 gal/lb but the experiments here assume a grain absorption ratio of about 0.19 gal/l (1.56 l/kg). The difference stems from the fact that the extract (mainly sugars) that is dissolved in the wort during mashing actually increases the volume of the wort at a rate of about 0.63 l/kg <ins class="diffchange diffchange-inline">(0.3 qt/lb)</ins>. But that is ignored by computer programs that determine the amount of water needed. They assume that the volume difference between resulting pre-boil wort and the water used for mashing and sparging must have been left in the grain. But since the volume increase by the extract has been neglected, the amount of wort left in the grain is underestimated. While this works for calculating the water needed for brewing it results in unrealistically low amounts of wort left in the grain and higher lauter efficiencies. Hence the calculations here were done with a more realistic absorption factor of 0.19 gal/lb</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>'''Conclusion:'''</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>'''Conclusion:'''</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis&diff=3181&oldid=prevKaiser: /* Summary */2009-03-01T05:28:11Z<p><span dir="auto"><span class="autocomment">Summary</span></span></p>
<table class='diff diff-contentalign-left'>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 05:28, 1 March 2009</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Summary=</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Summary=</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>While being more predictable and easier to conduct than fly-sparging, the nature of batch sparging (repeated dillution of wort left in the lauter tun) <del class="diffchange diffchange-inline">provided </del>an inherent limit to the brew-house efficiency. This efficiency is determined by pre-boil volume, grain weight, <del class="diffchange diffchange-inline">absoption </del>ratio, lauter tun dead space relative size of the run-offs and number of sparges. Many of these parameters are set by the <del class="diffchange diffchange-inline">receipe </del>(grain weight) or process parameters (absorption ratio and lauter tun dead space) that cannot be changed while others can be changed in limited bounds (pre-boil volume). The number of sparges is one parameter that can easily be changed, but there is only a diminishing return to making a 4th or even 5th run-off <del class="diffchange diffchange-inline">that </del>does not compensate for the increased effort. Many sparges while trying to keep the pre-boil volume constant will also lead to thicker mashes which make it difficult to evenly mix in the sparge water which was an assumption made for this analysis. If the water is not mixed <del class="diffchange diffchange-inline">evenly</del>, less extract <del class="diffchange diffchange-inline">will </del>be run-off and the efficiency <del class="diffchange diffchange-inline">will </del>suffer.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>While being more predictable and easier to conduct than fly-sparging, the nature of batch sparging (repeated dillution of wort left in the lauter tun) <ins class="diffchange diffchange-inline">provides </ins>an inherent limit to the brew-house efficiency. This efficiency is determined by pre-boil volume, grain weight, <ins class="diffchange diffchange-inline">wort absorption </ins>ratio <ins class="diffchange diffchange-inline">of the grain</ins>, lauter tun dead space<ins class="diffchange diffchange-inline">, </ins>relative size of the run-offs and number of sparges. Many of these parameters are set by the <ins class="diffchange diffchange-inline">recipe </ins>(grain weight) or process parameters (absorption ratio and lauter tun dead space) that cannot be changed while others can be changed in limited bounds (pre-boil volume). The number of sparges is one parameter that can easily be changed, but there is only a diminishing return to making a 4th or even 5th run-off <ins class="diffchange diffchange-inline">which </ins>does not compensate for the increased effort. Many sparges while trying to keep the pre-boil volume constant will also lead to thicker mashes which make it difficult to evenly mix in the sparge water which was an assumption made for this analysis. If the water is not <ins class="diffchange diffchange-inline">evenly </ins>mixed, less extract <ins class="diffchange diffchange-inline">may </ins>be run-off and the efficiency <ins class="diffchange diffchange-inline">may </ins>suffer.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>At this point the theoretical batch sparging efficiency can be used to determine how well a brewers batch sparging process stacks up against the theory and how the efficiency is expected to change when a brewer decides to brew a larger beer or wants to change to no-sparge. If the actual efficiency is way lower than the theoretically expected one, a brewer may want to troubleshoot why the efficiency is unexpectedly low. <del class="diffchange diffchange-inline">Reasons could be incomplete </del>conversion <del class="diffchange diffchange-inline">(</del>not <del class="diffchange diffchange-inline">all starches were </del>converted <del class="diffchange diffchange-inline">to sugars), poor crush (</del>the <del class="diffchange diffchange-inline">sugars were not easily accessible by the water) or poor batch sparging practice (sparge water to cold or not stirred well enough)</del></div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>At this point the theoretical batch sparging <ins class="diffchange diffchange-inline">lauter </ins>efficiency can be used to determine how well a brewers batch sparging process stacks up against the theory and how the efficiency is expected to change when a brewer decides to brew a larger beer or wants to change to no-sparge. If the actual efficiency is way lower than the theoretically expected one, a brewer may want to troubleshoot why the efficiency is unexpectedly low. <ins class="diffchange diffchange-inline">Mot likely it is the result of lower </ins>conversion <ins class="diffchange diffchange-inline">efficiency which means that a significant amount of starch was </ins>not converted <ins class="diffchange diffchange-inline">during </ins>the <ins class="diffchange diffchange-inline">mash.</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">These articles cover efficiency in more detail:</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">* [[Understanding Efficiency]]</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">* [[Troubleshooting Brewhouse Efficiency]]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Example: How well am I doing with my batch sparging==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Example: How well am I doing with my batch sparging==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>--- out of date as the calculation <del class="diffchange diffchange-inline">dosn</del>'t account for the <del class="diffchange diffchange-inline">voulme </del>added by the extracted sugars ---</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>--- out of date as the calculation <ins class="diffchange diffchange-inline">doesn</ins>'t account for the <ins class="diffchange diffchange-inline">volume </ins>added by the extracted sugars ---</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Here is an example that shows how the efficiency from an actual brew day is compared to the theoretical efficiency:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Here is an example that shows how the efficiency from an actual brew day is compared to the theoretical efficiency:</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis&diff=3153&oldid=prevKaiser: /* Last running gravity */2009-02-23T01:39:20Z<p><span dir="auto"><span class="autocomment">Last running gravity</span></span></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 01:39, 23 February 2009</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Last running gravity=</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Last running gravity=</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>In fly sparging there is a concern of over sparging the grain which can lead to excessive tannin extraction from the grain husks. The same concern may exist for batch sparging, that's why the extract content for no-sparge and the <del class="diffchange diffchange-inline">last sparges </del>for 2, 3 and 4 run-off batch sparges were analyzed. Though pH is more important for tannin extraction than run-off gravity, the gravity can be used as a measure that indicates how much <del class="diffchange diffchange-inline">the grain is still affecting </del>the pH of the wort.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>In fly sparging there is a concern of over<ins class="diffchange diffchange-inline">-</ins>sparging the grain which can lead to excessive tannin extraction from the grain husks. The same concern may exist for batch sparging, that's why the extract content for no-sparge and the <ins class="diffchange diffchange-inline">run-off </ins>for 2, 3 and 4 run-off batch sparges were analyzed. Though pH is more important for tannin extraction than run-off gravity, the gravity can be used as a measure that indicates how much the pH of the wort <ins class="diffchange diffchange-inline">is still buffered</ins>.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The diagram below shows the results for a constant pre-boil volume (6.5 gal) while varying the size of the grain-bill. The thin lines show the gravity of the run-offs for the 2, 3 and 4 run-off batch sparges except for the last run-offs. These are shown with thick lines. Interestingly enough, the last run-offs for 2, 3 and 4 run-off sparges follow approximately the same curve. This means no matter how many times you sparge (assuming equal run-off sizes), the gravity of the last run-off is determined by the volume that remains in the MLT after each run-off (grain weight * absorption ratio) and the pre-boil volume. Both these parameters are fairly fixed for a particular recipe. The only exception is the run-off gravity for no-sparge which is much higher.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The diagram below shows the results for a constant pre-boil volume (6.5 gal) while varying the size of the grain-bill. The thin lines show the gravity of the run-offs for the 2, 3 and 4 run-off batch sparges except for the last run-offs. These are shown with thick lines. Interestingly enough, the last run-offs for 2, 3 and 4 run-off sparges follow approximately the same curve. This means no matter how many times you sparge (assuming equal run-off sizes), the gravity of the last run-off is determined by the volume that remains in the MLT after each run-off (grain weight * absorption ratio) and the pre-boil volume. Both these parameters are fairly fixed for a particular recipe. The only exception is the run-off gravity for no-sparge which is much higher.</div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 89:</td>
<td colspan="2" class="diff-lineno">Line 89:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Batch_sparging_last_running.gif|frame|left|Extract content and gravity of the runnings for batch sparging based on the grain weight (V<sub>b</sub> = 6.5 gal, A = 0.13 gal/lb, V<sub>D</sub> = 0 gal )]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Batch_sparging_last_running.gif|frame|left|Extract content and gravity of the runnings for batch sparging based on the grain weight (V<sub>b</sub> = 6.5 gal, A = 0.13 gal/lb, V<sub>D</sub> = 0 gal )]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>I suspect that there are 2 effects at work that compensate each other to some degree since the graphs for the last running gravity of a 1 or more sparge lauter are not identical. They are just very close to each other. The more run-offs are made, the smaller the liquid amount in the lauter tun has to be to ensure equal run-off sizes. As an effect of that the extract level (gravity) of the 1st running will be increasingly higher as <del class="diffchange diffchange-inline">you add </del>more sparge steps. As an example, a 1 sparge lauter may start with a 15 Plato 1st running wort and end with a 2 Plato last running wort, while a 2 sparge lauter of the same mash has to start with a 19 Plato first wort. At the end, the 2 sparge lauter will also end with a 2 Plato wort, but since it started at 19 Plato, compared to 15 Plato, its dilution rate is higher which is what you would expect from additional sparges.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>I suspect that there are 2 effects at work that compensate each other to some degree since the graphs for the last running gravity of a 1 or more sparge lauter are not identical. They are just very close to each other. The more run-offs are made, the smaller the liquid amount in the lauter tun has to be to ensure equal run-off sizes. As an effect of that the extract level (gravity) of the 1st running will be increasingly higher as more sparge steps <ins class="diffchange diffchange-inline">are added</ins>. As an example, a 1 sparge lauter may start with a 15 Plato 1st running wort and end with a 2 Plato last running wort, while a 2 sparge lauter of the same mash has to start with a 19 Plato first wort. At the end, the 2 sparge lauter will also end with a 2 Plato wort, but since it started at 19 Plato, compared to 15 Plato, its dilution rate is higher which is what you would expect from additional sparges.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis&diff=3152&oldid=prevKaiser: /* Effect of the pre-boil volume */2009-02-23T01:28:05Z<p><span dir="auto"><span class="autocomment">Effect of the pre-boil volume</span></span></p>
<table class='diff diff-contentalign-left'>
<col class='diff-marker' />
<col class='diff-content' />
<col class='diff-marker' />
<col class='diff-content' />
<tr style='vertical-align: top;'>
<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 01:28, 23 February 2009</td>
</tr><tr><td colspan="2" class="diff-lineno">Line 70:</td>
<td colspan="2" class="diff-lineno">Line 70:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The diagram below shows it: the larger the pre-boil volume, the higher the efficiency will be. This is obvious since more sparge water is available to get more of the extract in the boil kettle. But here is the catch, brewers don't aim max for efficiency, they aim for a target extract percentage (gravity) and cast out wort volume. The targeted cast-out wort volume, boil-off rate and boil time require a certain pre-boil volume and as a result of that here is only limited flexibility for increasing the pre-boil volume to increase the efficiency:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The diagram below shows it: the larger the pre-boil volume, the higher the efficiency will be. This is obvious since more sparge water is available to get more of the extract in the boil kettle. But here is the catch, brewers don't aim max for efficiency, they aim for a target extract percentage (gravity) and cast out wort volume. The targeted cast-out wort volume, boil-off rate and boil time require a certain pre-boil volume and as a result of that here is only limited flexibility for increasing the pre-boil volume to increase the efficiency:</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Assuming a cast out volume target of 5.5 gal, the pre-boil volume could be as large as 7.3 gal. This assumes a boil-off rate of 15%/hr and a boil time of 2 hrs. Neither the boil-of rate nor the boil time should be increased as this can be detrimental to the beer. A higher boil-off rate can "burn" the wort through the increased thermal loading and a longer boil would coagulate <del class="diffchange diffchange-inline">to </del>many of the proteins in the wort which hurts head retention and body.  </div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Assuming a cast out volume target of 5.5 gal, the pre-boil volume could be as large as 7.3 gal. This assumes a boil-off rate of 15%/hr and a boil time of 2 hrs. Neither the boil-of rate nor the boil time should be increased as this can be detrimental to the beer. A higher boil-off rate can "burn" the wort through the increased thermal loading and a longer boil would coagulate <ins class="diffchange diffchange-inline">too </ins>many of the proteins in the wort which hurts head retention and body.  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Changing the pre-boil volume from 6.5 (15 %/hr and 1 hr boil) to 7.5 gal (15 %/hr and 2 hr boil) only gains about 3% efficiency for the shown example (m<sub>G</sub>=15 lb, A = 0.13 gal/lb, V<sub>D</sub>=0 gal)</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Changing the pre-boil volume from 6.5 (15 %/hr and 1 hr boil) to 7.5 gal (15 %/hr and 2 hr boil) only gains about 3% efficiency for the shown example (m<sub>G</sub>=15 lb, A = 0.13 gal/lb, V<sub>D</sub>=0 gal)</div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 79:</td>
<td colspan="2" class="diff-lineno">Line 79:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Conclusion:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Conclusion:</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* though the pre-boil volume has an <del class="diffchange diffchange-inline">affect </del>on the efficiency it is set in fairly tight bounds and in these bounds the efficiency won't change much</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* though the pre-boil volume has an <ins class="diffchange diffchange-inline">effect </ins>on the efficiency it is set in fairly tight bounds and in these bounds the efficiency won't change much</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Last running gravity=</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Last running gravity=</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis&diff=3151&oldid=prevKaiser at 01:25, 23 February 20092009-02-23T01:25:08Z<p></p>
<table class='diff diff-contentalign-left'>
<col class='diff-marker' />
<col class='diff-content' />
<col class='diff-marker' />
<col class='diff-content' />
<tr style='vertical-align: top;'>
<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 01:25, 23 February 2009</td>
</tr><tr><td colspan="2" class="diff-lineno">Line 34:</td>
<td colspan="2" class="diff-lineno">Line 34:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>An efficiency optimum exists when the 1st and 2nd run-off are both half the pre-boil volume, but it is also apparent that even slightly uneven run-offs are very close to the optimum. Towards the edges, where one of the run-offs comes close to or is the total boil volume, the efficiency drops by almost 10%. This is the efficiency <del class="diffchange diffchange-inline">for </del>a no-sparge <del class="diffchange diffchange-inline">lauter</del>.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>An efficiency optimum exists when the 1st and 2nd run-off are both half the pre-boil volume, but it is also apparent that even slightly uneven run-offs are very close to the optimum. Towards the edges, where one of the run-offs comes close to or is the total boil volume, the efficiency drops by almost 10%. This is the efficiency <ins class="diffchange diffchange-inline">difference between </ins>a no-sparge <ins class="diffchange diffchange-inline">and a single batch sparge</ins>.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The efficiency curve is shifted towards lower efficiency as the amount of grain increases (note that the pre boil volume is held constant and that all the curves are for single batch sparging). This comes from the increased amount of wort that is left behind in the greater amount of grain and will be examined in more detail in the next section.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The efficiency curve is shifted towards lower efficiency as the amount of grain increases (note that the pre boil volume is held constant and that all the curves are for single batch sparging). This comes from the increased amount of wort that is left behind in the greater amount of grain and will be examined in more detail in the next section.</div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 46:</td>
<td colspan="2" class="diff-lineno">Line 46:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Effect of the grist size (weight)=</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Effect of the grist size (weight)=</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The size of the grist and/or its absorption ratio have a significant effect on the <del class="diffchange diffchange-inline">max </del>batch sparging efficiency. The more wort is held back by the grain and the lauter tun's dead space, the more extract will remain in the grains. Subsequent sparging batches can not deliver all the extract into the boil kettle, they can only capture a part of the extract that was left behind. But as the number of sparges is increased the increase in efficiency is diminishing. Keep in mind that in all these cases the pre-boil volume is kept the same. As a result, the run-off amount for each sparge gets smaller as the number of sparges is increased.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The size of the grist and/or its absorption ratio have a significant effect on the batch sparging <ins class="diffchange diffchange-inline">lauter </ins>efficiency. The more wort is held back by the grain and the lauter tun's dead space, the more extract will remain in the grains <ins class="diffchange diffchange-inline">after running of</ins>. Subsequent sparging batches can not deliver all the extract into the boil kettle, they can only capture a part of the extract that was left behind. But as the number of sparges is increased the increase in efficiency is diminishing. Keep in mind that in all these cases the pre-boil volume is kept the same. As a result, the run-off amount for each sparge gets smaller as the number of sparges is increased.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The following graph illustrates the effect of the grain weight and number of run-offs (1, 2, 3 and 4) on the lauter efficiency. The lines stop when the water to grain ratio is less than 1 qt/lb which makes for an unrealistic sparging scenario.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The following graph illustrates the effect of the grain weight and number of run-offs (1, 2, 3 and 4) on the lauter efficiency. The lines stop when the water to grain ratio is less than 1 qt/lb which makes for an unrealistic sparging scenario.</div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 56:</td>
<td colspan="2" class="diff-lineno">Line 56:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The range interesting for most brewers is between 8 and 20lb of grain (assuming 5gal batches).</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The range interesting for most brewers is between 8 and 20lb of grain (assuming 5gal batches).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>One note regarding the grain absorption rate: Many brewing water calculation programs and other sources cite a grain absorption ratio of around 0.12 gal/lb but the experiments here assume a grain absorption ratio of about 0.19 gal/l (1.56 l/kg). The difference stems from the fact that the extract (mainly sugars) that is dissolved in the wort during mashing actually increases the volume of the wort <del class="diffchange diffchange-inline">(</del>at a rate of about 0.63 l/kg<del class="diffchange diffchange-inline">)</del>. But that is ignored by computer programs that determine the amount of water needed <del class="diffchange diffchange-inline">while ignoring this fact</del>. They assume that the volume difference between resulting pre-boil wort and the water used for mashing and sparging must have been left in the grain. But since the volume increase by the extract has been neglected, the amount of wort left in the grain is underestimated. While this works for calculating the water needed for brewing it results in unrealistically low amounts of wort left in the grain and higher lauter efficiencies. Hence the calculations here were done with a more realistic absorption factor of 0.19 gal/lb</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>One note regarding the grain absorption rate: Many brewing water calculation programs and other sources cite a grain absorption ratio of around 0.12 gal/lb but the experiments here assume a grain absorption ratio of about 0.19 gal/l (1.56 l/kg). The difference stems from the fact that the extract (mainly sugars) that is dissolved in the wort during mashing actually increases the volume of the wort at a rate of about 0.63 l/kg. But that is ignored by computer programs that determine the amount of water needed. They assume that the volume difference between resulting pre-boil wort and the water used for mashing and sparging must have been left in the grain. But since the volume increase by the extract has been neglected, the amount of wort left in the grain is underestimated. While this works for calculating the water needed for brewing it results in unrealistically low amounts of wort left in the grain and higher lauter efficiencies. Hence the calculations here were done with a more realistic absorption factor of 0.19 gal/lb</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>'''Conclusion:'''</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>'''Conclusion:'''</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* the more grain <del class="diffchange diffchange-inline">is </del>used, the more the efficiency will suffer. This can be counteracted by more sparging batches, but there is a limit to the efficiency that can be achieved with a given grist size, absorption ratio and pre-boil volume</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* the more grain used, the more the efficiency will suffer. This can be counteracted by more sparging batches, but there is a limit to the efficiency that can be achieved with a given grist size, absorption ratio and pre-boil volume</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Lauter_efficiency_and_wort_strength.gif|frame|left|This is a different representation of the relationship between the lauter efficiency and the grist size. It plots the lauter efficiency over the resulting wort strength which has been calculated with the following assumptions: 80% fine grind extract of the malt, 100% <del class="diffchange diffchange-inline">extraction </del>efficiency, 15% boil-off, 6.5 gal pre-boil volume, 0.19 gal/lb wort absorption by the grain]]</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Lauter_efficiency_and_wort_strength.gif|frame|left|This is a different representation of the relationship between the lauter efficiency and the grist size. It plots the lauter efficiency over the resulting wort strength which has been calculated with the following assumptions: 80% fine grind extract of the malt, 100% <ins class="diffchange diffchange-inline">conversion </ins>efficiency, 15% boil-off, 6.5 gal pre-boil volume, 0.19 gal/lb wort absorption by the grain]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis&diff=3150&oldid=prevKaiser at 00:19, 23 February 20092009-02-23T00:19:33Z<p></p>
<table class='diff diff-contentalign-left'>
<col class='diff-marker' />
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<col class='diff-marker' />
<col class='diff-content' />
<tr style='vertical-align: top;'>
<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 00:19, 23 February 2009</td>
</tr><tr><td colspan="2" class="diff-lineno">Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Because of its simplicity and <del class="diffchange diffchange-inline">dependency on only a few factors, </del>batch sparging lends itself to being easily modeled mathematically. Though <del class="diffchange diffchange-inline">lots </del>of the work has already been done before and publicized (for example [http://home.elp.rr.com/brewbeer/files/nbsparge.html Ken Schwartz's evaluation]), this article <del class="diffchange diffchange-inline">focusses </del>on illustrating the trends and <del class="diffchange diffchange-inline"> </del>conclusions that can be drawn from the mathematical analysis of batch sparging rather than the derivation of the formulas themselves. For the interested reader, the final section provides information on how the formulas were derived.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Because of its simplicity and <ins class="diffchange diffchange-inline">its static nature </ins>batch sparging lends itself to being easily modeled mathematically. Though <ins class="diffchange diffchange-inline">some </ins>of the work has already been done before and publicized (for example [http://home.elp.rr.com/brewbeer/files/nbsparge.html Ken Schwartz's evaluation]), this article <ins class="diffchange diffchange-inline">focuses </ins>on illustrating the trends and conclusions that can be drawn from the mathematical analysis of batch sparging rather than the derivation of the formulas themselves. For the interested reader, the final section provides information on how the formulas were derived.</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">Note that this article only discusses the lauter efficiency for batch sparging. As discussed in [[Understanding_Efficiency#conversion_and_lauter_efficiency|Understanding Efficiency]] the efficiency into the kettle (or brewhouse efficiency) is the product of conversion and lauter efficiency:</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">'''<tt>brewhouse efficiency = conversion efficiency * lauter efficiency</tt>''' </ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Assumptions=</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Assumptions=</div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 5:</td>
<td colspan="2" class="diff-lineno">Line 9:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>In order to model batch sparging, two fundamental assumptions must be made:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>In order to model batch sparging, two fundamental assumptions must be made:</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* The mash is <del class="diffchange diffchange-inline">perfect and </del>the <del class="diffchange diffchange-inline">soluble extract after mashing equals the laboratory extract yield </del>of the <del class="diffchange diffchange-inline">grain </del>and <del class="diffchange diffchange-inline">all this extract has completely been dissolved in </del>the <del class="diffchange diffchange-inline">mash water</del>.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* The mash is <ins class="diffchange diffchange-inline">completed at </ins>the <ins class="diffchange diffchange-inline">start </ins>of the <ins class="diffchange diffchange-inline">lauter </ins>and <ins class="diffchange diffchange-inline">no additional starches are converted during </ins>the <ins class="diffchange diffchange-inline">lauter</ins>. <ins class="diffchange diffchange-inline">The closer the conversion efficiency during mashing came to 100% the less starch conversion can happen during lautering</ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* after the mash has been drained, all the extract that remains in the mash tun is contained in water that is held by the grain or the dead space of the mash tun</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* after the mash has been drained, all the <ins class="diffchange diffchange-inline">converted </ins>extract that remains in the mash tun is contained in water that is held <ins class="diffchange diffchange-inline">back </ins>by the grain <ins class="diffchange diffchange-inline">and/</ins>or the dead space of the mash tun</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* adding another batch of sparge water will only dilute the wort left in in mash tun and not extract additional extract from the grains</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* adding another batch of sparge water will only dilute the wort left in in mash tun and not extract additional extract from the grains</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Model and Formulas Used=</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Model and Formulas Used=</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The mathematical model for batch sparging assumes that all the extract is dissolved in the water volume in the lauter tun (V<sub>LT</sub>) and that this liquid is drained until only the dead space and volume absorbed by the grain remains in the lauter tun (V<sub>DG</sub>). More water is then added to the lauter tun which will evenly <del class="diffchange diffchange-inline">dillute </del>the amount of wort that remained <del class="diffchange diffchange-inline">there </del>after the first run-off. The lauter is then drained again and added to the run-offs already in the boil kettle.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The mathematical model for batch sparging assumes that all the extract is dissolved in the water volume in the lauter tun (V<sub>LT</sub>) and that this liquid is drained until only the dead space and volume absorbed by the grain remains in the lauter tun (V<sub>DG</sub>). More water is then added to the lauter tun which will evenly <ins class="diffchange diffchange-inline">dilute </ins>the amount of wort that remained after the first run-off. The lauter is then drained again and added to the run-offs already in the boil kettle.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>These are the parameters that will be important when modeling batch sparging</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>These are the parameters that will be important when modeling batch sparging</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* '''V<sub>LT-n</sub>''' - wort volume in the mash tun before run-off step n (in gal)</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* '''V<sub>LT-n</sub>''' - wort volume in the mash tun before run-off step n (in gal)</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* '''V<sub>D</sub>''' - dead volume of the lauter tun. This is the volume of water that cannot be drained from the <del class="diffchange diffchange-inline">lautertun </del>even if it doesn't contain any grain (in gal)</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* '''V<sub>D</sub>''' - dead volume of the lauter tun. This is the volume of water that cannot be drained from the <ins class="diffchange diffchange-inline">lauter tun </ins>even if it doesn't contain any grain (in gal)</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* '''m<sub>G</sub>''' - the weight of the grist (in lb)</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* '''m<sub>G</sub>''' - the weight of the grist (in lb)</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* '''A''' - the grain absorption ratio for wort (in gal/lb)</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* '''A''' - the grain absorption ratio for wort (in gal/lb)</div></td></tr>
</table>Kaiser