My
English Ale, an example of batch sparging, for the
theory, click
here
Recipe
4kg Marris Otter Pale Malt 290g Crystal Malt 200g Wheat Malt 250g Demerera Sugar 45g East Kent Goldings Hops (3.8% aa) 15g Fuggles Hops (4.95% aa) 22g Safale 04 yeast (Whitbreads)
90 min mash at 67 deg c grain liquor ratio 3:1 ph 5.3 Batch sparge Original Gravity 1040 Final Gravity 1010 Attenuation 75% ABV% approx 4% IBUs approx 30
Method (click the thumbnails to enlarge)
Heat the mash liquor to a strike heat of 72
deg. 
Prepare crushed grains 
and mix them into the mash liquer (doughing in).
Adjust the mash
temperature to 67 deg c 
Adjust the ph of the mash to approximately 5.3 
then cover the mash tun and leave for 90 mins for the enzymes in the malt to
convert the starches to maltose and dextrin sugars and create the sweet wort.
Heat 30L of water to 85 deg c, once 90 mins is
up add enough hot water 
to produce 15L of (collectable) sweet wort in the mash tun, mix in well and allow the grains
to settle. 
run off a few pints into a jug and return it to the mash tun to filter out any
loose grains 
When the sweet wort is clear continue to run it off into a collection vessel (lautering).
Allow the mash tun to run dry and refill it with
15L of hot water, stir in well and allow the grains to settle once more 
repeat the run off process above until the sweet wort runs clear. Place the
boiler underneath and run off the second batch of sweet wort into it,
the wort from the first
collection vessel can also be run off
into the boiler at this point.
Switch on the boiler and bring the wort to the boil.
Hold back any wort that wont fit in the boiler
and add it as the volume decreases due to evaporation. After the initial foaming
of the wort has died back, add the hops.
Boil for 90mins to extract the bitterness from the hops. After 75min put the immersion chiller in to the boiler and add copper finings.
At 90 min switch off the boiler and add 5-10g of hops to restore hop aroma and flavours lost during the boil. Turn on the immersion chiller, allow the wort to cool to 25 deg. Run off the
bitter wort .
into the a fermenter. Allow to aearte as it falls, this will add oxygen to aid
fermentation.
The spent hops and proteins 
precipitated out during the boil remain in the boiler, held back by the hop strainer. More Details on batch sparging can be found here.
seen here.
Check the gravity 
Add an active culture of yeast to the fermenter 
Fermentation starts in a few hours 
and
forms a yeast head on top of the beer. After
fermentation is complete rack the beer into a secondary fermenter and add
finings, allow to fall bright and rack to a keg. 
Bottle remainder for sampling, left bottle
contains the finings and sediment.
Seal the keg carbonate to 12 psi and allow to mature.
Links to other parts of this site.
Home How to Make Up a Beer Kit My Brupaks Kit Instructions DaaB's False Bottom Mash Tun Clean and Sanitising Site Contents
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