- Nov 13, 2013
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With all three sizes you can do a full volume mash and cut out the sparge, the grain will have to be adjusted to hit the numbers of the recipe. Remember in terms of brewing history the 'sparge' is relatively new. Parti gyle is how brewers used to brew. They would get 2,3,even 4 brews from the same grain bill. Beer is a high volume low cost commodity, yet we still see brewers getting more worked up about efficiency than about quality. With the 30/40 litre SVB one could get 19 litres of a really strong brew, 21 litres of a 5 to 6% ABV brew or 23 of a lower ABV brew.I'm not clear on one spec of these systems. Most AG recipes give a mash and sparge volume. With these, do you just put the whole lot in together or add in stages?
To make strong, premium beers, you can use the "first running's" of your mash. This is an ancient technique, but no-sparge brewing can be easily adapted for modern brewing.