Separation

Separating the sweet wort from the grain husk material and other solids is done using processes such as Fly Sparging and Batch Sparging. The separation editor is used to set up sparging procedures in the schedule.

This topic needs examples.
Information requires clarification using examples.

Editor

The various fields in the "Separation" edit box are used for the following purposes: Name Name to identify the step in the schedule list. Notes A space to insert helpful information and reminders to the author or others brewing the recipe. Collection Vessel Vessel used to receive the collected runoff. Sparge Name Name to identify the individual sparge steps in the schedule list. Sparge Volume The volume of sparge water added. Sparge Runoff The volume of runoff collected. Sparge Residual The volume of runoff still available taking into account vessel dead space and grain absorption. Sparge Infusion Rate Rate of water volume to mass of grist for each sparge procedure. Sparge Temperature Temperature of the water added in each sparge procedure. Sparge Duration Length of time to complete each sparge procedure. Total Runoff The total volume of runoff collected from all of the sparge steps. Total Runoff Lock Locks the total runoff value to that of the Kettle Volume automatically taking into account volume expansion caused by temperature increases and the volume occupied by ingredients yet to be added during the boil such as malt extract and sugar. Residual The volume of runoff still available taking into account vessel dead space and grain absorption.

This topic needs images.
Images need to be updated or added.

See also

• Mash In
• Infusion
• Decoction
• Direct Heat
• Rest
• Transfer
• Fly sparge
• Batch sparge