What temperature should sparge water be?

Heat sparge water to 75-78°C. This temperature helps rinse sugars from the grain without extracting tannins. Do not exceed 80°C as this can extract harsh, astringent tannins from the grain husks.

What is the difference between batch and fly sparging?

Batch sparging adds all sparge water at once, stirs, lets settle, then drains. Fly sparging continuously adds water to the top of the grain bed while draining from the bottom. Fly sparging is slightly more efficient but takes longer.

Yes — this is called a no-sparge or full-volume mash. All water goes into the mash. You need more water and grain but the process is simpler. Common with BIAB brewing.

How do I know my grain absorption rate?

Grain absorption is typically 0.8-1.1 L/kg. The exact rate depends on grain crush, grain type, and mash tun design. Measure yours by comparing the water you add to the mash with the first runnings you collect, then divide the difference by grain weight.

Batch sparge or fly sparge — which is better?

Fly sparging is slightly more efficient but takes longer and requires more equipment. Batch sparging is simpler, faster, and gives 2-5% lower efficiency. Many homebrewers prefer batch sparging for its simplicity. Both produce excellent beer.

BrewCalcs

Sparge Water Calculator

Calculate sparge water volume for your batch size and grain bill.

Target Pre-Boil Volume

Mash Water Volume

Grain Weight

Absorption Rate

How We Calculate This

Sparge Volume

Sparge Water = Pre-Boil Volume - First Runnings

First Runnings = Mash Water - Grain Absorption. The sparge water replaces the liquid absorbed by the grain to reach your target pre-boil volume.

Frequently Asked Questions

Related Calculators

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Calculate total water needed including mash, sparge and losses.

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Calculate salt additions for target water chemistry profiles.

pH Adjustment Calculator

Calculate acid or base additions to hit your target mash pH.

Last updated: 2025-02-20

All calculations are estimates. Always verify values and adjust based on your equipment and ingredients.