Easy All Grain Brewing – Batch Sparge Method

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Dorky but functional guide to easy all grain brewing. Extract brewers, you can do it! I follow the Denny Conn method of batch sparging. *** Please Note – you…


danssv8 says:

Is this malted barley that you used or just plain barley and do you do the
malting process too , thanks

Marc Côté says:

Good job Don! I’ve been a it for about 5 years now. You’ve really nailed
the process.

georules says:

This is probably the simplest video I’ve seen for all grain. Thanks!

Greg Maskalick says:

Thanks! Really helped.

Phrankie Loewpehz says:

What was your strike and what was your mash temps? And how many lbs of
grain did you use?

Stephen Goldberger says:

Great video! I like how you collected the hot water for your washing
machine! Cheers!

Shawn Pierce says:

Don, great video and also great to see the vast amounts of beer you have in
store for your kegs. I have a question, what do you do with your first
runnings while you wait for your grain bed to settle? Do you just keep it
covered and off to the side?

Dré Labre says:

Thanks, just what I needed to know to move into all grain brewing.

Dave Barker says:

Hmm. If you leave the sparge water for around 15 minutes it provides a
better timeframe for theosmosis to occur and will without doubt increase
your brewhouse efficiency.
With batch sparging you should not need the stick to be fair 8 although it
is an excellent tool). you know the amount of strike water and the amount
of water you lose to the grain. you know the losses through the mash tun
and the boil off, trub etc.

So you should be able to do the simple maths for it.

i have found a huge increase in efficiency by draining the mash tun
completely then adding the total amount of sparge water in 2 equal halves.
i get around 80-82% brewhouse efficiency this way which is more than good
enough for me.

I also have a tap on the boiler for ease of transfer.

Chris Wieber says:

THAT MEASURING STICK! That’s a fantastic idea, I’ll be adopting that.

charles ross says:

Thanks Don… I am new to homebrewing. I have read “How To Brew” by John
Palmer, but your videos really help me understand. Thanks again

Janus Kramer says:

I’ll just get a mashtun and then it’s hello all-grain brewing :-)

Rick Lemmon says:

Gotta give you some kudos. I watched this video in 2009 and it got me to
stop being freaked out about doing an AG brew. I’ve been at it ever since.
Excellent job and thanks!

Louis Castellanos says:

How long do you let the sparge water sit in the mash tun and what temp
were you looking for after sparging.

Jessica Viscardi says:

isn’t it going to be a little too much oxygenated? 

cheshirehomebrew says:

Brilliant video pal ,thanks for posting,so helpful for a newbie,got some
great ideas from that,
Many thanks,subbed too-cheers fella,

jsm99 says:

Any recommendations on drip trays for kegerators? 

Justin Huffman says:

4:35 is there any better smell in this world? LOVE the smell of some
boiling wort. If only they made candles that smelled like that.

Jr Richardson says:

Nice short informative video. Can’t see sitting through a 45 min video for
same info.

Rick Grimes says:


Ben Rielly says:

Great video! Quick questions. When you add your mash out water, do you
let it sit for 10-15 minutes before your first runnings or drain right
away? Same question for when you sparge and collect second runnings.

Square Grouper says:

This is a VERY good video for “All Grain Brewing 101″. You teach in six
minutes what others can’t do in an hour.
I wish I would have found this when I first switched to all grain brewing.

BaileyForLife says:

DONO! This is really the best video on youtube on batch sparging. What ways
have you adjusted this method when efficiency is low? 

Jake Cornett says:

Don, I love how easy and relaxing you make brewing. I can watch Palmers and
everyone elses videos and not take in as much a I would like. It seems
whenever I watch your videos I get inspired and relaxed about brewing and
get the exact information I need. Thank you sir. 

dnthasslehoff says:

Holy cow batman…a pitcher for transferring to the primary, and no more
spillage! GENIUS!

emlerron says:

great video Don. Question for you how many minutes do you allow for mash
out and the sparge? Your timely reply is appreciated.

milo963 says:

Well explained, thanks.

Nice shirt, loves me some Furious.

donosborn says:

I have not used that kind of material, but it could probably work. I know
people use copper in mash tuns. If you can get a good filter so the wort
can run out while the husks stay in the mash tun, then it should do the
trick. Good luck.

mattyblues101 says:

@donosborn oh ok.. i get it..Get the first run off ..then do a
vorlauf…add the sparge water stir to suspend sugars then vorlauf which
creates the filter again..repeat until wort runs clear..I think i got
it..thanks man cheers.

Brad ODonnell says:

Haha… Your video sealed the deal. Next batch is all grain for sure.

TheBabbage78 says:

Hey thanks for the info man, i really didn’t know that

SirBrittanicvs says:

Great tutorial. I’m planning on switching to all-grain within the next few
months, but I’ve never actually seen it done before. I guess all I need to
figure out is the whole sparging process and the particular temperatures
required for the grain.

donosborn says:

Not a true lagering approach, no. That would be storing at ~ 32 deg F. But
it was in a secondary for a while around 40-45, and is not in the fridge
about that temp, too. So that is about as close to a real lager stage as I
ever get, for this yeast, or for cold temp lager strains. You can make a
Steam beer, ferment it 58-68, and process it like an ale after that if you
like (but try to do some colder storage time). cheers

donosborn says:

@dhdamico I love hearing responses like that! Excellent. That is exactly
why I made this vid. It does not have to be super hard or complicated, and
you feel such satisfaction brewing this way. Plus, you have more variables
at your control, and the beer tastes great. Good luck and cheers.

donosborn says:

No, mashing itself occurs around 145-155 (typically 150-152F I’d say). It
is collecting the wort that you raise the temp up a bit. this makes the
wort more viscous and run out more easily, without extracting unwanted
flavors that you might get if you go higher than 170ish.

Phillip Wolff says:


FLefty18 says:

@donosborn Thanks .. Also, how do you feel about fly sparging compared to
batch sparge?

James Butler says:

Peter Jackson…

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