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Batch sparging from what I have read comes from an older tradition of making more than one beer from a single mash.  The first runnings were used to make a strong beer while up to three more runnings were used to make a normal and two smaller beers.  Today most home brewers that use this method combine the runnings to make one beer.  This method saves time and uses less equipment, while possibly being less efficient than fly sparging in washing the sugars and protein off the grain.  Many threads in many home brew forums have been dedicated to the batch vs. fly sparge debate and while they both have their pros and cons, both methods will produce great beer. 

Everyone develops his or her own preferred method, some doing mash out and double sparges to try and get a little more sugar from the grains for a better efficiency.  Below is my method of batch sparging, use this as a guide for your own sparging adventures. 
  1. Set up your mash as you usually would adding 1 - 2 quarts per pound of grain to your mash tun at the appropriate temperature (around 170 degrees Fahrenheit) to have your mash around 152 degrees Fahrenheit for 60 minutes.  Don't forget to pre heat your mash tun, by adding some hot water and letting it sit for about 15 minutes, before you begin the mash.  This will help prevent some heat loss.  Programs like beer smith and pro mash can be used to help determine the correct temperature of your strike water.  This can also be accomplished by the pen and paper method.
  1. Have a beer..  Check your mash temperature about every 15 -20 minutes.
  1. After 60 minutes stir up the mash real good, drain about 1 or 2 quarts of water from the mash tun and slowly pour this back into the tun using the grain bed to filter out any loose debris.  Once the runnings are clearer drain the remaining liquid into the kettle.  This step will compact the grain bed to help filter the debris out of the liquid.
  1. Now fill your mash tun with the amount of extra water needed to obtain your desired pre-boil amount keeping in mind how much you already have in your kettle.  Stir the mixture like crazy to help get the remaining sugars from the grain and let sit for about 10 minutes. This sparge water should be around 170 degrees Fahrenheit.  Again, beer smith and pro mash are great programs to help determine the correct amount and temperature of the sparge water.
  1. Repeat step 2 and 3, now you are ready to start your boil!

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